Tuesday, October 20, 2009
I’ve had a few Hachez chocolate products over the years, though I haven’t written much about them (just this one review). They’re a German chocolate maker (though they have Belgian roots).
My boss was traveling in Europe recently and returned with a stack of candy, and this bar was definitely blog-worthy (all others were tummy-worthy).
The Edel Vollmilch Nuss is a dark milk chocolate bar studded with hazelnuts.
The wrapper is odd in that it doesn’t look like the other Hachez products I’ve seen, which are long narrow bars. However, the classic shield and seal that accompanies the logo is the same. The wrapper here is a heavy and glossy paper wrap with a light drawing of a squirrel holding a nut and some nuts growing on a limb. (And of course the little image of the chocolate bar itself.)
It’s a thick bar, and even so the nuts protrude from the bottom of it in a cobblestone look.
The bar smells smoky and woodsy with a strong grassy hazelnut scent and a slight hint of dairy.
The texture I’ve experience with Hachez before is extremely smooth with no grit and this was no exception. The melt is slick and silky and the twang of the dairy notes were spot on perfect. The notes have a toasted flavor to them that echoes some of the darker notes of the rather dark milk chocolate (37% ... but remember that 24% of the mass of this bar is just hazelnuts).
It’s a wonderful eating bar. The hazelnuts are a little small, but then again there were a lot of them. Every one was roasted to perfection so it was crunchy with just a slight sweet note to it. I enjoyed it simply as a hearty snack and a decadent little treat after dinner. And now it’s gone and I’m going to have to find a way to get them in the United States.
Friday, September 11, 2009
When I was in college at Humboldt State University one summer I house-sat for a friend and as a thank you they gave me some tickets to see Twelfth Night at the Oregon Shakespeare Festival. So my best friend and I packed up her rabbit puppet in her yellow Dodge Dart and we hit the road for the journey to Ashland to see the show.
The theatre was in the classic outdoor Elizabethan-style, except for the electric lights and assigned seating. The show was fantastic. In addition they also had an amazing selection of treats and sweets to consume during the show. At an intermission I picked up a roll of Callard & Bowser Licorice Toffee. The roll was long and had individually wax-wrapped pieces. I was ill informed what they were, I was expecting buttery hard candy with a licorice note to it. Instead it was what we call a caramel here in the States and it had a pleasant spicy & woodsy flavor. I ate the whole roll right there during the show.
Over the years I found them here and there but the last time I had some was when I was in London sometime late in the last century.
Callard & Bowser was a British founded in 1837 and the maker of toffees but most notably to Americans are their Altoids mints. They were swallowed up by Kraft, which later spat them back out in 2004 to Wrigley’s ... which in turn was bought out by Mars last year. Somewhere along the way they discontinued the Licorice Toffee. So I no longer look for it. Instead, I’ve been on the prowl for alternatives and found a few promising options to suggest to readers. Today, I present to you the Walkers’ Nonsuch Liquorice Toffee.
Unlike the other Walkers’ Nonsuch Toffees I’ve reviewed so far, these are individually wrapped in twisted paper-backed foil. The wrapper is cute & easy to identify as licorice since it’s a simple black & white design with a checkerboard pattern and red text.
Each little nugget is a little bigger around than a quarter and a lovely lump of sugar, sweetened condensed milk and treacle. It also features real liquorice extract as well as oil of aniseed.
They’re softer than the bar toffees; it’s an immediate stiff chew that softens with heat & mastication. The flavors are buttery and dark - not so much licorice but a soft anise with deep woodsy tones that reminded me of pumpernickel bread and spice cake. It’s smooth and satisfying.
I found the 150 gram (5.3 ounces) package to be completely inadequate (but it’s partly my fault for sharing these with my other licorice loving friends). The good news is that I got them at India Sweets & Spices and have also seen them listed online at The British Food Shop down in Orange County and if I get really desperate I can order online at Licorice International (though more than twice the price I find them locally).
