Friday, June 29, 2012
The final candy I have in the initial launch of the UNREAL candy line is the UNREAL #8 Chocolate Caramel Peanut Nougat Bar. If the description doesn’t spark any recognition for you, it’s a Snickers-type bar.
Like my other profiles of the UNREAL candies, there’s a lot to explore and expose in this new line. There are inconsistencies and it’s a little hard to find things out, but if you’re just interested in the review, skip to the third picture and read on from there. If you’re interested to know more about what’s inside and what they say is inside, well, then read the whole review.
I was really surprised with the #5 Nougat Caramel Bar being so low in calories, but figured it was all the protein. It clocks in at 106 calories per ounce, which usually pure sugar candy, like Starburst or gummi bears. York Peppermint Patties are about that level of caloric density, but they have so little chocolate and a
So I went through and added up all the elements to get to the listed 200 calories listed for the #8 Chocolate Caramel Peanut Nougat Bar.
Well, that adds up to 228 calories (and accounts for 42 of the 49 grams, fiber which has no calories makes up an additional 5 grams)
The only way it adds up to 200 is if you only added the sugar, not the full carbs. The package lists 17 grams of sugar (4 calories per gram) which would be 68 calories, making the whole bar 196 calories (rounded up to 200 calories). That would make the calories per ounce a more believable 134 calories for a chocolate and nut candy bar. (For the record, a Snickers bar is 135 calories per ounce.) When I redid the calculations for the #5 Chocolate Nougat Caramel Bar I got 191 calories instead of the stated 170 calories on the package. They’re off by 10-12% of what I believe to be the true calorie count. (The other candies in the UNREAL line seem to add up properly.)
The bar is the same size as the #5 Nougat Caramel, about 3.5 inches long and a little more than one inch wide. It smells like toffee and roasted nuts. The bite is soft, the nougat on the bottom of the layers gives easily. The caramel has a wonderful stringy pull and chewy texture. The chocolate is creamy, has a light bitter chocolate note to it, but a good dairy profile to emulate the milky caramel experience that was missing in the #5 bar for me. In this case the peanuts are what changed it. They’re crunchy, not roasted too dark and all fresh and perfect. If there was an extra level of protein enhancement to the nougat on this bar, I didn’t catch it at all.
The textures meld well, the bar isn’t too large and is completely satisfying. It’s great that it doesn’t have partially hydrogenated oils in it, though I’d prefer a bar without palm oil. The darkness of the milk chocolate also keeps it from being too sweet with the really sugary filling of caramel and nougat.
This bar is a winner on so many levels. I have to hope that the company gets through it’s labeling and transparency issues (still haven’t heard back from them) and can expand to make snack size version for easier portion control and Halloween.
The bar is made in Canada and is Kosher. It contains dairy, eggs, peanuts and soy. Made in a facility with tree nuts and wheat. The website says the ingredients are GMO free, but not the package.
UPDATE 9/17/2012: After many months and more than a half a dozen attempts to get answers from UNREAL, I did get a reply. Here is what I can tell you:
Thursday, June 21, 2012
UNREAL is a new line of candy that may finally be the solution for people looking for sweets with fewer dubious ingredients. It just launched and I picked up one of each of the new candies at CVS last week. They’re not reinventing candy, each of the products is just a standard tried-and-true candy format, just with “unjunked(tm)” ingredients.
To start with, I thought I’d examine one of my favorite candies of all time: the peanut butter cup.
UNREAL has given their candies some odd code names. Their PB cups are called UNREAL #77 Peanut Butter Cups. Their other candies also have what seem like arbitrary numbers assigned to them. Their caramel nougat bar is #5 and the candy coated chocolates are #55. I don’t know if there are plans for 77 different candies in the line, or if they’ve gone through 77 different formulas. You can read more about the candy line’s origin story on their website and in this Wall Street Journal article.
The packaging for UNREAL is unlike other candies, that’s for sure. It did not entice me. In fact, I didn’t recognize it as something I’d be looking for. The packaging is black (a heat absorbing color, for the record, which is bad when it comes to chocolate candy) with neon colors and a difficult to read logo. It looks more appropriate for a caffeinated product than a candy touting the purity of its ingredients.
That said, it is different and as an isolated design, it’s interesting. I like the logo as a use of lines and typography. The color choices do not say “delicious” to me, they do not say “natural” or “wholesome.”
