Tuesday, March 14, 2006
The standard of Easter themed “regular” candies has been the Reese’s egg for quite a while in my mind. It’s not really that different from a Reese’s Peanut Butter cup, yet it is.
The Reese’s egg has naked sides. Instead of sitting all snuggled in a cup with fluted sides to keep it protected, the Reese’s egg sits there on a little flimsy tray. And when you pull it out of its wrapper, you can see the whole thing, with no little bits and flecks lost during the unwrapping.
One of the things that’s different about the Egg is that it’s slightly skewed in the proportion of chocolate to peanut butter that we’re used to in the regular cup. Just look at how much of that is peanut butter. Reese’s peanut butter is interesting too. It’s slightly cool on the tongue and a little dry. It crumbles in the mouth and dissolves as well as melts. It has a good hit of salt, which makes the milk chocolate coating seem all the sweeter and smoother.
I’ll admit that there are some people who prefer a smoother peanut butter in their cups, but I like the crumbly texture that includes the bitty bits of nuts in it.
The Reese’s Eggs are nothing like the Hershey’s Eggs, except that they’re egg-shaped. These are little foil wrapped chocolate eggs filled with the Reese’s peanut butter found in the Peanut Butter cups. Honestly, I was worried that I’d end up with the stuff that’s inside Reese’s Pieces.
I’m not sure how they make these, but it appears that they create a half-shell of an egg and fill it with the peanut butter and then join it with another half-shell. There’s a bit of a void in the center of most of the ones I ate (and I ate quite a few just to see).
The proportions on this variety of Reese’s egg are probably one to one on the chocolate and peanut butter. The shell is very thick and with the void there’s not that much peanut butter in there. The combination in the mouth is nice, again, the salty hit and crumbly texture of the peanut butter blends well with the sweet and creamy milk chocolate. The chocolate shell feels just slightly oily to the touch, I’m not sure if it’s because some of the eggs seeped a bit of their peanut oil or they make them that way so they’ll come out of their molds ... or maybe it’s because I’m used to eating things sealed with carnauba wax.
I like both versions. Aesthetically I think I prefer the little foil wrapped ones, they’re easier to share and of course save some for later. I haven’t tried freezing them (I like my Reese’s Miniatures frozen) but I imagine they’ll do very well. These are definitely on my list of items to pick up on sale after the holiday. I think what’s interesting is that these plus the original Peanut Butter cup and the miniatures demonstrate what a difference proportion makes, even when you have, basically, two ingredients.
UPDATE 4/7/2009: Hershey’s has changed the formula on this classic egg. Not only that, there are several versions lurking in stores. There are packages like that reviewed above that say Milk Chocolate Reese’s Egg and then there are others that just say Reese’s Egg that may or may not have a real chocolate shell.
The new ingredients indicated that they’re really not chocolate (I know, the photo looks like all the other photos, but trust me, this is what the reverse says):
Peanuts, sugar, dextrose, vegetable oil (cocoa butter, palm, shea, sunflower and/or safflower oil), chocolate, nonfat milk, contains 2% or less of milk fat, lactose, salt, whey, partially hydrogenated vegetable oil, corn syrup, soy lecithin, cornstarch, glycerin, TBHQ & PGPR, vanillin.
They look a little flatter than the milk chocolate eggs (labeled or not). As for the taste, well, this one seemed really salty to me, but maybe that’s what happens when I have peanut butter eggs for breakfast. (Hey, eggs are a breakfast food!)
The mockolate coating wasn’t bad, it wasn’t any worse looking than the current eggs. It has a similar melt and cool feeling on the tongue, it’s sweet but I didn’t taste any milky component to it.
I still don’t know what’s going on. I don’t know why they’ve have both on the market at the same time, why they’d make two versions and ruin something that was perfectly good and perfect. As for the ruining part, well, they’re not that bad but I’m not fond of eating palm oil when I could be eating cocoa butter. Read more about it here.
Tuesday, March 7, 2006
I don’t know what came over me. I bought a bar of white chocolate. I know there are purists out there who don’t think that white chocolate is chocolate at all. But if the stuff that is called mockolate (cocoa solids and hydrogenated or palm oils) can’t be called chocolate because it’s lacking cocoa butter, then this stuff that has cocoa butter but not the cocoa solids can at least be called white chocolate.
