These candies contain alcohol in more than just a minute quantity. Candies that are simply flavored like an alcoholic drink are not included.
Friday, April 26, 2013
One of my favorite items I picked up for Candy Blog review early on were some chocolate sticks from Japan. I thought their packaging was so clever and chic, I’ve been hoping to find them again. (Mostly I find they package their chocolate in little squares like the US.)
I was excited to see Meiji Dark Rum Milk Chocolate on eBay, so when my friends Robin & Amy were going to Japan, I put it on my wishlist. I got two boxes, which is good, because I ate the whole first box before even doing this review.
The box has a curious design, featuring a cut crystal goblet with rum as the main element below a medallion with the name of the candy. I’m not that familiar with how to serve rum straight, as I usually mix it, but in a goblet or even a more petite appertif size would still not be the way I’d go. (I’d probably serve it in a snifter or a lowball.)
Inside the box, each stick of chocolate is in a little individual wrapper. The box is not really full, they’re loosely packed in there and the whole thing weighs barely more than an ounce, so there’s no way to overindulge here.
Most of the package is in Japanese, so I can’t say for sure what the weight actually is but the figure 2.2% is mentioned on the front, I’m guessing that’s the alcohol content ... and there is real alcohol in here.
The sticks are three inches long and an ideal size (about 3.3 grams) for a very light treat.
One of my favorite candy bars is the Ritter Sport Rum Trauben Nuss, which also has real rum in it. This is a bit more pure, as it doesn’t have any fussy nuts or dried fruit in it. The sticks have a soft bite to them, this is not a dense or intense chocolate, though the rum notes are quite apparent when I opened it.
The chocolate has a quick and oily melt, a smooth and slick texture and a strange warm and cold sensation all at once. The oils in the chocolate (I suspect there are some other tropical oils in there) give it a cooling effect on the tongue, but the rum has a sort of warming effect on my throat. The chocolate isn’t very strong, it’s not terribly sweet and has a well rounded woodsy and milky profile.
I like my rum dark, I go for blackstrap because it has more of the smoky and toffee flavors. The rum here was more medicinal, more light, not quite smooth.
It’s not a candy for everyone, I find them pretty indulgent and a little weird, but I also enjoy rum balls.
Friday, February 03, 2012
While in San Francisco I made sure to pick up some chocolates from Michael Mischer Chocolates which is based in Oakland. I’ve been to the shop before and have picked up both bars and bon bons. But it’s about time I did a full review.
For All Alcohol Week, I have Michael Mischer Kentucky Bourbon Whisky Truffles which is a set of six dark chocolate truffles filled with a soft bourbon infused ganache and dusted with cocoa.
The box is simple, just a set of truffles in fluted cups sealed up with a transparent plastic top. If I had one complaint, it was that most of the truffles touched the lid and got a little smashed against it. It didn’t break the shell, but did make smudges on the lid and take off some of the cocoa.
The truffles are exquisitely formed and picture perfect. The dusting of cocoa was exactly the right amount. It coated the surface, but not so much that it came off on me as I ate it. It was like a coating of velvet.
The center is a soft but not quite flowing ganache. It’s almost like a pudding, it was thick and rich with a silky melt. The bourbon flavors were not as strong in this truffle as some of the other alcohol infused confections I’ve had this week. The bourbon flavors are well rounded, a little on the rummy side with notes of leather, vanilla, toffee and cedar. The chocolate is also excellent, some of the best chocolate of all the confections I’ve had with the alcohol. It was dark, a little bitter, absolutely slick and smooth on the tongue and well matched with woodsy and coffee notes to the bourbon.
Michael Mischer Chocolates are available in a few locations in the Bay Area and on the web. His assortments are interesting, with a lot of influences from Asia and classic confectionery with a little bit of an amusing American twist with flavors like Root Beer. Like most fine confections, they’re pricey. There’s no statement on the website about the ethical sourcing of the chocolate itself, but Mischer notes that he uses only the finest premium beans, many sourced from the Americas, not Africa where slavery issues still exist.
Thursday, February 02, 2012
While in San Francisco for the Fancy Food Show, I was introduced to Twice the Vice Spirited Chocolates at a PR event called Food Fete (photo).
