Friday, November 6, 2009
This summer Morinaga came out with a limited edition line of World Fruit flavors of HiCHEW. I tried to collect all of them. Shown here is the Blood Orange I reviewed over the summer.
HiCHEW, originally from Japan but now sold all over Asia and now in North America, are a soft chew made from sugar, glucose syrup, palm oil and gelatin. They’re rather like Starburst, but with a much smoother chew and a bouncy texture. It’s kind of like soft bubble gum that you can swallow. The flavors are usually very faithful to the real fruits.
I’m not usually fond of peach flavored candies. I like peaches but peach candy often ends up tasting either too much like the skin or like a bland version of the flesh but rarely an authentic combination of the two.
White Peach HiCHEW are extraordinary. They’re sweet, a little tangy and have that strange peach skin flavor which is some kind of cross between popsicle stick, rosemary sprig and Christmas tree. Though some folks say that the outside and inside have different flavor intensities, as far as I can tell it’s all the same.
Rating: 8 out of 10
When I ordered this I’d never had a real dragonfruit before. I didn’t know what they were and thought they were far too exotic to find at my local farmers market. Well, that turned out to be untrue. I did find dragonfruit at the Los Angeles Farmers Market and though it was expensive ($3.99 for one, which was about the size of a large pear) I bought it to try. What I found out is that a dragonfruit is just a prickly pear fruit (something I have in the back yard). The one I got was rather bland. It tasted like a cross between Kiwi (lightly tangy with a crunch of seeds), Fig (a fresh and clean flavor) and Musk Melon (sweet with a touch of honey) but not nearly as good as any of those on their own. Not worth the bucks.
The Dragonfruit HiCHEW package looked a bit more exotic than my real dragonfruit. The flesh of mine was white with little black seeds, the one on the wrapper had magenta flesh. Inside the foil the pieces are an intense pink with little black flecks, which I assumed would emulate the seeds. The flavor is fruity, like fruit punch, cantaloupe, peach and strawberry. It’s a little tart, but not nearly as intense as the peach from above or citrus flavor HiCHEW I usually prefer.
Though I enjoyed it, the flavor wasn’t as distinct and innovative as I’d hoped. (I guess part of me is hoping there’s a fruit out there that I’ve never tasted that will blow my mind.) The seed bits provided only a tiny bit of texture, like those in kiwi usually do. Certainly tasty enough to keep eating them, but not something I’m going to put on my list to seek out.
Rating: 6 out of 10
CamuCamu HiCHEW was a complete mystery to me. One of the things that is so compelling about tasting candies from around the world is that it exposes me to fruits, spices and flavors that I would probably never encounter otherwise. Camu camu is a bush native to the Amazon River basin and the berries (the size of grapes) don’t travel well, so the chance that I’ll run across them in the grocery story is pretty slim. They are available as frozen pulp or juice. Most of the information I could find about camu camu makes it look like it’s the next superfruit, another acai. (It can cure herpes! Detoxifies the liver, improves mood balance and promotes healthy brains.)
The pieces were white on the outside with pink from the inside kind of peeking through the not-quite-opaqueness. It’s immediately tangy: really really tart and smooth. It made my mouth water and gave me that tingle in the corners of my jaw. The flavor is a bit like cranberries, sour grapes and apples. I enjoyed it quite a bit, not really because of the flavor but because of the nicely rounded sourness that wasn’t a screaming acidity.
Rating: 7 out of 10
The final on the list is Durian HiCHEW. For those of you who don’t know what durian is, well, as far as I’m concerned you’re not missing anything. (You can read more about durian here.)
My personal experience with durian candies is limited. I’ve had a few hard candies that I mentioned here and some durian taffy another friend gave me that I couldn’t even bring myself because it smelled so bad. Neither of those, combined with what I’ve read about it, has compelled me to seek out the real thing. (They’re available frozen whole at several local markets in Los Angeles and seasonally in Chinatown.)
Oh sure, this HiCHEW looked benign, even smelled a little like vanilla. It was all white, no different colored center. Biting into it, it was a little tangy like a yogurt chew. But then the real durian flavor. It’s a mix of strawberry and mirepoix. The onion notes weren’t completely revolting, it was like eating ice cream that had been stored in a smelly freezer ... just off and not something that you’d think flavor-ologists would slave over and present to their bosses as something that should be placed in production.
If you’re durian-curious, I think candy is a great way to expose yourself to it and maybe even check it off of that omnivore list you have. As far as I’m concerned this was the best durian candy I’ve ever had.
