Wednesday, March 22, 2006
I would be remiss in reviewing Easter candies not to include something a little more upscale. Besides the usual drug-store fare such as Russell Stovers, I found quite a few candies at Whole Foods. I got a wonderful birthday basket of Lake Champlain a couple of months ago and have been nibbling away on it, so I thought I’d check out their seasonal items.
These little impluse buys were in a bucket by the checkout stand. At $.79 each, I was willing to give them a try (I didn’t even know what they were except that they were blue and from Lake Champlain). When I got home and bit into one (I know, brave!) I was pleasantly surprised to find a hazelnut praline. The eggs are actually “half-eggs” and about the size of an egg-shaped walnut and probably weigh a little less than a half an ounce.
In fact, if you were wondering where to get those Caffarel Guanduia chocolates in the States, look no further than these for your domestic equivalent.
The outside is rich milky chocolate and the filling is a soft hazelnut and chocolate mixture. It’s thick and clingy, nutty and buttery. Yum. I can’t eat a lot of these at once (I only bought two, so I’m safe). They’re very rich tasting and utterly filling. One with a cup of coffee is quite a treat.
The Lake Champlain Easter eggs come in a variety of flavors (caramel, raspberry & coconut) that you can order from their website and I’m sure some Whole Foods carry them as well.
There’s no way I can possibly keep up with all the Easter candies, but Joanna over at Sugar Savvy has created a roundup of a lot of dark chocolate Easter eggs.
Thursday, March 9, 2006
Our friend Matt (the one who brought back the Olympics candy) also picked up a great assortment of mass-market candy bars and I’m going to try to sprinkle those into the CandyBlog.net repertoire in the next few weeks.
This Milky Way bar is nothing like any Mars product here in the States. Each little stick is a tube ala Pirouline but instead of being hollow, these have a wonderful buttercream filling. Then the whole thing is dipped in chocolate. They smell sweet and milky, like walking into an ice cream parlor.
The chocolate is very sweet, but smooth, with that European milk taste. The cookie shell is crispy and flaky with lots of micro thin layers. It tastes like a fantastic ice cream cone. The cream center is firm but still soft. It’s buttery smooth without any graininess to the sugar. There was no English ingredients list, but my German and my tongue is good enough to recognize hydrogenated oils.
Again, here’s a tasty little morsel that you just can’t get in the States and sometimes I wonder why. The package is a scant 25 grams, so even though it’s very high in calories per ounce, the package only has 130 total calories for the two fingers (about 150 per ounce, much less than a pure chocolate bar). Even though they look delicate, I got them in perfect condition, unbroken and unsmashed.
Note: Milky Way in Europe is actually what we know of as Three Musketeers in the United States - it’s a fluffy nougat covered in milk chocolate.
Wednesday, March 8, 2006
See’s recently moved into the “candy bar” arena with their Awesome collection. They’re candy bars you can buy singly at their stores or in boxes of eight bars. They’re a buck a piece and prepackaged and a pretty good deal for a premium candy bar (unlike Lake Champlain’s 5 Star line).
See’s packaged an old favorite, peanut brittle into a compact bar and covered it with chocolate. It’s less of a nut brittle and more of a toffee though, in my opinion, but the recipe is absolutey for brittle (baking soda being the operative ingredient).
The bar is a little tiny, at only one ounce, it’s a little less of a candy bar than I’m used to. But the whole peanuts and salty brittle is a really great combination. It tastes really salty, but when I checked the sodium content, it’s not really any different than any other standard nut candy bar like a Reese’s or Snickers. The milk chocolate coating is sweet and smooth. The bar crunches and flakes easily with a slight foamy texture (that’s brittle for you). I liked the bar, but it’s not going to knock the Awesome Nut & Chew bar from that top spot in my mind.
I’m glad See’s created some more portable versions of their best candies. I’m just waiting for a Scotchmallow version in dark chocolate. I read in Los Angeles Magazine that the candy bars were actually created by the workers at the factory, who had been making them with short ends for themselves and as gifts when the corporate folks decided it was a really good idea. I know it sounds odd, but for dieters, these could be a good option. The bars are smaller than standard candy bars (this one is an ounce, the Nut & Chew and Walnut Brittle are 1.5 ounces) so you can feel indulgent without being tempted by a full box of mixed chocolates. I’m a firm believer in giving yourself what you crave, in moderation. Because there are a lot of nuts in all versions they’re very filling (the protein and all).
Friday, February 24, 2006
I’m traveling this week, and when I was at Mitsuwa picking up some things I looked for something to take along that might be considered “traveling Pocky.” I did find some Winter Pocky, which is appropriate because it’s winter here in Pennsylvania. I’m guessing it’s the same as our Limited Editions that Hershey’s and Nestle have been playing around with, they just call it “Seasonal.”
This is a regular milk chocolate Pocky rolled in cocoa. The chocolate seems sweeter than the regular chocolate Pockies and have a slightly more “dairy” flavor to the chocolate than the Men’s or regular Chocolate. It came in four small packets and is a bit more expensive than regular Pocky.