The confections are made with Callebaut chocolate from Belgium with an extra helping of premium spirits. In fact, there’s so much alcohol in there that they can’t be sold to folks under the age of 21 and are prohibited in most states.
I got to try about six different varieties while chatting with the founder and chief chocolatier, Craig Boreth. The two varieties I have for review are from different chocolate collections.
The big selling point with these infused chocolates is the specificity of the spirits. For example, it’s not just Scotch, oh no, the Single Malt collection has The Macallan 12 Year, Glenlivet 15 Year, Lagavulin 16 Year and Tomatin 18 Year.
The Glenlivet 18 Year Single Malt Scotch is a lovely piece. I like that they’re clearly marked on the tops. (Well, they’re clear when you’re sober.)
They’re very large pieces, probably 1/3 larger than I’m accustomed to these days. (1.25” square and .75” high and about .7 ounces.) That’s not a bad thing, think of them as the generous pour.
The ganache is creamy and soft at room temperature. That helps the aromatics and volatiles come to the nose much quicker. The first notes I got were smoke and a lot of leather. There are also some rather unpleasant aspects of the smoke that I notice, a little like burnt broccoli. But that’s Scotch for you. There’s a lot of vanilla and a little touch of honey as well. It’s an intense piece of chocolate and really does warm my throat, without the searing medicinal heat that straight Scotch can provide.
The Chocolate Martini bonbon is from the The Chick Drinks Collection (gah, what a terrible name) and features vodka and chocolate liquor in the rich chocolate ganache. The Chicks collection is all about those sweet things that are so popular on Sex and the City and reality shows. The others in the box would be Cosmopolitan, White Russian and Margarita.
It’s a nice looking piece and as far as a chocolate it’s quite good. The alcohol was much more sedate and the filling had a lot of chocolate notes. Part of it was a strong vanilla as well as a sort of chocolate frosting flavor, like it was a flavoring (probably a chocolate liqueur) instead of the actual chocolate. The texture is wonderfully smooth and mercifully less sweet than an actual chocolate martini. There’s still the light burn of alcohol in the back of my throat from it.
They’re a little on the pricey side (the equivalent of $71 a pound for their small box) and I’d suggest that they have a short shelf life, since alcohol tends to evaporate even from chocolates within about 3 months. The source chocolate, Callebaut, can be purchased by chocolatiers with certifications about sustainability and ethical standards, but there was no indication on the website about that type of sourcing.
The other current collections are The Kentucky Bourbon Collection, Top Shelf Spirits Collection and The Classic Cocktails Collection. The cocktails don’t interest me much, but the idea of going with high quality chocolate and then infusing it with distinctive Bourbons and Scotch Whiskeys is quite intriguing. From my tastings at the event, I really could tell the difference between the flavor profile of a 16 and an 18 by different makers. If you’re looking for a gift for Valentines or really for anyone that enjoys the hard stuff, this might be the thing. Just be sure to check if they ship to your state.
Tuesday, January 31, 2012
This Zotter Scotch Whisky bar has everything that I would want in the perfect decadent candy bar. It’s made by Zotter in Austria from fair trade, bean to bar chocolate. The ingredient list is mercifully short and virtually all organic with more than a smidge of Scotch Whisky (9%).
The things that make it hard to give the bar my fullest recommendation would be how difficult it is to actually buy it (I picked mine up while in Germany) and when purchased in the US, it’s rather expensive at about $6 to $8 for the 2.47 bar. (There’s also a little bit of a question about one ingredient, fructose-glucose syrup, which sounds like high fructose corn syrup, though since it’s organic it’s not from GMO sources.)
I’ve had a few Zotter bars over the years and have read plenty more reviews of their products as well. They have a weird twist to a lot of their flavors, some that I think work well in unexpected ways, and others that seem strange simply for the sake of it. I’m talking about combinations like Coffee-Plum with Caramelized Bacon or Cheese-Walnuts-Grapes to just a little unorthodox like Pear Cardamom to the downright unthinkable like Cornelian Cherries and Pig’s Blood. Think of them as the Jones Soda of fair trade candy bars.
