Thursday, July 2, 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 9, 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.
Thursday, February 26, 2009
Malley’s Chocolates is a Northeast Ohio favorite. They started in 1935 and currently produce their candy locally in Brookpark and distribute to 17 of their stores, plus many other shops that carry their products. In addition, they make a variety of bars that are sold by groups & schools for fundraising. Not as well known as the World’s Finest line, these bars have an additional local flair to them.
Last October I visited the factory with my mother while we were in the Cleveland area. There is a tour, which amounts to walking up and down a hallway with huge plate glass windows that show the factory in action along with little displays about the history of chocolate and the company. While it is unguided, the factory workers are quite aware that there are people watching and even made a few little signs and held them up to tell us what was being made on each line.
The factory has several enrobing lines, production lines, kettles, mixers and even sorts & roasts their own nuts. That is coupled with their packaging & assembly. It’s all free to watch, so if you’re in the area, especially on a rainy day, it’s a fun diversion especially with kids.
The store features the entire array of their production from the fine boxed chocolates, their marshmallow favorites, foil wrapped novelties, chocolate dipped pretzels & cookies (called Malley Ohs!), nut & caramel clusters (Billy Bobs), Buckeyes (peanut butter balls covered in chocolate), mint meltaways and their line of candy bars. The general prices of their candy is $16 to $30 per pound for their fine chocolates and $10 to $15 per pound for their enrobed snacks.
I bought a box of chocolates for myself & to share with family while I was traveling, but brought home an array of their chocolate candy bars for review. (Though, sadly, they don’t sell them on their website.)
The wrappers are bold and actually pretty thick. They’re mostly an advertisement on the back for their fundraising programs. The company’s colors are mint green and pink, which features heavily in their packaging.
The bars are big, 2.25 ounces each and only $1.00 each, so it’s a great value for a quality product. The chocolate is real (and may be Guittard, I saw some Guittard boxes on the factory floor and no other company’s chocolate there, but some companies use from multiple suppliers). The ingredients are pretty straight forward, their chocolate is made sugar, milk, cocoa butter, chocolate liquor, soy lecithin & vanillin. Their dark chocolate is similar and does use milkfat in it.
I picked up their Milk Chocolate Crunch Bar (crisped rice), Peanut Butter Cups, Milk Chocolate Pretzel Crunch Bar and Dark Chocolate Pretzel Crunch Bar.
Once I opened the package it became clear why. Inside is a tray to protect the little cups. Instead of the fluted paper lining this tray is the mold for the cups.
They’re only 1.5” across and a half an ounce each.
They may be small, but they are darn cute and practically flawless.
Since I saw for myself that Malley’s roasts their own nuts fresh, I can only guess that they make the peanut butter for this cup themselves. It’s nothing like a Reese’s Peanut Butter Cup.
The center is so smooth it feels like it’s whipped. It’s not just peanuts though, it has a (un)healthy tippling of additional oils in it like palm kernel and rapeseed, more peanut oil and some non fat dry milk, sugar and the requisite salt.
The chocolate cup is also silky smooth, a little sweet and sticky but it has a good chocolatey punch to balance with the roasted flavor of the peanut butter. The peanuts have a slightly bitter toasted flavor to them.
The presentation of them is really appealing and even though I bought these in October and ate them in February, they were absolutely fresh tasting.
Rating: 8 out of 10
My main interest in Malley’s, truth be told, was that I heard they made a line of pretzel bars. I love a chocolate covered pretzel and have been lamenting that Hershey’s has cheapened their once-stellar Take 5. I was so sure I’d love theirs that I picked up two of each of their pretzel bars.
The bar is long with four segments alternating with a molding of the Malley’s logo and “Quality since 1935” then some little pinstripes. Each little block segment is about a half an ounce, a nice little portion.
With a bar with inclusions, thickness is important so that the chocolate and crunchies can mingle properly.
The milk chocolate is wonderfully sweet and smooth, there’s a dairy component to it, but it’s not too strong. There are lots of little salted pretzel bits that provide a light crunch and slight malty/cereal flavor.
It’s a really satisfying combination. Nothing fancy about it, just good old fashioned comfort.
Rating: 8 out of 10
The Malleys Dark Chocolate Pretzel Crunch has a reversed package design featuring the mint green with pink and brown accents. If I wasn’t looking for the bar, I probably would have mistaken it for a mint product.
