Tuesday, February 10, 2015
It’s hard to resist a pretty bit of packaging, especially when, as I mentioned in last week’s review of the Theo’s Love Crunch, a chocolate bar is far better than a greeting card. The bubbly design in reds and pinks is a bit feminine, but the flavors should suit anyone who likes their milk chocolate on the deeper side of the pool.
This Theo bar delivers on the promise of the package, for me. The wrapper for the Theo Chocolate My Cherry Baby bar says, Fall in love with cherries in dreamy 45% milk chocolate - tangy, sweet and yummy.
The bars are made in Seattle with ethically sourced, non GMO, no soy, gluten free, Kosher and in this case, at a darn affordable price. For some reason they weren’t $4 a bar, which Theo is usually priced, but I got mine for $1.50 each.
The bar is a dark milk, which is a nice place to start for a high end bar. The flavor is quite deep with rich coffee notes, but also quite a bit of malt and even a hint of yeast in there. The cherry pieces are tiny and a bit on the leathery side. They’re tangy and chewy, but not freeze dried crispy bits either. The flavor combines well, though both seem to bring out bitter notes in each other - I got the cherry skin bitterness on one hand and the roasted acrid notes from the chocolate.
It’s a tasty bar, easy to eat, but I felt no need to eat more than a large square at a time, even though a half of a bar is the recommended dose.
I do enjoy Theo Chocolate’s seasonal bars quite a bit, much more than their standard just-chocolate. The gold standard for them will probably always be the Dark Chocolate Salted Almond ... but toss in a few cherries for a holiday version, and I might be inclined to revise my opinion.
Monday, February 9, 2015
Torie & Howard makes organic hard candies in a variety of fruit flavors.
I got this sample from the Fancy Food Show last month in their newest variety: Meyer Lemon & Raspberry Organic Hard Candy
They come in lovely tins, or can be purchased in bulk to refill the tin as well. There are some elegant touches, such as the inside of the tin is turquoise blue, instead of the default tin color.
As hard candies, the ingredients are pretty simple, so they’re organic, contain no corn syrup or gluten and are also free from GMO, soy and dairy products.
The little wrappers take up a substantial amount of space in the tin, but they do hold 2 ounces of actual candy (more than the discontinued Altoids Sours).
The pieces are small, but fit well in the mouth. There are very few voids and the dissolve yields and intense flavor burst. I can’t quite tell that it’s a Meyer Lemon and not Eureka lemon flavors, but I can say that it’s lemony. The raspberry gives it a little more floral note, kissed with a bit of jam. The zest comes out later, and has a lasting bitter bite to it, so much that I kind of felt burned after eating five in succession (that is the serving size).
These are very refreshing, and I find them most useful in situations where I might want to stay alert, like driving or a long meeting. Since they’re small, they’re quite discreet. I think they’re a lovely gift or special occasion item, something to put in a gift basket for a baby shower or housewarming present. I don’t see buying these for myself except for extraordinary circumstances.
I would be curious to try spice flavors, though. I don’t know if I’ve seen a chai, or cinnamon in organic before.
Friday, January 16, 2015
I was traveling earlier this week. I went to San Francisco to the Fancy Food Show. Though I drove, I still carried some gums with me, as driving over a few of the passes make my ears pop and the drive can be monotonous.
Glee Gum is made with natural chicle and natural colorings, quite rare on the market these days.
The chew is soft, the candy shell has a crispness that doesn’t last long. It’s not a thick shell that makes little crunchies in the gum, it dissolves quickly. The flavor is sweet with a mild but indistinct citrus note to it. It’s kind of like a lemon chamomile tea. The sweetness fades quickly, though it is rather cool on the tongue for a while, as most xylitol candies and gums are. The zest continues, and gets a little more intense after about 4 or 5 minutes ... then I think the gum is done as far as the flavor goes. The chew is still good, in fact, I prefer the chew of the sugarless Glee to the sugared kind ... it’s slightly stiffer and doesn’t stick as much.