Tuesday, September 08, 2009
It’s odd how I look back into the Candy Blog archives when I pick up a new candy and see how seasonal some of my finds are. Over the weekend I went out to India Sweets & Spices for a tasty & dirt cheap vegetarian Indian lunch. The restaurant (which serves cafeteria-style) is also a grocery store. In their refrigerated section, right next to the yogurt & kefir is where they store their candy. I was pretty pleased to see a large selection of Walkers’ Nonsuch Toffee which I really enjoyed two years ago this week.
They carried the nutted varieties, both Roasted Hazelnut and Brazil Nut plus the Fruit & Nut (raisins in caramel?). I opted for the Roasted Hazelnut Toffee.
The package looked pristine. The last packs I got, and everything I’ve seen on other candy review sites show the bars mushed. This one still had its sections intact - I’m guessing since it was stored in the cooled boxes.
The bar is a big slab weighing 3.5 ounces but only about 4 inches long and 2 inches wide - so it’s a dense mass of boiled sugar and milk. It’s scored into 10 pieces and whacking it on the side of the table seems to split it along those marks ... for the most part. (I hit it one time on one of the nuts and got, well, nutmeal for my troubles.)
The hazelnuts are pressed into each piece - one per piece ... there aren’t more hiding within.
While it’s called toffee in England, here in the United States I consider this caramel. It’s firm but softens easily in the mouth or warmth of your hand and makes a satisfying stiff chew. It stays completely smooth until it’s gone - no graininess at all.
The hazelnuts were roasted to perfection - crunchy, buttery and nutty. The combination of the texture and the burnt sugar notes & butter of the caramel was amazing. I wanted to gobble the bar up, but of course it has a limiting factor on it ... the caramel must be chewed and it takes time.
I wish there were twice as many hazelnuts. But still, pieces without nuts were awesome. No hint of rancid butter or nuts (which I do get sometimes with caramel products). Even better - I got this bar for $1.09 (I paid $1.77 for the last ones I bought). It’s a great deal for a quality product.
If I can’t get this again soon, I might just make my own hazelnut caramels.
Tuesday, August 25, 2009
When on vacation I often pick up candy that fits in the intersection between my candy tastes (pretty broad) and The Man’s (not quite as broad but also includes many red flavors). Often we share things like Swedish Fish, Goetze’s Caramel Creams, dark chocolate with nuts or gianduia.
On our travels we selected some Marich 72% Dark Chocolate Sea Salt Cashews at the Sweet Offerings shop. Yes, they were expensive at $6.95 for a 4.5 ounce package but they weren’t for Candy Blog, they were just for eating. But I enjoyed them so much and was positive that I’d be referring to them again that I needed to review them.
Well, I couldn’t find them. Instead I ended up with the pictured Marich Organic Chocolate Sea Salt Cashews which were similarly priced at Whole Foods.
The box seems like a little bit of overpackaging, but they do the job of protecting the candy inside (which is just in a cellophane bag). The box is 9 inches tall and 3 and a half inches at the base ... far larger than a four and a half ounce packet of candy really needs to be. It could easily be two inches shorter and not press on the candy at all. (But maybe they use the same format for a large variety of weights and this is simply efficient.)
Even though they’re called a Sea Salt Cashews, the sodium levels are quite responsible. The package says that there are 60 mg in a 40 gram serving (about 1/3 of the package).
First, these cashews are huge ... and then the thick dark chocolate coating is, well, thick. So they’re amazingly large. (I would compare them to my thumb, but I don’t really want to repeat the photos of my digits & candy.)
The chocolate is dark and slightly bitter, the grassy and clean flavors of the cashews come through with the deep woodsy and coffee notes of the chocolate. Just three or four of them were quite satisfying. They hardly seemed like a sweet treat though. I honestly did a double take with the first few 72% ones I ate - they hardly seemed like candy because they’re not sweet. It wasn’t the little bit of salt in there that made them seem like they weren’t sugary ... it was the fact that they weren’t sugary. The salt just brought out the flavors.