The bar is the same format as all the others I’ve ever had. It’s about 5 inches long and about 2.3 inches wide. It’s not a thick bar but it is filled. They call them hand-scooped bars but they’re rather angular and always rectangular. This bar is enrobed, which is my preferred construction method. (My second favorite is panned, third is molded - that’s the kind of lists Candy Bloggers keep.)
The full name of the bar on the front is Scotch Whisky “Highland Harvest”. There’s no other information on what kind of Whisky it is. The bar is glossy and has the slightest ripples across the top. The chocolate is 70% for the shell, the center uses the same but with he addition of the whiskey, milk, cream and fructose-glucose syrup.
It smells a lot like Scotch, leathery and smoky with notes of vanilla, tobacco and of course the deep cocoa flavors.
The coating is thin, but still has a bold flavor, a smooth melt and woodsy flavor profile with a touch of coffee notes. The center is like a truffle, soft and with a silky melt. It’s barely sweet, with more than a touch of salt to it as well. The whiskey is quite evident, with a light burn on the tongue and throat. There’s a dryness and sort of acidity to the filling that’s unlike the profile of the chocolate in the coating. The leathery and smoky notes are strong and for some, probably, repulsive. I enjoy the pipe tobacco flavors to it, the mix of vanilla, red berries, oak and a touch of black walnut.
I loved the bar. It’s completely decadent and I found it difficult to eat more than a third in one sitting. The 9%alcohol is pretty intense, too. I would buy this bar again, most definitely. I think I prefer Zotter’s more traditional formulations. I like their spirit though I don’t care much for the pork products in my chocolate, even if they’re not in this particular bar. (I know, I’m a hypocrite since I eat gummis, which also contain gelatin.) I haven’t been able to find Zotter bars in Los Angeles, so there’s little hope of these becoming my weekly habit.
Monday, January 30, 2012
On my trip to Europe last month I was eager to see what sort of interesting candies were at the airport shops. I departed from Stuttgart, Germany late enough in the morning that the stores were open. (My layover in Paris was a bust, as I had barely enough time to get from one terminal to the other, go back through security and only glance at the Maison du Chocolat kiosk and buy two macaron at the Lauderee cart.)
Even though I was in Germany, there were quite a few varieties of Fazer confections. Fazer is a huge Finnish brand that’s also available in the United States. The sets there were rather reasonably priced boxes for 5.95 Euro (a little less than $8.00) that held about 11 ounces. They had a mix called Geisha, which was themed with lots of Japanese elements but had little milk chocolates with various hazelnut and almond fillings. The other mix was of the classic Fazermints and the third was the one I chose to buy for review: Fazer Liqueur Fills Vodka. I figured Finland is known for Vodka, so this should be something they do well.
It’s a long box that was nicely textured and looked like a good size and shape for gifting but easy enough to tuck into my carry on luggage (I left lots of room in case I saw things at the airport.)
The box has a lid to it that lifts to reveal a perforated opening sealed with plastic, so they’re well protected from evaporation. It’s kind of like poking out that little piece of cardboard on a tissue box. The pieces are individually wrapped in color coded mylar.
The Vodka Liqueur Fills Chocolates come in three flavors: Original, Cranberry and Lemon-Lime.
Inside the mild dark chocolate shell is an inner grainy sugar shell and then a full liquid vodka syrup filling.
Each piece is long and nicely formed. They’re not quite shiny but still well tempered and all were in good condition. However, I noticed the longer I went after opening the package the more likely it was that the underside would be a little dented as the alcohol filling had evaporated.
It’s like a little geode. The chocolate shell cracked well, usually uniformly where I bit it. I liked to bite off a little bit of the end, keep it tipped up so that I could sip out the vodka instead of eating it all at once. The inside of the chocolate was lined with large sugar crystals.
The vodka filling is not very strong, though certainly the real thing. The sugar lining keeps the vodka from leaking out.
Cranberry is sweet and fragrant without any hint of tartness of actual berries. The sugar inner shell is grainy and extremely sweet. The vodka is a little syrupy but also doesn’t have the throat burning bite of full proof alcohol. I liked this one least of all.