After chewing the gum, about a half an hour later, I thought my mouth was still rather fresh feeling. Not a lingering mint, but just a sort of jasmine tea freshness. The citrus doesn’t go well with coffee, but for getting rid of coffee breath, it’s pretty good. Xylitol, as a sweetener, is actually good for dental health, so I’m trying to get into the habit of chewing in the afternoon to freshen up my mouth.
Spearmint is a largely underutilized flavor in the confectionery world. Peppermint is the default, though as herbs go, spearmint is far more ubiquitous and easier to grow. The dark green pieces are naturally colored and quite appealing. They don’t smell like much, it’s not like sticking your nose in a half-emptied packet of Wrigley’s Spearmint gum, which always smelled so fresh.
The shell on the sugary variety is a little crunchier, though not by much. The flavor of the spearmint is mild and pleasant, but not overt like an Altoid. The chew is soft, though it stiffens up and gets a little bit sticky at times as the minutes pass. I was able to manage some moderate bubbles at time, though I was much better at cracking my gum with this version.
The sugar faded away within minutes, though the herbal and grassy spearmint notes hung around for quite a while after. After discarding the gum, the minty freshness dissipated within about 5 minutes.
When I first tried Glee Gum years ago, I didn’t care much for it. It’s certainly grown on me and it’s become my go-to gum for traveling. Partly because of the natural ingredients and partly because I like the chiclet style and simplicity of the boxes.
Thursday, January 8, 2015
Combining spirits with chocolate is pretty common. There’s a new genre, though, the combination of brewed drinks added to chocolate. I picked up the Guinness Luxury Milk Chocolate Caramel Bar at an after Christmas sale, when it was only $1.49 for the Ireland-made bar.
I’m not a beer drinker, as I don’t care for very bitter things, so Guinness has long been on my list of things that I don’t drink. Guinness is a dry stout introduced in Ireland in 1759. It’s quite dark and has a very distinctive look and long history.
Flowing caramel skilfully handcrafted in small batches, flavoured with GUINNESS and set in a creamy milk chocolate shell to create a unique bitter sweet chocolate experience.
So, as is the case with most alcohol-infused chocolates, the stout is mixed with the caramel, not the chocolate itself.
The bar is nicely crafted. It’s a long bar, with domed segments. The indentations between the segments are pretty thin, so my bar was broken in several places, but along those margins. The good news is that the caramel does not enter those segment breaks, so it didn’t become an oozy mess.
It smells distinctly of beer and milk, which really isn’t a pleasant smell in itself, only by association with pleasant experience with actual beer products. The yeasty notes reminded me more of bread, which is a nice combination with chocolate. The milk chocolate is quite sweet, though smooth and a bit on the fudgy side. The caramel filling dominated the flavors, though.
There’s not a lot of caramel in there, but certainly flavorful stuff. It’s the flowing kind, with bready, malty flavors and a definite bitter hop note that wasn’t too distracting. There’s a smidge of salt, but not a lot of toffee or toasted sugar.
I’m curious to try their Guinness Fudge, if it’s done with a lot of butter, because I think the yeasty flavors might go well. I’ll pass on the beer, caramel and chocolate here, though. It’s just too sweet, which is exactly what I wouldn’t want with beer.
Tuesday, December 23, 2014
I picked up this box of Villars Mini Tasting Chocolates made in Switzerland. It was a bit expensive at $12. The box says it’s “at least” 45 pieces, but I counted 50 in mine. There are four different kinds of chocolate: Milk Chocolate (20 pieces), Milk Chocolate with Caramel 10 pieces), Milk Chocolate with Hazelnuts (9 pieces) and 72% Dark Chocolate (11 pieces).
I used to pick up Villars milk chocolate with hazelnut bars at Trader Joe’s many years ago. I suspect that Villars is still making products for Trader Joe’s under the house label, but I can’t be certain. This is the first time I found them at the local grocery store, though it seems like the kind of package you might see at an airport duty free shop.
Villars is a small chocolate company, according to Wikipedia they’re bean to bar, based in Fribourg, Switzerland and employ about 140 people. They’ve been around over a hundred years.
