Monday, September 26, 2011
While on vacation on the central coast earlier this month I made my regular stop at Sweet Earth Chocolates in San Luis Obispo to pick up some rations for our vacation rental.
I bought some turtles and some other items for immediate consumption and then a few items to bring back to Los Angeles for review. One item that I sampled in the store is their Fair Trade Certified & Certified Organic Bittersweet Chocolate Drops. Yup, I went on vacation and I brought back a bag of chocolate chips.
It’s 12 ounces of 65% dark chocolate with only three ingredients - organic cacao (liquor, cocoa butter & cocoa powder), organic sugar and organic vanilla.
I love the bag. It’s simple, the same sort of wax lined kraft paper bag with a wire-fold closure that you get fresh roasted coffee beans in. It has the same bean bag heft and satisfying crunch when squeezed.
The pieces are small, some as large as a dime but most the size of a flattened standard baking chocolate chip (2/3 of an inch). The smooth disk shape makes them easy to eat and melt in the mouth, no spiky top.
There’s a light tangy note to the pieces upon melting with a slightly dry finish. It’s much sweeter than I would have expected for a 65% chocolate. The flavors are woodsy and smokey with notes of figs and molasses, they’re on the coffee side of the rich flavors. In fact, the package was sitting on my desk one morning and a co-worker said “Your coffee smells really good today.” I didn’t actually have any coffee, it was the open bag of chocolate that smelled like that. On another day the smell was so distracting, I had to close the package up and put it away.
I’m sure this would be great for baking, hot chocolate or pudding. But I was content to just snack away on them. It was no compromise, in the sense that these were organically grown, fair trade certified and not overpackaged. It was $9.50 for the bag, but for 12 ounces, I thought it was a pretty good deal compared to some of the chocolate bars that I buy for the same price but only get 3.5 ounces.
They’re made without soy or dairy (so they’re vegan) but are processed in a facility that has both.
As more of a novelty item I tried their new caramels. They’re like gourmet milk duds. I picked out the Coffee Caramel. The little quarter pound bag is very simply done. A cellophane bag sealed with a little twist tie. (They had samples in the store, I tried the orange and chili one and found it a little too spicy for me, so I opted for the coffee.)
Instead of a glossy coating of chocolate on the house-made caramel nibs, these are coated in chocolate and then rolled in cocoa. They’re lumpy and mis-shapen, some are flat and others are rustically spherical.
The chew is smooth and sweet with some good flavors. The primary flavors are woodsy, a combination of the dark chocolate and cocoa coating plus a little note of coffee. The caramel itself is interesting, the toasted and burnt sugar flavors are missing, are are the butter notes, but still it doesn’t end up tasting like syrup. There’s a little note of cinnamon and coconut in there, but that could be my imagination.
As a gourmet Milk Dud, I was happy, though they are certainly more expensive, don’t have quite the shelf life and are kind of messy with the cocoa coating.
I will continue to visit the Sweet Earth Chocolate shops in San Luis Obispo when I’m in the area. It’s easy on and off the 101 if you’re traveling through the area. My previous review of the shop is here (with photos).
UPDATE: Sweet Earth changed the name of their company to Mama Ganache.
Tuesday, September 13, 2011
The Ghirardelli family owned and ran the company until the 1960s when the company was sold to the Golden Grain Macaroni Company (makers of Rice-A-Roni, the San Francisco treat), then in the 1980s Golden Grain was swallowed up by Quaker Oats (the Pennsylvania treat). About 6 years later Quaker sold Ghiradelli off and it was once again an independent entity, if only for about six years when in 1998 it was bought up by Lindt and Sprüngli of Switzerland (which was making chocolate only seven years longer than Ghiradelli).
I mention all of this because there was something vaguely familiar about this bar called Ghirardelli Intense Dark Sea Salt Soiree when I picked it up and it took me a while to figure it out. A couple of years ago I reviewed Lindt Excellence Dark with a Touch of Sea Salt. While I found Lindt’s a good bar, it’s either the quality of the Ghirardelli chocolate or the addition of almonds that really make Ghirardelli’s bar special.
