Hawaiian Host is familiar to most folks who have either visited Hawaii or been lucky enough to be on the gift list of someone who has. Their confectionery product line emphasized locally grown items like macadamia nuts and Kona coffee.

Their Hawaiian Host MacNut Crunch is described as Chocolate covered macadamias & crisp rice. As you’ll see, the term “macadamias” is kind of loose, as they’re not whole nuts as in the dark chocolate covered version.

The pieces are in fluted cups, the base is one inch and the top is 1.25 inches.

It’s a mix of crisped rice and crushed macadamia nuts in milk chocolate. It’s a thick piece that has a good, solid bite to it. The crispy rice is the first texture I got from it, which was pleasant mostly because it offset the very sweet milk chocolate. The macadamia bits were tiny and provided a different sort of texture and that vague fresh tropical flavor, but not much else. I would have liked more macadamia playing around in there.

It’s certainly an unusual product and I enjoyed the fact that Hawaiian Host is providing all their popular candies in these single serving packages. This one might be more fun as a bar, Hawaiian Crunch Bar of sorts. None are quite to my taste as ideal iterations of macadamias and chocolate, but it’s still a good quality product at a fair price.

Related Candies

1. Hawaiian Host Maui Caramacs
2. Hawaiian Host Dark Chocolate Macadamias
3. Nestle Crunch - Even More Scrumptious
4. Malley’s Chocolates
5. World’s Finest W.F. Crisp
6. Hotel Chocolat Crostini Fruit & Nut Slab

There are some trends that I’ve noticed at the confectionery show. One of them is the lack of trends. There is very little trendiness, perhaps I noticed this because I’m from Los Angeles where we’re very trend conscious. But as far as I can tell, confectionery, at the moment, is all about doing what it does well. It’s not retreating, it’s not fighting back, it’s just putting itself out there: proud and sweet.

I feel like confectionery apologizes for itself a lot, at least in the United States At this show, there’s very little talk of 100 calorie treats or obesity crises. The only politic notes are conversations about Egypt and sometimes about Fair Trade and chocolate slavery issues.

(That’s a really big loaf of Caffarel’s Gianduia)

Most of the confectioners and representatives I’m meeting are proud to talk about why their product is the best in its class, or at the very least, why they think it’s the best in their market.

I like that. It’s a simple sort of thing and sometimes gets lost in the shuffle. Maybe it’s because I’m approaching these folks as a writer who wants to hear their story, instead of a buyer who wants to make a good deal.

If there’s disappointment from me about the show, it’s that there are a few very big confectionery companies that are not represented: Haribo, Ritter Sport, Mars/Wrigley, Nestle, Kraft and Lindt are the biggest ones. There are other large companies that also have huge booths (honestly, if my house and yard can fit in the space, I can’t call it a booth) with receptionist and appointment books who do not wish to talk to the likes of me. This is fine, I can continue my relationship with these brands like the rest of Candy Blog’s readers, as a buyer and consumer. To that end, since I’ve been in Europe I’ve visited dozens of stores, just so I could see what’s on shelves and buy what everyone else is buying. So don’t think that just because I went to Germany and the trade show didn’t have any Haribo that I didn’t pack up this extra suitcase with some stuff from the grocery store.

The last day of the show is about to begin, and I admit I’m more than a bit weary but also a bit energized because I still have some important meetings. (Really, I dread packing and leaving this lovely city.)

Day two consisted of much walking. I have a better sense of the layout of the show at this point and did pretty much walk through about 70% of the aisles on day 1, so day 2 was about diving deeper into those that caught my eye. For most of the day I was in the company of some other Americans who had some different goals. This was fun for me to watch, as they were experiencing some different products and confectionery styles for the first time. I was also smitten with quite a few things which I’ve picked up samples for.

Part of what I enjoyed was finding a brand that I was familiar with and seeing what else they make. In the United States, when something is imported and carried at a store I shop at, it’s usually been carefully curated for a reason. For example, I went to the booth of Amarelli, which makes “Liquirizia di Calabria”. You may have seen their tins before, they’re beautiful and charming (the same basic format as the Altoid tin).

They had some lovely tins, many products which we can’t get in the States. I’ve usually purchased their tiny nibs of licorice coated in a white candy shell with a light mint flavor to them. What interested me though were their other, more exotic, flavor combinations, such as orange and licorice and even violet and licorice. I got a sample of their vanilla rocks, which are large chunks of licorice coated in a vanilla shell that of course look like white pebbles (in the lower right of the photo).

You can follow along as I post some of my photos on Flickr.

Also, after the show I realized that there are some important German brands that are either not exhibiting at the show or not willing to talk to the blogging press, so I hopped on the U-bahn and hit the local stores (Aldi, Rewe & Penny Markt) to pick up some local Haribo, Katjes, Mars and Ritter Sport candies.