In my assortment, it was pretty well balanced, with slightly more of the Milk variety than the other three. The little bars are, well, tiny. They’re about 5 grams each, but that also means there’s only about 30 calories in each one.
The pieces are 1.3 inches high and .8 inches wide. The wrappers are made of some sort of mylar type plastic. They’re shiny on the inside but devilishly hard to tear. Each piece is glued shut with a teensy little dot of well-stuck glue.
Just smelling this little Lait bar I was reminded why I liked Villars: they add barley malt to their chocolate. It’s just a little hint of malt that keeps it from being too sweet. It’s a little roasted and the quality of the milk gives it a light yogurt bite. I can’t eat a lot of it, which is why these little bites are just right for me.
The Lait Caramel smelled quite milky. It’s not actual caramel though, it’s more like toffee chips, which is great. I enjoy a little toffee mixed into my milk chocolate and this is a good version. Like the milk chocolate, it’s sweet but wonderfully creamy and rich. The little toffee bits break up the stickiness with a little crunch and hit of caramelized sugar. The thinness of the little bars means that the bits are also small, but Barbie dolls and Star Wars action figures may find them just right.
The little Lait Noisettes bars come in a purple accented wrapper.
The sweetness of this bar is quite strong, but the chips of nicely roasted hazelnuts mellow that out. It’s a little chewy, almost like coconut. It could use a touch of salt, but otherwise, I liked the Noisettes best.
I was looking forward to the Noir 72% quite a bit. It’s hard to find little tasting squares in very dark chocolate. I also noticed that Gelson’s, where I bought these, also has Villars in bulk tubs, so I could buy little callets and disks of their dark chocolate for about $12 a pound. Well, that’s not going to happen, now that I’ve tried this. The chocolate smells good, a little toasty and like coffee. The melt is quite nice ... but the feeling on the tongue is dry and chalky. The finish is far too dry for me, far too acidic and yet it’s quite sweet for a 72%.
I think for baking or maybe as a base for chocolate mousse, this would be excellent. But it’s not my style for straight eating.
For the price, these aren’t phenomenal, I want a lot better dark chocolate for $24 a pound. But the miniature size and variations are just what I needed this week. Now that I’ve had my samples for the review, the rest will be distributed by Santa Claus into the Christmas stockings. I’m hoping for lots of the Noisettes in mine. I also wonder if Villars has also made repackaged items for Aldi, as these were rather similar (though the chocolate moulds were different, the tasting notes are very similar).
Villars is owned by a French company called Bongrain, which bills itself as one of the top transformers of milk in Europe and worldwide. Maybe it sounds better in French. They make cheese and yogurt in dozens of different countries in Europe, North America and Africa ... and chocolate in Switzerland.
Monday, December 22, 2014
Think of them like a hearty petit fours. The base is a gingerbread cake, topped with a layer of fruit jelly then a layer or marzipan. For this particular brand of Schulte Dominos, the fruit jelly is apple and the marzipan is actually persipan, which is made from apricot kernels instead of almonds. Although they seem like an ancient sort of confection, according to this page they were invented by Herbert Wendler in Dresden in 1936.
I’ve had dominos quite a few times, Aldi sells a few varieties in both milk and dark chocolate and of course I’ve had them in while traveling in Germany. This particular version has a nice coating of dark chocolate, which keeps the confection from becoming too sweet. They’re pretty shy on calories, only 50 each, probably because part of it is a little bit of cake.
This package has 10 pieces in it, which fared quite well - only one was cracked on the top. The package holds 4.4 ounces, so each piece is just shy of a half an ounce each. The package says that this is an Authentic Traditional European Recipe. I don’t know if there are a lot of modernized versions or departures from the traditional ... or if other non-Europeans have adopted the confection and have created a competing version.
Each piece is not quite a cute. They’re 7/8 of an inch square and about 3/4 of an inch high.
I’ll start from the top down. The persipan is much like a marzipan. It’s soft and has a good texture that’s not too pasty or sweet. The flavor is much more amaretto infused that many marzipans I’ve had, which makes me wonder if it’s a natural flavor profile for persipan. There is a distinct bitter note to it.