The bar’s mold is nicely designed. Each of the eight sections include the Ghirardelli eagle logo. The molding is overall good, though there are some voids and bubbles on the front of the bar, I didn’t notice anything else amiss when I snapped the bar in half or inspected the bottom of the bar.
I didn’t think it smelled particularly special, like brownies, which in itself is a tantalizing scent, but really didn’t do the rest of the bar justice.
The bar is called Intense Dark but I can’t find anything that says what the percentage of cacao is for the bar. The appearance is dark like coffee with a light reddish hue to it. The bar has a liberal sprinkling of crushed almonds in it and of course large flakes of sea salt.
The flavors of the chocolate are very mild, but a good blend of hot cocoa, coffee and woodsy tobacco. The almonds give a fresh crunch and the light sprinkling of salt doesn’t overwhelm any of the other elements.
It’s an extremely munchable bar, not too dark for a snack but still more sophisticated than a standard Dove or plain Ghirardelli bar. I didn’t expect to like the bar so much since it’s such a simple idea and construction, especially since I had the nut-less Lindt version before. The freshness of the elements and well executed format just come together so well here. I wish that Ghirardelli didn’t feel the need to use dairy (milk fat) in their dark chocolate though, it would make this a much more accessible bar. (It’s also made in a facility that processes peanuts as well.)
Friday, August 12, 2011
Gianduia was invented back in the late 19th century during a time of chocolate shortages, confectioners put hazelnut paste into milk chocolate to preserve the texture but conserve chocolate solids. The resulting product became a wonder all of its own and actually more expensive these days than straight chocolate when made without oil fillers. The Piedmont area of Northern Italy is also known for its prized and unique tasting hazelnuts (nocciola). Gianduia has a lower melting point than chocolate because the oils in hazelnuts are not solid at room temperature so it’s quite creamy and slightly cool on the tongue.
The Pernigotti Orogianduia Gianduiotti comes in little hat shaped morsels wrapped in textures, matte gold foil. They smell quite sweet but have a note of the toasted hazelnuts. The ingredients are superior to most imitators - sugar, hazelnuts, cocoa paste, cocoa butter, milk powder and no additional vegetable oils.
They’re quite firm at room temperature, which is good because it’s been warm this summer and hard for me to store my large chocolate reserves. These have been sitting in an insulated cooler (no freezer packs, just enough protection from the daily swing of temperatures in my un-air-conditioned house.
They’re sweet and have a slight sugary grain. The melt is cool on the tongue and has a deep roasted hazelnut flavor. There wasn’t much of a chocolate punch to it, more of a milk note for me. It wasn’t the richest chocolate and hazelnut experience I’ve ever had, but a great little evening treat and excellent with dark coffee.
The item that I was most excited about from Pernigotti was their new Nerogiandua Crema Fondente. If you think the package looks a bit like a beauty product, it’s no accident. The marketers wanted to capture women looking for a little decadent pick me up. Think of it as Nutella for grown ups.
As I found the standard Orogianduia a little on the sweet and milky side, was hoping the Nero (black) would be a little richer. The package for this version was all in Italian, but I was able to figure out what everything in there was. The first ingredient was sugar, then Piedmont hazelnuts (20%) then cocoa powder (19%) and then it went on to list refined vegetable oil (of unknown origin), soy lecithin and vanilla. There was no dairy in there at all.
The look of it is dark and glossy, like a fine frosting, not like fudge or a rustic paste. The texture is smooth and the flavor was immediately sweet and nutty. After the sugar dissolved away there were wonderful charcoal flavors of chocolate and toasted hazelnuts. It’s definitely decadent. For a while I was eating it by the spoonful, but I also found that it was great on pretzels or the more traditional Belgian waffles.
