Back in October the Chocolate Salon came to town, it’s a one day show devoted solely to chocolate and open to the public. It was quite small compared to some chocolate shows held around the world, but one of the best parts was visiting with Art Pollard, his team and Amano Chocolate. They make superb bars with specially selected beans. I’ve been fond of all of their bars, with the Ocumare still topping my list for plain dark chocolate.

I bought some of the other new bars that I haven’t been able to find in stores (Montanya & Jembrana Milk Chocolate) but I also got a preview at the time of the not-yet-released Amano Dos Rios 70%. The beans are from the Dominican Republic and you can read far more about the origin of this bar at Seventy Percent in this article by Martin Christy.

What I’ve found over the years with Amano chocolate and many other small batch brands is that the chocolate changes as it ages, just like cheese and wine. So I ate half of my bar pretty much right away, then wrapped it up tight and put it back in the wine fridge for a couple of months to see what would happen. It is quite startling to see what a difference that makes, but happily both tastings were very nice.

Initial Tasting: Woodsy scent, moss, green sticks and olives. Strong Earl Grey tea flavors, not just the bergamot but also the black tea leaves. Quite acidic and dry yet a smooth and creamy melt overall. Lingering notes of bergamot and a return of the olives and some peppery floral whiffs of carnations.

Later Tasting: The scent is of green olives and lilacs, a little soapy. Strange and compelling - very green, fresh and grassy with a strong astringent quality. As it melts the flavors continue to release including more olives and some black tea/mushroom/cherry notes and mid-tone burnt note like coffee left on the burner a little too long. The aftertaste though is quite unusual as the bergamot emerges and kind of morphs into a fresh orange blossom note towards the end.

The texture was just a little bit chalkier than I’d prefer (but on the scale of chalky things, this was much less so than most other bars that I’d use that word to describe), however I’m used to the super-smooth quality of their Ocumare. But this bar is just too fascinating to not keep eating. If you’ve ever thought that all chocolate was the same, this is a bar to try, because it’s the best demonstration I’ve ever tasted of how varied the flavors within cocoa beans can be. Remember, these aren’t flavors added to the beans, it’s just the inherent flavors within this particular variety, how they were fermented and the way that the Amano team roasted & conched them.

It might be an interesting gift idea for a food-fascinated person in your life - a variety of Amano bars (and maybe a nice bottle of wine or whiskey).

Related Candies

1. Amano Jembrana
2. Askinosie Chocolate
3. Tcho: Beta Batch No. C Ghana 0.7 AH
4. Amano Single Origin Bars: Madagascar & Ocumare
5. Michel Cluizel Les 1ers Crus de Plantation

My mother sent me a crazy-big box of holiday candies from Aldi that arrived over the weekend. I’ll have lots more on those (photo here) soon.

The first item I wanted to mention was such an incredible deal. It’s rather generic looking box, designed smartly and spare though a rather vague package about what’s inside. It’s called Chocolate Swiss Assorted Chocolate Squares. (They’re not really squares, but the Swiss aren’t known for their precision, oh, wait, they are.)

The box holds 7.05 ounces and cost $2.29. Inside are about 45 tiny little gold-wrapped chocolate bars in four varieties. The bars are tiny, less than 5 grams each and 1.25 inches long and .75 inches wide.

After spreading out the contents, it looked like miniature stacks of gold bullion. I divided them up to get a sense of the distribution of the flavors. It’s obvious just at a glance that the red labeled ones (Gianduja) are the most prevalent. Then there were almost equal amounts of the Milch and Haselnuss. There were only seven Zartbitter.

The utilitarian color-coded labels say Schweizer Schokolade: Swiss Chocolate.

Milch (Milk Chocolate)

The cute little bars are perfectly formed. The scent is soft and milky with a light malty note.

The texture is silky smooth and sugary. The dairy flavors are most prominent with the malt and some caramelized notes. The cocoa takes a back seat, providing just a subtle woodsy note and of course the inimitable melt. The bite is quite small, so this was one case where I wanted slightly more from these slight pieces.