The website says:
However, there is no actual statement on the ingredient panel or the candy packages that say that any of the ingredients are actually “grass fed milk” or “non-GMO soy” or “Rainforest Alliance chocolate.” The closest is the web page for each candy does say NO GMOS (but never specifies which ingredients were verified that way).
So the big evil wolf in this story is the Reese’s Peanut Butter Cup, made by Hershey’s in Pennsylvania. The portion is modest, two cups are an ounce an a half and total 210 calories. I did not eat these side by side with the UNREAL #77 for comparison. But I have a great recollection of them, having eaten one about three weeks ago, and hundreds before that. (Including a full bag of the miniatures in May.)
The milk chocolate is cool on the tongue, very sweet and lacking a noticeable cocoa note but a strong taste of dairy. The center is crumbly, salty and with an overwhelming taste of fresh roasted peanuts. It’s grainy, almost crunchy and rustic. The combination is great, the portion size is ideal for me. After eating one I want another but after two I’m completely satisfied.
The ingredients, while not pure nor verified as ethically sourced are also not completely horrible:
The items of contention might be the corn syrup solids (basically dextrose) which are almost assuredly from genetically modified corn, the soy lecithin is also likely to be GMO. The PGPR is also an emulsifier, made from castor beans, last time I checked with Hershey’s. The TBHQ is the biggest item that people complain about in Reese’s Peanut Butter Cups. TBHQ (also known as E319) stands for Tertiary Butylhydroquinone, which is an antioxidant which keeps the peanut butter from becoming rancid. While high doses of TBHQ are dangerous, rancid oils are also very bad for you.
So, what about this UNREAL #77 Peanut Butter Cup?
While all those ingredients sound nice and wholesome, I do have a bone to pick with Unreal for putting inulin into the chocolate. First of all, I don’t think the standards of identity for chocolate allow the addition of inulin, as it’s not an accepted sugar. Inulin is a soluble fiber, it’s slightly sweet (only slightly, about 10% of the sweetness of sucrose but generally has no other flavor to it) and has a good, smooth texture that makes it appropriate in both solid foods and liquids (many folks add it to smoothies). In larger quantities, however, it can cause digestive upset in some people. Agave is one of the hot sources for inulin these days, but it’s also found in chicory and Jerusalem artichokes. While it has some lovely qualities, it’s basically an inert filler. (Not a cheap one, by any means, certainly more expensive than sugar, but when you see what it does to the nutritional panel, you see why it may be considered worth it.)
The UNREAL website has a comparison chart (I pulled a screengrab because I think they changed it since I looked at it last week) but it compares them based on the portion size, not ounce for ounce, like I prefer to do things.
Basically, the Reese’s has more sugar and less fiber. If you want sugar in your candy, then you know where to go. If you want more fiber and fat, then get the UNREAL. Oh, wait, I still haven’t reviewed the actual UNREAL #77 cups for you.
The cups look great, and what really impressed me was the attention to detail. The logo on the bottom of the cup? Gorgeous. The cups are not in a little fluted paper cup, but are still protected bu a little white paperboard sleeve inside. This makes it easy to get the candy in and out of the package.
They smell great, like cocoa and peanuts. The chocolate is interesting, and for the record I tried these without reading the ingredients first, so I noticed that the chocolate was a little different without knowing why. It’s a dark milk chocolate, with a lot more discernible chocolate notes than a Reese’s Cup. Not as dark the actual Dark Chocolate Reese’s Peanut Butter Cups, but notable. The melt is silky, quite different from Reese’s. The peanut butter center is where things got radically different. The UNREAL peanut butter is like actual peanut butter. It’s not dry, it’s thick and pasty. There’s a little bit of a cookie dough quality to it, but overall the flavor is fantastic. Like true, fresh peanut butter. It’s sweet, it’s a little salty, but mostly it’s smooth without being sticky.
They were great. I loved them. I want to try them again. What I loved about them as well was the fact that they cost the exact same amount at CVS as the Reese’s Peanut Butter Cups. Of course the regular price for a candy bar at CVS is $1.19, but perhaps with volume will come better pricing or at least sales.
So I have oodles of misgivings about the packaging style, the marketing spin and the lack of transparency of their claims ... but when I got down to the actual experience of eating it, all of that can be forgotten.
The candy is made in Canada and is Kosher. It contains soy, peanuts and milk and may contain traces of tree nuts. There is no gluten statement on the package (along with no statement regarding the sourcing of the ingredients). The shelf life appears to be approximately 6-9 months (these were good until 1/24/2013).