This bar is much bumpier on the bottom, which pleased me, since that indicated lots of pretzels.
It smells like cocoa, on the sugary side.
The shiny tempering means that it has a satisfying snap to it, which goes really well with the crispy and light pretzel bits. The chocolate is semi-sweet, not deep or complex. It’s like eating pudding with pretzels. A little bitter bite to it, but for the most part it’s typical mass-produced dark.
Rating: 8 out of 10
The final bar (but didn’t photograph for some strange reason) is the Chocolate Crunch Bar which is milk chocolate with crisped rice.
By the time I got to this bar, I realized that I really liked the milk chocolate that Malley’s uses. Sure it’s sweet and sure it lacks some of the complexity that fine artisan milk chocolates can have. But it’s addictively eatable.
The thick bar has loads of big crisped rice. Crisped rice is great, it’s like nature’s malted milk balls. This bar had the perfect ratio of crisps and chocolate. Still a bit sweeter than I’d like but for the price I don’t think you can find a better chocolate and crisped rice bar.
Rating: 9 out of 10
If a kid comes knocking on your door to do a little fundraising, you might think you’re doing them a favor by supporting their cause, but you really can’t go wrong for a buck with this purchase.
Monday, February 23, 2009
Years ago I toured the Jelly Belly factory in Fairfield, CA. At the end I was given a taste of their not-yet-introduced Pomegranate Jelly Belly, which boasts an infusion of antioxidants in addition to pomegranate flavor.
At the time I told them that I was hoping that someday they’d introduce a tangy citrus mix of Jelly Bellys with vitamins. (And then when I was done with the tour, I went and made my own custom mix in their store that consisted of all the citrus flavors.)
Three and a half years later, it’s here! I have no idea if they took my suggestion or realized it was simply something that had to be done.
At the Fancy Food Show Jelly Belly displayed this package (shown here in a rather dim photo taken by Emanuel Treeson). Over the weekend I got my first taste via a sample from Jelly Belly.
Though I like Jelly Belly, I rarely buy the pre-made mixes because there are just too many flavors that I don’t like and at the price of the product, it’s far too expensive to toss a third of them.
Jelly Belly’s Sunkist Citrus Mix is a blend of five jelly bean flavors all fortified with Vitamin C. Each 40 gram portion (1.41 ounces) provides 25% of the daily US RDA of Vitamin C. (Sorry, no other antioxidants - it would have been nice to sneak some beta carotene in there.)
The flavors are Sunkist Lime, Sunkist Pink Grapefruit, Sunkist Orange, Sunkist Lemon and Sunkist Tangerine.
I have no idea if these are actually the same flavor as the non-Sunkist varieties. I tried a one-for-one taste test with the pink grapefruit and found that the Sunkist one was definitely zestier, maybe a little tangier. But that could have been a freshness issue.
Of the five flavors, I preferred the ones that had a tangy bite: lemon, tangerine and pink grapefruit. All had a lot more zesty notes than most jelly beans but the orange was just too plain old sweet. The great thing is that I loved the combination of flavors, I liked picking through them but none of them was a “shunned” flavor that was left over.
Since I’ve been battling a cold, this was one candy that I’ve been indulging in. Even without a decent sense of smell on Saturday, the tangy notes were still welcome. While I don’t necessarily think that they’re the reason that I’ve gotten over the cold, they really brightened my day.
Jelly Belly are now listing their products as gluten free, dairy free and this one in particular is gelatin free. They would be vegan except for the beeswax used in the glaze.
They should be in store by Easter, they haven’t appeared on the Jelly Belly website yet.
Friday, February 6, 2009
One of the issues these days with candy bars isn’t the empty calories, it’s the ingredients. There’s a difference between bad for you (sound cue: giggle) and bad for you (sound cue: medical equipment).
I don’t usually feel bad about calories, fat or sugar. But I do feel weird about eating partially hydrogenated oils, artificial colors and flavors.
Enter Q.bel with their line of all-natural candy bars. No artificial colors, no artificial flavors, no hydrogenated oils, no high fructose corn sweetener and no preservatives.
The happy thing to report is that candy bars never needed any of the above to be good ... they just needed them to be cheap. So quality will cost you $1.39-$1.69 (but if you’re buying your candy at Whole Foods, that’s hardly a surprise).