Each year, as Easter gets closer, against my better judgment I want white chocolate. I don’t actually like white chocolate, it’s usually so sweet it makes my throat hurt and has some sort of electrical effect on my fillings so as to give me a jolt. But there it is, I get to craving it.
I know it has to do with those molded chocolates that my paternal grandmother used to put out on display at Easter. Little bunnies and molded white chocolate baskets filled with different colored white chocolate lollipops. It always smelled of vanilla, sugar and jelly beans ... far sweeter than anything had a right to be. It was like it was some sort of super-dense sugar confection. I’ve mentioned candy season before, and it’s important to note that Easter is the final holiday in Candy Season - so it’s probably the reason that I felt the need to gorge on the highest sugar content products available to me.
But I’d heard that the Green & Black’s Creamy Vanilla White Chocolate Bar was different. So, I bought one at Whole Foods. Rationalizing the whole time that I was doing it for you, dear readers. I was taking the white chocolate bullet for you, so that you might avoid it.
I opened the wrapper and instead of being greeted by something that looked like paraffin, it was creamy colored and flecked with real bits of vanilla. It smelled milky and sweet, but not sticky. A mix of cognac, butter and honey.
The first ingredient is still sugar (well, organic raw cane sugar), but it boasts 30% cocoa content and 28% milk. If you like the dairy milk flavor of European milk chocolates, like Cadbury, then I think you’ll like this bar. It’s sweet, but flavorful, with a good hit of bourbon notes in the vanilla. The bar melts smoothly and velvety on the tongue and leaves me wanting more.
I ate the whole bar yesterday at work, which is saying a lot. I don’t usually consume something this big in one sitting. (Even an eight hour sitting.) Something about a rainy day makes me want to snuggle up with a nice bar of sugar, dairy and fat. Mmmm.
This bar has done something dangerous, it’s changed my mind about white chocolate. Luckily, I’ve only come to the conclusion that I like Green & Black’s White Chocolate. I can’t give it a ten ... let’s face it, I’m prejudiced ... I just can’t do it. If I cave in and buy another one, I’ll come back here and update the rating. The true test is whether I want it after Easter is over.
Note: Though Green & Black’s is a UK company, the bar was made in Italy. Green & Black’s is now owned by Cadbury Schweppes. This bar is organic, but not fair trade certified.
Monday, March 6, 2006
There are currently three varieties of Goetze’s Caramel Creams. Each has a different name, which is kind of confusing. The plain vanilla variety is called Caramel Creams (though people often call them Bull’s Eyes). The chocolate ones are called Bull’s Eyes and the strawberry ones are called StrawberriCreams. I’ve never seen the chocolate or strawberry versions in the tray pack (which is usually how I buy my Goetze’s), but I did find them in the pick-a-mix at Baldinger’s in Zelienople.
They all have the same cool sugar cream center, but the caramel outside is a little different.
Original: The original Caramel Cream is not really what I consider caramel. It’s not buttery and smooth, but more doughy. It tastes kind of like a plain cookie dough with a plain, sweet icing. The caramel itself isn’t particularly sticky, what really sells the candy is the cream center. There really isn’t anything else like a Goetze’s Caramel Cream. The center is cool and soft and melts away almost instantly. I usually turn my caramel creams inside out when I eat them, popping the cream onto my tongue and waiting for that to dissolve before consuming the caramel O.
Chocolate - These are wildly different tasting than the original flavor. The chocolate dough is dark and smoky, not really a creamy chocolate experience, more like a really chocolatey Tootsie Roll. The caramel cream center stands out even more in this candy because of the darkness of the caramel. I would buy more of these as a companion to my beloved originals.
Strawberry - Gah! They smell like fake strawberries and taste like it, too. The dough nature of the caramel doesn’t really lend itself to this flavor, it’s kind of like a poor imitation of strawberry shortcake, a little tart, very sweet. I had to excise these from my pick-a-mix candy as the smell was rather revolting to me. I know some folks will like these (and probably do, since they’ve been around for a while), but I’m not one of them.
All of these flavors also come in a Cow Tales version as well. Generally I prefer to buy my Caramel Creams in the tray pack, as I think they stay fresh better that way than the twisted cello wrapped candies in the pick-a-mix. (I give the caramel and chocolate varieties a 9 ... the strawberri one is probably a 3 in my book.) All varieties contain both Hydrogenated Oils and High Fructose Corn Sweetener.
