Friday, January 6, 2006
There are two things that are great about tasting international candies (well, more than two, but two that I’m going to point out here). The first one is finding new and exciting candy with combinations or ingredients I’ve never had before. The second one is finding the same thing that we have available here in the States. And you wonder why I find the latter a great thing? It’s because it’s a confirmation of the universality of candy. Whether it’s the same megaglobalcorp making it elsewhere or a spontaneous expression of convergent evolution, it’s all a reminder to me that candy is the Great Uniter.
These fun little popables are kind of like those Pirouline cookie sticks. They’re a little wafer cookie tube covered with chocolate. There are little holes in either end (most of the time) that makes them look like chocolate macaroni that you could string up and wear (and eat!). This is one of those rare instances where the candy shown on the package looked exactly like what was inside. They were glossy milk chocolate that smelled like sweet, milky chocolate. They’re also very light since they’re crunchy, hollow cookies. That amount of air in there is actually, I think, a good thing as it makes you feel like you’re eating more and also allows the flavors and aroma to mix. The chocolate is very sweet but really smooth and a little sticky with a hint of the European style of milk chocolate. The crispy cookie center is airy and with a hint ofcaramelized sugar to give it a little contrast to the vanilla sweetness of the chocolate.
It’s easy to just keep eating these. It’s such a simple idea, it makes me wonder why we don’t have something like this in the States. There’s a huge variety in theKlik line, including chocolate corn flakes, which reminds me of the Ritter Sport Knusperflakes.
This sounds like an unlikely bar: Extrafine Milk Chocolate with Cookies and Crunchy Wheat Germ. Let’s face it, most of us grow up thinking things like wheat germ are yucky. But think of it like Grape Nuts. In fact, why isn’t there a chocolate bar with Grape Nuts? These cookie and wheat germ aren’t as big as Grape Nuts but they’re very tasty and add more than texture to the bar. The wheat germ has a wonderful malty quality that gives the bar a nutty punch and moderates some of the sweetness. The chocolate here is also the same very sweet but exceptionally smooth milk chocolate.
It’s also a really pretty bar. When I opened it up I was pleased to see that it’s molded in the shape of a bunch of bubbles. It makes it easy to break off pieces, but they’re not little squares, instead they’re nice little domes which means more room for crunch.
Even though I don’t read/speak Hebrew, I was easily able to pick out the Klik items from the box from Michal. I credit this to the vibrant design and packaging. I know I’m not going to run across these again, but I know I’ll recognize them if it does happen.
Note: Israeli Kliks are nothing like the American Kliks which are a candy dispenser similar to Pez but they dispense Smarties ... the American Smarties, not the UK ones ... sigh, it’s tough being global.
Monday, January 2, 2006
I’ve reviewed a few single orgin chocolates before (and I really liked the Chocovic). I find the idea of it being like fine wine and elusive and all that intriguing, but it’s also kind of frustrating because you might find something really fantastic that can never be replicated. That’s why chocolate blends like we’re used to are so widely used. A Hershey bar always tastes like a Hershey bar. Godiva always tastes like Godiva.
Lake Champlain is also the maker of the highly esteemed and highly expensive Five Star Bars. And of course my friends Will & Susan are well aware of my affection for good chocolates and gave this to me for Christmas.
The packaging is very pretty, four different single origin/cocoa percentages in pretty little wrappers and six of each little square. They’re in a clear plastic box that lets you see the delectable stacks of squares. Not only did I review these in alphabetical order, but it also happens to be the order of increasing cocoa solids.
African Blend (54% cocoa solids) - This one was by far the sweetest, it has a good mild woodsy aroma with a slight smoky note. It’s not at all complex, but very pleasant.
Sao Thome (70% cocoa solids) - This one has more immediate bitter notes and though very smooth it was also rather dry. The buttery melt has a slightly tart bite towards the end, complex blend of woodsy notes and vanilla. By far my favorite, the most chocolatey in my feeling.
Tanzania (75% cocoa solids) - This one was exceptionally smooth and buttery, which surprised me given its high cocoa solids. It was also bitter and had a very dry finish. There was a bit of a sour bite on the front of the mouth and a slight cherry note to the whole flavor (a blend of both the sour cherry and the more robust wild cherry flavor).