Haselnuss (Hazelnut in Milk Chocolate)

This bar was the same as the milch but with the addition of some crushed hazelnuts.

The scent is mostly from the hazenut. There’s a light toasted and cereal note in there. The texture of the chocolate is the same as the milch, soft and creamy but with a strong grassy flavor of the hazelnuts and the crispy crunch of the pieces. Wonderfully snackable.

Gianduja (Hazelnut Chocolate)

Gianduja, or gianduia, is a paste made from sugar, chocolate and hazelnuts. Depending on proportions of the ingredients, sometimes it’s solid enough to make into bars. This gianduja is still a bit softer than the milch. There’s no snap at all, it just bends (and as you can see from the photo, gets dented easily).

That softness gives it a quick melt. In this case it has a strong roasted hazelnut flavor and a little bit of cocoa in there. It’s quite sweet, but doesn’t have much grain like some other versions like Milka can. It’s a bit sticky and completely filling.

Zartbitter (Bittersweet Chocolate)

This is quite a nice looking little bar. It has a very bright snap to it and a smoky scent.

The flavors and texture are very different from the milk varieties. It’s thick and chalky after it melts a bit on the tongue and is a lot like a rich chocolate pudding. It has some strong bitter components and some tea and astringency as well. Sometimes it tastes burnt, like the edge of an overdone brownie. It’s not complex, just kind of a comforting and fleeting bitterness and dryness. I can’t say that I loved it, but I found it a decent counterpoint to the very sweet milk chocolates from time to time.

It’s a great value, when you consider how much a mid-brand large chocolate bar would cost about the same. It’s more than Dove Chocolate Promises or Hershey’s Miniatures, but this is also a variety set that’s pretty hard to find. The ingredients are fair - there are no additional oils in there, but they do use PGPR (though it’s listed after soy lecithin so I have to wonder how much is in it and if it’s in all varieties).

Related Candies

1. Hachez Edel Vollmilch Nuss (Milk Chocolate with Hazelnuts)
2. Walkers Nonsuch Roasted Hazelnut Toffee
3. Moser Roth Chocolate
4. Short & Sweet: Hazelnut Bites
5. Ice Cubes
6. Frey Supreme: White, Lemon & Lime and Citron & Poivre
7. Caffarel Gianduias

Ferrara’s expansion into the midscale chocolate market has been quick. The first items I spotted are their Belgian chocolate bars, conceived to compete with Kraft’s Toblerone products. For the holidays this year they have three initial offerings of chocolate oranges in the style of Terry’s Chocolate Orange.

They come in the standard Milk Chocolate Orange and Dark Chocolate Orange as well as the Milk Chocolate Toffee Crunch Orange. They’re well priced at $2.50 each, and I’m guessing that deeper discounts will be found with holiday sales. I found my set at Walgreen’s, but I’ve also seen them at CVS.

The package is pretty, though not ornate or really much of a standout. The gold foil is a nice touch and the color-coding of the base of the boxes makes it easy to spot the flavor you might be looking for. They’re quite hefty, clocking in at 6.17 ounces (a Terry’s orange is 6.0).

On the front of the box it says that it’s a natural orange flavor so I was hoping the product was all natural, but I found reading the ingredients that it also contains vanillin (an artificial vanilla flavor).

I’ve always found Terry’s Chocolate Orange to be very sweet and I’m grateful that the sections are small because I’m rarely able to eat more than one or two at a sitting. I was hoping the Ferrara would be a little richer.

I started with the Ferrara Dark Chocolate Orange because I’d already had the plain Milk Chocolate from Ferrara and was very eager to try their dark. The bronzy orange foil has a sticker that exalts me to Burst then Enjoy (compared to Terry’s which is Whack and Unwrap). Inside the foil is a sectioned sphere.

The first difference I noticed is that it’s shiny and smooth. Terry’s have an orange rind texture. The second thing I noticed was different from a Terry’s was how solidly crafted this American orange is. When they say Burst, they don’t give me much indication of how much pressure to apply. So it took three fairly substantial smacks on a flat and firm surface to adequately dismantle the thing. (There’s a very good reason there are no photos of the Milk Chocolate Orange sections in this review as my ability to duplicate my success on the dark one was, well, unsuccessful.)