Wednesday, March 1, 2006
As is often the case when I’m buying Japanese candy at Mitsuwa, I wasn’t quite sure what these were. Some good pictures on the package are always helpful and I figured that these were just coffee flavored chocolate shaped like coffee beans. They are, and so much more.
The candies come in a sassy cardboard tube (wrapped in plastic to keep them fresh). The name, coffeebeat is in English, as I believe that the word ‘coffee’ is pretty recognizable in the Japanese market. The font is funky and reminds me of the ‘70s. Inside the tube are little coffee bean shaped (but slightly larger) chocolate candies with a hard candy shell like an M&M. They even have the little crease on the flat side like a real coffee bean.
The shell is sweet and crunchy and very thin. The center is chocolate with strong milky flavor to it and of course a hit of coffee. It tastes like a mocha. Sweet, smooth, milky and with an excellent coffee flavor that doesn’t feel like a “flavor.” In fact, it’s less chocolate than it is coffee - the chocolate is just a medium to deliver the milky coffee flavor. If you’re a black coffee person, I can see that this might not be the coffee candy for you.
The package is cute, makes it easy to share and the quality is very good. Overall, I’ve been very pleased with the Meiji brand. The products are well priced, use quality ingredients, have logical yet innovative packaging and of course they all taste great. The website seems to indicate they’re for kids, but maybe I’m just a kid at heart.
Wednesday, February 22, 2006
Sometimes I’ve just gotta buy something because of the way it looks. I saw someone posting photos of this candy on Flickr a few months back. If I hadn’t seen what was inside the box, I’m not sure I would have bought it. The box is 5” wide and 4.5” deep (and only .75” high). The little candies are depicted on the package as well as a diagram of them (in Japanese) on the back (see the website for the text if you’re curious).
I’ve always been pleased with Morinaga’s products. They’re one of Japan’s finer mass-market candymakers. Their ingredients are good quality and they have a fantastic way with packaging.
The candies are “white chocolate” (made with real cocoa butter) with green tea in it (matcha). They’re shaped into pretty little candies - a fan, a flower, a leaf.
There are two different kinds - a dark matcha shape with a chocolate base and then a version with a white chocolate outside with a green tea inside. Though they look different, besides the little bit of dark chocolate on some of them, they taste the same. If you’ve ever had green tea ice cream, that’s basically what this tastes like. Sweet, milky green tea in a solid creamy form.
Some matcha treats have a grain to them, but these are pretty smooth with a mellow, earthy flavor that has only a slight bitter note in the middle. The floral notes stay with you long after you’ve finished them, it’s a pleasant feeling, not like coffee breath. As white chocolates go, this is the way to eat them. They’re pretty, they have an actual flavor and they probably give you a good boost of antioxidants. These are the perfect little gift for someone. The packaging is sweet but they’re not too expensive (even for an import). They’d also be a nice finish to a Japanese-style meal. The package says that a single serving is the whole box, but at 167 calories per ounce, you’ll be doing your heart a favor if you share.
Note: You can order them online from JBox or scour the Japanese markets for them. They may be a seasonal item. This post is pretty much a blatant photography exhibition, they were just so ding-dang cute!
Friday, February 10, 2006
When I was in college I would pick up a quarter pound of mixed color Swedish fish at a little coffee shop on campus. They would put them in a crisp white paper bag and I learned that I had some sort of special power that I could pull out any color on demand without looking. It was like I could see colors with my fingers, or maybe my hands had a nose. Anyway, the best part of this trick was that people would like to see me do it, and I would make them provide the bag of fish. I had a rate of about 80% correct guesses.
This new Aqua Life set makes my old trick irrelevant as this mix has a different shape for each color. Unlike other red flavors that I don’t care for (cherry), the red Swedish fish is something else, I’m guessing loganberry. Also, there are two new flavors/colors in the fish family: blue and purple.
Yellow (Lemon): Starfish
All of the candies were soft and chewy and the flavors were solidly good. They’re smooth, sweet and fragrant without much of a tart bite. They tend to stick to your teeth, but not in a tooth-yanking way. The shapes are also fun and easily identifiable, which makes them fun for kids (as if you really need to do anything to make candy fun for kids).
It’s interesting to note that the Swedish confectioner, Malaco, that originally made these invented them for the American market. Which explains why the fish have “Swedish” stamped on their backs (instead of Swedensk or whatever the Swedish word for Swedish is). They’ve only been around since the mid-seventies, but it’s one of those candies that has a timeless feel to it.
