Friday, April 26, 2013
One of my favorite items I picked up for Candy Blog review early on were some chocolate sticks from Japan. I thought their packaging was so clever and chic, I’ve been hoping to find them again. (Mostly I find they package their chocolate in little squares like the US.)
I was excited to see Meiji Dark Rum Milk Chocolate on eBay, so when my friends Robin & Amy were going to Japan, I put it on my wishlist. I got two boxes, which is good, because I ate the whole first box before even doing this review.
The box has a curious design, featuring a cut crystal goblet with rum as the main element below a medallion with the name of the candy. I’m not that familiar with how to serve rum straight, as I usually mix it, but in a goblet or even a more petite appertif size would still not be the way I’d go. (I’d probably serve it in a snifter or a lowball.)
Inside the box, each stick of chocolate is in a little individual wrapper. The box is not really full, they’re loosely packed in there and the whole thing weighs barely more than an ounce, so there’s no way to overindulge here.
Most of the package is in Japanese, so I can’t say for sure what the weight actually is but the figure 2.2% is mentioned on the front, I’m guessing that’s the alcohol content ... and there is real alcohol in here.
The sticks are three inches long and an ideal size (about 3.3 grams) for a very light treat.
One of my favorite candy bars is the Ritter Sport Rum Trauben Nuss, which also has real rum in it. This is a bit more pure, as it doesn’t have any fussy nuts or dried fruit in it. The sticks have a soft bite to them, this is not a dense or intense chocolate, though the rum notes are quite apparent when I opened it.
The chocolate has a quick and oily melt, a smooth and slick texture and a strange warm and cold sensation all at once. The oils in the chocolate (I suspect there are some other tropical oils in there) give it a cooling effect on the tongue, but the rum has a sort of warming effect on my throat. The chocolate isn’t very strong, it’s not terribly sweet and has a well rounded woodsy and milky profile.
I like my rum dark, I go for blackstrap because it has more of the smoky and toffee flavors. The rum here was more medicinal, more light, not quite smooth.
It’s not a candy for everyone, I find them pretty indulgent and a little weird, but I also enjoy rum balls.
Monday, April 15, 2013
A couple of years ago Russell Stover came out with the Giant S’Mores Bar. It combined one of the best products Russell Stover makes, the chocolate covered marshmallow. I could only find it via web order at the time.
Here were are, two years later and I spotted them, now named Russell Stover Big Bite S’Mores at CVS. They come in a dark chocolate and milk chocolate version, so I picked up a couple of the Russell Stover Big Bite Dark Chocolate S’Mores.
The package is simple and fits into the Russell Stover design scheme well. I wouldn’t call it enticing or delectable, but mostly informative and easy to spot.
The construction is simple. Two square graham crackers (about 2.5” on each side) hold a dark chocolate covered marshmallow square.
The graham crackers hold together pretty well, though I noticed my other piece (I bought two) had more broken corners on it. Biting into the whole thing, it holds together passably well, so that all of the flavors and textures are included in just about every bite. However, the graham cracker makes a lot of crumbs. The marshmallow is moist and bouncy with a generic vanilla flavor though not overly sweet. The dark chocolate coating is thin but provides a good semi-sweet counterpoint to the fluffed sugar of the marshmallow. The graham cracker is nicely crunchy but still soft and crumbly with a cereal and grain flavor to it.
I feel like Russell Stover could do something to mitigate the crumb creation from the graham cracker, I was thinking a very thin coating of dark chocolate on the marshmallow facing side might do quite a bit to hold everything in place (and add more chocolate). As it is, it’s a rather “lean” confection, even though it’s 2 ounces, it’s only 230 calories. The cracker and the marshmallow keep it from having as high of a fat load as many other chocolate candies. But it still feels very filling.
I liked this version much better than the milk chocolate version and hope that it does make a strong appearance in stores. It is easy to eat and I expect rather easy to pop in the microwave or toaster oven (I didn’t try that). If you don’t have access to the seasonal Trader Joe’s Smashing S’Mores, these might be a good substitute.
Friday, April 5, 2013
In February I went to Hawaii, to the island of Kauai. One of the reasons I chose it for a vacation spot was that Hawaii is the only place in the United States where cacao can be grown. (I’ve seen a few trees here and there in botanical gardens, but I wanted to see them outside, fruiting.)