Each section is nicely molded and has a pretty orange peel and pulp design along with a version of the F crest in the center. The other side is blank.

It smells mostly sweet and with a light touch of orange. I didn’t get a lot of cocoa-vibe even from the broken orange. The snap is good, in fact the whole thing is very nicely tempered. It’s immediately sweet and has a strong orange essence to it. The chocolate is a little chalky and dry at the same time it has a cool and immediate melt. The dark chocolate actually has whole milk powder and milk fat in it, so it’s hardly dark chocolate though not milky enough to call it dairy milk chocolate.

For me it was simply too sweet and without some sort of milk flavors or intense cocoa notes, it just bored me. It’s attractive to look at and fun to share, but I would probably be disappointed if I got this in my stocking year after year.

Rating: 6 out of 10

The Milk Chocolate Orange is probably the classic of the bunch. It’s handsome and just as expertly made as the dark version (though I was not able to expertly disassemble it - see the milk toffee version below for a reasonable facsimile of what yours would probably look like).

The orange scent from this version was sweet and had a slight milky and caramel note to it. I was looking forward to this one because I rather liked the milk chocolate in the Belgian chocolate bar. However, after eating a few slices, it didn’t seem quite the same. It’s not quite as creamy or milky, though sometimes tempering and flavors can create changes. But I also noted on the box that it didn’t say anywhere that it was made from Belgian chocolate, so maybe it’s not the same at all. (I’d consult the wrapper for the Belgian chocolate bar but I ended up using the box as an impromptu knife sheath on Thanksgiving). My guess is that the Belgian stuff was more expensive and those bars were 3.5 ounces ... this is over 6 ounces for only 50 cents more.

There’s a slight grain to it as it melts and I’m really missing the chocolate flavors. Still, I found it much more munchable than the dark version.

Rating: 6 out of 10

The final variety is orange shaped but not orange flavored. The Milk Chocolate Toffee Crunch is a milk chocolate studded with toffee bits. Reading through the ingredients it’s clear that they’re really toffee (made with butter and not cheap butterscotch hard candies. It looks pretty much like the milk chocolate one.

It has a slight cereal scent to it in addition to the milky sweet smell. It’s sweet and slightly grainy with a strong milky component. There are little chips of toffee with a good salty and buttery note. The chips, however, are very small, so there’s no additional texture of crunching them, just the little salty texture change. As with the other varieties, it was so very sweet that I found that two slices were more than enough to give me a sore throat and craving for pretzels or plain almonds.

Rating: 6 out of 10

Nope, I was wrong. Turns out the Trader Joe’s are made by SweetWorks who makes the Florida Tropic brand line. See more here.

Overall, I think the Ferrara products are nice quality and are certainly easy to find. I appreciate seeing a product like this that’s American-made (so often fresher and cheaper because they don’t have to import). They’re also Kosher. They’re not quite to my taste, but if I can’t get folks at the office to eat these I’m going to try making them into a decadent orange & chocolate pudding.

Coming up soon, the other chocolate oranges from Florida Tropic (photos of the varieties here).

Related Candies

1. Ferrara Belgian Milk Chocolate
2. Terry’s Chocolate Toffee Crunch Orange
3. Ferrara Dark Chocolate Covered Biscotti
4. Slice of Orange Hot Chocolate
5. Cadbury Orange Creme Eggs
6. Terry’s Peppermint Orange
7. Terry’s Chocolate Orange

A couple of month ago I reviewed the set of trio of Dots candies for Halloween: Bat Dots, Candy Corn Dots & Ghost Dots. For Christmas Tootsie can only muster one holiday version: Christmas Dots.

Christmas Dots are red and green with white snow caps. So they’re festive looking, but are they festive tasting? Well, they’re Cherry and Lime flavored with Vanilla tops. Neither Cherry nor Lime have ever been considered a Christmas or even Winter flavor as far as I’m concerned (though I think vanilla is a nice touch).