Lemon-Lime is mild. It doesn’t have a lot of zest or any bitterness, it’s just lightly citrusy and vaguely generic.
Original is slightly medicinal, like there’s a touch of gin in there. It’s okay, sweet but at least in this version the chocolate flavors come through. I liked this one best, though it seemed I had the fewest of these in the assortment.
For the most part, I found the sugar shell to be far too prominent. It was grainy and sweet and distracted from the other textures and flavors. I’ve had plenty of other alcohol filled chocolates, and I don’t think any had this much sugar by proportion. I’ll finish the box, but I don’t see myself buying these again. It might that I prefer an liqueur that’s more distinctive than vodka, as I do enjoy brandy beans and other flavored liqueurs. I also wanted better quality chocolate. As you’ll see in the other reviews this week, what alcohol does well is help reveal the flavors in good dark chocolate. It does nothing for mediocre chocolate.
As a little bonus review, I picked up a handful of Fazer’s classic Fazermint while at the Fancy Food Show in San Francisco, since I’ve never reviewed them before. They’re a simple candy. It’s a dark chocolate shell with a flowing fondant with a light touch of peppermint. I had six of them and tried photographing all of them by biting into it and taking a photo. In all instances I only ended up cracking the thing into sticky pieces. So take my word for it, there’s a flowing white filling, like a Junior Mint. The chocolate is better than a Junior Mint though not fantastic either. The mint is fresh and it’s not all too sweet. It’s really only a one bite item, so it’s a good little treat after a meal or with coffee or tea.
Tuesday, February 15, 2011
While in Germany a couple of weeks ago I scoured the store candy aisle for products that were either unique or perhaps just like ones we get in the United States. I was excited to find this boxed selection in an Aldi Süd market in Cologne called Die Besten von Ferrero. It’s a dark chocolate mix of the best of Ferrero, makers of the famous Ferrero Rocher. This mix contains a luxurious sampling of their dark chocolate items: Dunkel Kusschen (10x), Mon Cheri (10x) and Rondnoir (6x).
The exciting part for me was twofold. First, I’ve never had the European version of Mon Cheri (more on that later) and second, that I found the Küsschen in the new dark chocolate version.
The box was nicely organized and though it felt like a bit of over-packaging from the viewpoint of someone who had to lug everything back to the States on the train/plane, it did the job very well. Each little compartment held its pieces in place. The whole box was shrink-wrapped, each piece was individually wrapped and the Mon Cheri has an additional sealed, plastic sleeve. All emerged un-scuffed and shiny. The package says that it’s a limited edition item, but it’s just this assortment and format, each of the items are available independently.
A few years ago I reviewed the American version of the Mon Cheri. It was a little nugget of milk chocolate filled with crushed hazelnuts and a hazelnut paste. People loved it, but it was confusing because in Europe the Mon Cheri is actually a liquored up cherry in dark chocolate. Slowly the hazelnut Mon Cheri disappeared from American stores. However, I noticed overseas that there was a product that was like the American version, the Küsschen. The Küsschen was introduced in 1968 but this dark chocolate version is a little more recent.
The Küsschen wrapper is a light paper foil with the name clearly marked (though hard to tell from the milk version) and a little image of the candy on the front with some hazelnuts.
The Küsschen is a little piece, about the same size as the Mon Cheri or Pocket Coffee. It’s a hard chocolate shell filled with a thick, nutty chocolate cream filled with crushed hazelnuts and a whole nut at the center. It’s exactly one inch wide at the base and about 2/3 of an inch high.
The piece smells much sweeter than it actually is. The scent is a combination of hot cocoa and dark roasted hazelnuts. The bite is crisp; there are a lot of crunchy nut pieces in the filling. The filling, however, is not like I would have expected. I thought it would be a bit of a Perugina Baci clone. Instead the center isn’t sticky or sweet, just a bit of a firm ganache type filling. The nuts take front and center, and by center I mean the middle of the piece is one large, perfectly roasted hazelnut. It’s crunchy and has wonderful toffee and pecan notes with no fibery chew that I get sometimes with the Oregon variety. The filling is airy, which promotes the hazelnut flavors mixing with the dark chocolate shell. The chocolate is smooth with a light bitter trace to it.