Kauai does not have a long history of growing cocoa, and it’s not an easy tree to grow. But there are some small farms that have planted cacao in the past 10 years and those trees are now bearing enough pods to make truly Hawaiian chocolate. (In fact, you can grow all three major ingredients on the islands: cacao, sugar and vanilla.)
There are a couple of places on Kauai to see cacao being grown, I chose a tour called Garden Island Chocolate Farm Tour led by Koa Kahili. Koa also runs Nanea Chocolate. What interested me in the tour was not just the chocolate but that fact that the tour would lead us through a small farm where we’d get to see and taste the fruits that grow on Kauai. I was hoping to get to taste some of the exotic tropical fruits we hadn’t seen in the grocery store or at the farmers market since we arrived on the island.
The tour was at a small location, something I’d call a demonstration farm, not a full plantation with acres and acres of each tree. About three dozen people gathered early in the morning, full of sunscreen and bug repellant. We walked around the small farm and Koa would pluck fruits from the trees and share them with us. There was a wide variety, some fruiting and others just flowering or dormant. We tried a few different kinds of oranges, grapefruit and limes. There was a large avocado tree, with avocados larger than grapefruits.
The highlight for me, of course, was the cacao. There was a small grove of small cacao trees planted in rows, not more than two dozen of them and not more than seven years old. They were about six feet tall and had full grown pods. Unlike apple or orange trees, which bear their flowers and later their fruits at the ends of the branches, the cacao puts out flower right on the trunk or branches (kind of like a fig tree does). The flowers are small (see above) and are pollinated by tiny flies.
The pods are tested for ripeness by scraping the shell with the back of machete or knife and it’s not green. Since there were not that many trees and the largest one nearby did have some pods, we could see that someone had tested those within grasp several times (the scratches turn black later).
The key experience for me was the fresh cacao. One ripe pod was opened and passed around for each person in the group to take a bean and a little of the flesh. The rind is tough and stiff, kind of like a pumpkin, but more textured. Within that is a softer inner layer, then the pulpy center surrounding the 30-50 seeds. The beans are firm and fibery, about the size of a flattened pecan (in shell). The pulp is white and a cross between musk melon and mango. It’s tangy and watery with a stringy sort of syrupy texture. It has no relationship at all to the flavor of the roasted beans.
The seeds themselves are rather lilac in color, and taste, well, rather boring. A little acidic and lacking creamy oomph of the cocoa butter. Each pod, which weights about 400 grams, yields about 10% of its weight in dried, fermented beans. So one pod is about as much chocolate as is required for a nice, high quality chocolate bar. (If the bar contains 40 grams of cacao, which is then supplemented with another 15 grams of sugar to make a 72% cacao bar.)
After harvest, pods are cracked open, the pulp and beans are scooped out and left to ferment. The fermentation process can be done “naturally”, which basically means they’re just left in a pile with some banana leaves covering them while they naturally ferment. But in some climates they need a little help and are put in wood boxes to keep the heat more regulated to reach the required temperature. The same goes with drying, which happens after the fermentation process is complete and the beans have turned dark red. The pulp is shed naturally as is some of the shell as they dry and are raked around. After that, they’re ready to be roasted and made into chocolate products. (Okay, I’ve really simplified this.)
The next part of the tour was a tasting. Instead of just sitting and eating piece after piece of chocolate, this was a little different. There were fruits as well as chocolate. Some of the chocolate was in bean form, some in bar form, some in truffle form and then fresh pieces of local fruits to mix it up and give us a rest. There were at least twelve tastings, which for me is a lot at once, and gets me pretty wired. (So some I opted out of, especially if they had stuff like, oh, lard in them.)
We tasted garlic chocolate and dark chocolate and nut infused chocolate and some with ginger and other spices. We ate raw beans and toasted beans. We tried soursop and shared an avocado the size of a cantaloup. It was interesting.
One of the most accessible bars Koa makes for his Nanea line is the Nanea Coconut Milk 60%. It’s just cacao, sugar, coconut and vanilla. It’s still a rather high cacao content bar, even for a dairy milk bar, so it’s a very strongly chocolate bar.
