Thursday, March 22, 2007
I’ve never been particularly fond of chocolate coins. They’re often a let down. The foil might be pretty, and as a kid I was particularly fond of money that could also be eaten, but the chocolate has always been a disappointment.
I was happy to give this Rabbit Change a try even though had little hope that it would be tasty, mostly because it was only a dollar for 2 ounces. I’m guessing it’s a rather intensive production process because some chocolate coins out there are very expensive.
These little coins have a rabbit on one side that says “Rabbit Change” and the other side has the denomination of the coin in “carrots”. The little ones are 14 carrot and the largest is 24 carrot. The pastel foil is also pretty darn pleasing.
If you peel chocolate coins apart carefully enough you can put the foil pieces back together again. It’s a nice trick to make your Easter basket appear as if you have some self control. Of course it’s also a horrible disappointment when you have short term memory problems and then you think that you have candy left as well.
It doesn’t really matter, because these aren’t really that good, and I’m pretty sure the memory of this sub-standard chocolate would be retained. While the ingredients peg this as “real chocolate” it’s grainy, very sweet and lacks the buttery melt on the tongue that says chocolate to me. It smells like cheap vanilla candles. I’d be happy to let these sit in my Easter basket to make me look like someone with standards.
The quality control on the coins isn’t very good either. One of mine was completely blank on both sides and two were blank on one side. Though that’d probably get you a lot of money if it were a US Mint product, it’s not really a selling point here. Because the only thing this candy has going for it is the pretty foil with the imprint on it. Still, it’s a good price and if you’re looking for candy more as decoration than an item for consumption or your children don’t much care (or you don’t care much for your children) then this is a good value. They’re getting a 3 out of 10 only because they’re cute.
This product is Kosher ... in case folks want to play the Dreidel game for Passover. Rabbit Change is made in Turkey.
Friday, March 2, 2007
My next door neighbors went to Peru for three weeks and brought back a huge cache of Peruvian (and South American) consumer candies. (They also brought some cookies, but I’ll try to keep this focused.) I find it quite fun to sample the consumer candies of all countries and regions and Peru was no different. So here are nine candies from Peru:
These little guys probably look familiar. They’re chocolate lentils ala Nestle Smarties. Only they’re not quite Smartie-like ... they’re the same size as M&Ms (Smarties are just slightly flatter and larger than M&Ms). The shell on these is very thick and crunchy. The colors are unbelievably bright.
The chocolate itself is only so so - grainy, too sweet and completely lacking in chocolate taste.
Rating: 4 out of 10.
This bar had a lovely photo of the cloud-wrapped city of Machu Picchu on the box. Inside the box the large chocolate tablet was inside a plastic wrapper that looked exactly the same.
The bar was attractive: a dark looking milk chocolate.
The snap was not as sharp as some dark chocolates can be and it had a rather soft bite as many milk chocolates do. The flavor is rather milky, in a goat-cheese sort of way, with a little tangy note. The flavor of the chocolate was also strongly raisiny. It was very pleasant though completely different than most other milk chocolate bars I’ve had.
Rating: 7 out of 10.
This is one of those bars that looks huge. The package is about the size a set of Twix bars, yet it only weighs 18 grams. This featherweight bar is all wafers with some light mockolate coating. Between the wafers is a little cocoa cream.
The bar, called Cua Cua, I’m guessing is a play on the sound a duck makes.
The bar smells sweet and a bit of chocolate. It’s also a little smoky smelling, though I couldn’t quite figure that out from the ingredients.
The mockolate was of course waxy and unappealing. It often flaked off the bar when I bit into it. I’m a big fan of wafer with cream (I can’t imagine how many pounds of Nabisco Wafers I’ve eaten over the years) but this one just wasn’t quite as ducky as I’d hoped.
Rating: 3 out of 10.
This bar calls itself “barrita ba?ada rellena con crema de chocolate” which I’m guessing means chocolate filling with crisp wafers bathed in chocolate.