The smell like vanilla. In fact, they smell an awful lot like the Candy Corn Dots, which I thought were more like vanilla pudding Dots (in a good way). These are like Jell-O and Cool Whip Dots in my two least favorite Jell-O flavors.

The lime is tangy and has a good zest note to it, but it also has a severely bitter component. The vanilla offsets it well, kind of like a lime creamsicle.

The cherry is very strong though not as much on the tart side of things, so it’s quite sweet. It’s also bitter, but in a more artificial coloring note than an actual natural citrus oil way. The vanilla balances this rather well, though I still didn’t like them at all, I found eating the vanilla tops to be palatable enough.

It might have been fun to really mix it up with these with something like Spearmint and Cinnamon with Vanilla. As it is, these are pretty enough to eat, but prettier to just decorate with.

In an unrelated story (to Christmas candy), Tootsie and the Orthodox Union announced that Tootsie candies including Tootsie Rolls, Frooties and Dots will be Kosher, with items arriving on store shelves soon.

Related Candies

1. Halloween Dots: Bat, Candy Corn & Ghost
2. Gourmet Gumdrops
3. Dots Elements: Earth, Air, Fire & Water
4. Dots

Long before Hershey’s came out with Kissables, they had a product called Hershey-ets. They were introduced in 1954 and were pretty much direct competitors to M&Ms. They never quite took off so by 1978 the machinery for Hershey-ets was turned over to the Reese’s Pieces project and Hershey-ets were only made seasonally.

My personal memories of these candy covered chocolate lentils are pretty vague. I know that I could get them at Hershey Park in little vending machines for a dime or quarter for a handful. (Not to be confused with the machines that dispensed duck food.) The only reliable time, for many years, to find Hershey-ets was around the holidays when they were sold in Christmas colors and found in bags in the baking aisle or in these cute little clear plastic canes.

Then the disappeared in 2006 with the introduction of Kissables (2005)... then Kissables were reformulated from their original candy-coated milk chocolate drops formula into candy-coating mockolate in 2008... then they were quietly discontinued in 2009. Earlier this year Hershey’s announced a new product line called Pieces, which would add to the existing Reese’s Pieces line three new products: York Peppermint Pattie Pieces, Almond Joy Pieces and Hershey’s Special Dark Pieces. One item missing from that list was a classic milk chocolate version ... the Hershey-ets.

So I can’t say I was surprised when I stumbled on a display of Hershey’s Canes at Target a few weeks ago. They featured the Hershey’s Canes I remembered from my childhood - a clear plastic tube filled with Hershey-ets (green & red) or Reese’s Pieces (in white, green & red). They were only 99 cents so I picked up a few.

There’s not much to say about the construction of them, as most Earthlings are familiar with this candy construction. Milk chocolate ovoid covered with a brightly colored sugar shell.

Are they just smashed Kissables or are they mini Hershey’s Easter Milk Chocolate Eggs?

Kissables Original (2006) Ingredients:  Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, lactose, soy lecithin, PGPR & artificial flavors), sugar, red #40, yellow #5, yellow #6, blue #1 & carnauba wax.

Hershey-ets (2009) Ingredients: Sugar, milk, cocoa butter, chocolate, contains 2% or less of artificial colors (yellow #5, red #40, blue #1), corn syrup, corn starch, modified food starch, resinous glaze, soy lecithin, carnauba wax, vanillin. (Manufactured on shared equipment with peanuts).

I don’t have a wrapper for the classic Hershey’s Eggs, but just by tasting these I’m going with a mini version of the Hershey’s Eggs. What’s weird is that there’s no PGPR in there.

Finally, since they look and act like M&Ms, I also did a little one-to-one comparison. Hershey-ets are little bulkier, a little less tapered at the edges. The shell is also thicker, so there’s more crunch.

M&Ms milk chocolate is sweet and tastes a bit like cocoa with a light peanut touch and milk. Not intense and the shell is like a light crust. They’re very easy to eat, and keep eating though they never quite fill me up.