I liked the simple packaging. The bar is wrapped in a heavy, paper-backed foil and then has a sleeve over it for the particular bar. Inside the sleeve is a great photo of cacao beans in a cacao pod. A lovely touch.
The bar molding is simple. It’s a two ounce bar with segments across its width. Easy to snap into pieces.
You’ll need to like the flavor of coconut to love this bar. The fun part is that it uses coconut milk, not coconut flakes. So all the flavor is there, but none of the texture. The chocolate is a little chalky and robust. The coconut is sharp, kind of like a cheddar cheese can be sharp. It’s woodsy and nutty with a sort of cutting note towards the end. The cocoa has a lot of the same woodsy characteristics along with a wholesome fudge brownie batter flavor.
If you know someone who likes coconut but is also dairy averse, this is a great option.
My prize from this tour though was this small batch bar, Nanea Kauai Chocolate - Wainiha & Kilauea made only with beans from Kauai from two different plantations. The bar was untempered, which explains its chalky appearance and slight bloom. However, the texture is really nothing like you’d expect looking at it.
So I’m just going to describe my impressions, even though they don’t make sense. The texture is smooth and creamy but light, like a mousse on the tongue. That doesn’t mean that it’s actually airy, it just feels that way. It’s a little waxy at first, it takes a moment for the heat of my mother to melt the cocoa butter (remember this is untempered, which means that the cocoa butter has formed into one of its other crystalline forms). There’s a slight grit to it, but overall it’s consistently smooth. The flavors have a lot going on. There’s some orange blossom notes along with peppery carnations. Then there’s the bitter background, which reminded me a bit of beer. There’s also a sort of yeasty quality to it, like egg bread. When I first tried it, it was like eating Challah flavored chocolate. There are some light hints of smoke or maybe lapsang souchong tea. But what’s missing throughout out this is a sense of chocolate. Lots of chocolates, especially bars from single estates have strong flavors in them, but there’s always a sense of chocolate. In this bar I never really got the blatant and expected chocolate flavors.
This bar was tempered, I bought it at a farm-to-table restaurant shop called Common Ground in Kilauea. (I also picked up some cocoa butter soap there, too, which my mother gave rave reviews.) Though it’s a petite bar (only 1.5 ounces) it was $13. Islands, they’re expensive.
The bar traveled well. I always appreciate a really thick foil wrapping. (I also kept it in the fridge once I got to my hotel, which sounds extreme, but the fridge didn’t actually work and only kept our fruit at 70 degrees, which is perfect for chocolate.)
The texture of this bar is exquisite, it’s smooth and has a quick melt with a burst of flavor. Some bars that have this quick melt have a thin flavor density. This is wonderfully nuanced. It’s floral, with jasmine notes along with the same eggy bread flavor that the Nanea Wailuia bar had. The woodsy flavors are green and grassy.
I loved the tour, though everyone who goes to something that like needs to be flexible about what will occur. Orchards, farms and plantations are places where stuff is grown, they’re on their own schedules. They have bugs and you’re outside and it may be hot or damp or smelly. A lot of the success depends on being open to whatever experience is presented. Koa was knowledgeable and affable, the grounds were easy to walk and there was a great variety of stuff to look at and taste. The rest of the group on the tour was also very good, including the children. The weather was cooperative. The price is a bit steep, at $55 each but it was also three hours and involved a lot of chocolate.
Wednesday, February 27, 2013
Easter is the season for foil wrapped chocolate eggs. They can be solid, they can be filled with things. They can be the size of a peanut or a football. The fun part is when they’re actually made with good chocolate.
I was excited to see Ghirardelli Milk & Crisp Chocolate Eggs at Target. Ghirardelli makes very good chocolate for the price, right here in California. I’ve been searching for the ideal crisped rice and milk chocolate combination, so this was the perfect item for me to pick up.
The yellow bag contains about 15 gold foil wrapped eggs. They’re a rich milk chocolate with crisped rice. They also come in a blue foil version that’s solid milk chocolate.
The bag is on the expensive side. The 3.5 ounces is about the same price as a chocolate bar from Ghirardelli, $3.49 ... one dollar an ounce. It’s a bit steep for chocolate that’s not marked as ethically sourced or organic but it is all natural. (The facility also processes tree nuts, peanuts, wheat and eggs. Contains milk and soy.)