Some of the cashews seemed over-toasted, to the point that they were actually a creamy brown color, so they were far crunchier and of course had a darker, breadier flavor. I liked the lighter cashews, personally.
I kept the package from the 72% and a couple of the cashews and found that the non-organic ones were made with a darker chocolate, if that’s possible for it to be more savory. (Okay, full confession, that photo includes the packet of cashews from the organic in there, instead of photographing it empty, but believe me, you really can’t tell them apart by looking at them.)
These are incredibly tasty, easy to eat and even though the packages are small and expensive, it’s easy to be satisfied with only a handful. The ingredients and panning is superb - both packages were fresh & shiny.
Inside the flap on the organic version it says Brown is the new Green. Inside the 72% it says Rich, Dark and Gorgeous Has Never Looked Better.
Unfortunately the last ingredient on the list is resinous glaze, so even though the chocolate contains no dairy products, these aren’t vegan. (But they are Kosher.) Another curious note, the 72% dark version contains 20% of your daily RDA of iron! Finally, though I paid the same amount for both versions, Whole Foods is actually cheaper overall - they have the non-organic items for $4.85, which felt kind of like a deal at this point.
Monday, August 17, 2009
Here are a few of those items that I can at least tell you a little about.
Blood Orange HiCHEW from Morinaga are tasty little taffy-like chews I picked up in Little Tokyo about a month ago.
Like most HiCHEW, they’re individually wrapped and come in a single flavor pack. They also have a different color center.
The blood orange flavor wasn’t distinctively different from the other orange flavors I’ve had like Tangerine and Orange. It was juicy and had a nice mix of zest and tang ... but ultimately it wasn’t quite as exotic as I’d hoped.
Not that it kept me from finishing the package.
Rating: 7 out of 10
I went to Munchies on Pico a few weeks ago looking for some Israeli candy (reviews to come). I was pleased to find these little Paskesz Nutty Chews which were available in the bulk bins in these little individually wrapped pieces. I thought, How cool! They sound like Goldenberg’s Peanut Chews! (They were also available in a “bar format” which held I think five or six of these in a package.)
At about 25 cents each, it was a nice little chewy morsel, a vegan caramel with a good note of molasses with very dark roasted peanuts all covered in a dark mockolate.
After reading the ingredients, and noting that they’re made in the United States I’ve concluded that these ARE simply repackaged Goldenberg’s Peanut Chews. sigh
Rating: 8 out of 10 (same as Goldenberg’s)
I’ve been craving butter and sugar ever since my vacation when I started thinking about Bananas Foster. What doesn’t help is that Littlejohn Toffee is at the Farmers Market ... walking distance from my office.
So one day I was over there and decided to pick up a couple of their Pecan Pralines for review. They’re large puddles over four inches across (shaped in a shallow fluted cup) studded with pecans. Instead of the chewy style of praline, these are the sandy style. The recipe tastes pretty simple, butter, sugar and pecans (though I can’t be sure).
They melt in my mouth and the pecan provide a nice chewy, even fattier punch to the whole thing. You’d think it’d be too sweet, but the nuts seem to moderate it. It sandy and crumbly and doesn’t even look that good, but it smells like sweet buttery caramel sauce. Something about the texture wins me over.
After my first purchase of them (and failed photo shoot because I had my camera settings wrong) I had to go back and buy another one. And I’m sure it won’t be the last - it sounds like they’re expensive at $2.50 each, but after having one I’d probably pay double.
Rating: 9 out of 10
This was an impulse purchase at Robitaille’s Fine Candies while on vacation.
As you can see, it’s a deviled egg ... made of white confection. It was packaged in a tiny plastic bag with a curl of ribbon. No name, no ingredients ... the appearance was really all I needed. (I think I paid $1.85 for it ... more than I think I’d pay for a real deviled egg.)