The crisp log of wafer was interesting, kind of like a sweet Cheeto. The chocolate filling was like a frosting, with a good chocolate taste and slightly grain. Like the Cua Cua, this was a light bar. Though it’s big it only weighs 26 grams (and is the size of a Snickers ... which are 58 grams). Unfortunately the coating on the outside isn’t chocolate and it’s rather waxy and uninteresting.
Rating: 4 out of 10.
Name: Gomas Eucalypto
These are crazy! Crazy, I tell you.
They’re little gummis covered with granulated sugar. About the size and shape of an incense cone. Nice and soft but with a good gelatin bounce. They look like they could be green apple or lime or maybe even spearmint. But they’re not. They’re mentholated eucaplytus flavored. Just like Hall’s Cough Drops.
It’s rather refreshing to get a cough drop that’s not all crunchy and hard, instead it’s soothing and invigorating all at once.
Definitely a winner in my book.
Rating: 7 out of 10.
The packaging here is pretty, it’s a white thick plastic wrap with a bold brown logo for the name of the bar and pretty little pictures of the nuts in the bar.
The label says, “tableta con sabor a chocolate rellena con mani almendra y cereal crocante” which means “peanut, almond and crispy cereal filled chocolatey bar.”
The nuts were fresh and crunchy and gave the bar a promising aroma, but the mockolate in this bar was waxy, chalky and just so bad. Look at it in the photo ... does that look like something you’re supposed to eat or something I molded out of dung?
Rating: 2 out of 10.
If it weren’t for the Arcor brand on this, I’d be looking forward to this bar. The label says “Oblea rellena cubierta con caramelo y cereal crocante, con cobertura sabor chocolate” ... which translates to (courtesy of the wrapper, thankyouverymuch) “Filled wafer, toffee, crispies, all covered with chocolate flavor.”
Oh Arcor, again with the chocolate flavor? Is that why your company motto is “Le damos sabor al mundo” (translation: We flavor the world)?
The bar looks promising as well, with it’s crunchy studded mockolate. Inside are wafers with creme filling and then a scant covering of glistening caramel (I’m guessing that’s the toffee). The wafers are nice, and the toffee adds some nice flavor to the whole thing, but the bar had a rather chemical taste, like licking fresh dry cleaning. I don’t know if that’s the taste of Carbox/Methylcellulose (the last ingredient on the list), but it made my tongue buzz.
After this series of Arcor products they are now on my list as the Worst Candymakers in the World. (Granted, I haven’t tried everything made by everyone yet.)
This candy bar was made in Chile.
Rating: 2 out of 10.
This is a cute little bar. The wrapper says, “Chocolate Blanco de leche con Mani” which is “white milk chocolate with peanuts.” Doesn’t sound too bad.
And it is pretty cute to look at.
The chocolate is rather sweet, but also has a salty bite to it, which helped the peanut flavors stand out. I’m wondering if this was not de-odorized cocoa butter (most white chocolate is deodorized, so it has no chocolate flavor to it). It just may have been that the milk flavors with the peanuts were strong.
It was actually pretty good white chocolate bar. A little grainy but not the least bit waxy.
This bar was made in Bolivia.
Rating: 5 out of 10.
This is a cute little bar and of course has a upscale appeal of a regal name like Princesa. The ingredients are promising too, real chocolate in there.
The bar says that it’s “chocolate relleno con crema de mani” which means “chocolate stuffed with peanut butter.” Yum!
The chocolate here is dark (though there’s some milk listed in the ingredients, it’s way down the list). It’s a creamy though sweet bar. The peanut butter is very smooth and creamy as well and is completely overshadowed by the chocolate.
There’s a little spicy taste in the background, kind of like cinnamon.
This is a nice bar, not as peanutty as I expected, but as sedate and reserved as you’d expect from royalty.
Rating: 6 out of 10.
Thursday, January 18, 2007
I’ll save you from skimming to the end of the review. Yeah, that holds true in the case of American Value bars.