Their inaugural line has six products. I’m going to review three of them today, their Crispy Wafer Bar which come in Dark Chocolate, Milk Chocolate and Peanut Butter.
The Dark Chocolate Crispy Rice Wafer Bar (purple wrapper) is a stack of three crisp, flavorless wafers filled with a chocolate cream, sprinkled with crisped rice and then covered in dark chocolate.
They come in a two pack of fingers. Each is about three inches long and three quarters of an inch wide.
If the photo and description sounds vaguely familiar to you, it might be because this is very similar to the Hershey’s Bar None. (Except there’s no peanuts in this version.)
The crunch is light and crisp, airy and a little like an ice cream cone. The chocolate is slightly bitter, creamy and sweet with a dry finish. The cream center is sweet and a little grainy but rather buttery.
The whole experience is extremely satisfying. It’s not really a chocolate bar, it’s definitely a candy. I am in love with this bar.
Rating: 10 out of 10 (as long as I can find it in stores)
The Milk Chocolate Crispy Rice Wafer Bars are just like the dark version except with 10 more calories.
They’re a lighter taste and seem to have more crunchies to them, but that just could be variations in the manufacture.
The scent is milky sweet with a slight cereal smell. There’s less of a chocolate punch here and more of a creamy, dairy milk chocolate event going on.
I was very pleased with it (and at first though this would be like Bar None, but it didn’t have the same punch).
Rating: 8 out of 10.
The Milk Chocolate Peanut Butter Wafer Bars are a little different in that they don’t have the crisped rice. Instead of a chocolate cream filling they have a peanut butter filling between the wafers.
As I’m writing this I’ve been following the RSS feed from the FDA with all the recall warnings about peanut butter & peanut products. I’ve been assured by Q.bel directly and their website that they did not source their peanut butter from Peanut Corporation of America. (And it’s easy to believe them since these bars were manufactured in The Netherlands.
As with most nutty candies, this pair of bars clocked in with the highest calorie count: 190. (Don’t get the impression that these are dainty when it comes to calories, they’re dense in sugar and fat, clocking in on the upper range of the calories per ounce that I track.)
The bars are lovely to look at with their rippled coats of chocolate. They smell like fresh roasted peanuts.
The bite on these is very different. The peanut butter cream filling tastes unsalted and unsugared - so it’s a startling pop of real peanut flavor. But it’s very oily and soft, so when I bite into the bar, sometimes I’ve broken it because it’ll slide around (you can see the kind of crack it makes along the wafer line in the photo).
The peanut butter, while not crumbly or thick really sticks to my ribs. I found just one stick here to be very filling. The milk chocolate holds its own in this battle as well, giving a sweet and milky component to bring it all together.
Rating: 9 out of 10.
I’m so pleased that someone is making a quality product and I hope Q.bel becomes a standard in the confectionery industry. That you can make something with real ingredients and still make people want to overeat it. The packaging is compelling and appropriate. It protects the product inside, doesn’t take up too much space and gave me all the information I wanted to know. The images on the front are tantalizing and the bars actually look like that.
The portions may seem a little small, only 1.1 ounces, but they appear large because of the light wafers inside (maybe a little smaller than a KitKat bar). However, this also lowers the calorie count per portion, all are under 200 calories (which means those 100 calorie folks can just eat one). The price point is a little steep too, but if I were faced with an array of these and something like Nestle’s Crunch Crisp bar (which is a one-bar version of this filled with partially hydrogenated fats and covered with mockolate), I’d pick these at twice/thrice the price.
The other half of their product line is a series of Wafer Rolls in the same flavor array. (I’ll have a review of those soon.)
Q.bel did some liberal mailing of samples, so expect more reviews to pop up on the other food-oriented blogs. They did send me a silly-huge number of “samples” which were a box of each (20 bars) flavor. I’ve been very popular with my co-workers this week.
UPDATE: They should be available at most Whole Foods nationwide and online at Natural Candy Store.
Friday, January 23, 2009
Usually for holidays they’ll have some other panned sugar candies. For Valentine’s Day this year the trend seems to be cinnamon flavor. So I picked up a bag of their See’s Hot Hearts and their Cinnamon Lollypops.