The egg white is really white, something now found in real white chocolate (and knowing what they put into their Inaugural Mints, I’m going to guess that I’ve been eating all sorts of partially hydrogenated tropical oils). It’s smooth and rather pleasant.
The egg white is sweet, sweet with a touch of fake vanilla. The yolk cream is minted (with a few little nonpariels).
The only issue with the verisimilitude is the half egg doesn’t actually have a little depression for the yolk ... small quibble.
The Cafe Society - Candy Girls reviewed a similar version of this made with a crisped rice mixed in, which sounds much better. Of course best would be some really good quality white chocolate ... but I’m still swooning over my LEGOLAND white chocolate blocks and savoring the last few.
Rating: 4 out of 10
Thursday, July 02, 2009
The trend for small batch chocolate with single origin beans is well established now. The newest twist is the creation of milk chocolate. While I’ve found myself particularly attracted to Ocumare sourced beans no matter who makes the bar, I was curious how it would rank once Amano made their Ocumare Handcrafted Milk Chocolate.
Dark chocolate has fewer ingredients which means it’s more about the beans, but with milk chocolate there that whole milk factor to take into account - is it fatty, is it tangy, is it malty?
The ingredients here show that the Ocumare Milk is 30% minimum cacao content. The list goes like this: cocoa beans, pure cane sugar, cocoa butter, whole milk powder and whole vanilla beans.
The milk is pretty low on the list and looking at the bar it’s pretty easy to see that, it’s a rather dark bar, darker looking than some actual dark chocolates.
The scent is woodsy, a bit tangy with a whiff of malt and grasses.
The snap is bright and distinct, but the bite is soft. The chocolate melts quickly into a slick & creamy puddle on my tongue. There’s a cooling texture to it, it’s sweet but not sticky or cloying like many milk chocolates can be.
There’s a dark note to it and that same sort of cashew nuttiness that I’ve noticed in other Ocumare chocolate bars.
It’s a very satisfying milk chocolate, so smooth and silky that I ate this much quicker than I’m able to do with regular dark bars.
It’s an expensive proposition, the bars are only 2 ounces and I picked this one up at Mel & Rose’s for $6.50 ... a bit more than I’m willing to pay for a regular snack.
(Allergen notes: though there’s no soy lecithin in the chocolate, it was made on equipment that process soy, peanuts and tree nuts.)
Saturday, May 09, 2009
Though I wouldn’t call Los Angeles a candy city, we certainly have our share of sweet spots. I’m more likely to go to San Francisco for candy adventures than the west side, but after promising for several years I finally made it to Compartes Chocolatier to pick up some items for Candy Blog.
This wasn’t actually my first visit to the Brentwood shop, but certainly the first one in this century (I was a D-Girl in the 90s and my office was not far from there). I had to see the place since the new generation, Jonathan Grahm expanded the classic line of stuffed fruits & novelty molded chocolates with truffles & ganaches with inventive flavor combinations.
The shop is compact but has a lovely display area on the wall of the chocolates and the main counter that appears to be divided in to two areas: classic offerings and modern. (My distinctions, not theirs.) They serve gelato so there are a few tables inside and out front. (For those who follow Compartes on Twitter, I did spot Jonathan at his laptop tucked in the corner at one of the tables.)
The classic products are sold by the pound (as fruits & nuts tend to come in various sizes) while the truffles & bonbons are sold by the piece. The classics were $35 a pound and the bonbons were $2 each. I left the shop with $50 worth of chocolate in one rather large & heavy box.
The fig is glossy is and sticky. It looks like a light fig (green) like a Kalamata. I prefer black figs (Mission) mostly because they have darker flavors ... it’s like the difference between golden raisins & regular raisins. It’s very sweet at first, the figgy flavors are tangy, a little grassy from the seeds with some raspberry & floral-like green tea flavors. The dark chocolate offsets this well, especially by bringing in the creamy melt.