Rating: 4 out of 10
HiCHEW use all natural colors, but I don’t think the flavors are all natural. They contain gelatin so are unsuitable for vegetarians and those who are looking for a Kosher/Halal chew.
Wednesday, November 4, 2009
The Twilight Saga: New Moon opens in theaters all over the world at the end of November. It’s expected to be a huge hit, as was the first movie in the series, Twilight. New Moon again stars Kristen Stewart as Bella Swan and Robert Pattinson as Edward Cullen. If you’ve been under a literary rock for the past five years, it’s based on the popular young adult/fantasy Twilight quadrilogy by Stephenie Meyer.
Necco, maker of Necco Wafers, Sweethearts, Clark Bars and Mary Janes has a licensing deal with Summit Entertainment. It started earlier this year with Forbidden Fruits Sweethearts and has expanded now with the line of chocolate candies under their Sky Bar brand called Heart’s Desire.
The products are various bars and individually wrapped pieces. Gigi Reviews had the full bar, which is like a regular Sky Bar but with only three segments but a hipper looking wrapper. I found these little individually wrapped pieces, which are one ounce each and retail for about fifty cents.
The package calls it a creme filled milk chocolate heart. The ingredients actually sound pretty decent for a movie tie in product. Real milk chocolate filled with a sugary, corn syrup, invert syrup, artificial flavors, salt, egg whites and invertase.
It’s odd though that the candy of choice for New Moon would be a boring old vanilla cream. The Sky Bar has four fillings: caramel, vanilla, peanut and fudge. Of those I think the peanut one would be best. It’s definitely different from other candy products on the market because the peanut section in the Sky Bar is a peanut flavored caramel ... worthy of a starring role by itself.
It’s rather large for a filled chocolate, they’re 2 1/3 inches tall and 1 1/4 inch wide at most. The highest part in the center heart is just shy of one inch.
The molded design is of two stacked hearts. The heart on top bears the female protagonist’s name: Bella (though when I first looked at it I thought it said Petta, which made no sense to me). The second heart says Cullen and looks like it may be the family crest. The crest is a hand print over a profile of a lion with a chevron with the outline of three shamrocks.
It smells rather like a Cadbury Creme Egg and honestly, it’s not that different. Of the three that I opened, two were cracked around the edges and leaking (but dried).
The chocolate is pretty good for a cheap piece of candy. It has a nice snap and a milky flavor. The creme center is smooth, a bit soupy and merely sweet with no other features worth mentioning. The whole thing though was a bit off, a little bit musty tasting and lacking that fresh pop of real vanilla. It’s too bad that it couldn’t distinguish itself with a fresh vanilla flavor so it would be more like a Valomilk than a Cadbury Creme Egg.
As a little treat to stuff in your pocket before heading out to stand in a long line at the movie theater, it’s a decent enough value. Not something I would buy, but if I were a parent and going to see the movie with my kids (or just driving them there) it would be a thoughtful little celebratory gift. As an enduring confection ... well, it’s not befitting immortal status, especially when it bleeds its contents so easily.
Tuesday, November 3, 2009
Yesterday I reviewed the new All Natural Necco Wafers. Today I have the All Natural Chocolate Necco Wafers and I’m sure some people are thinking, Why review a single flavor from the regular Necco Wafer roll?.
When Necco went all natural, they also tweaked their Chocolate roll to include four flavors instead of just one. Now it contains Milk, Dark, White and Mocha.
I’m was scratching my head, wondering if something so un-chocolately and bland can possibly come in four different flavors when the original is barely flavored.
First, I like the new package. I like the little brown on brown dots on the background. I don’t like the new logo, but hey, the frustrating paper wrapper is usually torn into little strips to get to the candy, so it’s not like I’m saving it and making noisy jewelry out of it.
The first problem I encountered when trying to review them was determining which disk was which flavor. I had to assume the white one was white chocolate, but beyond that I really couldn’t tell. There’s definitely a medium chalky brown that I assumed was milk but then I lost the key, the dark colors were too close for me to call and they weren’t even that much darker.
White Chocolate - this is not chocolate. There is nothing chocolatey about this. It’s not creamy, it’s not milky, it’s certainly not cocoa-ish. It’s an unflavored Necco Wafer. It’s like the test strip for Necco Wafers. You can reset your tasting abilities with this. It’s sweet, maybe it has a hint of vanilla but a toasted marshmallow would have been better. (Or maybe they could have done salted caramel instead of the white chocolate.)
Milk Chocolate - it’s like the old chocolate Necco Wafer, a bit like cardboard in both texture and taste. Not quite musty but not anywhere near chocolate or even chocolate milk.