The eggs smell dark and smoky, less sweet than many milk chocolates but still with a dairy note to it. The melt is soft and has that same sort of smoky note to it with a strong malt flavor from the crisped rice. There’s a hint of bitterness to it, but not much. Overall, it’s far less sweet than something like a Nestle Crunch chocolate and thought thick, not quite as sticky as Cadbury.
Overall, it was a bit more grown up than a Nestle Crunch NestEgg, but should probably be reserved for adults since the price is so much steeper. I would buy these again, and of course I’d prefer a half pound bag so I could put them out in a dish.
Friday, February 22, 2013
Trader Joe’s rarely takes a breather in their new product introductions. If I don’t go in for a few weeks, I might miss its appearance on the New at Trader Joe’s shelves only to stumble on it in the regular rotation. This was the case with the new Trader Joe’s PB&J Milk Chocolate Bar . The bar is found at the check out stands, in my case, mixed in with the Speculoos Bars.
The bar is simply a milk chocolate bar with creamy peanut butter and tart raspberry jelly.
The bar is about 5 inches long and 1.25 inches wide. It’s a nicely sized portion, at 1.75 ounces though the calorie count is a bit high since it’s so fatty - 230 calories for the bar or if you’d like to compare it to others I’ve reviewed, it’s 160 calories per ounce.
There’s no statement about the origin or sourcing of the chocolate, but some of the ingredients are organic like the palm oil in the peanut butter filling and some of the sugar.
The bar looks very simple. There are six segments, each filled with a base of peanut butter and topped with a syrupy raspberry jelly.
The milk chocolate is quite dark and has a smoky flavor to it. It’s smooth and has an excellent silky melt and strong flavor of its own, however, the overriding scent of the bar is peanut butter. Once I bit into a segment, though, the raspberry flavors were far more evident. The whole thing really was like a peanut butter and jelly sandwich.
The peanut butter is smooth, it has a dark roasted flavor with a hint of bitterness to it. There’s also a fair bit of salt, 60 mg for the whole bar, considering how much actual peanut butter is in there, I feel like it’s a lot but not over-salted.The jelly itself is a little runny. The best effect for the bar is to bite the segments, to get the smell of the berries, but that just makes the goo run. The raspberry is smooth, not at all grainy, it’s sweet but has a tartness to it. There are no seeds, but the flavor of the seeds, that woodsy green note is there.
For a buck, it’s a great bar. It’s different from anything else you can get in this price range and the ingredients are top of the line. The profile is less sweet than most other candy bars, which is refreshing.
There are no preservatives or artificial colors/flavors. It contains milk, soy and peanuts and may contain traces of wheat, eggs and/or tree nuts. It’s Kosher and made in Canada.
Thursday, January 24, 2013
The candies, most from Sweden, are made without artificial colors. You can buy from Sockerbit’s website but their best selection is in their store.
The candies are fresh and well marked in their bins. I made three different bags for myself. One was wrapped candies (not pictured), an array of fudge & chocolate items and the third mix was for marshmallow and fruity candies. I purchased about a pound total and as you can see from this posting, sampled a huge variety of candy styles and flavors.
Romrussin Fudge - say it out loud and it’s obvious that this is rum raisin fudge. Even though the pieces seem a bit dry and hard, they’re not at all once I bit into one. The rum note is light, like a butterscotch sort of flavor. The raisins are tangy and sweet and pretty chewy.
Fudge Duo is a stack of vanilla fudge and chocolate fudge. It’s a bit drier than the romrussin. The chocolate is mild, the vanilla is quite sweet and has a light toffee note. The texture is smooth, without the heavy buttered grain of some styles of fudge (which I rather like). This was a bit sweet for me and I think I would have to either limit myself to one piece or eat it with something like dark chocolate, nuts or strong coffee.
Licorice Fudge is quite black and rather formidable. The flavor profile is well done. It’s not as sweet as the other fudges and according to the ingredients list I found online, it has 2.3% licorice powder in it. Like the other candies sold at Sockerbit, there are no artificial colorings, in this case the licorice is made black by the use of carbon black (E153 - which may have animal origins, my vegetarian friends). It’s unusual to find this licorice product here, because E153 is not approved in the US.