UPDATE 9/17/2012: After many months and more than a half a dozen attempts to get answers from UNREAL, I did get a reply. Here is what I can tell you:
Friday, March 30, 2012
Haribo Gold Bears stand as the epitome of the gummi bear for good reason. They were the first and they are known around the world. Haribo is so big that they have 18 factories, but only five of them in Germany.
I’ve been told over the years that the German Haribo products are the best. The Haribo products we most often see here in the United States, especially the Gold Bears, are made in either Turkey or Spain. So while I was in Germany I made sure to pick up a bag of the original version made in Bonn, Germany. Flipping over the bag, it was immediately clear that they’re different. There’s an extra flavor.
The German Gold Bears have six flavors:
The Turkish or Spanish Gold Bears have only five flavors:
Further, the German Bears are made with all natural colorings. Here’s an array of Bears and Bunnies for color comparison:
On top are the German Gold Bunnies, packaged for the American market, in the middle are the German Gold Bears purchased in Germany and on the bottom are the Turkish Gold Bears purchased in the United States.
So let’s start where things are weird. First, the Green Gummi Bear. As you may have noticed in the listing above, in the United States, the green gummi bear is Strawberry.
I compared the colors of the Green Gummi Gold Bears because they show the most difference between the countries. The German bear is a light olive color, not a true green. Other than that though, the bears are the same shape and mass.
I thought maybe one was taller than the other, or thicker, but the variations are just that, variations across all the bears. Some are slightly thicker or taller, some have different facial expressions. But there’s no real difference in the moulding.
Turkish Strawberry (Green) compared to German Strawberry (Pink): The Turkish bear is just slightly firmer. The flavor (once you close your eyes and forget that it’s not lime or green apple) is light and only slightly floral. It’s tangy, but not puckeringly tart. Mostly it’s a bland gummi bear. The German bear is softer and just slightly more pliable. It’s jammy and has a good blend of florals and tartness, and though it’s slightly more flavorful, I wouldn’t say that there’s a huge difference in the intensity, just the nuances. Germany Wins.
Turkish Raspberry (Red) compared to German Raspberry (Red): The artificial nature of the Turkish bear is much more apparent when placed next to the deeper, wine red German bear. The Turkish bear is sweet and tangy, the berry flavors are fresh and have only the lightest note of seeds to them. The German bear is softer and has richer, more dense flavor with more boiled fruit flavors to it. Germany Wins.
Turkish Orange compared to German Orange: this is tough. Both looked virtually the same, and the textures were also so similar. The zesty and tart notes on both were dead on. The German bear tasted every so slightly more like freshly squeezed juice, but that could have been my imagination. Tie.
Turkish Pineapple (clear) compared to German Pineapple (clear): The Turkish version had an ever—so-slight yellow cast to it, which really only showed when I placed the bears next to each other on white paper. Pineapple happens to be my favorite flavor for the bears and this was no exception. The Turkish bear actually had enough tartness to make my jaw tingle. It’s sweet and floral and just wonderful. The German version was just as good, but had an extra little flavor towards the end, a more intense thing that I can’t quite peg as pineapple zest, but that sort of buzz that comes with fresh pineapple. Even though there was a slight difference, I will indiscriminately gobble both. Tie.
Turkish Lemon (yellow) compared to German Lemon (yellow): Lemon is a great flavor and Haribo really can’t fail. There’s a wonderful blend of zest and juice in the Turkish version, with so much lemon peel that it verges on air freshener. The German version is more like a candied lemon peel or marmalade, slight more bitterness but still plenty of juice. Turkish Win.
The last one is the German Apple. It tastes, well, like tart apple juice. Honestly, I’m glad it’s not in the bags that are sold in the United States, it would be one I’d pick around ... and there currently aren’t any Haribo Gold Bears that I don’t like.
So if there’s an additional flavor in Germany, I thought maybe this Easter Haribo Gold Bunnies version which features little rabbits instead bears and says it’s made in Germany would have that apple in it.
It does not.
The Green Bunny is actually strawberry.
But what’s more disappointing about these Haribo Gold Bunnies is that they’re terrible compared to both the Turkish Bears and the German Bears. Sure, the shape is cute and the colors are all natural, but the flavors are pale and watered down.
So if you’re a Green Apple fan, it’s worth it to seek out the true German Haribo Gold Bears. If you don’t care, then the Turkish version that we’ve been served all these years is great ... it’s not quite as intense, but it’s still a good quality product. The other think I noticed is that I paid one Euro (about $1.30) for my 200 gram (7 ounce) bag of German bears ... and I paid $1.50 for my Turkish bears, which only has 5 ounces in it. The German Bunnies were on sale for $1.00 at Cost Plus.