This is a long thin Milk Chocolate bar that clocks in at a respectable 1.4 ounce portion and mentions the price of “4 for a Dollar every day” in a ghastly yellow logo in the corner. The label couldn’t possibly be less compelling if you gave me a version of Microsoft Word 95 to make it in. The package says nothing to recommend it, it doesn’t get our hopes up, it doesn’t lend any expectation to the experience.
Inside the package things get a bit better. It looks like a chocolate bar (and the ingredients reveal it’s real chocolate as well). It smells a little nutty and a little like chocolate. Sweet and less that ultra smooth, it’s a passable chocolate bar to give a child that isn’t very finicky, has a short attention span or perhaps you don’t like that much.
Since the bars are rather attractive (probably more so if you don’t leave it at the bottom of your bag when traveling) I would be comfortable recommending this bar for craft projects like Gingerbread Houses in the style of mid-eighties cubicle farms.
Though the Milk Chocolate bar was plain, it wasn’t pretending to be anything it wasn’t. The Four Finger Wafer Bar is a KitKat clone. Instead of the simple declaration of the contents that the Milk Chocolate bar has, this one says that it’s “Crisp Wafer Fingers Covered in Smooth Milk Chocolate.”
Oh, now they’ve raised my expectations. I’m expecting some smoothiness and some crispiness.
The wrapper features more design than a lowly word processing program could handle. This does not make it any more attractive. It’s not your monitor either, there’s a strange green cast to the package as well.
There are, in fact, four fingers. They are, in fact, crisp. They do not taste like KitKat fingers, and there’s nothing wrong with that. These are a bit less flaky and light. Looking at the ingredients I see that maize flour (corn) is used instead of wheat flour of a Hershey’s or Nestle’s KitKat. I actually rather enjoyed the malty corn flavor of the wafers. However, the chocolate here was funky. It had an odd flavor to it, kind of like a new car smell.
This bar was made in the UK (the Milk Chocolate bar was made in the USA). Taquitos.net has a few of the other Dollar General candies reviewed. I get the sense that Dollar General just subs out the manufacture of all of their candy - the Rocklets they sell under their own name are made by Arcor in Brazil, this four fingered bar in the UK and the milk chocolate bar in the US ... so you wouldn’t expect them to be so consistent.
Friday, January 12, 2007
I’m a big lollipop fan. (No, not that I like big lollipops.) My favorite cheapo lollipop is the Orange Tootsie Pop (though I enjoyed the Limited Edition Tropical flavors last year, too). Blow Pops aren’t quite as good, mostly because the gum isn’t candy and they don’t come in orange.
While wasting time at the Pittsburgh Airport, I found these Blow Pop Minis. They herald, “It’s a Blow Pop with NO Stick!” Hallelujah! Now adults can eat their Blow Pops without being branded Rejuveniles.
While they say they’re Blow Pops without sticks, they’re also without mass. They’re wee little candies, about the size of a smooshed garbanzo bean. And they’re mostly candy. They come in four flavors: Watermelon, Blue Razz, Cherry and Sour Apple. (No, no grape, which is a classic Blow Pop flavor.)
I talk a lot about proportions when it comes to candy. Sometimes something can be coated in too much chocolate or not have enough of a particular element. Let me just say that the blow part of the Blow Pop Minis is sadly lacking.
First, the gum is hard and tacky. Some of the time it wouldn’t even chew, just sit in the crevasses of my molars until I picked it out or ate something to dislodge it. Second, if I got the gum to chew, it was a wee amount. We’re talking the size of a BB. It would probably take six candies to make the amount of gum in one Chicklet.
These are stupid. Why not make one large enough to hold a responsible amount of gum? These little candies are probably a third of the size of a Root Beer Barrel. And you’re wondering, why not just sell them has plain old unfilled hard candies? Well, then they’d just be Charms.
The gum ends up being tough and flavorless ... rather like chewing a stamp or a piece of paper.
The candy part isn’t bad but, of course, none of the flavors are favorites of mine.
This is just a bad idea.
Thursday, January 11, 2007
I’ve often said that you can cover garbage in chocolate and sell it as a delicacy. And we do, you can find chocolate-covered candied orange peels and even dead bugs. (I’m rather fond of the former, not so much with the latter.)