Overall, the fudge was dry. I’m not a huge fudge person in the first place, but the thing I like best about it is the buttery, grainy texture of fresh fudge.
Polly are little nougat nuggets covered in milk or dark chocolate. A little larger than a Milk Dud, they’re quite a tasty morsel, something I would want to buy again. They’re a little egg-noggy, maybe a rum flavoring to them. They’re chewy, like a stiff nougat but there’s no sugary grain to them (kind of like a tacky marshmallow). The dark chocolate version has a decent semi-sweet coating on it, it’s not that rich but passable for something that’s more of a family candy. The milk chocolate is actually a bit better, with strong dairy tastes and possibly this is the only one that has the rum notes to it.
Nougat with Almonds - it’s a bit dry, though not at all sticky. They’re airy pieces, kind of a cross between marshmallow and the Italian torrone. There’s no essence to it, no amaretto or orange notes. It’s a clean flavor and easy to eat. I wouldn’t mind them coated in chocolate as well. The nougat works better as a “dry” candy compared to the fudge and I’d be happy to eat more if I found it.
The center is a fudge-like sweet paste with a light rum and possibly raisin flavor. It’s covered in semi-sweet chocolate and some cute little nonpareils for garnish. I didn’t like them quite as much as the Polly, they’re not quite as poppable. They’re a bit sweeter and the rum more pronounced ... maybe it needed a bit more of a creamy butter component for me.
Starting small, there are a few jelly berries in there called Skogsbär. There were three different colors, each a little different. The Swedish berry flavor is mild but smooth. The classic raspberries were jammy but still not very intense. When I first bought them they were smooth but after sitting in the paper bag they got a little harder and grainier.
I always enjoy banana marshmallows. The frothy texture of marshmallow goes well with banana flavoring. In the case of the banana marshmallows from Sweden, don’t get these confused with the American Marbits known as Circus Peanuts. The texture is far smoother and the flavor, though probably artificial is not caustic. There’s even a little tartness to it.
The second banana is called Banana Bubs, they’re half yellow banana flavor and the other half a mild caramel flavor. They’re foamy and soft, chewy and less tart than the bananas.
The large pink disk says Franssons on it. It’s strawberry flavored, soft and has a great berry flavor to it. The smooth dissolve of the marshmallow gives it a creamy texture without any actual fat. It’s a few bites, so it ends up being a lot of candy in one piece. Refreshing.
Skumsvampar are the little hat shapes came in two different flavors. The pink ones are the lingonberry flavor, they’re more sweet without that round tart note that the disk had. The tan ones are cola, they’re very mild but have a good caramel and light spice note to them.
Elephant Feet Licorice is the only licorice I picked up while I was there, though they had quite a bit. These are a pleasant variety. The base is foamy and has a light caramel flavor to it. The black licorice layer is a gummi with a mild anise note to it. They’re easy to eat with an almost creamy flavor to it, like the crema on an espresso.
The Red Car is Swedish berry flavor, whatever the Swedish Fish flavor is, probably something like the lingonberry version of Jolly Rancher green apple. But it wasn’t exactly a flavor retread, it was different. It was much strong, much more floral, the the point where I noticed an overwhelming note of violet in my candy bag only to find it was this single red car that was causing it. It’s a good flavor, but very ultimately very different from the masculine berry I was expecting.
Cola Car is spicy and bold, with a sharp tartness to it. These got stale more quickly than some of the other pieces I picked out.
The Malaco Gummi Cola Bottles were tangy and sharp, but not quite as spicy or as vibrant as I would have liked. However, the texture was quite nice, a little tougher and less sticky than Swedish Fish. I would eat these ... I might even prefer them over Haribo Gummi Cola Bottles.
The flavor is not straight menthol or mint. It’s more like a berry flavor, maybe lingonberry with a menthol kick to it. There’s a light tartness to it as well. They’re odd. I was expecting them to be a straight sort of gummi mint cough drop (smaller gummi eucalyptus drops are popular in South America), but they’re simply different from that. I can’t decide if I like them. They’re soothing and invigorating ... but I wouldn’t call them tasty. It’s like mixing Sleepytime tea with Red Zinger.