Tuesday, January 31, 2012
This Zotter Scotch Whisky bar has everything that I would want in the perfect decadent candy bar. It’s made by Zotter in Austria from fair trade, bean to bar chocolate. The ingredient list is mercifully short and virtually all organic with more than a smidge of Scotch Whisky (9%).
The things that make it hard to give the bar my fullest recommendation would be how difficult it is to actually buy it (I picked mine up while in Germany) and when purchased in the US, it’s rather expensive at about $6 to $8 for the 2.47 bar. (There’s also a little bit of a question about one ingredient, fructose-glucose syrup, which sounds like high fructose corn syrup, though since it’s organic it’s not from GMO sources.)
I’ve had a few Zotter bars over the years and have read plenty more reviews of their products as well. They have a weird twist to a lot of their flavors, some that I think work well in unexpected ways, and others that seem strange simply for the sake of it. I’m talking about combinations like Coffee-Plum with Caramelized Bacon or Cheese-Walnuts-Grapes to just a little unorthodox like Pear Cardamom to the downright unthinkable like Cornelian Cherries and Pig’s Blood. Think of them as the Jones Soda of fair trade candy bars.
The bar is the same format as all the others I’ve ever had. It’s about 5 inches long and about 2.3 inches wide. It’s not a thick bar but it is filled. They call them hand-scooped bars but they’re rather angular and always rectangular. This bar is enrobed, which is my preferred construction method. (My second favorite is panned, third is molded - that’s the kind of lists Candy Bloggers keep.)
The full name of the bar on the front is Scotch Whisky “Highland Harvest”. There’s no other information on what kind of Whisky it is. The bar is glossy and has the slightest ripples across the top. The chocolate is 70% for the shell, the center uses the same but with he addition of the whiskey, milk, cream and fructose-glucose syrup.
It smells a lot like Scotch, leathery and smoky with notes of vanilla, tobacco and of course the deep cocoa flavors.
The coating is thin, but still has a bold flavor, a smooth melt and woodsy flavor profile with a touch of coffee notes. The center is like a truffle, soft and with a silky melt. It’s barely sweet, with more than a touch of salt to it as well. The whiskey is quite evident, with a light burn on the tongue and throat. There’s a dryness and sort of acidity to the filling that’s unlike the profile of the chocolate in the coating. The leathery and smoky notes are strong and for some, probably, repulsive. I enjoy the pipe tobacco flavors to it, the mix of vanilla, red berries, oak and a touch of black walnut.
I loved the bar. It’s completely decadent and I found it difficult to eat more than a third in one sitting. The 9%alcohol is pretty intense, too. I would buy this bar again, most definitely. I think I prefer Zotter’s more traditional formulations. I like their spirit though I don’t care much for the pork products in my chocolate, even if they’re not in this particular bar. (I know, I’m a hypocrite since I eat gummis, which also contain gelatin.) I haven’t been able to find Zotter bars in Los Angeles, so there’s little hope of these becoming my weekly habit.
Thursday, December 8, 2011
Single origin chocolate and single origin coffee sound like an excellent fit. Askinosie Chocolate, one of America’s few (but growing) number of bean to bar craft chocolate makers has paired with Intelligentsia one of America’s fair trade, artisan and single origin coffee roasters.
As with all of Askinosie’s creations, the bar is thoughtfully packaged. It comes in a glassine sleeve that’s tied shut with a little loop of twine from the bags that the cocoa beans arrive in. Inside there’s a folded sleeve label over the cellophane sealed bar. It all fits back together pretty well, which is good because I can’t eat this bar in one sitting.
It’s three ounces and cost $9.50, which is a bit steep, except compared to everything at Intelligentsia. I’ve only had their coffee twice, both times was a dry cappuccino and both times it was intense but brewed nicely - not burnt, not too acrid or acidic. (I don’t go for the darkest roast of the day, either.)
The bar has 18 squares, spelling out Askinosie Chocolate. The color of the bar is exceptionally dark, glossy and has a clear snap to it.
The scent is quite strong with more of a woodsy, coffee grounds scent than a brewed note. The texture of the bar is noticeably stiffer too. The melt is smooth but slightly chalky and dry at first. There’s plenty of cocoa butter to thin it out after a few moments, kind of like the crema on a cup of espresso.