I haven’t seen this in stores in the United States yet, but did find it online for about $6.00 a jar. Since it’s already a spreadable product there’s less of an issue of melting if you get it shipped (I would probably never order gianduia via the mail any other way). I tried a similar product from Pralus (France) called Creme de Noisette which was spectacular but about twice the price.
I keep my jar in the fridge and just bring it to room temperature at the time of consumption.
The last product is kind of a mini hazelnut cream chocolate bar. This version of the classic gianduia is called Orogianduia Nocciogoie and is encased in a chocolate shell and has two large, whole hazelnuts inside.
They come in a similar bag that holds only 5.25 ounces and each is individually wrapped. The prices run about the same, again, these are not easy to find in the United States unless you see them at an import store or specialty grocer. I’ve had trouble finding a source online for them.
Each piece is nicely packaged and protected in a gold mylar wrapper. Inside they smelled wonderful. They were a bit more chocolatey than the straight gianduia hats, as there was the small bit of milk chocolate shell. What really made these spectacular was the large and crunchy hazelnut inside. They were fresh and aromatic and provided a great offset to the very sweet Italian gianduia.
Just as there are a oodles of varieties of milk chocolate in the world, there are quite a few different versions of the classic hazelnut paste in chocolate. Once you get past the ingredients, the rest is up to personal preference. I missed the sticky, milky and nutty flavors of Caffarel in the milk chocolate versions from Pernigotti, but their Nerogianduia was really spectacular and something I would be happy to keep on hand.
Tuesday, August 9, 2011
Meiji is one of the major confectionery companies of Japan with recognizable brands like Yan Yan, Hello Panda, Chelsea and my favorite GummyChoco. I admire their products quite a bit, their flavors are bright and authentic and the attention to detail is excellent. Last year I reviewed their standard Meiji Milk Chocolate bar and found I really liked their intense flavor style. So I picked up this box called Meiji Corot which simply called them chocolate ball in English on the otherwise Japanese package.
Meiji also packages their candies well, but this is the first one I’ve really had an issue with. The box is large, it’s 4.25 inches high and 2.75 inches wide, that’s larger than a deck of poker cards or a box of cigarettes. Inside the box is a little mylar packet. It protects the candy well and certainly kept it fresh, but there’s only 1.48 ounces of candy in here - a standard bag of Milk Chocolate M&Ms as 1.69 ounces.
Hershey’s came out with a similar product last year, called Hershey’s Drops. They’re also big disks of solid chocolate with a light, shiny glaze to keep them from sticking together.
The chocolate balls are actually oblate spheroids - a squashed ball. The aspect ratio or flatness of the spheroid is determined by the dimensions. The major axis is 1.5 times the length as the minor axis. (They’re .75 inches across and about .5 inches thick at the center.)
The candies are 3.5 grams each, so a hefty little bite of chocolate compared to an M&M which are about .85 grams.
They’re creamy and milky with a chocolate pudding flavor to them. The dairy flavors are distinct and the chocolate is quite powerful, certainly a more dominant note. There’s a strong bitterness that I don’t think I get with most consumer milk chocolate products. It’s toasted and maybe even a little smoky with notes of plain old charcoal. I enjoy the flavor, it’s munchable with a great texture but a little more sophisticated than a standard milk chocolate candy.
The ingredients are not quite as desirable as the plain Meiji Milk Chocolate bar. This version of Meiji’s milk chocolate also contains some vegetable oil filler (though there’s also plenty of cocoa butter in there). The curious ingredient towards the end of the list was trehalose. Trehalose is a sugar, a disaccharide made of two glucose molecules. It’s only 40% as sweet as the standard sucrose (a disaccharide made of one glucose and one fructose molecule). I’m not quite sure what its purpose here is, it’s not here in great quantities, as it’s on the list after the soy lecithin (which is usually less than 2% of the overall mass of any chocolate product).
I also recently picked up some of Meiji’s 40th Anniversary editions of their popular Meiji CoffeeBeat chocolate candies. I’ve reviewed them before, but these versions were in different packaging and came in two versions - a milk and dark version.