It’s definitely show-stopping beautiful. Best eaten fresh & quickly.
These tiny little fingers were wonderfully shiny on the peel edge. It was all peel, too, cooked in sugar syrup to a light and translucent tenderness - no trace of acrid & foamy white pith. The dark chocolate looked silken brown. Each piece was a combination of bitterness from the orange oils and dark chocolate, vibrant zest and sweet citrus & cocoa flavors. The texture was chewy & a buttery creaminess. Perfection.
Hazelnut & Orange in Dark Chocolate (not pictured)
These were simple little dark chocolate cups that could have easily been coconut haystacks. I was hoping that the combo of the chocolate & nuts with those awesome orange pieces would work ... sadly the whole thing tasted a bit “cheesy” and I couldn’t figure out why ... something about the hazelnuts lacking their nuttiness. I’ll pass on these in the future.
The ginger coins are tender and soft, a bit juicy. With citrus notes and a warm woodsy burn, the sweet candied ginger goes well with the bittersweet chocolate that has a slightly dry finish. There’s no trace of sugary grain here, it’s more of a smooth jelly texture. Beautiful to look and and expertly made.
I would buy a pound of these. Ginger is a root vegetable, right?
Mexican Hot - (skull & crossbones)
A strong mix of cayenne & black pepper notes in dark chocolate. The ganache is smooth while the dark chocolate flavors are woodsy with a slight tannin to go with the earthy pepper flavors.
Original - (blue stripes)
I try to buy these wherever I go. It’s always good to try the base for everything else. The chocolate enrobing was perfect, the little design on top was cute and easy to remember. The dark chocolate flavors were mild, the ganache was very buttery with a good smooth and quick melt.
Vanilla & Black Pepper - (stripes with dots)
I should have taken a photo of this, I didn’t realize it would be a white cream center until I bit into it far from the camera. The immediate hit was of vanilla and butter, in a cupcake sort of vibe. Then the peppercorns kicked in, giving the vanilla more of a rum & woodsy moderation. Rather sweet, but with a lingering brightness from the pepper & vanilla pods.
Jasmine Tea (pink flowers & blue lines)
The dark chocolate takes a back seat to the strong & musky floral notes of the jasmine. The tea adds a little pop of acidity to it that gives a fresh lingering feeling to this. The ganache is silky smooth and not too sweet.
Blackberry & Sage (blue & purple square mosaic)
The blackberry is a dark and jammy flavor with a light tangy touch, the sage brings it back around with an herbal splash - a bit on the strong side, so much so that I’m not sure I’d know that it was blackberry without a key. Still, a sage truffle is great.
This little ganache center was topped with some lightly candied (glazed) fennel seeds (instead of the brightly colored candy shells that most of us are familiar with). Fennel on its own has a light sweetness and anise flavor. These brought out the dark licorice and molasses notes of the chocolate. Smooth and satiny with a curious fibery crunch from the seeds.
Lavender Marshmallow in Dark Chocolate
Yes, it’s a bit jarring to see that bright lavender center. The marshmallow was moist, fluffy but dense. Sweet but not sticky, it had a good bite. The flavor was woodsy & floral - but a bit odd combined with the chocolate. The whole thing reminded me of bug spray ... though not in a bad way, just that the floral notes weren’t quite as balsam-ish as I’d hoped.
Coffee & Cacao Nib and Coffee
The ganache in this pair is flavored with real coffee, so there’s a slight grain to the otherwise silky center. The flavor was good, rich & bold. I liked the crunchy nibs but I’m not that fond of eating coffee beans when it messes up the texture of well-tempered chocolate.
Fleur de Sel Caramels
I’ve made it pretty well known that I favor “wet” caramels, that’s the chewy stuff that has a good stringy pull and long, smooth chew. These were the “short” caramel style and have a strong butter flavor. I wasn’t fond of the texture, which was a cross between fudge & caramel and the lack of toasted sugar notes.