The reason I was drawn to them in the first place is because of my whale watching trips. I’ve been taking little candies with me (we’ve had a lot of kids on the boats lately) which help to calm queasy stomachs. I was hoping to find something that fit with the sea adventure theme and these fit the bill (I’ve been carrying individually wrapped lifesavers as well). If I can find them in bulk, I might buy a pound and carry them in a little ziploc bag so the kiddies can pick their favorite shape.
The package states that these candies were made in Canada by Cadbury Adams but licensed from MalacoLeaf, Sweden. So, are they Canadian fish?
I would have given them a 10, but there were some manufacturing defects in my bag, with some overstamps and some little bits that didn’t seem to belong (extra pieces of orange hanging off the seahorse). These may be a good candy for vegetarians (as long as they’re okay with traces of mineral oil) since there’s no gelatin, just corn starch.
Thursday, February 9, 2006
I was searching for this bar for a while. I’ve only tried one other milk chocolate bar from Dagoba (the Chai), so I was curious to see what their plain milk chocolate was like without all the other embellishments. But I think that milk chocolate shines well with some textured interest like nuts, so this was next on my list of bars to try. However, I didn’t see it at Whole Foods or Wild Oats. This bar was given to me by Amy, the neighbor.
This bar is milk chocolate (high cocoa solids content at 37%) with hazelnuts and crisped rice.
The Dagoba milk chocolate is insanely smooth. It’s very milky and has a slight floral note to it, maybe orange blossom, but it’s not soapy. It is, however, very sweet. The dairy part of the milk chocolate is a little sticky and tastes like powdered milk, though much better than a Cadbury. The crisps in the bar are fun, but few and far between. I counted three or four per “stick” of the bar. I’m not asking for them to be as dense as a Nestle Crunch, but a little more frequent would be nice. The hazelnuts were similarly scarce, though I think they imparted some of their nutty flavor to the rest of the bar nicely.
I think I wanted more nuts, or maybe something a little more from such an expensive bar. Don’t get me wrong, I love many of the other bars I’ve tried (Roseberry) but this one didn’t quite sing for me. It’s still a solid performer and I wouldn’t turn it down if someone offered it to me, but I doubt I’ll buy it again.
Tuesday, February 7, 2006
I get a lot of questions about Choxie here at CandyBlog.net. And with good reason ... there aren’t that many places to find out about Choxie. There’s certainly no info on the Target website. I haven’t spent much time with Choxie, but I have to say that the products I’ve tried are always good quality, nicely packaged and feature interesting flavor combinations.
I picked up a few things last week, including the highly rated Champagne-Flavored Truffles. (I actually hadn’t seen them before.) They’re stunning looking little baubles of chocolate. Shiny and dark, the package highlights their gorgeous sheen. They smell rather spicy - of chocolate and a hint of wine. The truffles are about the size of a hazelnut in the shell (smaller than a malted milk ball).
These truffles are panned chocolate. Panning is when you take a solid nugget and tumble it, adding layers of coating on it. Panned candies can range from jelly beans to Gobstoppers to chocolate coated nuts to Lemonheads. Panning is usually done in large turning pans that look like cement mixers and can hold hundreds of pounds of candy. The coating can double the weight of each candy as each successive layer is added and then the final “polish coat” to seal them and give them the high gloss shine. In this case it’s called “confectioners glaze.”
The centers are made of white chocolate (made with real cocoa butter, not hydrogenated oils). The chocolate outside is sweet and smooth, a little on the sweet side but it’s definitely buttery and has a good smoky quality to it. The center is smooth as well and has a raisiny hint to it. Not really a champagne flavor in my mind, just a nice “boosted” vanilla flavor. The small size of them and their glossy appearance makes them easy to pop and of course easy to share.
As Valentine’s gifts go, the Choxie line has some really nice, inexpensive options. At less than $10 a pound for many of their offerings, they’re a really good way of expressing yourself without breaking the bank. The “shareable” nature of them is also a bonus. They also make nice hostess gifts or just a nice treat for yourself. Choxie has done a good job of bringing upscale into the realm of affordable. Their variety is also pretty stunning and it always seems like there’s something new when I check out the Choxie section. The ingredients also appear to be top notch, using real vanilla instead of vanillin and cocoa butter instead of palm oils.
Interesting note from the box: confections made in the USA, packaged in Mexico.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.