Hershey-ets milk chocolate is classic Hershey’s tang. Honestly, sticking my nose in the little tube, it smelled like chevre, or at the very least, chocolate cheesecake. The tangy yogurt note cuts through the sweetness a bit, and the extra crunchy shell provides more than just melting protection. Still, they’re every sweet and after a handful they gave me a sore throat. I enjoy the fact that they’re so different from M&Ms, but they’re not quite the jumbo pop of the Easter version that I prefer which has more shell and more of an uninterrupted fudgy chocolate flavor and texture. I easily ate both tubes I had over two days.

Lately I’ve found that Hershey’s chocolate has tasted a little rancid, a little more like burps than is considered polite for candy. I’ve been blaming it on PGPR, which I think either adds some sort of off flavor or allows the flavors to oxidize quicker. These don’t seem to have that problem. The flavor, though tangy with that slightly caramelized milk note is still there, but either sealing them in the little airtight candy shell or the lack of PGPR gives me back my classic Hershey’s chocolate.

Though I don’t remember them, they were once available in single serve packages just like M&Ms, Candy Wrapper Archive has an image of them from the 60s. Retro Commercials remembers when Hershey-ets were sold by the bucket.

Related Candies

1. Mentos - Pine Fresh (Pineapple)
2. Head to Head: M&Ms vs Koppers Milkies
3. UK Smarties (no artificial colors)
4. Disney Branded Chocolate Candies
5. M&Ms Line
6. Head-to-Head: Smarties vs. M&Ms
7. Jelly Belly JBz

These new Trader Joe’s Dark Chocolate Crisps aren’t exactly a holiday item. They look like an all-year round treat and perhaps more appropriate for an upscale football watching party than a Christmas get together.

The package says: We’ve got a delectable sweet treat. Our Dark Chocolate Crisps are wisps of rich, Belgian chocolate, curved for visual interest, and infused with crunchy bits to add some texture. These Crisps are definitely in! (Honestly, I don’t know what they’re talking about, it’s like the regular Fearless Flyer crew was on vacation and they let some word-mashing robot put this together. Curved for visual interest? Just to make it interesting? That’s one of those politically correct ways of saying “compelling but not attractive”. Infused with crunchy bits? Ever try to infuse something with a crunchy ingredient ... that’s not how infusing works.)

The tall package holds a strange little tray (tipped up on its side for the upright box) sealed in cellophane. It has three sections that cradle the three servings of the crisps (12 in each slot).

I found the tray odd because it doesn’t sit level very easily. Also, for some reason it reminds me of little amusement park train cars. I want to take a series of them and hook them together and put them on some HO Scale train tracks. Make of that what you will.

Even without wheels, I enjoyed driving the tray around on my desk, it did a great job of protecting the candy in question. All of my chips were in great condition. Not only were they whole, but they were barely scuffed by rubbing against each other in transit. The only issue I had with them was putting them back in the cellophane and then into the box ... which went fine initially, but sometimes when I pulled it out of the box it was upside down or I got it turned around. This known as a chip loss level event in the HO Train Candy Train world.

Each little flick is two inches long and an inch and a half across, so a bit smaller than a Pringles potato snack. They smell fantastic, like deep cocoa, smoke and a little like dried mushrooms. The little crunches of rice cereal make the surface a bit bumpy, not quite as much crisp as I was hoping for, but still of interest. The chocolate itself has a nice snap and melt. It’s quite dry and a little bitter as it’s 57% cocoa solids but the malty and crunchy rice bites add a little mouth interest.

They’re quite rich so even though a full stack was the supposed serving, I found five or six was quite enough for me. (Well, then about an hour later I’d want some more.)

Oddly enough, these Dark Chocolate Crisps aren’t such a bad choice as a snack if you’re going to compare them to actual Pringles.

Pringles Serving Size: 1 oz (approx 14 crisps); Calories: 160, Total Fat: 11g, Carbs: 14g, Protein: 1g
Dark Chocolate Crisps Serving Size: 1 ounce (approx 8 crisps); Calories: 148, Total Fat: 8.75; Carbs: 15g, Protein: 2g

The price difference between Pringles and Dark Chocolate Crisps isn’t even that big. They’re a fun item to snack on, I like how they make a portion seem so large. Dieters may find it helpful when they want a treat and want to make it seem huge. Six chips are just 110 calories. I also thought they were pretty cute and would make excellent garnishes for ice cream, cupcakes or even a creme brulee.