I tasted all of these without looking at the website and was pleased to see that I was tasting the same things that they’re selling these squares on. These types of tasting squares are a great way to get a good cross section of all the flavors that chocolate can hold within it.
Sunday, January 1, 2006
Happy New Year’s Day! Here’s a special review of an item some of you may be eyeing as part of a resolution to eat healthier.
I’m one of those people who believes that you should eat what you want and try not to compromise on it. If you want chocolate and you’re on a diet, instead of obsessing over what you can or can’t have, have the chocolate, but in moderation. Maybe walk an extra mile or something to make up for the indulgence. But denying yourself just makes you want that thing all the more and of course less satisfied with what you end up with. A chocolate yogurt will never be the same as a chocolate mousse. This is the way I live my life. And you’d think from reading this blog that I weigh over 200 pounds, but I don’t. I actually have a fair bit of self control because I allow myself indulgences and savor them. (I’m also, probably, blessed genetically with a good metabolism and of course I do remain active.)
It’s nice to think that sweets can be nutritious and I’m grateful that good news is coming out about nuts and chocolate not being as evil as once thought. I have no illusions that Pixy Stix will ever be a healthy choice. They can make candy healthier by choosing good ingredients, like eliminating trans fats. What I question is fortifying regular candy with things in order to make them more healthy. Sometimes it works: the grapefruit pastilles I like have vitamin C in them and of course it’s nice to get a boost of fiber from my regular Mounds bar (well, it’s not fortified with it, that’s just the wonder that is coconut). When adding a vitamin or mineral to a treat though, it’s important not to spoil it what we liked in the first place.
Adora is calcium fortified chocolate. It comes in two flavors, Milk and Dark Chocolate. They’re like thick coins of chocolate. They smell nice and are certainly pretty. I bought a bag of the dark chocolate tabs and they gave me a sample with the milk chocolate tabs to try as well. At first it was rather nice, sweet chocolate ... but as it went along it tasted, um, dusty. If you chew it, you can definitely hear the grain on your teeth. This was a dry gritty grain like that stuff the dentist uses to polish your teeth. The weird thing is that I’ve eaten a few of them now and they’re not all like that. The milk chocolate one was very sweet, but no grain at all until the very end. Some are pleasant and the grain is barely noticeable, and other times I have to wash it down with water or a few crackers. If I were to buy these and use them regularly, I’d definitely go for the milk chocolate one, even though it probably has less of the antioxidant benefit, you’re going to be more likely to eat them.
It is generously fortified though:
They recommend at least one tab a day and no more than three as overconsumption of calcium provides no additional benefit.
I have to give Adora credit. They have a good website with lots of information and points to some good resources about bone health and the importance of Vitamin D. The thing is, I think I can eat these every day as a supplement, but I’m never going to feel like it’s a treat. So they would just become an addition to my regular candy consumption, not replace any portion of it. It doesn’t quite rise to the “Calcium the gourmet way,” but I could probably eat one of these every morning or evening. I will, however, finish the bag I have. If they come out with other varieties, I’ll be interested to try them. The good news is that Adora is reforumlating the dark chocolate ones to be less grainy, so if you purchase them now, you’re likely to get a more pleasant product. (I’ll update when I get a hold of the new ones.)
I’m also going to get some to try the new formulation and will report back.
UPDATED UPDATE: I got the new samples! (Thanks Ed, that was fast!). I have to commend them for smoothing out the chocolate, especially on the dark ones. There’s still a trace of grainyness, but the overt gritty feeling is gone completely. I’m still not going to mistake these for a piece of candy, but the aroma is really pleasing and of course the boost of calcium for my aging bones (yes, my birthday is in a week). They are MUCH better tasting than the Viactiv chews I’ve tried (both the calcium ones in chocolate and the vitamin ones in fruit), so if taste is something that will help you keep up with taking a supplement, this might be the way to go. I’ve upgraded the rating from 6 out of 10 to 8 out of 10.