The Milk version, in the tube, has a great sweet latte flavor to it. The coffee is quite strong and rich and the sugar and milk mixture is reminiscent of caramel. The one in the box didn’t come with any additional English descriptions but I can say that the milk flavors are downplayed at the coffee flavor is extremely strong, yet the texture is still creamy and smooth with a lingering charcoal bitterness.
I love these little nuggets. They’re about the size of a real coffee bean or an M&M and feature a solid coffee flavored chocolate core covered in a thin crunchy shell. I don’t know why we don’t have these or something like these widely available in the United States.
The Meiji CoffeeBeat keep their 9 out of 10 rating. (If they were more affordable and easier to find, they might get a 10 out of 10.)
Thursday, May 26, 2011
Gimbal’s is a Californian candy company that specializes in sugar candies and boasts a low allergen facility. Lately they’ve been introducing a new themed-flavored “Lovers” product every year. The first year it was a heart shaped Cherry Lovers, with nine different cherry flavored heart shaped jelly beans. Last year it was Honey Lovers with sixteen different honey tinted flavors. This year it’s its a bit of a tart twist with Gimbal’s Sour Lovers.
When I first saw the announcement for them, I knew I had to track them down. I had trouble finding Honey Lovers in stores, so I decided to order Sour Lovers online and avoid the store-to-store hassle. I was fortunate to find them featured in a special at CandyDirect.com where they were $7.00 for two 11 ounce bags including shipping. (Little did I realize that the actual shipping, from the San Diego area to Los Angeles would take 12 days, with little communication from the company about the delay.)
The package includes twelve flavors of tart jelly candies with a sour sand coating. The flavors are: Pomegranate, Fuji Apple, Grapefruit, Watermelon, Meyer Lemon, Tangerine, Baja Margarita, Sour Blueberry, Mango, Bing Cherry, Strawberry Daiquiri and Georgia Peach. I’m kind of particular about my sour candy, because I like a lot of intense flavor with the tartness, so these really sounded tantalizing to me.
The heart shapes aren’t as defined or quite as attractive as the Cherry or Honey Lovers, but I thought the size and shape, a sort of thick heart shape, was perfect. The sanding is light to keep them from sticking together, but I found that even in the low humidity of Los Angeles, they did get a bit tacky if they weren’t stored in a sealed bag.
I had trouble telling the colors apart. Since I had two bags, I mixed them up in order to find all of the colors/flavors. I have to say that the guide on the back wasn’t exactly helpful for the colors that had a few flavors associated with them, like the orange/peach, pink/light red/red and yellows.
Pomegranate - I found it difficult to identify this one, so I had to open both bags in order to find the slightly darker red Pomegranate. It has some floral notes that reminded me of raspberry but with more of a tannic bite. It’s missing some of the notes of actual pomegranate juice but still has a distinctive flavor unlike the rest of the pieces in the mix.
Fuji Apple - goes beyond the normal green apple flavor with actual real apple juice and peel flavors in there along with the fake green notes that we come to expect from candy.
Grapefruit - I could eat a bag of these. If they make another Lovers mix, I would pay a premium for it to be a Citrus Lovers. This had an amazing intensity, all of the notes a real grapefruit has from the juicy tartness, zest, sweetness and then that lingering bitterness.
Watermelon - Gimbal’s does a great job with flavors that I often find too artificial from other companies. This watermelon was definitely a little on the “candy” side of things, but really flavorful, floral and of course puckery.
Meyer Lemon - again, get me a bag of these. Meyer Lemons have a bit more of a mandarin flavor to them than the usual Eureka lemons, so they’re the perfect combo of tartness and juicy citrus flavors that do more than burn. (I actually drink Meyer Lemon juice from my back yard tree in a little mineral water - no sugar needed.)
Tangerine - this one sizzles with sour orange, it’s actually a bit more sour than the Meyer Lemon, and also not as zesty.
Baja Margarita - this take on the traditional sour lime really pops, it’s zesty but not all about the sour and I might have even tasted a little hint of salt on it.