Some other items not shown in the photos:
Dumle are individually wrapped chocolate covered toffee pieces. The toffee style is really a caramel. It’s quite soft, but not oozy like Cadbury’s. It has a light, cereal flavor that reminds me of graham crackers, maybe even with a hint of coconut and cinnamon. I also tried the purple wrapped liquorice variety. Instead of being a goofy over-colored black inside, it looked just the like other toffee version. The licorice flavor is mild and earthy.
Hem-kola are little squares of firm hazelnut caramel. They’re kind of like a rich Now & Later. The hazelnut is more of a flavor, there’s no crushed nuts in there. It’s sweet and becomes a little grainy towards the end. They reminded me a lot of the caramel style of Sugar Babies.
Rollo are like Sugar Daddy, a tough caramel. It’s creamy and has a strong dairy flavor, more than a hint of salt and a smooth texture.
Tom’s Guld Karamel are good, like a Storck Chocolate Riesen. The caramel (toffee) center is smooth, salty but not chocolate flavored on its own. The chocolate coating though is rather dark and bitter.
Whenever I’m in New York, I will definitely make this a stop. I know that the inventory changes as well, so not all of these candies may be available right now. (Here’s a review of my recent New York City candy shopping spree.)
I give the Polly an 8 out of 10, the Banana marshmallows, Cola candies and Elephant Feet a 7 out of 10 and everything else a 6 out of 10.
Tuesday, January 22, 2013
The world of gourmet candy bars is not limited to North America. The United Kingdom has The Grown Up Chocolate Company which currently makes four upscale and unique candy bars. I was able to procure two of them on my trip to New York City late last year.
They’re packaged well in boldly graphic boxes with fun typography. Inside the box is a rather large candy bar, made with all natural ingredients. The bars are 65 grams, which is about 2.29 ounces. Inside the box the bars are held within clear trays and then sealed in cellophane. Each had expiry dates of late January 2013.
The bar that I found most intriguing was the Crunchy Praline Wonder Bar. The package said: Caramelised wafer enticingly slathered in sumptuous praline encased in real milk chocolate, a true wonder bar!
The package had two of these little bars, which is great for me, because a little over an ounce is a perfect portion especially for something that seemed so decadent.
The little bar has an interesting center. It’s a milk chocolate ganache filled with crunchy, flaky and malty bits of wafer. There’s a little hint of hazelnut paste in the filling, but there’s not much to it. It’s the kind of wafer that would make up an ice cream cone. The cereal taste to the bar and the milkiness of the chocolate makes the whole thing taste an awful lot like a chocolate ice cream cone.
One little bar is extremely filling. I liked this quite a bit and would likely buy it again if I ever saw it, even though it’s about $6.
The Glorious Coconut Hocus Pocus is a rather interesting bar. It’s not merely a retread of an Almond Joy, instead they’ve done quite a bit of work to create something a bit more uncommon. The description is: Creamy coconut ganache luxuriantly topped with an indulgent fruit and nut jumble enrobed in decadent milk chocolate.
The milk chocolate then has a little zig-zag drizzle of dark chocolate as well.
The first thing I noticed after biting into it, aside from the coconut flavors, was the lemon zest. It’s quite a different profile, it’s sophisticated and cuts the sweetness of everything else. The ganache center is dry, it’s not a chewy coconut but has a good balance of milky and coconut luxury. The jumble of nuts and fruits is truly that. I got a lot of almonds and a few pieces of zest as well as a piece of apricot at one point.
It’s odd and inconsistent. I wanted more of the fruit and for the nuts to be chopped up just a little more. Biting into a big almond just made a mess. The milk chocolate is sweet, but doesn’t have enough counterpoint for all the other sweet things. I would have preferred a little dark chocolate contrast and actual chocolate flavor. Still ... it’s a really promising bar. I had to pick the right time to eat it, late in the day the sweetness was overwhelming and made me sleepy. Mid morning seemed to work better for the second half of it.
According to their website they have mini bars, which are probably more my speed. I don’t know much about the sourcing of their cocoa or other ingredients, as they don’t say on their website or the packaging. The bars contain wheat, soy, dairy and nuts and may contain traces of peanuts.
