Friday, December 22, 2006
In case you haven’t figured out already with the irregular posting this week, I’m traveling. But here’s something fun you might want to pack (or pick up as a stocking stuffer) when you’re on the road. They’re called ChocoPods and are made by Chuao, the SoCal based chocolatier. ChocoPods come in two flavors, Nutmeg and Spicy Maya.
Each is a little disk of chocolate shaped like a cocoa pod featuring dark chocolate (60% cacao) and a mix of spices. The idea is you take a little bite of chocolate and a sip of your coffee for an enhanced flavor experience for both. After all, chocolate and coffee both come from beans. (They really are a great match.)
The ChocoPods are intended to be sold at coffee houses where you’d see them right by the register instead of some mints or a croissant. It’s not a whole bar size, just 11 grams, which is the perfect complement to a cup of coffee or cappuccino. With only 60 calories in the little portion, it’s something you can work into your diet as a little treat every once in a while. The suggested retail of $1.00 to $1.25 makes them cheaper than the actual cup of coffee at most places!
Spicy Maya is pretty bold. Eating it solo, there’s a solid cayenne pepper kick to it in addition to some other notable spice notes like cinnamon and cardamom. But where the throat burning is an issue eating it alone a little swig of coffee settles the flavors out considerably. The bars themselves are sweet, but since I take no sugar in my coffee, I found it to be just the right amount to cut through the coffee’s strong notes. The bars aren’t terribly buttery either, but again, the warmth of the coffee makes a big difference.
Nutmeg is really nice. Very woodsy tasting with lots of earthy notes with not just nutmeg but a touch of eucalyptus, cardamom and sandalwood. This would be great in the evening by a roaring fire.
As chocolate bars to eat solo, they’re pretty good, but I think that Chuao has hit on something for the coffee house set. Most of the time I don’t feel like a whole hot chocolate, but I do want a little something chocolate. I often bring my own, so it makes sense that the coffee house would also want to sell me that too. The fact that they have the unusual flavors makes the whole thing feel a little more like an indulgence.
For only a buck, I would certainly give these a go every once in a while. I haven’t seen them at any coffee houses yet, but maybe soon. You can order them at the Chuao website.
Tuesday, December 12, 2006
I’m not sure what’s taken Reese’s so long to come out with a Butterfinger-like candy bar. Maybe when Hershey’s bought 5th Avenue they made some sort of a deal. But here it is, 2006, some 88 years after the introduction of the Reese’s Peanut Butter cup and they’ve done it.
Instead of being a clone of the 5th Avenue, Butterfinger or Clark Bar, this one has both that layered crispy peanut butter crunch in the center, a supposed stripe of peanut butter as well as a liberal sprinkling of crushed peanuts and then milk chocolate.
The effect is a rather creamy and very crunchy bar. The textured center provides that high-frequency crisp and the nuts provide the low frequency crunch. The center has a salty hit to it that also gives it a little zing along with a good dose of molasses, which always pleases me. It also has 5 grams of protein, which is a pretty good density for a bar that’s more candy than nuts.
The crispy center was also lighter than the dense and sometimes inconsistent Butterfinger bar. The biggest drawback here is that Hershey’s has again skimped on the chocolate on the outside and gone for the marginal stuff that has PGPR in it.
If there’s one thing that really turns me off for this bar it’s the promo they’re running with its introduction. You can vote on their website for Crunchy or Creamy? and win a car based on your vote. Crunchy people win a Hummer H3 (blech) and Creamy people are entered to win a Corvette Coupe (meh).
My preference for this type of bar is the 5th Avenue, but those are extremely hard to find. If Hershey’s is planning on making these as widely available as other Reese’s products, this might be a new bar added to my repertoire.
Monday, November 27, 2006
I went looking for Christmas candy of all sorts last week during the holiday break. I seem to have the best luck at Walgreen’s since they have dependable sales and a clean store (I also went to Target, but everything came in super-jumbo bags). As I expected Russell Stover’s has their assortment of single-serving goodies that are similar to the Easter and Halloween ones. I did, however, find one that I’d not seen before, the Russell Stover Coconut Wreath
They were on sale for 50 cents, so I could hardly pass it up. I’m a sucker for coconut haystacks which is what I expected this to be.
I wasn’t disappointed either. The plop of coconut and milk chocolate was shiny and smelled of coconut. The coconut was crunchy and well-toasted, giving it a much more chewy texture than something like a Mounds bar. The coconut bits were rather small, like little flecks instead of being little curls like you’d find in a bag of coconut shreds in the baking aisle.
It wasn’t too sweet at all, just a nice mellow mix with an interesting texture.
If I was disappointed it was at the shape. I expected something that looked like a donut, instead it’s just a plop. What’s like a wreath about this? Or was mine malformed and had a filled center?
I have to say that I’m pleased that Candy Blog has prompted me to give the Russell Stover holiday lines a chance. Their quality is excellent (no PGPR in the chocolate) and when on sale they’re about the same price as any consumer candy bar and usually feature less common flavor combinations.