Shichimi - (the spice dusted one) this is made of seven spices: red chili pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger. The spices here angle towards the toasted sesame and chili peppers. I didn’t get much citrus out of it. The whole thing kind of left my lips burning, but the chocolate & fatty ganache balanced it well. The only issue here was that the spices kind of got out of their cup and I caught a few of these flavors in the other chocolates I ate.
Smoked Salt - (square with black crystals on top) delicate and light chocolate ganache with an earthy & metallic aftertaste to the salt. I’m beginning to think that I don’t care for smoked salts. Often they remind me of a campground in the morning, that lingering scent of a fire gone out mixed with damp sleeping bags from the morning dew & coffee made in an aluminum pot.
Cashew Fruit - (gold sphere) - this wasn’t a ganache but a bit of gooey cream center, kind of like a runny creme brulee. The flavor was a bit like green bananas. Smooth, a touch of grassy brightness and sweet milk.
I loved the classic items. I’d go back and buy the orange peels (some of the best I’ve ever had), figs (though I’d like to have some candied figs too) and ginger medallions in a heartbeat. I thought the price was really competitive and fair ($30 when sold in full pound boxes) for a line that is so labor intensive and requires top quality ingredients.
The truffles & bonbons were good and I enjoyed some of the flavor combos and of course the plain one. The price was a bit higher than I’m willing to do for such small items unless they’re particularly unique. The great option though is that it’s a fun shop to visit, they’re very knowledgeable about their products (they’re made right there, after all). They also have a line of African-themed bonbons called Chocolate for a Cause that are made with African-sourced flavors (mango, coconut, cardamom, plantain, grains of paradise, red rooibus tea). They’re a fundraiser for Relief International and their projects in Darfur and include a bead bracelet. After getting emails about these for year and pretty much going there to pick up a box ... they were sold out.
If I’m in the area, I will definitely visit again. The bonbons change constantly as new produce comes into season & Jonathan experiments with new combinations so I give them a 7 out of 10. I’ll probably continue to taste the bonbons but will go home with the fruits/ginger so they get a 9 out of 10.
Compartes Brentwood Boutique Chocolate Lounge
Thursday, March 26, 2009
It’s not often that I’ll stop my fast forward through commercials to watch something. I definitely did when I saw the Reese’s: Perfectly Easter advertisement.
I’m not only a huge critic of candy (because I love it so), I’m also rather fond of breaking down advertising, but I’ll save that for another time.
The important takeaway I got on that advert was that Spring is in the Air and Reese’s Eggs are a chocolate covered peanut butter product.
Candy Blog reader, Peloria, has been wonderfully helpful in helping me track down these two versions by leaving comments on my original review of the perfect Reese’s Peanut Butter Eggs (2006 version). I got a hold of eggs for 2009 from three stores with two different wrappers. For the most part single Reese’s Eggs are sold with the package that doesn’t say that they’re milk chocolate. But I also found the six pack that says Milk Chocolate above the Reese’s logo.
The classic Reese’s Peanut Butter Egg ingredients were (2005 source):
The current 2009 ingredients:
For reference, the standard Reese’s Peanut Butter Cup ingredients are (in 2009):
There are a few changes there, but nothing that definitively says that these aren’t a real chocolate product any longer. But they’re different enough to change the nutritional profile. There’s more salt (they’ve gone from 140mg to 150mg), and 11 grams of fat now instead of 10.
So I tasted them (after all, at this point I had 9 of them). The chocolate coating looked a bit chalky, not glossy (and some looked a little swirly and uneven in color). They’re soft and the peanut butter overwhelms any chocolate flavor anyway. The peanut butter center is crumbly and nutty, not completely smooth but not crunchy, just a little more rustic than the stuff in a jar. Salty, sweet and satisfying. The chocolate coating feels cool on the tongue and seems to melt pretty well, but it also melts in my fingers pretty quickly too. It’s a good time these come along in the spring because they’d never make it in a Los Angeles summer.