The coffee flavors are strong, bitter and rather overwhelm the chocolate. The ingredients are cocoa beans, cane juice, coffee beans and cocoa butter. So there’s no vanilla in there, no emulsifiers.
I found myself returning to bar, even though I had to be very restrained in my portions because of the strength of the coffee. I appreciated how well blended it was, that the bar wasn’t just a superior chocolate bar with a bunch of coffee grounds thrown in like so many other companies seem to do. The flavors linger, with more mild notes of licorice, apricot, fig and molasses.
The package says there are two servings, I was much happier with six pieces over the full nine, but I’m the kind of gal that just has a small cup of coffee in the morning (an actual 8 ounce cup). Lest you feel bad about the calories (154 per ounce), there’s also almost 4 grams of protein, 4% of your calcium and 14% of your RDA of iron in that ounce. I can’t hazard a guess on the caffeine.
It’s not an every day bar, which is fine because it’s hard to get a hold of (at Intelligentsia cafes or their website) and pretty expensive. But as a substitution for three coffee drinks, it’s mighty fine, just as satisfying, far more portable and ready when I am. Now ... when is a white chocolate/coffee bar coming out?
Wednesday, November 30, 2011
Back around Halloween when Mars introduced their Candy Corn flavored White Chocolate M&Ms, I mused what it would be like if they made Egg Nog M&Ms.
Well, Trader Joe’s has gone over the top with their iteration of white chocolate with nutmeg with their Trader Joe’s Eggnog Flavored Almonds covered with Creamy White Chocolate.
They’re sold in a very simple plastic tub that holds 11 ounces and sells for $3.99 ... about the same price as Almond M&Ms ... but they’re all natural (but have no candy shell, unless you count confectioners glaze as a shell).
Trader Joe’s starts with premium almonds. I’ve noticed that a lot of other almond candies (Almond M&Ms) use the smaller almonds about the size of peanuts, but these are big, fresh nonpareil almonds at the center. The coating is real white chocolate with oodles of nutmeg. The combination is convincingly like egg nog. It’s sweet but tempered with strong vanilla and earthy/balmy nutmeg. The almonds are crisp and keep the whole thing from being too sweet (like actual egg nog tends to be). The white chocolate has an excellent melt, not quite silky but quite creamy without being sticky.
I love them, but I fully understand that they’re not for everyone. If you don’t love nutmeg, you’re not going to like these. However, if you do, the combination with the almonds is stellar. I can only hope they’ll have these year round, but I know that they’ll disappear in a few weeks.
It’s all natural and there’s not even any food coloring in there. There is dairy, soy and almonds in the ingredients plus it’s made on shared equipment with wheat, tree nuts and peanuts.
Wednesday, November 9, 2011
Last year Ritter Sport sent me a one of their Europe-only bars, Ritter Sport Espresso. I even bought one when I was in Germany in February. Now they’re selling them in the United States, which only makes sense since we’re the largest coffee consuming country in the world (source).
The bar is Fine Quality European Chocolate made with Natural Ingredients. The bar isn’t explained or teased much on the front, just with robust Arabica coffee and the back just gives the description as Milk chocolate with a coffee cream filling. It also has snowflakes on it, which leads me to believe that it’s a limited edition winter bar and might not be available year round.
The ingredients list is short, but not as pure as I’d like it to be when it’s advertised as being made with natural ingredients. (Just because it’s natural, doesn’t mean I want it in my chocolate bar.)
There’s a caution about shared equipment for peanuts, almonds, hazelnuts, other nuts and wheat. (Plus it contains soy and dairy ingredients.)
It’s real milk chocolate for the bar part, but the filling is primarily a sugar and oil paste. Palm kernel oil doesn’t have quite the same political reputation that palm oil does, nor the trans fatty content that partially hydrogenated oils. Still, I do not consider that to be a cream, even if cream is added to it. But let me set aside my ingredient rantings for a little tasting. Because I was really looking forward to this bar.
I don’t know what it is about the way that Ritter Sport bars are packaged or handled, but they’re always pristine when I open the package. (Sometimes the bars are broken, but not scuffed.)
The scent is dreamy. There’s a milky dairy note (a little caramel and butter) but the perfect level of coffee to it - rich and woodsy.
The chocolate is a little soft, and the center is even softer. The chocolate melt is cool and smooth, the center is a little grittier because of the coffee powder. The milk chocolate is quite sweet and the filling is less so, with a light salty note to it though there’s not actually any salt in it.