Other Russell Stover holiday candy reviews:
Thursday, November 23, 2006
Things to be thankful for: I apparently rebound from weariness rather quickly! After my declaration that I will not try any other limited edition KitKat bars, I’ve been sucked back in. And by a Pumpkin version no less.
In honor of American Thanksgiving, I had to review them. So I met Santos, of The Scent of Green Bananas at the Farmers Market yesterday for some lunch and a huge and generous mess ‘o candy (like trick or treating for grown ups! - more on that in the coming week). I rushed home afterwards to photograph them so I could give them a try.
First thing to know about these is that they are Japanese. Second thing to know is that they are pumpkin flavored, not pumpkin pie or pumkpin pie spice or pumpkin custard. They’re pumpkin flavored. Ever eat a pumpkin?
They’re milk chocolate covering the normal bland wafers with a pumpkin creme inside. Lest you think that they’re subtle, they smell quite distinctly of pumpkin. In fact, when I opened the bag (not even any of the packets, just the bag that they were in) it smelled like baby food.
It takes a little getting used to, but the pumpkin KitKat has a nice toasted, caramelized flavor. It’s not as sweet as the usual grainy sugar cream, so it offsets the cheap and greasy chocolate quite well. I can’t quite put my finger on it, except to say that the flavor is Pumpkin (or perhaps simply squash). The package is all in Japanese.
There is a long and strange aftertaste to this candy, a pumpkin aftertaste and not something I’ve ever experienced in my life before. I kept walking around the house thinking of baby food. Baby food. Look at the package - there’s a family of pumpkins on there. Daddy pumpkin, Momma pumpkin and of course little baby pumpkin with his two front teeth just growing in. (Does he eat this pumpkin puree KitKat?) I keep thinking ... Babies with faces caked with strained squash. Smelling of squash, a smidge of fabric softener and of course that baby smell.
They are, in fact, strangely addictive. I don’t know how, because any gourd and chocolate has never sounded like a good combo to me, but here I am, eating another. I hesitate to give them a high score, but the fact that I continue to eat them means the have to get at least a 7 out of 10.
Final thought: thank you all for reading and commenting in the past year.
Wednesday, November 22, 2006
Premium Organic : Smooth Organic Dark Chocolate with Cherry (70% cocoa). Yes, it’s dark. The bar is gorgeously glossy and smells of tart fruit, smoke and coffee. For such a dark bar, it is sweet. It has a nice melt, but a slight chalky feel on the tongue. The black cherry comes across with all the floral fragrance, but without much of the tartness that characterizes the dried fruits.
Though I’ve professed that I don’t like cherry flavor, I have no problem with actual cherries, so this was an agreeable bar.
This bar is organic and fair trade.
Dark Chocolate with Raspberries (70%). This bar has an equally smoky taste to it, dark and floral with some woodsy notes. It’s not as sweet as the cherry bar, but has the same sort of grain on the tongue towards the end of the melt. There are real bits of raspberries in there (including the seed) which give a little tangy zap every once in a while. The infusion of raspberry flavor wasn’t really there, but the scent lingered over the whole bar. This went really well with coffee or a savory snack like salted almonds or pretzels.
This bar is ethically traded.
I went to Target last night and noticed a nice selection of the Premium Organic line right at the check out stand candy rack. So this brand is getting much easier to find. Have you spotted it anyplace other than the Whole-Foods-style markets?
Thursday, November 9, 2006
Altoids have been around for well over two hundred years. They’re simple little nuggets of sugar, mint flavor and a little acacia gum to hold it all together. I’m not sure if they count as candy, as they’re intended for breath freshening, not wholesale gobbling. (But just because that’s what they’re intended for doesn’t make it so.)
Altoids were made by Callard & Bowser for many years. Then there were a series of buyouts, Callard & Bowser was bought by Suchard. That company was owned by Beatrice. The whole shebang of Callard & Bowser-Suchard was then sold to Kraft which sold it in 2004 to the Wm. Wrigley, Jr. Company. As a Wrigley brand they make more sense than belonging to a company that makes Velveeta, however, I’m still cross with Wrigley for discontinuing Reed’s.
What was once just a humble piece of peppermint chalk is now a veritable empire of its own. There are the mints, a line of gum, sour hard candies and even some freako weird breath strips.
So that brings us to the newest brand extension. The Dark Chocolate Dipped Mints. Called “Curiously Chocolate” on the tin, I have to admit I find it curious myself. I got a hold of two of the new flavors - Peppermint and Cinnamon.
Out of the package they’re not remarkable looking at all. They look kind of like buttons or maybe slightly smaller Junior Mints. They smell only vaguely chocolatey but that’s probably because the peppermint or cinnamon scent is so strong.
On the tongue the chocolate melts rather readily and is much thicker than I would have expected. It’s dark and with a slight grain to it (but hey, Altoids are pretty grainy too) but a rich taste permeated with the mint or cinnamon in question.
I really didn’t think these were going to be any good at all, but I enjoyed the little creamy hit of chocolate. I preferred it when I immediately cleaved the mint so that I got mint and chocolate at the same time, but letting the chocolate melt off and then getting to the mint has nice too.