Of course potato chips are hardly garbage, they’re wonderful, wonderful things. I don’t eat them much any longer but I do admit that I miss them. But since my life is all about candy now, something had to go.
When I saw these in the 75% off post-holiday clearance section at Target I figured this was my opportunity to have some chips!
Let me start by saying it’s more chocolate than chip. Each chip is quite heavy but still bears the unmistakable shape and ripple of a potato chip. They even smell a bit of potato chips.
The coating on them smells sweet but not very chocolatey, it smells more like coconut and caramelized sugars. Some of the chips are stuck together, but hey, that happens in bags of chips anyway. There is an unmistakable crunch at the center and a nice hit of salt and an immediate potato chip flavor there.
But something is off about the chocolate. It felt greasy. It didn’t so much as melt as just slide around in my mouth. At first I didn’t know if it was because the chips imparted that but after looking at the ingredients I realized that it’s not chocolate.
Maud Borup’s recipe for milk chocolate goes something like this
So, I guess that’s why they’re called “Milk Chocolate Dipped” in quotes. When in reality it’s just the milk chocolate part that should be in quotes. I’m quite sure the dipped part is accurate. But real milk chocolate, at least in the United States must contain chocolate liquor (the slurry made from grinding up cacao until it’s a smooth paste that is often separated into cocoa powder and cocoa butter). Just putting in the cocoa powder does not make it chocolate. It makes it chocolatish or chocolate-flavored. The fat in chocolate should be cocoa butter ... not palm kernel and partially hydrogenated palm oils. (For the record, the partially hydrogenated amount must have been small since the trans fat content was marked as zero on the label, but who knows if the small print is accurate if they’ve already duped me with the milk chocolate claim.)
Anyway, I really wanted to like these because I am a huge fan of chocolate dipping, including savory items like pretzels. But the greasy texture of the not-chocolate coating and the weird buzzing feeling that the chips left in my mouth (I don’t know what that was ... maybe there were some traces of walnuts in there) just makes me wanna chuck these out the window. I’m really glad they were only two bucks and I didn’t pay the original $8 for them because then I would need to sweep up some glass.
(I’ve had other candies from the overlord company that owns Maud Borup and found them quite tasty, so I’m not going to write the company off completely, though I may email the company about my displeasure.)
Friday, September 22, 2006
A friend recently came back from Sweden, and you know that means I got some fun new European candy bars. The first one has the best name ever for a candy bar ... Pigall.
Frankly, a bar named Pigall is kind of scary. This bar actually had part of the label in English, so let me fill you in on the ingredients: sugar, hydrogenated vegatable oil, cocoa butter, rice crisps, dried partly skim milk, cocoa mass, milk, sugar, milk fat, buttermilk, hazelnuts, fat-reduced cocoa, emulsifier, salt, flavorings. The 40 gram (1.4 ounce) bar had 250 calories ... that’s 177 calories per ounce. (The label says it’s actually two servings) It might win an award for the highest caloric density product I’ve ever tried. Pigall is right!
The bar is long and kind of soft. The chocolate on the outside is very light in color and of course it smelled very sweet. On the inside there’s a “nut truffle” filling that I can only describe as a chocolate buttercream. It was seriously buttery though from what I could read on the ingredients, it’s some sort of whipped vegetable oil filling.
Mixed in with the buttercream filling are rice crispies.
I found the bar interesting, but too much like eating the frosting off of a piece of cake. The prospect of that much trans fat kept me from eating more than half the bar.
I didn’t know quite what to make of the second bar, Brejk. It’s hefty, clocking in at 56 grams.
It also came in two pieces, which I always like. Good for sharing, a little neater and you can save some for later. This one came on a little tray and I thought for a moment that they were Finnish 100 Grand bars.
The bar is built like this - a light chocolate cookie is covered with a stripe of dark caramel then the whole thing is covered in a light milk chocolate studded wtih crisped rice.