Overall, a not-too-sweet and satisfying little nugget.
The Mon Cheri was a bit of a mystery to me. As far as I knew, it was a cherry centered chocolate candy. There was no need for me to try it, because I knew what it was, something that by its very conception and design was not something I could like.
Each piece is a similar format to the Ferrero Pocket Coffee (in fact, I think they use the same mold). It’s a whole cherry and some liqueur encased in a dark chocolate shell. They’re wrapped in foil and an extra piece of clear cellophane. (I bought them once before last year and was disappointed to find them either oozing a grainy syrup or looking a bit hollow so I never even bothered to photograph them.)
The pieces are messy if you’re the type who likes to bite things open, then place them on a table to shoot with a camera. In fact, I recommend not biting them unless the whole thing is in your mouth.
The cherry is firm and crunchy, with an authentic Bing or Rainier cherry flavor. It’s tart and sweet with some deep raisin or fig notes. But the part that sells it is the liquor. This isn’t just a dash of the stuff or something within a sticky fondant. This liquor syrup is, well, all liquored up. There’s a slight alcoholic burn with some light rum notes to it. (The package and Ferrero website don’t specify the alcohol type.)
I loved the combination, the cherry brings a fruity sweetness, the chocolate has a creamy and slightly dry finish while the liquor syrup give it a decadent appeal of a cocktail. I’m not a big fan of harsh spirits (though I love a really herby Gin and Tonic sometimes) but there’s something about what a liquor does when it infuses a piece of real fruit.
I reviewed the Ferrero Rondnoir when it was first introduced in the United States in 2007.
At its heart is a small dark chocolate pearl floating in a mass of chocolate paste inside a crunchy wafer shell. That is covered in a crispy chocolate sprinkling. They’re wrapped in an elegant, textured brown foil and packaged in a little fluted cup.
I see them sold in the US, unlike the other two components to this box, at drug stores and discount chains like Target or KMart. They come in a little single serve package of three or in full boxes and sometimes in mixes, especially around the holidays.
As I’ve already reviewed them, this is just a little review for myself to confirm that they’re not only a unique product, they’re also quite tasty. In fact, I think my original review pegged them as tasty (8 out of 10) but I’m upgrading them to yummy (9 out of 10). That could just be the liquor talking though.
I feel like Ferrero is preparing to release the Küsschen in the United States, though I have nothing more to go on than the fact that they discontinued the hazelnut Mon Cheri. The big issue would be to find a name for it that doesn’t require an umlaut or resonates more with Americans. The fact that it means little kiss might be a trademark issue because of both the Hershey’s Kiss and possibly the Italian Perugina Baci (also means kiss).
This was the perfect sort of box of chocolates for me. It contained adventure (I tried something new), tried and true comfort and a conclusion to the search for a replacement for a discontinued product. The fact that they’re also all dark chocolate and less sweet than some other Ferrero products was a bonus for me. Some of these assortments can be purchased online as well as in Duty Free shops at airports around the world - the family of Ferrero Rocher products are quite popular in Asia.
Tuesday, December 14, 2010
For years I’ve seen references to La Higuera Rabitos Royale. They’re a decadent creation, a whole fig is dried and then stuffed with a brandy infused chocolate ganache, then the whole thing is dipped in another layer of chocolate.
The box is big though weighs very little. It’s an elegant 7 inch square with an appealing photo of the freshly dipped figs against a black background and then a sparely designed front that describes the product.
We select the best mediterranean [sic] figs, we stuff them with our truffle cream, we cover then with a thin layer of chocolate and then ... you get the most delightful experience..
I’ve seen them in cheese shops from time to time, but I’m hesitant to buy fresh chocolate products there as I’ve had a few bad experiences in the past and these are often very expensive (about $10 for a box of 9 figs). So when I saw them at Trader Joe’s for only $7, I figured this was the time to try them.