My biggest concern is the durability of these. What I like about Altoids in general is that I can leave a tin in the car or at the bottom of a bag and not worry how long its been there. I know for a fact that I’ve eaten five year old Altoids. But I wouldn’t want to eat old chocolate.
These are preview packages of the new Altoids, they’ll be available in January 2007 on CandyWarehouse.com, though there is word that they’re popping up in places.
Note from the package: Altoids are made with gelatin, therefore not suitable for vegetarians.
Other strange notes: I went to the Altoids “Shoppe” on their website and they’re out of stock on about half of the products. Come on! You’re the factory, make some more! (And here’s a link to a recent story in the Chicago Sun Times I read.)
Tuesday, November 7, 2006
It seems kind of weird to want to find milk chocolate without milk in it, but I know that there are some folks that are dairy free and are looking for that creamy consistency of a milk chocolate without the milk in it. If you’re a vegan it’s not like you can’t have chocolate, after all, the cacao bean is just another seed. But in this day and age, you’d be amazed at how often dairy products are put into even what should be plain old dark chocolate.
Enter Terra Nostra which offers a non-dairy line made with Rice Milk which is also organic to boot!
Ricemilk Choco - 57% cacao solids. The plain Ricemilk Choco has a pleasant sweet smell with a light chocolate aroma. The look of the bar is also pretty becoming, light and glossy with a good snap. On the tongue it has a good buttery melt, but it’s extremely sweet. There’s also a nutty taste to it, and upon looking at the ingredients I understand why, there are ground hazelnuts in there! It’s kind of like a super-mild guandujia.
The thick sweetness wasn’t quite to my liking, but I had high hopes for the rest of the line.
Ricemilk Choco with Almonds - 57% cacao solids. The almonds make a huge difference in the flavor of this bar for me. The mellow nuts balance out the sweetness. There’s a more noticeable hit of salt in this bar too, even though I know it’s the same chocolate, the sweetness of the almonds gives it a great balance.
The almonds are just slivers and pieces, not full nuts, but I kind of prefer mine that way. They were rather light in color, not a toasty brown, so they added more texture than flavor.
Ricemilk Choco Dark Truffle Center - 56% cacao solids. This bar has a ricemilk chocolate outside and a dark truffle inside. The truffle center is rather solid, though slightly softer than the chocolate itself. The light bar here is sweet and the filling is a little less so, but still very buttery. Most truffles are made with the addition of dairy fats (cream or butter) to chocolate to create that hyperfatty tongue-feel. Instead this truffle uses unknown vegetable fats, which I don’t usually care for, since they have a different melting point than dairy fats and of course cocoa butter (yes, cocoa butter is a vegetable fat, but it’s a very special vegetable fat).
Of the three bars, my first favorite was the Almond one, second is the Truffle. I really didn’t like the plain one at all, it was just too sweet without any interesting texture or other notes to it.
Overall, I have to say that I’m impressed and pleased with this vegan line. I usually approach dietary substitutions with trepidation - I’m the type of person who would rather drink their coffee black than use non-dairy creamer. When it comes to choosing between a mock product or nothing at all, I usually go for nothing and wait until I get get a hold of the real thing. But Terra Nostra has done a good job here of bringing the creaminess to their already great organic dark chocolate that emulates the milk chocolate experience pretty well. I’m guess the fact that rice milk is already pretty sweet is what makes the plain bar a little over the top for me.
All the bars are certified organic an stamped with the Equi-Trade fair trade symbol.
Tuesday, October 31, 2006
I have to call this one the deal of the month. I find a lot of great deals out there in candy world, but I had to mention this one because I gave the Queen Anne Milk Chocolate Covered Cherries a bad review last year.
So that makes it all the more wonderful that I took a chance on these.
I found them at the 99 Cent Only Store. In fact, I saw them for several weeks at several different stores, which usually means it’s a new item and probably more likely to be fresh. I’ve seen the Queen Anne line at Von’s for $2.99, so at 99 cents, it was quite a deal for 5 ounces of chocolate. They come in a rather elegant stand up cardboard box/bag with a sealed cellophane pouch inside.
I’m a huge fan of Chocolate Covered Candied Orange Peel and the fact that you can’t get such a thing at Trader Joe’s is rather disheartening (I got the “orange sticks” once thinking that’s what they were, but it was a jelly stick covered with chocolate).
These were fresh and glossy and had a wonderful scent of orange zest. The orange peel inside was firm and a little chewy but not overly sweetened. The dark chocolate though not the best in the world was a wonderful sweet complement to the zesty innards.
If I see these again, I’m definitely going to pick them up. I have quite figured out how to decipher the code on the back as to how old these are (164513 was all it said), so I consider them a limited opportunity good deal. At this price they’re an 8 out of 10, at regular price they’re a 6 out of 10 ... so I’m calling them in the middle for the review rating at 7 out of 10.
(Queen Anne Candy is made by the same company that makes those World’s Finest Chocolate bars that the band kids are always trying to sell you.)
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.