Dark Chocolate Crisps are all natural and appear to be vegan (though made on shared equipment with milk products). However, they’re not Kosher. They also come in a Milk Chocolate Crisps variety.

Related Candies

1. Trader Joe’s Milk Chocolate Hazelnut Delights
2. Trader Joe’s PB & J Bar
3. Trader Joe’s French Truffles
4. Trader Joe’s Dark Chocolate Covered Pretzel Bites
5. Daffin’s Candies Factory & World’s Largest Candy Store
6. Trader Joe’s Mini Peanut Butter Cups
7. Idaho Spud

Russell Stover has a large assortment of holiday treats in Santa-themed packaging. What’s nice about them is that they’re always fresh and moderately priced (often on dramatic sale for three for a dollar but usually about 50 cents a piece). I picked up every variety I could find this year:

What I noticed first was that the packaging is inconsistent in its design. Sure they’re all a mylar wrapper, but beyond that the Santas are different drawing styles with the Maple Cream, Strawberry Cream & Coconut Cream sporting the same Santa holding a gift aloft as he sits in a chimney. But The Peanut Butter Santa is more streamlined, the Marshmallow Santa has some freaky bright red cheeks and insanely short arms and finally the Marshmallow & Caramel Santa is in the style of the European Saint Nicolas complete with staff.

What I also found out is that the definition of “Santa Shaped” is pretty loose in Russell Stover’s world. It’s not quite as egg shaped, and maybe the tapering ends can be a feet/boots and a head. But really, it’d be best to just call these Christmas Lumps or Snow Clods.

The Peanut Butter Santa is pure simplicity: a peanut butter bar covered in milk chocolate. The shape of it is kind of figure-like. It’s the smallest of the pack as well, clocking in at only .75 ounces. It smells nutty and sugary and a little bit like peanut butter cookies. The milk chocolate is quite slick and melts easily, it has a light cocoa flavor to it. Most of all the salty peanut butter center is grassy-tasting. It’s a strange green flavor more like edamame than roasted peanuts.

It was tasty enough for me to finish it easily, but being small didn’t hurt either. The center is moister and a bit oilier than the center of a Reese’s Peanut Butter Tree (or Egg or Cup). This wasn’t a bad feature, just different.

Rating: 7 out of 10
Size: .75 ounces

I thought perhaps I’d tried these before and looked up to find that I reviewed the Maple Cream Egg way back in 2006. But the Russell Stover Maple Cream Santa is actually different. While the Easter version is coated in dark chocolate, the Christmas version is Milk Chocolate.

The amorphous lump didn’t remind me of Santa’s silhouette in the slightest but the maple cream flavor is a bit more Christmassy than Easterish so kudos for that, Russell Stover.

It’s been a while since I’ve had the dark chocolate version so I’ll spare us all comparisons. What I can say is that this is ludicrously sweet. The milk chocolate is sugary and not terribly creamy and the center while moist and fluffy is also throat searingly cloying and sticky. The maple flavor was simply a flavor, not something that felt natural or integrated into the candy itself.

Rating: 5 out of 10
Size: 1.25 ounces

While the Strawberry Cream Santa is also milk chocolate like the Cream Egg, this one lacks the pretty little swirls and curls on the top. It does smell a little like berries, but mostly it smells like milky chocolate. It’s quite sweet and has only a faint hint of strawberry and is rather similar to a Nestle Strawberry Qwik shake. I know it was really sweet, but I like the texture of the cream center that Russell Stover uses for both this one and the Maple Cream. It’s rather like a marshmallow cream, quite smooth and fluffy and moist without being runny.

Rating: 5 out of 10
Size: 1.25 ounces

The Coconut Cream Santa is also unlike the Cream Egg in that it’s milk chocolate, not dark chocolate. In this case as well, I think the sugar-laden milk chocolate is simply over the top. I like the coconut flake texture of the cream filling and the nice size of the piece, but the sugary quality of the chocolate with its grainy and fudgy melt is just too much. It’s amazing what a difference dark chocolate can make, but it does.