After day one of ISM, the international Sweets and Biscuit Fair in Cologne I have no handy, condensed update.

I am officially overwhelmed, and if you know me and my ability to take in candy, you’ll understand how huge this thing is.

That building up there is filled with candy. There are 10 halls and 6 of them are taken with candy displays. I went through about two halls on the first day and it took me at least 90 minutes to just get my bearings. I don’t speak German, though I understand it pretty well for the basics and at least can read some of it. But I’m never prepared for the overwhelming crush of a big show like this.

I’m on the look out for trends, but it’s hard to spot because it is such an international fair and the companies and products are so specific. If there’s one trend I can spot it’s that every country makes it’s own version of the same thing. You like Chupa Chups? There are 20 other regional versions of them around the world made by other companies. Same goes for Mentos and of course things like Caramel Wafer Bars.

I’ll leave you with a photo, as I prepare for my second day:

It took me three tries to get into this little shop in Amsterdam called Puccini Bomboni. The first time I went to visit was Thursday and I arrived at 10 AM ... to find out that they’re open later in the evening at that location, so they also open later. So later that evening I decided to visit a different location that was closer to my hotel, only to find out that they don’t stay open late on Thursdays. Well, this time I read the hours on the door very carefully and returned on Friday morning at 9 AM and it was well worth the effort. (And I’d say that the several miles I walked just to get it was probably a good idea.)

I’ll have more about the chocolates later, but let me say that they are huge, delicious and I’m so disappointed I don’t have a shop like this near me.

Visit their website.

Inside this tiny little box are nine pastilles. They’re called Grether’s Blackcurrant Pastilles and they’re world famous. They’re made in Switzerland, in a process that must be incredibly expensive and labor intensive because this little box cost $2.99. Remember, I said there are nine little lozenges in there. That’s 33 cents each. Per ounce, this is far more than I pay for some really incredible chocolate.

Let me just say, the packaging is lovely. The tin is nicely made, with smooth edges and rounded corners. The printing on it is excellent and the design work fits the candy so well. I love this little tin and considering the fact that I paid $3 for it, I’m definitely going to find a use for it. (I think I’m going to put my earphones for my MP3 player in it.)

The pieces are soft but stiff, the shape fits easily in the mouth. They all bear the GP initials on them but aren’t distinctively attractive really. They’re translucent but quite a deep shade of purple.

They melt slowly, and though I can chew them, mostly I just squish them a bit. The melt or dissolve is smooth and has a dark blackcurrant flavor to it, it’s a mix of blackberry, pomegranate and boiled jam flavors. It’s a little tangy but mostly floral and berry.

They do soothe in a way that hard candies simply can’t, but without being sticky. Blackcurrant isn’t one of my favorite berry flavors, there’s a weird note to it, like the vine called Lantana that’s prevalent here in Southern California. It’s just a little gamey to me. I think the texture is spectacular, but the flavor and price is just too much for me. I wish they did a raspberry, honey or licorice though.

Related Candies

1. Eat with your Eyes: Pine Brothers Cough Drops
2. Dr. Doolittle’s Pastilles (Lemon, Grapefruit & Wild Berry)
3. Grapefruit & Blackcurrant Pastilles

This is a little milk chocolate truffle from The Peninsula Chocolatier. My husband brought back a lovely box of fine chocolates from Hong Kong for me.

I reviewed the Hawaiian Host Dark Chocolate Macadamias last week, this week I have one of their more unique items, the Hawaiian Host Caramacs. They also come in a similar single serve package, which contains two pieces. This one has a bit more candy in it, .94 ounces which is more of a preferred portion size than the .74 ounce dark chocolate covered whole nuts.

The package is fun, it reminds me of so many touristy items in Hawaii. But then again, that’s what the sunsets look like there, so why not capitalize on something familiar? The golds and amber of the setting sun do theme well with the caramel theme of the candy.

The little pieces are about an inch and a half across and nearly an inch high in spots.

The milk chocolate smells sweet and has a good dairy component to it. The bite is soft and the chocolate is thick enough that it adheres well to the caramel/nut center. The caramel has an excellent chewy pull to it. It’s a medium sweetness that kind of gets more mellow and malty as the chew goes on. It’s not terribly salty and doesn’t have that butter note to it, just a chewy sugar sort of vibe. The bits of macadamia give it some good texture. It’s kind of like flavorless coconut.

They’re basically macadamia turtles, though turtles usually have whole or large nut pieces. I liked them quite a bit, though I wanted them to have more nuts and maybe be a little less sweet. But if a friend returned from Hawaii and plopped these down next to me while they showed me their photos on a laptop, it’d probably be the perfect accompaniment.

Related Candies

1. Hawaiian Host Dark Chocolate Macadamias
2. Demet’s Hazelnut Turtles
3. DeMet’s Turtles: Pecan & Cashew
4. Reese’s Select Clusters
5. 100 Grand Coconut