The chocolate is sweet and has that European milky taste and a kind of tang to it. The textures are interesting too, think of it as a cross between a Twix bar and a 100 Grand and you’d pretty much have this bar. The cookie center is crumbly and bland but maybe had a little hit of salt to it. The caramel is dark and chewy, but not too sweet. The milk chocolate covering it is sweet and creamy though there aren’t as many rice crispies as you’d get in a 100 Grand.
I thought it was a great bar and I wonder why we don’t have something like it here in the States. The only place that I reliably see Marabou products is at Ikea, so if you see this one there and you like
Twix or 100 Grand bars, pick it up for a try.
Monday, June 26, 2006
“It’s the candy bar that makes Idaho famous,” whispers the barely visible black print on brown at the bottom of the wrapper. If you love those memory foam mattresses, you’ll love the Idaho Spud.
Well, maybe it’s not quite like that, the Idaho Spud has been around since 1918 ... so maybe tempurpedic was inspired by the candy bar!
So really, what is it? It’s a dense, chocolate-flavored marshmallow covered in fake chocolate and then dusted with coconut. Of course it all looks like a potato.
First, I have to say that I didn’t eat the whole bar ... because there are hydrogenated oils in there. Not just a trace like most candies, I’m talking 1.5 grams.
The center of the bar is rather odd, like a cross between a custardy jelly and marshmallow. The chocolately coating doesn’t seem to stick well to this firm foam, so when you bite into it, it kind of flakes off. The dominant flavor is coconut, which I always like.
The fake chocolate isn’t very pleasant - kind of greasy and crumbly. The whole bar has a rather maple flavor to it, which might be the coconut. The firm marshmallow center is actually really interesting and I enjoyed the firm texture and density of it with the light tough of chocolate. But the combo of high trans fats and the mockolate just turned me off. For the last third of the bar I peeled off the chocolate coating and just ate the center. I’m a big potato fan, so I’m not going to let this dissuade me from my actual favorite Idaho export, but I don’t think I’d ever give one of these to someone as a treat when I returned from a vacation in Idaho.
Thursday, May 11, 2006
Pop Rocks are a Spanish product, so it’s only natural they would angle some of their product towards the large Hispanic market in North America. I this at the Walgreen’s in Echo Park, which is (or was) a rather traditional Hispanic neighborhood in LA. Half of the package is in Spanish, just as half the packaging in Canada is in French.
The top half tells us that it’s Salt and Lemon Pop Rocks ... Popping Candy. The bottom half says Sal y Limon ... Dulce con Chasquido.
I didn’t know what the word chasquido meant (though by context it means popping) so I looked it up on babelfish. No luck there ... so I googled the word and found a page in Spanish that had a definition, which I then ran though the translator. So, the bad internet translator says:
But you want to know about this strange savory, sweet and tangy version of Pop Rocks, right?
First, you have to shake it well because the salt and rocks tend to separate. Then I poured it on my tongue and I admit it was a riot of tastes - they’re all there. The salt is, well, intensely salty. It’s the first ingredient on the list, so there’s a lot of it in there. Next, it was bitter, like some sort of mineral taste. Then the rocks started popping and releasing a bit sugar and there were other little snaps of sour released as well.
It was hard to keep it in my mouth. It’s really salty. I’m used to salt as a condiment, not as the main dish. There are 984
milligrams of salt in this little package - that’s about 50% of your daily allowance or about as much as you’d find in a serving of canned soup. Of course the recommended “portion” for these Pop Rocks Limon is 1/8 of the package.
I had one mouthful of the stuff and then tried dumping some out on a piece of paper and just eating the rocks but it’s just too salty for me. I’d also like it to taste more like lemon. How hard would it be to put a little zesty lemon flavor in there too? I’m thinking someone might be able to come up with something interesting to do with this savory version of Pop Rocks. Maybe use it as the final garnish for a salad or something. Could be the next trend in haute cuisine.
The one thing that I did really like about this version of Pop Rocks is the packaging. The long, narrow tube is much easier to handle than the flat packs that Pop Rocks usually come in. It’s easy to fold over and reseal and easy to dispense onto the tongue.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.