Rating: 6 out of 10
Size: 1.25 ounces

Things were looking up when I found the Dark Chocolate Covered Marshmallow Santa. I didn’t really expect this to be terribly different from the Easter Rabbit version, except that one was huge at two ounces and only in milk chocolate where I shopped.

This one was by far the most attractive of my Santa set, a nicely detailed figure of Santa Claus scratching his head. Unfortunately I smashed him somewhere along the way and his face was a little worse for it (or maybe he wasn’t scratching his head, maybe he was holding his hand over his nose and cursing me).

The marshmallow is latexy and has a chewy pull. Not too sweet and with a faint whiff of vanilla flavoring.

Rating: 7 out of 10
Size: 1.00 ounces

The Marshmallow & Caramel Santa Covered in Milk Chocolate is the only other in the collection that estimates the shape of Santa Claus.

Of course this one looks like it could be a Mummy or Generic Figure for Unisex Bathroom Door.

It’s smaller in dimensions from the Dark Chocolate Covered Marshmallow Santa, yet it’s actually heavier, it’s the same 1.25 ounces as the Cream Santas. I’ve had the Caramel and Marshmallow Pumpkin before and found it interesting.

This one seems to be more evenly balanced between the caramel and the marshmallow. It’s dense for a marshmallow product, the marshmallow is fluffy and has a light hint of vanilla to it with a smooth and velvety melt. The caramel isn’t runny nor quite chewy but has a good stringy pull to it.

It’s lacking a punch like the See’s Scotchmallow, but for 50 cents and in the shape of a clothes pin, well, I don’t want to sound too ungrateful for a decent piece of candy especially since this one seems to have the proportions just right. I wish the caramel was a little more chewy, a little more salty, but still a fun piece.

Rating: 7 out of 10
Size: 1.25 ounces

Related Candies

1. Russell Stover Eggs (2009 edition)
2. Reese’s Enigma & Chocolate Covered Peanut Butter Eggs
3. Russell Stover Marshmallow Rabbits
4. Russell Stover Eggs
5. Russell Stover Eggs (2007 edition)
6. See’s Scotchmallow Eggs
7. Russell Stover Coconut Wreath

The weekend began without much new candy. The purpose was to get rid of it. What some of you have gleaned over the years as regular readers is that I do product photography on the side for Candy Warehouse. When I’m done shooting the photos, I get to keep the rest. Well, that’s far more candy than I can eat, and even far more than my co-workers at my day job can handle. I even gave away this pile of boxes to Soldier’s Angels for our service folks far from home.

Still, I had lots and lots, so I volunteered to create a Candy Buffet for the National Novel Writing Month‘s annual fundraiser called The Night of Writing Dangerously held in San Francisco on Sunday, November 22nd. Since there were going to be two hundred attendees, each wonderful fundraisers that deserve copious amounts of sugar, I thought a pound per person would be appropriate. So I packed up my car with nine boxes. Three were candy jars and the rest were filled with candy.

I had two cases of York Peppermint Patties from an art director for a commercial shoot here in Los Angeles, Kencraft Old Fashioned Candy Sticks, two gallons of Kasugai Fruit Gummis, Koppers Limoncello Marzipan, Koppers Dark Chocolate Almonds, Koppers Hazelnut Sea Shell Brittle, Salt Water Taffy and Butterfly Candy Tarts. I was worried that wasn’t enough, so I contacted Mars and asked if they could donate something for our good fundraising writers who supported our programs to create writing curriculum for schools & libraries for free and they sent over 1,000 pieces/packages of Snickers, Skittles, M&Ms Milk Chocolate, M&Ms Peanut, M&M Minis and Dove Promises. On top of that, another local Los Angeles event planner had some M&M Premiums in those individual serving boxes for us to pop into the tote bags. Still, I was feeling like we were missing some basic candy food groups, so I spent some of my own money and ordered up 10 pounds of Albanese Confectionery’s World’s Best Gummi Bears, 5 pounds of their Sour Gummi Bears and 5 pounds of the Double Dipped Malted Milk Balls (I should have set a pound aside for myself, they’re so good).