Mocha - I think this one was the lighter of the dark browns. It was just as sweet as the milk chocolate and did have a hint of coffee flavor. But half the time I didn’t know if I was eating the mocha or the dark, so again I missed the point. It was kind of like eating old frosting from a donut wrapper. By far the most successful in the roll for me.
Dark Chocolate - I can accept chocolate ones in the regular roll because they’re just kind of sweet and different and not trying too hard. But in a roll where I’m supposed to be having a great time with four great flavors I’m greatly disappointed. Maybe it even rises to the level of irritated.
I had two rolls of these. The first roll I photographed and then threw into a little bowl to munch on while I watched TV. After three days of not munching on them, I kept smelling something that was akin to paper grocery bags. (I had no trouble eating the regular rolls though.) So I threw them out. Then I took out the second roll and started on those for the review. They can’t be stale or old, they’re brand new. Just so incredibly bland.
If you want to buy a candy to help you lose weight, this is something to stock up on. You’ll never touch them. For fans of the original Chocolate roll, I think you’re going to be disappointed.
Monday, October 12, 2009
At the Walgreen’s I noticed a new set of bars far down on the bottom shelf in the candy aisle. They’re simply called 3 for $1 Buck (which seems redundant, three for one dollar buck bar?). They’re Proudly manufactured in the USA by R.M. Palmer. I picked out one of each and today I thought I’d do a head to head comparison between one of them, called Cookies ‘n’ Creme.
Of course the best known Cookies ‘n’ Creme bar is made by Hershey’s. It was introduced in 1994 and for a long time was made with real cocoa butter so it was a white chocolate product. Now it’s made with a white confection so a good item to do a match up with the Palmer version.
Each bar is a white confection (a mix of vegetable oils, milk & sugar) studded with chocolate cookie bits ... the whole effect is like Oreos in ice cream at room temperature.
Ingredients for Hershey’s Cookies ‘n’ Creme (1.55 ounce)
Ingredients for R.M. Palmer 3 for $1 Buck Bar Cookies ‘n’ Creme (1.45 ounce)
The Hershey’s bar is formatted just like the regular Hershey’s Milk Chocolate. 12 rectangles make it easy to snap & share. The ingredients aren’t quite as good as the pure white chocolate they used to use, but this is still a distinctive bar of decent quality.
It smells quite a bit like ice cream. The melt is rather smooth and cloyingly sweet. The cookie bits are jam packed in there, you can see from the flipside view that they’re little cookie pellets so there aren’t a lot of little crumbs, just real crunch & toasty chocolate flavor. It has a good bit of salt to it (110mg) so it helps the vanilla and chocolate flavors pop.
The Palmer version is a nice long, domed format. It’s a little lighter in color compared to the Hershey’s version. Even though it weights a tenth of an ounce less it has the same number of calories (220) and one more gram of fat (12 g).
It’s immediately sweet, but has a good, cool melt on the tongue. I didn’t get as much in the way of milky flavors from it but a fun fake vanilla that reminded me of taffy. There really weren’t that many cookie bits, which was disappointing, especially since I figured those were the cheapest ingredient in the whole thing.
Overall it was far too sweet, even statistically I can tell: Hershey’s has 19 g of sugars & Palmer has 24 g ... and remember, Palmer’s is smaller.
There’s really no comparison, the Hershey’s is a well rounded white confection with a dark chocolate cookie crunch. The Palmer is just a cheap sweet and fatty imitation. If the Palmer price tag is too much of a temptation, wait until the Hershey’s come on sale.
They’re both Kosher and both made in the USA.
Tuesday, September 29, 2009
I went back to Target over the weekend in hopes of finding more new Halloween goodies. Though it was mostly the same items I found there two weeks ago, the seemed to have a bit more in the way of their Gourmet Candy Corn line.
They have a lot of funny flavors that seem incongruous with candy corn like Tangerine, Green Apple (plus Chocolate Covered Green Apple), Toffee (which I already reviewed) and S’Mores. However, Pumpkin Pie sounded pretty good.
It’s in the same style of stand up black shiny bag that the other gourmet treats were in. They’re all terribly overpriced, but the packaging is nice enough that you could probably bring a bag as a hostess gift for the right occasion.
I found the colors off-putting. The tip is soft orange, the center is bright yellow but the base is some unworldly fluorescent orange that just makes me think of faded vinyl tub toys. I really couldn’t capture the color in the photo.
The bag smells sweet and creamy when opened.