Sour Blueberry - this one wasn’t quite blueberry, but I’ve been binging on the real thing. It was more like a sour raspberry, which you know, is also good.
Mango - I had trouble finding this one in the mix as well, and sometimes didn’t know if it was Peach (which is an opaque one). I really can’t say more than I’m not sure I ever ate one.
Bing Cherry - the bing cherry heart isn’t that dark in color, but does have a strong, woodsy flavor like a Life Saver but with far more intensity and tang.
Strawberry Daiquiri this was lovely, though maybe a little too sour, which covers up the great flavors. The floral notes were overshadowed by the citrus, but it’s a daiquiri flavor, so I suppose that’s to be expected.
Georgia Peach - I’m not usually fond of peach flavored candies, but this one has it all, actual fuzz flavor, a zing of sour and the sweet juiciness. It’s like a peach that’s not quite ripe. It has the added benefit of going well with the other flavors (except maybe watermelon).
The candies also have vitamin C in them as well as being made in a facility that’s gluten free, dairy free, soy free, peanut & tree nut free. They’re made with natural flavors and apple juice, but there are also artificial flavors and colors, too. As a true jelly product there are no fats or gelatin in them either (so they’re basically a vegan product since there’s no confectioners glaze or beeswax on them like the hard shell jelly bean versions).
I loved this mix. They’re zippy but have more well rounded flavors that will please adults. I can’t eat too many without burning my tongue, but then again, the intensity is really satisfying so I don’t usually want to eat more than five or six at once.
Full Disclosure: It’s come to my attention that I did not mention when I first posted this review that CandyDirect.com was an advertiser on Candy Blog. We no longer have any sort of business relationship. I made no attempts to hide my identity in the ordering process, though I can assure folks that I received no special treatment one way or the other in the price, shipping, handling or communication process. This post is not a review of CandyDirect.com, I only made passing mention of my experience with the company in the procurement of this candy because I always mention where I get my candy from. (I did subsequently get a free sample of the Sour Lovers from the National Confectioners Association after this review was posted and I ended up giving that bag away unopened.)
Tuesday, April 26, 2011
Nabisco Oreos were one of my favorite cookies. Most of what I like though is the crispy and crumbly dark chocolate cookie. Their initial form, the Oreo Biscuit, was introduced in 1912 and later became the format we know today with the molded sandwich cookie in 1952. One of the best mashups ever invented using Oreos was Cookies ‘n’ Cream Ice Cream. There are so many things you can do with Oreos, so it seems a little odd that Nabisco never came out with their own Oreo chocolate bar in the United States. Perhaps it’s their complacency that they’re the most popular cookie in the country. In Asia though, Nabisco tries harder. They have Oreo Chocolate Bars.
I picked up the Nabisco Oreo Bitter Bar at the Japanese market. The standard Oreo Bar has a cream filling with bits of chocolate cookies embedded in it, then the whole thing is covered in chocolate. When I looked at the ingredients on this bitter bar, I was pleased to see the intensity of the chocolate ingredients and decided that maybe this could be the ideal marriage of the Oreo Cookie and the candy bar.
The wrapper is in the familiar Oreo Blue color but decorated with a cacao pod and a little gold ribbon that says bitter in the center. The back of the wrapper is in Japanese though my imported one has a little English sticker on it with the ingredients & nutritional panel.
The bar isn’t that big, it’s only 1.35 ounces, so it weighs less than a pair of Reese’s Peanut Butter Cups (1.5 ounces) but still manages to contain 216 calories. The wrapper is 6.5” long but the actual bar is only 4.5”. I can’t complain since the bars I bought were pretty flawless looking, so it must have done a nice job of protecting the contents.
The bar smells toasty and sweet, like a cup of hot chocolate. The bite is firm, the center isn’t a soft truffle, instead it’s kind of like a firm cream, like the center of a Frango. There are cookie bits mixed into the dark chocolate center, so the melt isn’t quite smooth because of the crumbs. There is a distinct bitter note of charcoal and deep cocoa
The chocolate coating outside is not terribly dark but is really creamy and smooth.