Wednesday, December 26, 2012
Liddabit Sweets is based in Brooklyn, New York and makes candy bars with a gourmet twist. They’re made by hand with premium ingredients and a bit more flair for decadence than the normal factory churned fare.
They’ve made a name for themselves using locally sourced ingredients and a lot of creativity to the whole genre of candy bars. From the boxes to the innovative combinations, Liddabit feels like more than a handmade version of factory favorites, they’re original from the ground up. I picked up a selection of three from their stall at the New Amsterdam Market at the tip of Manhattan. They’re also sold in stores in New York and if you check their website, at some other gourmet shops around the country. Also, they have a webstore where you can order them to be delivered right to your door.
Liddabit Sweets The Snack’r Candy Bar is their bar that most closely resembles an existing favorite, the Snickers bar made by Mars since 1930. According to the package, This chewy delight features crunchy, roasted peanuts in a golden caramel atop our creamy chocolate nougat, all covered in dark chocolate.
The bar is formidable. It’s sold in a lovely box decorated with white flowers and a diagonal label that shows the premium ingredients (though they do also have gelatin, eggs, dairy, soy and peanuts in them, they’re made in a shared facility with wheat and tree nuts as well). It’s four ounces, almost twice the mass of a Snickers. I already find the Snickers to be too much for one serving, so this was at least three for me.
The bar is lovely, though a little bland to look at, lacking the swirls of milk chocolate on the top, it’s a simple enrobing. The bars are over four inches long, 1.25 wide and one inch high.
The star of this bar is the nougat. It’s really unlike any nougat you’ll find in a commercial bar. Unlike the Mars version of nougat, which is fluffed and grainy, the Liddabit is smooth, creamy and light. There’s a chewy pull to it, not quite marshmallow but a little more whipped than an Italian torrone. There’s a note of cocoa in it, which keeps it from being too sweet. The base of caramel is chewy and salty with few peanuts, but those that I did encounter were large and crunchy. The dark chocolate pulls it all together with a smoky note.
The bar had a real boxed chocolate vibe to it, the peanuts were really the only element that brought this back into the snack territory. I started this review with the bar because it’s by far the best example of an upscale bar I’ve had.
The Pecan Pie Candy Bar is actually a chocolate pecan pie. It starts with a flaky pie crust base, a homemade pecan dulce de leche with a bourbon ganache covered in dark chocolate.
The bar is interesting in that it’s actually more like a Pecan Bar Cookie than a candy bar in some ways. The construction is this: a flaky cookie base with a layer of chocolate ganache and pecans covered in dark chocolate. The result is a decadent treat.
The ganache center is quite soft, so it’s an easy bite even though it’s a pretty tall bar. The pecans are well distributed and form a generous ratio of the center. The ganache is interesting, first because it’s not overly chocolatey ... it’s more cheesecakey. There’s a noticeable tang to it, a little tartness that gives it that baked good note of sour cream instead of whipping cream.
As a candy bar, it’s too much. It’s too decadent to eat in several sittings, mostly because the cookie crust can’t take sitting around after it’s been opened. I enjoyed it, but I don’t see myself buying another one. That doesn’t mean that it wasn’t well done, but it’s not what I want from a candy bar.
The Humbug is definitely on the unique end of the candy bar spectrum. It features a cocoa sable cookie, a mint chocolate ganache, a white chocolate coating and crushed organic peppermint candies.
The sable cookie base is salty and sandy and crunchy and not at all sweet. It is a bit of a mess though, often creating a lot of crumbs if I didn’t bite it perfectly. The minted chocolate ganache is just the right texture - soft enough to bite through with a quick melt but not greasy or oily. The cocoa flavors are light with the mint shining through for the most part and the white chocolate coating giving it another little hint of sweetness and milky flavors.
Liddabit makes about a dozen different bars, and some are likely seasonal (like the Humbug). I’m interested in anything that utilizes their excellent nougat and plant to try their other bars, such as The King which features peanut butter and banana. The bars are expensive, $8 each, but they’re also huge. That cuts down on the number of different flavors I can do at a time, but now that I found a local shop that carries them in Los Angeles, I can take my time.
As a side note, I can’t help but think of the song Give a Little Bit by Supertramp whenever I hear or read the name Liddabit. That could be just me ... or maybe this video will also get that stuck in your head.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.