The texture is soft and has very little grain to it. They’re sweet and lack that touch of honey that true candy corn usually puts forward. The pumpkin pie here is just a light blend of spices. Cinnamon is the boldest, but it doesn’t rise to the level of spicy or hot cinnamon. There’s a slight twinge of woodsy nutmeg or allspice ... but that’s pretty much it.
I was disappointed. I hoped for some more nutmeg or even a note of clove but instead it was about as bland as generic canned pumpkin pie mix. I think I’m done tasting novelty candy corn, at least when the price is $2.99 per flavor. So if you’ve tried some of the others, chime in with your experience to help out other readers.
Tuesday, September 15, 2009
The newest thing about Candy Corn over the past five years has been flavors: Green Apple, Pumpkin Spice, Caramel Apple, Tangerine and on and on. The odd thing is that their kin, little shaped mellocremes, have always come in different flavors - harvest mixes come in maple & chocolate and the Easter specialties often had delicate citrus & berry flavors.
So now comes the ultimate mash-up of candy corn. Both flavored and covered in chocolate. It seems odd that this product hasn’t succeeded before.
I found this bag of Toffee Flavored Candy Corn covered in Milk Chocolate at Target. They have a special line of little stand up pouches like this marketed in their house-brand.
The package is cute & compelling - a dark orange accented thick cellophane bag with a clear window to show off the shiny chocolate covered mix. I thought it was a little expensive at $2.99 ... but $7 a pound for a chocolate item isn’t that bad, and this is a Candy Holiday.
About one third of the package is chocolate covered. The rest are plain Naturally & Artificially Flavored Toffee Candy Corn. The colors are a muted amber center with the stereotypical yellow base and white tip.
The package smells off-putting. It’s a fake butter flavor which leads me to a rant about toffee:
Toffee is carefully boiled sugar and butter. The essential qualities of toffee (as it’s made in America) besides the crunchy texture & cleave are the toasted flavors of the caramelized sugar and the creamy melt of the butter/heavy cream. It’s not about the butter flavor, it’s about the burnt sugar. So when someone offers me something toffee flavored I expect dark sugar notes not artificially flavored buttered popcorn.
I tried sampling it a few times and found it too artificial, so I left the package open overnight and that seems to have let some of the volatile organic compounds evaporate and it became a bit more appealing if bland. Rather like ordinary candy corn. I even detected the smell of milk & chocolate in there.
The plain candy corn is nicely textured. It’s soft but not too crumbly, it melts easily and though it’s sweet it’s not too sickly. It could have used just a tad more salt to sell the toffee flavor.
It seems more sugary than the uncoated stuff. The milk chocolate isn’t particularly creamy, though the flavor profile has a fair bit of the dairy component to really sell the toffee part. I liked the combination of textures - the fondant of the candy corn has a crumbly texture, kind of like the center of a York Peppermint Pattie. (Which makes me wonder why I’ve never seen Mint Candy Corn and then the logical conclusion of Chocolate Covered Mint Candy Corn.)
I give them kudos for the attractive mix and the innovation factor here. It’s also available in Green Apple flavor (maybe some green apple fans would love it - I’m not keen on the combo of chocolate & green apple).
The package gives full disclosure: Candy made in USA. Bag made in China. Packed in Mexico. (Best by December 27, 2010) It also says that it contains milk, eggs, soy and coconut and may contain peanut & tree nuts. The only thing it doesn’t mention is gluten.
Wednesday, September 9, 2009
A couple of years ago I got a preview of a new line of candy bars from Annabelle’s, makers of Rocky Road. The new Rocky Road Supreme bars didn’t even have wrappers yet when I tried them at the All Candy Expo in September of 2007. They were finally released last year, but it took me another full year to find them on store shelves.
I finally found them at a new shop in Burbank called Rocket Fizz. Though it’s supposed to be a soda pop store - with hundreds and hundreds of varieties of sodas sold in single bottles, it was also a candy shop with hundreds and hundreds of items to choose from. Amongst the mostly classic offerings I found the Rocky Road Supreme Peanut Butter Bar. Though it was a whopping $1.99, it’s also nearly 3 ounces ... so consider it a king sized bar.
The package describes it as Handmade Marshmallow and Peanut Butter with Crunchy Peanuts, Double Dipped in Velvety Milk Chocolate. I stopped eating several days ago in order to accommodate this extra 460 calorie pop.
The bar was a little worse for wear, though I tried to choose carefully from the bars on the shelf. I often have this problem often with Rocky Road bars ... they might benefit from at least a waxed paperboard tray.