Inside the sleeve of the box is a tray that holds each individually wrapped bonbon. It’s a lot of packaging, but I understand the impulse to seal each one up, as the alcohol in infused chocolates can easily evaporate on store shelves. The package also warns that the nature of the real fig means that there might be some bloom on the product but that it would still be tasty and edible.
The little matte silver mylar protects the candies well, all were uncracked, though all had a few little moisture bloom speckles. (It looks more like sugary moisture is migrating from the filling instead of the cocoa butter moving out of the chocolate itself.) One of the things I noticed on the ingredients list is that the chocolate coating has a little fractionated vegetable oil in it, so it’s not a true chocolate shell. I didn’t notice that it affected the flavor profile or the texture. They smell sweet and woodsy with a definite brandy note to them. The pieces are firm but give way to a bite very easily. If they’re cold then the shell can crack a little, but at warmer room temperatures (in the 70s) they’re soft and the chocolate coating sticks. I like to bite mine in half.
The ganache center is strongly alcoholic - brandy liquor is the third ingredient in the filling after cream and glucose syrup. The brandy mixes well with the deep leathery and raisin flavors of the fig. The ganache is smooth and melts easily in the mouth. The chocolate shell is a thin veneer, so all it’s really doing is holding it all together, so I mostly forgive the splash of oil in there.
These are quite good and I found one or two to be more than satisfying. But it helps that the packaging is a little daunting, so I didn’t find myself eating the whole box at once like I might if they were just in fluted cups.
I don’t think you have to like figs to enjoy these, but it certainly helps. The seedy part of the figs aren’t a textural element, just the deep berry flavors of the dried fruit, which is pretty soft after being stuffed with liquor & cream. I liked that it wasn’t honey-sweet like some glace fig products can be. The chocolate is good quality and the rest of the ingredients are top notch - the chocolate flavors are well matched with good berry, woodsy and a little smoky note to them.
They’re a nice hostess gift though may present an etiquette problem as she may not want to share them with everyone. I don’t see myself picking these up often, but for an intimate cheese course or small treat after a meal with coffee they’re just the thing to replace a heavy dessert. I don’t begrudge the price, I imagine there’s a lot of labor involved in stuffing actual real figs, but they’re still expensive and hard to rationalize for more than the most special occasion or recipient.
Tuesday, December 22, 2009
Beverly Hills is a different world from the funky and uneven aesthetics of Silver Lake where I live, even though they are only about twenty minutes apart by car. While Silver Lake has a few chocolatiers and bakeries that carry fine confections, Beverly Hills has been at it far longer and has international muscle behind many of its biggest names.
For quite a few years folks have been telling me to try Teuscher. People rave, far and wide, about their Champagne Truffles. I even went into the Teuscher shop in Rockefeller Plaza in New York a few years ago but the shop was packed with people and the ambiance was a little too fussy, confining and precious for my tastes.
As the years went by the fact that I hadn’t tried their chocolates was becoming a glaring omission in my chocolate experiences. So when I was contacted by a representative of the Beverly Hills outpost of the Swiss-based Teuscher, I thought the time was ripe. I arranged to visit their petite shop and cafe in Beverly Hills located on the corner of Brighton Way and Camden, a scant block off of Rodeo Drive.
Teuscher is a Swiss chocolatiers but they have fourteen North American locations in addition to their shops in Europe, Asia and the Middle East. All chocolates are made in their Zurich facility and express shipped regularly (usually once or twice a week) to the shops. Their array of chocolates is rather standardized, regardless of the location. They make a variety of truffles, nut-based confections like marzipan and gianduja. They also have classics like candied fruits (dipped in chocolate), nut clusters and novelty molded chocolates (usually seasonal selections).
I was introduced to Avivia Covitz, the owner of the Beverly Hills shop. She charmed me with her tales of pairings of chocolates, eating two at a time to increase the vast variety that already existed in single pieces to create even more unique confectionery experiences. (Kind of like me and my mash ups ... though I’m sure she’s classier and doesn’t actually smash them together.) She guided me through the offerings and I chose about 15 pieces (from the dozens available) as an introduction to the fine chocolates.