Friday, December 23, 2005
Name: Italian Soft Almond Nougat
When I was a kid we got rather eclectic Christmas stockings filled with candy treats that we never got any other time of the year. Christmas candy was unlike any other in our house or for any other holiday, it was a trip around the world in an oversized sock. English hard candies, Swiss & Belgian chocolates and Italian Torrones. I’ve been having a hard time finding Torrones the past few years here in Los Angeles, I used to get them at Cost Plus World Market, but haven’t seen them for quite a while. This is why I was so excited to see that Trader Joe’s had these when I was there last weekend.
Torrones are soft nougat usually flavored Amaretto, orange, vanilla or
lemon. Most European countries have their own version of the Torrone, the French do nice nougats, in both the soft and hard varieties and the Swiss Toblerone bar has hard honey nougat bits in it and the Spanish are well known for their version, the Turron. The European nougat is rather different than what you find in the American candy bar trade. Trader Joe’s has carried nougat in the past in long bars, but I’d never seen these Christmas classics before. They’re individually wrapped pieces in its own little box and gives a little history:
There are 18 of these little individually wrapped packages, boxed together. The torrone is soft and pliable white nougat that is and is sheathed in an edible, tasteless wafer to keep it from sticking. The slice of nougat has a lot of nuts but is not as “fluffy” as some others, in fact, it looks downright flat. The pieces are ample, like one of those big block pencil erasers. The scent is very nice, sweet and with a good
dose of honey in there. It’s good and soft, so it’s not going to remove any dental work, sweet and it dissolves quickly and mixes with the delicate almonds. The flavoring is a little odd. Most Torrones are one flavor but this one seems to be a mix of lemon and amaretto. But neither is very apparent so it just ends up being a subtle essence.
Overall, they’re not quite satisfying my jones for a good Torrone, but they are fresh and here so they’ll do for now for the stocking stuffers. They’re certainly cheaper than some others I’ve bought but I miss the fanciful pictures of Italian royalty on the individual boxes. The biggest drawback of the overpackaging (plastic wrap, boxes inside bigger box) is that it’s quite obvious how many you’ve eaten when there’s a huge pile of torrone detritus next to you on the couch.
Rating - 8 out of 10
Tuesday, December 20, 2005
Dang if these aren’t the cutest candy with a shell to come along in years. Vibrant primary and secondary colors in that familiar Kiss shape only smaller and more “poppable.” When I saw the promo stuff on the internet at first they looked a lot like the tops of crayons and now that I have them in front of me I still think that. The shells aren’t quite as pretty and consistent as an M&M, but the vibrancy of the colors is pretty phenomenal.
Though Hershey’s Kisses are wonderful little candies, Hershey found out long ago that folks only buy them in large bags. Hershey tried for a while to launch smaller bags, but people just don’t buy them that way. Here’s an easier way to take Hershey Kisses to a movie (less unwapping, thankyouverymuch).
But let’s get to the eating, because convenience and color doesn’t mean diddly if it’s not tasty. These are tasty. I bought two bags - one to spill out in front of the unopened package (you actually get more than shown in the photo in the package, I ate or rejected about ten of them). The shell is a lot like the familiar M&M shell, it’s crunchy, sweet and has no flavor of its own like the UK Smarties do. The little fellows are about the size of chocolate chips instead of the large Kisses. The inside is Hershey’s chocolate - very sweet, a little milky and with an overall pleasant smoothness. The biggest issue I have with this is that I can’t eat them quite like M&Ms. When I’m eating a plain M&M, I’ll arrange the candy in my teeth on edge and crack it so that one half of the shell falls away and I get pure crunch, then mostly chocolate. These just don’t cleave that way. But maybe I’ll find some other interesting way of eating them, at the moment biting off the little tips seems pretty fun.
If you like M&Ms, you’ll probably like these. I don’t see Hershey’s coming out with a version with nuts anytime soon, as there’s just no room in there for one (well, maybe a sesame seed). Interesting fact: when M&Ms were first developed they contained Hershey’s chocolate. In fact, one of the Ms in M&M is for Hershey’s sales manager, William Murrie (or his son Bruce who was in business with Forrest Mars during the period they developed the candy-coated chocolate). They were made with Hershey’s up until the late sixties (I can’t find the exact date).