The next layer is a jelly, which is pretty bland. I had to read the ingredients to find out that it must be apple at all. It’s a little tart and has a slight mealy quality that real apple pulp can bring to a jam.
They smell rich, a little like cocoa and molasses and maybe a hint of ginger.
The base layer is called gingerbread. It’s made from a mix of wheat flour and rye flour along with brown sugar and molasses. It’s quite dry, which I think is okay because the jelly and persipan provide a bit of moisture and texture to the whole thing as long as you don’t eat the layers separately. However, there’s not real spice note to it, or ginger flavor at all.
They’re hearty and satisfying. It’s a great mix of textures with the cool tartness of the jelly mixing with the dry cake and slightly chewy persipan. I had no trouble finishing the tray of them over two days.
I have to wonder what a premium version of these would be like. Perhaps with some actually flavored jelly like a good grape, a spiced apple or something more in the citrus marmalade family. I did see that Niederegger makes a version, though I probably can’t find those in the United States. The cake part might be better if it was an actual Lebkuchen with ground nuts in it.
Wednesday, December 17, 2014
The company sent me a sample of 14 flavors of their current flavors to try. They came in a simple clear bag with the truffles actually stacked in color order. (But I chose to show you a photo of their Christmas mint assortment, because I don’t actually like photographing clear plastic packaging.)
Earlier I called them “truffles” because they’re really meltaways. The chocolates are little rectangular blocks of chocolate coated meltaway centers. The centers are a combination of chocolate, flavoring and coconut oil mixed with palm oil. This means that they melt at a different temperature than the chocolate itself. The centers are solid, unlike Lindt Lindor Truffles, which have similar ingredients, but more tropical oils.
If this sounds like a Frango, that’s because Seattle Chocolates also makes Frangos for Macy’s, but also sells them under their own name but with more colorful packaging.
The box I got at the top of the review contained three mint flavors: Mint, San Juan Sea Salt and the seasonal Candy Cane. Pictured above I have Dark Chocolate, Mint, San Juan Sea Salt, Cool Mint.
I think the first one I should address is the Mint. It comes in a medium green mylar wrapper and is a milk chocolate confection. It smells deliciously pepperminty and takes me back to my childhood and the seasonal boxes of Mint Frangos I consumed (often surreptitiously). The milk chocolate has a strong dairy note and the minty center has a satisfying cool melt along with the peppermint. There are also teensy little pops of salt every once in a while. Often candies like this can be ridiculously sweet, but I didn’t find it that way at all.
The next to profile is a standard, a basic truffle on which so many other flavors are based, the Dark Chocolate. This one is in a medium blue wrapper.
The bite has a satisfying snap, and though the center doesn’t look creamy, it melts well. The dark chocolate has a mild flavor, like the common chocolate chips you’d use for cookies. It’s a toasty flavor, a little the bitter side but with a smoother melt than baking chips.
San Juan Sea Salt is a newer piece, and features a seafoam green wrapper. It’s a milk chocolate piece with little toffee bits and a little extra sea salt mixed into the chocolate center. The salt is a wonderful combination with the very milky chocolate and the little toffee bits are a great textural crunch. I did get some of these in the mint set, and they were actually infused with the mint flavors from the other truffles. Either way, it’s good.
Cool Mint was the last one in this set, a bit of a change from the previous since it features a light blue wrappers and a white center in dark chocolate. It’s quite minty and could use a little bit of that salt that the others seem to have. I enjoyed it, but prefer the other mint varieties.
Ah, things are getting a little nuttier in the next batch which features Salted Almond, Milk, Peanut Butter, Espresso.
I’ll start with Espresso because, we’ll, I’m in charge. The wrapper is brown, the chocolate is dark. The interior is smooth and has good roasted flavor note. The meltaway itself has little crispy bits ... coffee grounds. The flavor profile is good, I liked the coffee and the grounds or whatever they are aren’t too gritty. Out of the mix, this was the first flavor that disappeared. Not too sweet.