Since their Champagne Truffle is so well known, I picked up three - two in milk chocolate and one in dark chocolate. They look more like rum balls that truffles to me, especially the milk chocolate ones which are very light brown with a white confectioner’s sugar dusting. They’re not round, more narrow and tall. It’s a sweet flavor right away as well, but my concerns about it being too sweet were quickly dispelled. The flavor isn’t quite champagne but more of a deep yeasty and white wine grape note. There’s no fizz or bubble, but a crisp and dry finish.
The dark, in my opinion, was even richer and a little more yeasty. They’re dusted in cocoa, so far less sweet right when it’s placed on the tongue. The texture is smooth, with a little pop of flavor at the center where the champagne cream center is.
I also tried their newer truffle, the Vodka Truffle. This one was wrapped in silver foil and after being unsheathed the molded sphere looked rather like a Lindt Lindor truffle though the center was vastly different. The dark chocolate had berry notes and a little astringency. The truffle center was quite gooey (Aviva cautioned me that it was to be popped in the mouth whole, no biting in half) and had a strong alcoholic bite along with a smooth dark chocolate liquor flavor.
I’m a huge European nougat fan, so seeing this piece was encouraging. Also seeing the wide use of nuts such as pistachios, walnuts (even though I can’t eat them), hazelnuts, almonds and of course hazelnuts made me happy.
The Montelimar nougat is dipped in chocolate on all sides except for the top. (which is a little dry). It’s a little grainy but still soft and chewy. The nuts (pistachios and almonds) are fresh and the honey notes are definitely a plus. The nougat still has a wafer on it, which kind of confusing because it doesn’t seem to be necessary and creates a kind of cereal flavor to the chew.
One of the big things I noticed in the Teuscher line is the liberal use of honey, which I think is far under-utilized in chocolates.
The Honey Caramel covered in dark chocolate was delightful. I love honey, I love chocolate and I love caramel. That doesn’t always mean a good combination will result, but in this case it does. The caramel has a dark flavor, a malty note and the beeswaxy and floral vibe of honey. There are also little bits of almond in there, which bring the whole thing together with a bit of texture.
There’s a large array of marzipan at Teuscher, which I found fascinating. The little logs like this are simply adorable and promised to have a large proportion of chocolate to the almond paste filling. (I believe it also came in pistachio.)
Sweet with a powerful almond extract flavor. The dark chocolate is creamy and offsets the sweetness well. The texture of the marzipan is dry but holds together without being sticky.
I also tried a Zebra Gianduja which is a striped combination of milk, white and dark hazelnut paste neatly dipped in dark chocolate similar to the Montelimar. The hazelnut notes were lost in the sweetness and the texture was just a little dry. Still, the nut notes were very fresh.
I was fond of the idea of these. They’re simply called Crunchy Chocolates and they come in milk and dark chocolate. They’re a homey dab of chocolate studded with little crunchy bits of honey and nuts. It’s like comfort candy. They’re basically everything I’ve always wanted a Toblerone to be. The chocolate is smooth and creamy with its own flavors. The honey bits give an added flavor punch and almost a salty note. The almonds give crunch and their own buttery note. I liked their thin shape, which made it easy to bite but thick enough to have lots of inclusions.
I always like to try the candy kitchen classics when I go to a new chocolate shop. I feel like I can learn a lot about the attention to detail when a chocolatier does something as simple as candying some orange peel or ginger. There are lots of ways to do it well, so it really just gives me a sense of where their sensibilities are.
Teuscher’s sensibilities in the candied fruit rind arena are right in line with mine. The Candied Orange Peel is dipped in dark chocolate. Moist and almost jelly-like, there’s no hint of sugary grain. It’s rather sweet but all of the zesty notes of the orange are preserved and just a light hint of the bitter orange oil. It goes well with the dark chocolate couveture.
The Chocolate Dipped Candied Ginger was a similar glace style. Tiny little ropes of roots, simmered in sugar until tender, then dipped in chocolate. These had a little extra flair with the white chocolate racing strip around the bottom. It was just a little accent that didn’t detract at all from the dark chocolate and the earthy notes of the ginger, just a little tip of milk flavors into it.