The Hot Hearts were a bit expensive, in my opinion, for a sugar candy. It was $4.50 for a 12 ounce bag of what are basically heart-shaped Hot Tamales.
But hey, the bag was pretty and included a real piece of ribbon on it and a thick plastic bag with pretty little red foil printed hearts.
While See’s makes their own chocolates and lollypops, I’m pretty sure they have their sugar candies specially made for them by an outside company. I was hoping my trip to the Fancy Food Show might shed some light on that, because, spoiler alert ... these were good and I think I might want some more after Valentine’s Day!
The candy shell is crisp and a little grainy. The jelly center is sweet and very cinnamony. The sizzle of these heart-shaped jelly beans is substantial.
The cinnamon flavor is both woodsy and fiery, capturing all of the great aspects of cinnamon.
Even though there’s a fair amount of food coloring in these (including Red 40), there’s no bitter aftertaste. Not that there ever is an aftertaste, since I don’t actually stop eating them.
Yes, I want to know how to get them all year long, or themed for other holidays, like Fiery Eggs for Easter or a Screaming Phoenix for Halloween.
See’s has been making their own Lollypops for years. The flavors change from time to time, but lately they’ve been adding in their seasonal flavors.
See’s Cinnamon Lollypops are the same rounded block shaped lolly made from a hard caramel base.
The scent is odd. It smells like caramel and cinnamon. But the scent and the flavors are never completely integrated. They just exist side by side.
Mmm, toasted sugar and butter flavors. Then, wow, a pop of hot cinnamon. Then the mellow and sweet caramel.
I liked them, but not quite as much and not in the same way as the Hot Hearts. They last a long time, but the combo of boiled sugar and butter with cinnamon never quite meshed for me. Plus there was a bit of a bitter artificial color aftertaste on these.
The pops are a great, reliable candy. They’re only 70 calories each, but be warned, they’re not fat free. Not that fat is a bad thing, it’s pretty much necessary for a caramel. Their Butterscotch lollypop is still the best (and the Root Beer is the best of their seasonal flavors). I’ve picked up the other flavors for review twice ... but ate them before I could photograph them.
Tuesday, January 13, 2009
It’s a simple bar, described on the wrapper as dark chocolate with peppermint filling. I fully expected it to be like a molded York Peppermint Pattie.
Where this is different from the York Peppermint Pattie is fat. While a York is marketed as a lowfat food, it clocks in with a smidge from the dark chocolate coating, about 2.5 g per 39 g serving.
Ritter Sport Peppermint, on the other hand, has a liberal amount of fat in it, about 11 g per 38 g serving. At first I thought it was because there is more chocolate, ratio-wise, in the Ritter Sport. But looking at the ingredients, it lists palm kernel oil in there (which I’m guessing isn’t in the chocolate, since it does say it’s chocolate and not a chocolate flavored shell).
Some would find that disconcerting, or perhaps even a reason to eschew it. I, on the other hand, have often wondered what a fattier York Peppermint Pattie would be like.
The bar was lovely to look at. Glossy and dark, though not as dark as some dark chocolates. It smells mostly of peppermint, delicate and refreshing with a little acidic twang.
The snap of the chocolate was good. It broke along the segments easily and there was no sticky goo emerging from the margins. Biting into an invididual segment though, that was a very nice feeling. The chocolate shell keeps its shape well, not shattering into a bazillion flakes.
The mint filling is silky smooth, whatever fat is in there is doing a wonderful job of keeping it from becoming a fudgy blob or a crystallized chunk. Instead it’s almost like a white chocolate truffle - sweet and minty but not watery or milky. The chocolate is buttery smooth as well, and melts readily but without any sort of greasy tastelessness. It’s a little bitter, a little dry and the perfect balance for the sweet center.
I don’t know why Ritter Sport hasn’t sent this to the States before, it’s definitely not like other chocolate & mint fondant options here, so it’s allowed to occupy its own niche. I hope it’s not seasonal, because I think this is a perfect item for a crisp fall picnic. (I give these suggestions as if I live this sort of life, which I don’t, but go ahead and imagine it.)
Jim’s Chocolate Mission has been doing an awesome job documenting far more Ritter Sport than I’ve been able to. (Of interest to me are the Trauben Cashew, Neapolitan Waffle and the Voll Erdnuss.)
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.