The layers are nearly equal strips of marshmallow and peanut butter. Luckily the peanut butter is on the bottom, as it’s the densest. Considering how much peanut butter there is in this bar, plus the peanuts on the top, it doesn’t smell very peanutty. Just vanilla-sweet, a little milky and a little like roasted nuts.
The bar has a nice bite to it. The chocolate is soft and not at all flaky and the marshmallow is firm enough that it springs back easily but is dense enough not to give into the weight of the chocolate shell.
The flavors at first do well. The peanut butter layer has a salty pop and a mellow nutty flavor. The vanilla marshmallow isn’t too sweet and gives a bouncy chew to the whole thing. The chocolate coating is a little lackluster in the flavor department, but also not too sweet. The peanuts give a little crunch. The whole thing is a bit slick & fatty though, it never quite melts.
As I went on, I tried eating the separate elements. The chocolate is satiny smooth, but lacks a real cocoa punch. It’s all about the texture, I guess. The peanuts on top were kind of chewy instead of crunchy. The marshmallow is actually great, mostly because it’s foamy and has a smooth texture without being too sweet. The peanut butter layer though is weird. It’s very firm and has a greasy Crisco texture to it. A look at the list of ingredients reveals why #4 on the list is partially hydrogenated soybean & cottonseed oils ... that comes before #5 which is peanut butter.
Now I’m as much a fan of fat as the next person, but fat has to add texture ... it needs to give a pleasing mouthfeel as well as deliver flavors. This peanutty layer simply doesn’t. It’s like the grease is a cloaking device.
I really wanted to like this, I wanted it to be a powerful combination of textures & flavors. Instead it just left me feeling heavy & unsatisfied. (And I didn’t finish it, so now I get to have lunch!)
Here’s Sera’s review from Candy Addict.
Thursday, August 20, 2009
I’ve heard about these giant jelly beans they grow down in Texas. They’re made by Judson-Atkinson Candies, which makes the popular Cherry Sours (not my favorite, but they do come in tangerine in the assorted mix) but are pretty hard to find.
I stumbled across this smart little half pound bag at Robitailles Fine Candies and carefully selected a bag that had all the colors. It was hard because there were only about 24 in the bag and seven colors.
You might think looking at that bag that it’s tiny or light, but these quantum singularities of sucrose are hefty. The bag might have been slightly bigger than a 3x5 card but then remember ... a half a pound! So if you’re looking for something to put in a sock instead of a roll of quarter when beating that guy who refuses to pay up on those bad debts ... this is the candy.
The photo above really doesn’t give the scale. They’re about an inch and a half long, but the picture makes them look like teensy licorice pastels.
So when I was shooting them, I though, I’ll put something in there for scale. For some reason instead of a coin or M&M, I went with my finger (because they’re about the size of the top two knuckles of my index finger). But then I remembered after looking at the photo ... my fingers are abnormal ... and not a very attractive addition to Candy Blog. (You can view it here.)
The Orange jelly bean is very crunchy and hard on the outside. The interesting aspect here is that it’s apparent that the jelly center is flavored. (Many regular pectin-style beans are not - the flavor is in the innermost layer of the shell.)
So the next flavor I tried was Cherry Red. This was, in fact cherry. It’s a soft and medicinal flavor, not tangy, just sweet but with a little cherry blossom note to it. I hated it.
Black Licorice is pretty intense. The anise flavor is light & bright but has a lingering burning sensation that builds up over the several bites that it takes to consume it. It lacks the deeper woodsy licorice notes but it’s still rather nice. The food coloring makes my tongue green/black and leaves a bitter aftertaste.
Purple Grape might be more vile than Cherry. It’s bitter and floral and insanely sweet.
Lemon Yellow is quite zesty which helps to balance out the sugary grain to the shell.
White Vanilla was confusing at first. I thought maybe it was coconut but then I realized that it wasn’t even vanilla, just kind of unflavored. But I was grateful for the break from food coloring.
Pink Strawberry tasted rather like bubblegum at first ... and may actually be bubble gum flavor for all I know. It was sweet and bitter and reminded me of bad childhood friendships.
I think there’s also a green one, but I didn’t get that in my mix.
The citrus ones were passably interesting. I have to say that they’re much better than the Hiding Eggs, but I wouldn’t call that a recommendation. I liked the novelty of the size and enjoyed feeling like a giant for a little while. But the intense crunchy shell (which is very much like the Easter marshmallow eggs) didn’t really do much more than add crunch & extra sugar instead of some flavor.
So this just goes to show that the proportions of modern jelly beans (both the Pectin Bean size and the chic Jelly Belly size) are optimal.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.