The espresso flavors are not quite ... because of all of the milk notes. It’s more like a dry cappuccino than an espresso, which would be made with a dark chocolate (dairy free would have been great for vegans). I expect there’s a bit of caffeine in here, since there’s real espresso powder, I made sure to eat mine early in the day.
It’s not the perfect coffee chocolate bar, but for about $2.00 or so, it’s achingly close I had to give it a 9 out of 10. The coffee flavors are pure, not flavored, and it’s not junked up with other caramel or hazelnut flavors. I wish it was really a ganache cream made with butterfat in there, but then it wouldn’t be $2 and probably wouldn’t be a shelf stable. Next step would be fair trade (but they do have a pretty good track record for ethical sourcing).
Friday, October 28, 2011
I regularly watch the eBay candy auctions. And when I say regularly, I actually check the pages several times a day during the week. Partly to spy new candy products, partly to find international candies that are hard to get in the US, partly to find deals and partly to squash folks who like to use Candy Blog photos for their auctions without asking.
About a month ago I saw a new auction pop up for someone selling 13.2 pounds of Felchlin Swiss Couverture chocolate coins of Grand Cru Arriba 72% Cocoa (conched 72 hours).
The auction was priced at $95 and included local Los Angeles delivery. I bid. I won.
Because it’s for use as an ingredient, it’s packaged modestly. The mini case holds three bags. Each bag is 2 kilograms (4.4 pounds). I pulled out one bag for immediate enjoyment and put the other two, inside the box, into the bottom of my wine fridge. (Okay, I’d probably call it a chocolate fridge, which keeps everything at 58 degrees.)
Each little coin is about 3/4 of an inch around and has a set of embossed cacao pods on it. They’re kind of scuffed up, as they come in a bag like chocolate chips. They work as extra large baking chips but function better as eating chocolate. At this writing I am finishing up the first bag. I’ve made one batch of chocolate pudding, one small batch of Chocolate Hazelnut Rocher (meringues from a recipe from Tartine) and the rest has simply been eaten.
The disks fit in the mouth wonderfully, especially if you’re the kind of person who likes to let their chocolate melt. (Put two together to create an oblate spheroid and they’re doubly good.) The flavor is exceptionally well rounded, there is no dominant flavor though I get notes of molasses, honey, coffee and raspberry jam sometimes.
As noted above, this is a 72 hour conch. Conching is the process of both mixing and grinding chocolate over low heat. The longer the processing the smaller the grain size of the cacao bits and the more emulsified the chocolate becomes. This process varies in time depending on what the cacao is like and the necessities of the final product. It can be anywhere from 24 hours to 100 hours. The grinding part is done with either stones or metal rollers.
This long conch also allows Felchlin to make an uncompromising chocolate without emulsifiers. So all that’s in there is cacao mass, sugar and vanilla. (So if you must avoid soy, try this.) It’s also creamy without cream. (So if you’re a vegan, try this.) It’s made from Criollo beans from the Los Rios area of Ecuador.
Earlier this year I got to try a great example of how important conching is. When I was in Germany at ISM Cologne, one of my favorite chocolate companies, Coppeneur gave me this box of two chocolate bars. They were both made from highly prized Chuao beans (review of those bars here) but inside this box were two versions - one that was conched 70 hours and one that was conched 100 hours. The difference is quite remarkable. The longer a bar is conched, the silkier it becomes.
What I’ve learned is that I love long conched chocolate. It’s so smooth that the texture itself becomes like a flavor because it’s simply so forward in the experience.
I’m not sure why the local gal was auctioning the bulk lots of chocolate, but I did find out that she runs a local chocolate catering company called Chocolate by M. She was kind enough to leave me with these huge nonpareils along with the delivery. The photo might make them look small, but they’re huge 3 inch platters of dark chocolate (I don’t know if it’s the same as the Felchlin 72%) with a dense sprinkling of nonpareils on the bottom.
It’s just one easy idea of what I could do with my bevvy of chocolate.
Mostly what I think I’m going to do with my chocolate stash though is eat it. It’s incredibly munchable but also exceptionally intense. I’ve found that I can’t make it an evening snack as there are too many caffeine-like compounds in there that keep me up at night. But I’ve found that it’s a great treat during the day while I work, I’ve been keeping a little dish of them on my desk and probably eat about an ounce of them a day. They’re filling and sustaining.
But maybe the last bag will make it to December and I’ll end up making chocolate truffles for Christmas.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.