Unlike all the other Pockies I’ve had, this one did not look like the picture on the package. The package made them look textured, but these were just more matte looking and no cocoa came off the sticks (none in the bottom of the little plastic wrapping even). The cocoa adds a nice little bitter and salty hit to the whole thing, which is nice because now that I’ve had Men’s Pocky, I think that regular chocolate Pocky is a little too sweet.
There’s no listing on the ingredients that it contains hydrogenated fish oils, but it does have “shortening” listed on the ingredients, which isn’t prefaced with “vegetable” so it might be in here. It also lists monosodium glutamate.
Tuesday, February 21, 2006
I think it might be marshmallow day here at CandyBlog.net.
Last week I was at the Farmers Market at Third and Fairfax to meet up with some other bloggers and I knew I had to stop at Littlejohn’s Candies because a reader told me they had the best toffee. Of course once I got there my eyes were drawn to these plump caramel kisses - soft caramel drenching a puffy marshmallow. I completely forgot about the toffee.
So, I got two, one in chocolate and one in vanilla. (And a pecan praline which was divine and I ate before I could take a photo of it.) I figured I can always go back for more toffee ... and another pecan praline.
Once I opened the wrapper it was obvious that these caramels were made with lots and lots of butter. They were creamy, very smooth and exceptionally sweet with a slight hit of salt to it. The marshmallow center was smooth and light without being too foamy. The center also wasn’t very sweet, so it gave a nice backdrop to let the caramel dominate the flavor stage. The chocolate caramel wasn’t as tasty to me, there wasn’t enough chocolate to set it apart from the regular caramel and I plan on sticking to the vanilla in the future.
These are messy candies. They stuck to the cellophane wrapper and to my fingers as I held it. They’re too big to put in your mouth all at once (about the size of a squashed golf ball), so eating them posed a challenge. I ended up with sticky fingers. In the future I think I’ll leave them in the cello and scrape them off with my teeth.
Since the Farmers Market and the adjacent Grove shopping center are such a tourist destination in Los Angeles, if you do come to the city be sure to seek this place out for something a little different from the tourist fudge that you find at many places. (Though they certainly have fudge.) It’s a classic, working farmers market and they actually make the candy right there with big plate glass windows so you can learn all of their sugary secrets.
Wednesday, January 25, 2006
These are a classic East Coast candy. Made for years by the Goldenberg candy company, they were purchased by Just Born in 2003, which has been gobbling up other Eastern small-maker candies. Just Born is best known for the Easter favorite, Marshmallow Peeps.
I’ve always referred to these as Goldenbergs ... the one part of the old name that is not retained (I think the company is pushing the name “Chew-Ets”) so now I have to call them just Peanut Chews. But the notable thing about them is that they break one of my rules of good candy. They’re fake. There’s no chocolate there. But what they lack in chocolate they make up for in flavor.
The original Chew-Et is a molasses-based chew embedded with peanuts and then covered in a wax that resembles dark chocolate. (Okay, it’s not wax, it’s just not real chocolate.) The interesting part of the chew is that it’s not a caramel. There’s no milk in the original bar at all, so it can’t be a caramel. It’s just a sugary syrup that’s been boiled down to soft-ball state. Maybe you could call it a “soft brittle”. They’re formed into fingers of candy that are placed in a tray and usually sold in a package of six or so, though I usually bought the King Sized ones. For a while I’ve been able to find them here in California at Rite Aid (probably because Rite Aid is based in Pennsylvania). The molasses and peanuts make a good combination of roasted, musky flavors. The dark chocolate stays out of the way and doesn’t really add anything to the party (except trans fats).
Having just said that the chocolate coating doesn’t much matter, it seems to make more of a difference in the milk version. Molasses is a dark flavor and seems to benefit from the dark, slightly bitter mockolate. While the milk chocolate coating is more successful at replicating the feel of real chocolate, it’s a little sweet, a little sticky feeling in the combo.
I’m glad to see that the Chew-Ets will continue to exist, as they are rather unique. They’re small and easy to share and have a flavor combination not found in any other candy bar on the market in the states. Since it’s not real chocolate, they also seem to weather being in my bag better than chocolate candies, so they’re a better bet as a summer candy. I wish they were made with real chocolate, but I suppose I shouldn’t advocate messing around with such a good bar.
Additional Reading: Check out Steve Almond’s Candy Freak which has a whole chapter devoted to his visit to the Goldenberg factory (while it was still Goldenberg’s) in Philadelphia. You can even read a couple of pages on Amazon if you like. Here’s something interesting I learned from the book, Goldenbergs were first developed as ration bar for the Army in WWI and after the war the GIs kept buying them.
Edit: I found this in Mike’s Candy Wrappers, the original wrapper.
UPDATE 8/1/2012: The original name of Goldenberg’s Peanut Chews has been restored on the packages, and an updated but still classic looking package is back on store shelves.