I’m not sure why Hershey’s has removed the Milk Chocolate part from some wrappers, I fear it’s because they’re planning something for next year ... kind of easing us into crappy candy instead of a sharp shift that causes an uproar like the true & mockolate Kissables being on the shelves at the same time. I still consider them a winner. The prices appear to have gone up. I got the six pack for $2 on sale, but buying the individual ones, the best sale I could find was 75 cents each.
Hershey’s has a bunch of other candies for Easter in the Reese’s line, too. There are Fudge Covered Reese’s Peanut Butter Eggs and Reester Bunnies, which are just a molded version of the RPBC in various sizes. They’re more chocolate than peanut butter. Then there are the Foil Eggs, the Reese’s Pieces Eggs (in beautiful pastels),
Then there’s this strange monstrosity which is also called Milk Chocolate Reese’s Peanut Butter Egg but unlike the 1.2 ounce version, this one is molded. It’s also 6 ounces (so five times as big but twice the price per ounce).
The box is ridiculously oversized for the product - it’s 6.5 inches long. The egg itself is 4.5 inches long, 1.5 inches high and 3 inches wide at the broadest part. That means one inch of space on all sides ... feels like more than just protection, feels like a bit of fakery. (Though it’s easy to see the entirety of the product through the cellophane window.)
The ingredients are pretty much the same as the Reese’s Peanut Butter Cup - erring on the chocolate as the first ingredient, not peanuts.
I get the sense that these are supposed to be like those deluxe slicing candy eggs that have always puzzled me. Candy, in my opinion, doesn’t need any serving implements. It’s meant to be eaten with the fingers and needs no preparation or tools. Either I bite into this one and eat it all by myself, of I slice it up. Which I did.
Looking at the slices there, I think you can tell that this is not the same center as the 1.2 ounce egg ... it looks and feels a bit oilier (which is not a bad thing, just a different thing).
The interesting experience with these slices is that the amount of chocolate shell varies so much depending on where the slice comes from. The ends, of course, are mostly chocolate. But even in a center slice, the chocolate shell is especially thick, much thicker than any cup I’ve ever had from Reese’s, as thick as a regular Hershey’s Milk Chocolate Bar.
The chocolate flavor was completely lost on this product, it tasted like peanut butter fudge, though it was pretty smooth and sweet with a slight milky flavor to it. The peanut butter center was stellar. It was relatively solid, had the crumbly texture and didn’t taste as sweet as the regular eggs. I liked the clear distinction between the chocolate shell here and the peanut butter filling, instead of the unclear margins in the smaller egg. But sometimes the chocolate had a coconut flavor to it that I can’t quite explain nor say that I cared much for.
However, the silly over-packaging and price tag would certainly keep me from buying these ever again. But if you’re looking for something for a peanut butter obsessed person’s Easter basket instead of a pile of the small eggs or the standby bunny, it might be fun. Portion control was a lot easier than I thought, I sliced up rather logically into five pieces, though I can’t be sure that they were actually the same weight. The package says that it serves four (which means each serving is more than a single regular egg).
I feel like downgrading the 1.2 ounce Reese’s Eggs to a 9 out of 10, but maybe that’s an emotional response, a response out of fear, not one based on my actual tasting (though there was some throat burning from the sweetness I don’t remember from the past). As for the giganto one, it’s not something I appreciate, though I guess it’s okay. I give it a 7 out of 10.
UPDATE 3/30/2009: Thanks to Peloria’s continued documentation, I kept looking for these other non-milk chocolate labeled eggs. I finally found them at the 99 Cent Only Store near my house. The packages were 2 for a dollar.
Sure enough the 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, TGHQ & 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.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.