So now I was not only feeling pretty good because our fundraiser raised $33,000 for our programs, I’d also unloaded a bunch of candy that was taking up a lot of space in my house and office. My process of celebration began with ... acquiring more candy.

Sunday Morning:

Bi-Rite Market - 3639 18th Street, San Francisco.
1 x Pumpkin Pie BonBonBar (sadly it’s expired by several days) $4.99
2 x Scotch BonBonBars $9.98
1 x 8.8 ounce tube of Pralus Creme de Noisette $14.99
1 x ClaireSquares - dark chocolate shortbread & caramel artisan square $2.99
1 x 4 ounce box of NeoCocoa truffles $24.00
$57.95

Christopher Elbow - 401 Hayes Street, San Francisco
1 x Hazelnut Hot Chocolate (consumed on site - quite nice, complex & smooth but a little too sweet for my liking)
1 x Yuzu Truffle
1 x Bananas Foster Caramel1 x Fig & Balsamic
2 x Single Malt Scotch
1 x Maple Pecan
1 x Hazelnut Pattie
1 x Peanut Butter Sea Salt Pattie
1 x Sea Salt Turtle
$21.00

Miette Confiserie - 449 Octavia Street, San Francisco
1 x Mast Brothers Chocolate - Dark Chocolate Madagascar 72% ($12.00)
1 x Mast Brothers Chocolate - Dark Chocolate Madagascar 72% + Salt and Pepper ($12.00)
4 x La Suissa Mushroom Gianduja ($.50 each)
2 x Bergamotes hard candies ($.25 each)
2 x Napoleon Caramel ($.25 each)
4 x Napoleon Licorice ($.25 each)
2 x Vegan Fig and Marzipan Truffles ($3 each)
1 x Rococo Chocolates - Bee Bar White Chocolate + Cardamom ($3.50)
1 x Rococo Chocolates - Bee Bar Dark Chocolate + Lavender ($3.50)
1 x Rococo Chocolates - Bee Bar Milk Chocolate ($3.50)
2 x Krema Batna (a licorice caramel)  ($.50 each)
$44.50

The Candy Store - 1507 Vallejo Street, San Francisco
2 x Goat’s Milk & Buckwheat Caramels
3 x Gingerbread Caramels
2 x Groder foil wrapped Chestnut Gianduia
2 x Groder dark chocolate Gianduia
4 x Licorice Caramels (can’t remember brand)
1 x El Alemendro Turron Selection (three different varieties)
2 x Gerrit’s Broadway Strawberry Rolls (supposed to be closed thing to Delfa Rolls)
1/2 lb of licorice (griotten, skoolkrijt, sea salt fish & banana monkey faces) consumed on return trip to Los Angeles
1 x Peanutbutter BonBonBar
$31.96

Then Monday morning I packed up my candy jars and headed tried to go to Harry and David near my hotel as they always seem to have fun holiday candies, but they weren’t open yet. I made my last stop:

Charles Chocolates - 6529 Hollis Street, Emeryville
1 Hot Chocolate (consumed on drive back to Los Angeles)
2 x Caramel Pecan Rocky Road Bars
5 x Pate de Fruits (1 cabernet sauvignon, 2 blood orange, 1 raspberry, 1 champagne)
1 x lavender honey truffle
1 x meyer lemon yankee
3 x pecan caramels
1 x tin of Triple Chocolate Almonds (for Thanksgiving)
1 x jar of Meyer Lemon Marmalade (for Thanksgiving cheese plate) $12.00
$48.42

So this isn’t the normal candy review, just a peek behind the scenes at a combination of my obsessions. But hopefully it gives you some sense of what kind of candy lifestyle is behind the Candy Blog. It’s a pretty good life, and for that I am thankful. Thanks for reading, thanks for leaving comments and most of all, thanks for making Candy Blog part of your life. Your support of it enables me to do all this other stuff to spread the sweet joy.