POSTED BY Cybele AT 10:53 am
Monday, January 23, 2006
Pesek Zman means “Time Out”, kind of like the tagline for KitKat bars is “Give me a Break”. They are, in fact, a nice little respite from a busy day and like the KitKat, easy to break off a piece and share (if you must). The shape of the bars and packaging is really cool, too.
The Black bar is dark chocolate with crispy wafers with a chocolate nut paste filling (hazelnuts and cashews). This is a pretty sassy bar. It has the light crisp, the nutty flavor of the nuts and the smooth creamy combination of the cream and the smooth dark chocolate. It’s lot of flavors and textures all at once, but very successful. It’s very sweet, but the hazelnut has a strange cooling sensation on the tongue that keeps it from being cloying and sticky.
The Peanut Butter bar is pretty much the same as the Black bar, only it has milk chocolate instead of dark and instead of hazelnut cream, it has peanut butter. It’s a good thing I’m typing this review, because I wouldn’t be able to talk while eating this bar. The peanut butter is very sticky, as in “sticks to the roof of your mouth.” My solution to this was to turn each piece upside down before I ate it, meaning that the peanut butter layer was on my tongue instead of the top of my mouth. It was much more successful that way, but the peanut butter in this bar is quite overwhelming in its texture and flavor dominance.
I have to say that this is a unique bar. I’ve never seen anything quite like it. It reminded me of the Kliks, in that it’s a toasty cookie rolled up, but this one was far more delicate and had some more complex flavors going for it. The center of the bar is a loose, flattened roll of crisp waffle cookie (like a ice cream sugar cone). Then it’s covered with chocolate that can be sectioned off. When you break the sections, you can see right through the middle of the bar, just like the photo shows. The caramelized wafers are crispy and flavorful and there’s a good hint of hazelnut in the chocolate itself. It’s a very tasty bar with no real equal in any other brand I’ve seen. Of the three bars, it’s the one I finished first. The bar is slightly smaller than the others at only 42 grams instead of 45, but I wasn’t missing a thing.
If I were at an airport or international market and saw these, I’d definitely grab a few of the Reds. Even though the center was delicate, the bar traveled extremely well, making it all the way from Israel and then I carried it around in my “tasting bag” for weeks and it still looked factory fresh when I unwrapped it.
Wednesday, January 18, 2006
There are a lot of good things about chocolate. It tastes good and in moderation it could actually be a good addition to a normal diet. But one of the suprising things is that chocolate may actually be good for tropical economies and ecosystems as well. See more here.
There are quite a few free trade/organic chocolate companies now, but one that’s making the best inroads with consumers, including kids, is Endangered Species Chocolate Company. (I have no data to back this up, just my awareness of people’s affection for it and that I see it in far more stores than other bars of the same type.) They have a huge selection of bars and chocolate formats, good packaging and a pretty good distribution network. Oh, and they taste good, too!
Because Endangered Species has such a large selection of bars, I thought I’d start small. I saw these little impulsive tasting squares called Bug Bites that came in both dark and milk chocolate. They’re obviously a little bit of chocolate for the kids, but I’m a kid at heart and I love bugs.
The little .35 ounce squares are Fair Trade certified, organic and Kosher. The little nibble has a butterfly on it and though the package says something about a bug trading card, I didn’t get any in either of my packages. The milk chocolate is very sweet and in the style of the European dairy milk chocolate bars. It has a good milky, woodsy smell, but is probably too sweet for me. It’s exceptionally smooth and I’m sure will please children quite readily.
The dark square was exceptional. Very fruity, with some apricot and cherry notes it also had some woodsy balsam qualities. It was buttery and had a slightly bitter finish that wasn’t too dry.
Though not all the bars are completely Fair Trade or completely organic Endangered Species Chocolate Company donates 10% of profits to protect wildlife (including those animals featured on the bars). Inside the wrapper is a profile of the animal on the package, in this case it is the bat and notes that of the 45 species in the United States alone, 7 of them are endangered.
I was specifically looking for this “Bat Bar” which is 75% cocoa content and cocoa nibs. I hadn’t seen it at Whole Foods, where I’ve been picking up my other organic bars. Whereas the other nibby products I’ve tried like the Michel Cluizel Noir au Grue de Cacao and Max Brenner Dark Chicao have large nib pieces in them, this bar had kind of crushed bits in it. This has its advantages, but it also creates a different sort of bar.
First, this is a very dark bar. At 75% cocoa, it’s already pretty dense. Because the nibs are crushed smaller they impart a bit of a grain to the chocolate that I didn’t detect at all in the Bug Bites, so I’ll credit that to the nibs. The nibs add a wonderful variation in texture though, with a good fruity burst in spots and sometimes and unpleasant astringency. Nibs are pretty high in fiber too, so eating a serving gives you 3 grams of fiber! I wish the entire bar wasn’t quite so sweet though.
I think if I’m going for a nibby fix I’m going to stick with the Scharffen Berger Chocolate Covered Cacao Nibs ... but the wide availability and decent price of the Engangered Species bar would make it a close second.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.