The ingredients impressed me for the most part, no tropical oils, no partially hydrogenated fats. It’s all milk and cocoa butter. Sure there’s sugar in there and even a small amount of high fructose corn syrup (in the cookie part, I believe), but I overlooked that.
I loved this bar. Absolutely loved it. I bought one while shopping with my sister in Little Tokyo with no intention of reviewing it, then after eating it I went back and bought three more. They were $2.19 each, and I’m pretty price conscious, so that alone is an endorsement. However, most other reviews I saw of it online were underwhelming. I can see their point, it is a little dry and kind of single note with the bitter chocolate cookie dominating.
Tuesday, March 22, 2011
See’s has really been increasing their seasonal Lollypops over the past few years. I quite like their Root Beer and Cinnamon offerings. The newest is See’s Orange Cream Lollypops for Easter.
They’re not sold individually like the regular flavors, so I had to buy a package of 8 pops for $5.35. The woman at the shop in Sherman Oaks said that they were selling well, and they only had the few packages that were on the counter left.
They’re Kosher though not all natural as they have artificial flavors and even some artificial colors. They are a rather low calorie treat, considering how long it takes to eat one. They’re .71 ounces and 50 calories.
The pops are the same format as the classic versions - a big 1.25 inch tall block on a stick. The hard candy is like a toffee with plenty of cream but uncrunchable. The color is a light, peachy orange. They smell like a milky orange and reminded me immediately of orange sherbet.
They’re smooth and slightly milky. The orange is light and fresh but ultimately just sweet. There was no really intense flavor to it at all. It’s not bad, but perhaps a little disappointing, though I’m sure it will be a great flavor for children who often prefer more mild flavors. Is a big switch from the more intense flavors lately like Cinnamon.
Rating: 5 out of 10.
See’s makes a fair number of classic Easter Eggs. I prefer the smaller versions, mostly because they’re a lot of small bites. But there’s something luxurious and decadent about the huge, decorated chocolate eggs they make. Thankfully they come in a wide variety of sizes. The largest are around 12-14 ounces, the middle are 7-8 and the small one I chose is 4.2 ounces. The Mayfair with Cherries & Pecans comes in a little box, tucked into a fluted paper cup. It’s less decorated than it’s larger pals, just a little sugar frosting rose on top.
Years ago one of my favorite pieces in the box of See’s Nuts & Chews was the Rum Nougat. It featured English walnuts, rum, cherries, and raisins in a chewy nougat, all covered in milk chocolate. I had to give it up about 10 years ago when my walnut allergy became apparent. Oh, how I would love it if they made it with pecans. (But there’s still a dark chocolate covered nougat that has almonds in it, though no rum and is the basis of the Awesome Nut & Chew Bar.) The Mayfair is pretty close to that rum nougat, in that it has that rum note to the buttercream center along with the cherries and for Easter, it comes in a walnut or pecan variety.
The egg is about three inches long and has a thick dark chocolate shell (made by Guittard, which is also based in California).
The Mayfair egg center is thick and moist. I was actually shocked at how pink it was, I thought the coloring would be limited to the cherries, but the fondant is also quite a vibrant shade of pink. The cherries give the center mixture a rum, vanilla and cherry flavor to it with less of a maraschino note than I’d anticipated.
The cherries are firm and moist, but don’t have much character otherwise. They’re not crisp, they’re not tart and they don’t really taste that different from the fondant since they’re more glace at this point than just syrupped. The pecans are crunchy and give a little bit of a woodsy note to the center, though the pieces were generally small and not quite as numerous as I would have preferred.
Generally, I don’t care much for candy that requires utensils. Normal folks can’t just take a bite of this, it’s intended to be sliced and served. The thick chocolate cracks when I cut it, the proportions of chocolate aren’t consistent. It’s sticky when you eat the slices. The small versions are simply better - they’re pretty from beginning to end.