Other Reviews - CandyAddict gives it a positive, Accidental Hedonist’s musings on candy coated chocolates, JunkFood Blog points out that these are made without peanut traces, which M&Ms are not.
Rating - 8 out of 10
UPDATE 8/7/2008: Hershey’s reformulated Kissables sometime in 2008 and they are no longer made with real chocolate. Full review & comparison here.
Thursday, December 15, 2005
Name: Bits ‘n Fits and Bits ‘n Mints
I got a wondeful package last week from a reader, Michal, in Israel. (I sent her some stuff too, but sadly it has not arrived yet.) It was a huge box of all sorts of goodies that will take me about a month to savor properly (and photograph & review, fear not!).
The first grouping I have is from Hachez, which is a German chocolate company that’s been around since 1880. These (except for the dark chocolate one) are from their Cocoa de Maracaibo line. It’s an exceptionally rich milk chocolate that boasts 55% cacao from Venezuela. In the States the government says that you only need to have 10% cocoa solids to call your concoction Milk Chocolate. In Europe that standard is at least 25% cocoa solids. Even most semi-sweet chocolates don’t have 55% cocoa solids in them!
The most amazingly cool things are their “Bits” tins. The tin shape might be a bit familiar to some folks as it seems to be identical to those that hold “Hint Mints” that can be found at places like Cost Plus World Market and coffee shops everwhere. The neat thing about the Hint Mints is that the curved tin makes it easy to keep in a pocket. You don’t really wanna do that with a tin full of chocolate. But it’s a really elegant way to be social with your chocolate when you pull one of these out and offer a little chocolate nibble to a friend or someone you want to impress.
The dense milk chocolate for the Bits ‘n Mints is a little different. I wouldn’t call it waxy, but it doesn’t yield immediately. It sits on the tongue as it warms than then suddenly melts into a consistent puddle. It’s probably because there’s less fat in it than I’m used to in a milk chocolate. It takes a moment for it to come to body temperature, then it’s very smooth. I mean, really smooth. It’s literally like butter with a wonderful rich chocolate taste (very little milk taste to it) and a good cooling mint essence.
The Bits ‘n Fits are unlike anything else I’ve had before and pure little pebbles of delight. The outside is the same milk chocolate but the center is a mix of amazing roasted flavors. Inside is what I can only call a hazelnut toffee with a huge boost of coffee flavor. A warning though, the package says that not only does it have 1% espresso powder, it also contains 1% guarana, which is a cousin of caffeine except more expensive. I don’t know what that makes the “speed” content of this candy but at a little more than 1 ounce, you probably can’t go too wrong. They’re sweet and have a combination of textures that makes me wish they sold them around here.
Name: Longs - Cocoa de Maracaibo Classic & Espresso and Cocoa d’Arriba Orange
Cocoa de Maracaibo Classic - like the Bits ‘n Mints, this bar was incredibly buttery without being oily. The first ingredient for Hachez’s milk chocolate is not sugar, not butter and not milk solids, it’s Cocoa Butter. My favorite butter! The milk solids come in at 18% so there’s very little room for sugar in there. The milk flavors are much more evident in this bar than the Mints or the Espresso bar below. The milky flavor is very European like a much smoother, refined version of a Cadbury.
Cocoa de Maracaibo Espresso - similarly smooth and slick tasting, this bar has an intense burst of espresso flavor. Actually, don’t think of it as flavor as in something that comes out of a bottle, it tastes like freshly ground coffee smells.
Cocoa d’Arriba Orange - This particular Longs falls under the Cocoa d’Arriba line, which is 77% cacao chocolate from Ecuador. The bar smells like a combination of orange rinds and dark cocoa. With all the cocoa solids in this bar, there’s very little room for sugar. The bar is certainly chocolate with a substantial bitter bite but no real acidity or dryness that some bars have. It has woodsy flavors and of course the intense orange essence. I really liked this bar but probably couldn’t eat as much of it as I could with the Cocoa de Maracaibo bars.