Belle Epoque was the only other truffle I picked up, again it was an alcohol inspired and infused one. This is a dark chocolate ganache with Gran Marnier. I loved the look of it and have found that I prefer enrobed or dipped truffles to molded ones.
There is a strong whiff of alcohol and orange zest. Little notes of tobacco and oak along with chocolate pudding. It’s definitely one of my favorites and would probably win out on my list of things to eat from there on a regular basis because it was just less sweet than the Champagne. (And given the choice, I’d probably opt for an aperitif of Gran Marnier over a flute of champagne.)
After completing my selection of the complementary fine chocolates, I also decided to also buy a few other items to get a sense of the rest of the Teuscher line of offerings. One of the charming items that vary from season to season are the molded chocolates. When I was in the shop before Thanksgiving, they had turkeys.
I was drawn to the Chocolate Bees. (I have no idea if they have a formal name, as there’s nothing on the package.) They came in a double layer mounded on a four inch by six inch gold foil tray. That was wrapped in clear cellophane and decorated with a narrow, yellow gossamer ribbon.
The milk and dark chocolate bees have a wingspan of two inches. But they’re not just milk and dark chocolate novelties. They’re dotted with honey crystals and almond bits. The texture wasn’t quite as dense and flavorful as the Crunchy chocolate pieces mentioned above. Instead these were a bit more like a Toblerone piece. Not quite as vibrant or intensely textured. Still very pretty and fun.
I also picked out a few straight Gianduja (they pronounce it John-Do-Ya) hearts. They’re beefy, over two inches wide and almost an inch high. One was milk chocolate (blue) and the other dark (orange).
The flavor was more milky and sweet chocolate in the milk chocolate than hazelnuts. This was my feeling about all the gianduja items from Teuscher. I’m assuming this is just the Swiss style, though I also noticed it with the Belgian brand Leonidas as well. Since I prefer more hazelnut and darker chocolate flavors, even then dark version here didn’t quite satisfy me and I didn’t end up finishing them. (Part of it is that I was so enamored of the Pralus Creme de Noisette that it’s going to become one of my standards.)
Orange Marzipan covered in Dark Chocolate
The final item I picked up, also foil-wrapped like the above hazelnut hearts, was an orange marzipan piece. This was more like a decadent candy bar. The marzipan was moist, a little sticky but with a great citrus zest note instead of amaretto. The almond texture and flavor still came through, but without the bitter almond flavoring that so often pervades European marzipan. This is definitely one of the highlight pieces for me. I liked that it wasn’t fussy and if I were wandering around Beverly Hills and wanted something to go with my coffee (they do have a highly regarded coffee bar), this is a good impulse item for me.
My hesitations with the products are really minor. I’m not that keen on the packaging or the design of the shop. The confections are well labeled in the chocolates case, which is great for people like me who must avoid a particular item like walnuts, but the rest of the items were not. The foil wrapped items were just color coded and once you left the shop, well, you’d better have a good memory. The little trays of molded items are see through, so you can, well, see them but no ingredients or even product names. My feelings are that the look and feel of the place is dated, but if you’ve been shopping there for a dozen years, you might feel like they’re dependable and consistent ... so I can’t really fault them for that.
The milk chocolate and hazelnut items were on the sweet side for my preferences, but the dark truffles, especially the Belle Epoque are right up my alley. I will definitely plan on trying more of the flavored marzipans and the caramels since I was so fond of the Honey Caramel.
The prices are on the high side at over $70 a pound (an 8 ounce box of 16 Champagne Truffles is $37.50) and the website doesn’t allow you to build a custom box. However, in the store you’re free to get exactly what you want. I think the Champagne Truffles are worth the diversion if you’re in Beverly Hills (or any other neighborhood that has a shop) but I don’t think I’d special order them on the internet unless I was certain they were going to be spectacular and just what I wanted.
My trick when visiting Beverly Hills is to park in the valet parking garage on Dayton Way just off Rodeo Drive. It’s free for the first two hours during the day. Teuscher looks like a great spot to hang out sipping coffee at the sidewalk tables and sampling a little box of chocolates while people-watching.
teuscher chocolates Beverly Hills
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.