Milk looks just like the mint, so must give that a glance again except imagine the wrapper is gold. Since there are no other flavor elements in this one, it’s a little easier to pick out the profile of the milk chocolate itself. It has a strong dairy flavor, almost like the flavor of cream cheese. It’s sweet gets a little oily towards the end. I skipped these after getting the profile.
Peanut Butter sounded fantastic. The bronzy wrapper holds a milk chocolate piece with a peanut butter meltaway center. The interesting aspect is that there are also crushed peanuts in there too. Again, this one is oily like the milk chocolate, though it didn’t bother me as much.
Salted Almond is a bit more trendy and comes in a goldenrod wrapper with a dark chocolate coat. The center is dark chocolate and features a bit of salt and a few almond chips here and there. The toasty flavors of the almonds and dark chocolate were excellent. I’d buy this as a bar, as well.
The last set is a little fruity and contains some different concepts in the meltaway concept: Peanut Brittle, Strawberry Creme, Raspberry Creme, Blackberry Creme.
Peanut Brittle is similar to the Salted Almond, a little crunchy peanut, maybe with some crispy caramelized sugar in there. Since this is a dark piece, it’s far and away different from the Peanut Butter, though far less peanutty.
The Strawberry is a white center with what I think is bits of freeze dried strawberries in there. It has some authentic strawberry flavors but suffers from the same oily feeling towards the end.
The Raspberry and Blackberry Creme were similar, with some nice berry flavors with a tangy pop here and there.
Coconut Macaroon is in a lighter blue mylar and features a dark chocolate coating and center. This is a pure tropical piece, the coconut oils in the meltaway work their magic here along with a few little bites of toasted coconut. There’s a definite coconut smell to it, so much it overpowers the chocolate flavors.
Extreme Chocolate comes in a magenta wrapper (I mistook it for one of the berries when I was photographing). This is excellent. It tastes darker than its reputed 65% cacao, with good bitter notes but still enough sweetness. The meltway qualities are still there, but none of the oily textures I didn’t like. Also as a bonus, there are crunchy cacao nibs in there. All of the nibs I came across were crisp, not fibery like some origins.
Seattle Chocolates also makes a wide variety of Truffle Bars, many in the same flavor profile as the Truffles ... though the ratios differ quite a bit, with more solid chocolate and less meltaway filling in most cases.
Seattle Chocolates Truffles are made with non GMO ingredients and are gluten free. They do contain soy and dairy ingredients and obviously the ones that don’t have peanuts or tree nuts in them were still processed on shared equipment. They sell most of the flavors singly as well as different flavor assortments, like the Mint, just dark and coffee flavors.
As a product line, I give it all a 7 out of 10. For the pieces I liked, such as Salted Almond, Extreme Chocolate and San Juan Sea Salt, I go to 8 out of 10.
Monday, December 15, 2014
Just when I think I’ve finished with my chocolate covered cherry experience, I find another.
Perugina is probably best known for their little foil wrapped Baci hazelnut kisses. But they have a similarly packaged cherry treat ... simply called Cherry on the front but then descriptively named Perugina Dark Chocolate Covered Whole Cherries on the side of the box.
The box is only 1.2 ounces, but I found it on sale at Cost Plus World Market for $1.49, which isn’t a bad price for a single serve imported item like this. There are three pieces, wrapped in red foil, with gold cherries on top; so they’re prettier out of the box. Unwrapped, the chocolate shell was shiny and unmarred.
This chocolate covered cherry is in syrup. The cherry is big, as big as the See’s, but in a smaller cup, so there’s not much room for syrup in there. The flavor of the cherry is mild, as is the sauce that comes with it. I found this refreshing, as it meant that it wasn’t as artificial as some, but also a little bland. The texture of the cherry was as firm or crunchy as others I’ve had in the past week either. The chocolate has a more distinct cocoa flavor, but also isn’t as creamy or integrated. So the cocoa notes are a bit chalky.
I liked these, but not because they were great quality, mostly because they didn’t taste too much like maraschino cherries and weren’t really large and sweet ... which in most cases would be attributes folks would seek out. So, they were cute, but not something I would buy again.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.