I’ve seen some of the Hachez product in stores before and I hope they make a bigger run at the American market. I think this Cocoa de Maracaibo is unlike most other mid-density chocolate available right now. It’s rich without being too dense and retains all the wonderful qualities of the cocoa butter that so many high-end chocolate seem to sacrafice for that high cacao percentage.
I also have to commend Hachez for their website. Though it doesn’t break out info on all their products individually, they do have an English version and the photography and additional pages are really wonderful.
Ratings: Bits ‘n Mints and Bits ‘n Fits - 9 out of 10
Wednesday, December 14, 2005
I bought these at a natural food store. I think the reason people interested in they kinds of food they eat like these is that they have no refined sugar in them. The ingredients list is pretty short (with some variation based on the flavor): molasses, wheat
flour, licorice extract, natural flavor (aniseed oil). Pretty simple. The interesting part is that these are Finnish. Just like the Lemon Lakritsi only without the racially insensitive packaging. Who could be offended by Panda bears? Actually, I’ve passed over these bars for years because I had them confused with Australian licorice I bought in bulk. I mean really, who expects a Panda on a product from Finland of all places? (Okay and I guess it wouldn’t belong on an Australian product either, that should have a Koala or Kangaroo on it.)
The bars are rather simple. A bit thick rope of not quite soft candy.
Licorice: Nice and glossy/dark on the outside. It has a good smokey, woodsy smell that gives off a lot of anise scent. The bit itself is pretty soft and the molasses flavors are pretty evident. Molasses has always been a good base for spicy flavors and licorice is a natural to combine with it as it offsets the very sweet aftertaste true licorice has.
Raspberry: Fragrant without being too perfumy this raspberry bar doesn’t really have much berry flavor to me. The chew isn’t as molassesy, not as woodsy tasting. It’s tart and of course has a nice robust chew but the flavor doesn’t really match the texture and I wanted more berry in there.
Strawberry: Sweet smelling with an immediate tart bite to it, it definitely feels more like a berry bar. No woodsy hints from the molasses here either.
The licorice bar has to be my new favorite. Easy to bite, mellow and with a strong pop of flavor. It’s a bit pricey for licorice and I’ll probably stick with licorice pastels now and in the future, but if I’m in the store and need a little sweet fix, this might do the trick.
Rating - 8 out of 10
Tuesday, December 13, 2005
Name: Xocoatl Venezuelan 73.5% Dark Chocolate Bar
My sister-in-law brought this for Thanksgiving (she brought a lot of stuff and we didn’t get to this that evening). It’s part of the whole trend in authentically flavored chocolates in the Aztec tradition. This bar is from a company called Xocoatl - A Master Chocolatier (which I still haven’t quite figured out how to pronounce, though I excel at saying Huitzilopochtli ). Here’s a list of Aztec Gods in case you were wondering about their names. Xocoatl was the fire god, which only makes sense that so many folks are naming their spicy chocolate after him. As Chocolate is a New World discovery, it’s natural thatchocolatiers investigate the roots of the food and its original preparation. Though few people drink it as it was originally made as a peppered, salted and spiced drink mixed with milk or water, we can learn a lot from the original preparations about the complex flavors inherent in the beans.
The gold wrapper not only makes this bar look precious, it’s actually really good protection from odors and probably reflects a little hit that might come its way in an ordinary day. It’s a pretty big bar too, rather flat and about the size of a 3x5 card. The bar I got was exceptionally fresh, with a good snap and wonderful aroma. The major smells from the bar are woodsy and with a big pop or rum/vanilla. The bar is smooth, but not terribly buttery. Not at all grainy, the spicy part doesn’t hit until the morsel has melted completely on the tongue. There’s a dry finish that helps to deliver the slight heat from the spice andcinnamon.
I wish it were just a little smoother, a little more buttery, but at 73.5% cocoa solids, they packed a lot in there. It’s not overly sweet and very flavorful. If you are in the area and check out the shop, I actually recommend their Mayan Hot Chocolate, which has a wonderful Mexican style like Ibarra hot chocolate mixed with some spice but most notably almond bits which give it a bit of nuttiness and smooth everything out. I’m also curious to try their fruit and nut bars sometime. They do a violet and rose petal that sounds right up my alley.
Rating - 8 out of 10
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.