Rating: 7 out of 10.
The Butterscotch Square is not square and isn’t actually what I’d consider butterscotch either ... but that doesn’t stop it from being a fatty, melt in your mouth delight. The center of the square is a crumbly, slightly grainy brown sugar fudge. It has a deep salty and light molasses flavor with some hints of toffee. The milk chocolate gives it a creamy quality that serves as a counterpoint to the quick melting grain of the sugar.
I had no idea there was a See’s Butterscotch Pecan Bar, which is a pre-wrapped 1.6 ounce bar that combines a chocolate base, butterscotch layer and then a healthy heaping of pecan pieces. (I think it might be overshadowed by the Scotchmallow Bar.)
The bar is an excellent portion, a little lighter than a standard candy bar but the satiety level of the nuts more than makes up for it (210 calories but not as much fat as some other chocolate combo bars). The maple and woodsy notes of the nuts and their crunch combine well with the buttery toffee flavor of the crumbly butterscotch. The chocolate holds it all together, though provides far less of a flavor contribution on this iteration. This may be a new go-to See’s product for me.
Rating: 9 out of 10
Monday, March 7, 2011
Caramels are best when they’re made fresh with only a few ingredients. There are decent caramel simulations found in commercial stores, but the true stuff cannot be readily imitated with the shelf life necessary for large scale business.
These small boxes from Helliemae’s Caramels contain a half a pound each; they’re like little sugar and dairy bricks. The caramels themselves are made from the classic ingredients and nothing else - sugar, butter, cream, vanilla and sea salt.
Each caramel is a large square, about 1.3 inches across and a little less than an inch high. They appear to be molded instead of cut, because they have slightly angled sides, like ice cubes. The Classic Salt Caramels have a generous dusting of flaky sea salt on top.
When I first bit into them I was impressed by the smooth texture, firm chew that wasn’t too tough. They’re a bit sticky but when consumed with some hot tea or coffee that dissolves quickly. But the salt on top was too much for me. The caramel itself was perfectly salted to begin with ... a few grains up there would have done me fine, but it wasn’t a flurry, it was a blizzard with consistent accumulation.
I’m a bit more sensitive to salt than many of my pals, so I handed some off and found the same comment - far too salty. So for the rest of them I found myself scraping the salt off as completely as possible or eating from the bottom and discarding the crusty tops. 7 out of 10
I was also given a single sample of the Cardamom Caramels. Cardamom is a hard spice to use, especially with a confection like caramel which tends to boil away the intensity of flavors. In this case the cardamom is added as a coarse powder of the seeds of the pod itself. The cardamom has flavor notes of pine, bergamot, lemon, vanilla, nutmeg, cola and eucalyptus. In some candies I’ve had the cardamom seeds can be intense and distracting though still imparting an amazing flavor that still manages to make up for it by being so engaging. In this case the grain was smaller than ground espresso so it was virtually unnoticeable. The flavor was citrusy and really brought out the vanilla and toffee notes.
In this case there was no salt on top, so I was quite pleased. 9 out of 10
The final flavor I tried was another half pound sampling of the Coffee Caramels. These were pure perfection. The coffee flavors were intense but smooth, like a fine espresso with the perfect head of creama. They were bitter and had loads of toffee and roasted java notes but also an appealing tangy note of woodsy coffee that rounded it out.
Since there was no salt on top, I found this to be exactly how I like my caramels. 9 out of 10
Fresh caramels need to be consumed immediately. I ate and shared the majority of these within two weeks of getting them, but the few that I saved for review did kind of lose their mojo after about three weeks - getting sticky and grainy around the edges. I liked that the format that was easy to bite and that the wax paper was easy to unwrap. A chocolate coated version might be stupendous, especially if it was a super dark that offset the sweetness and salt.
They’re a bit expensive for me but for an impulse item if I lived in the area and saw one at the cash register at the store of a cafe, I would definitely go for one even at $3 a pop.
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