Thursday, August 31, 2006
Green Tea (Matcha) KitKats from Japan have been around for a while, but it took me this long to get my hands on some. I couldn’t even find a single-serving bar so I had to buy this bag of miniatures. At over $6, it’s not something I’m likely to repeat for a mass produced consumer candy.
These little wafer sticks are covered in a white mockolate flavored with real green tea. The color of the coating is real, it’s a pretty shade of creamy green. It smells of sugar and the delicate scent of matcha. The layers are flaky and crisp, just like a KitKat ought to be. The mockolate coating is very sweet though, so the matcha nuances are lost until you reach a saturation point ... at about the second stick.
A little about matcha. Matcha is a style of preparing green tea that starts with preparing the tea leaves before harvest, where they are covered from the sun for a few weeks before they are picked. After drying they are ground into a fine powder to create the matcha. This powder is used to prepare the tea and unlike regular brewed teas, the hot water is added to the powder and it is not strained out. Think of it as the difference between coffee and cocoa. With coffee we brew the beans by passing hot water through the grounds. With cocoa we grind the beans very finely and add them to hot milk. You get more complex flavors when you consume the whole leaf.
While I found these enjoyable, they were a tad sweet, which covered up much of the green tea flavors. The white mockolate had more of a greasy consistency, since the ingredients go: sugar, vegetable oil, lactose, wheat flour, milk powder and the cocoa butter. The American label on the package may or may not be correct, as I found a huge discrepancy in the reported calories for them and I had to puzzle my way through the Japanese listing. Luckily numbers are universal.
I think these are limited edition, as they’re no longer on the Breaktown.com site, maybe someone can read that label and let me know. (Dont’ worry, these weren’t expired candies or anything, the freshness date said 01/2007 on it.)
POSTED BY Cybele AT 6:31 am
Wednesday, August 30, 2006
Sometimes I buy chocolate and it melts. Lately that’s been happening a lot. Why not just buy already melted chocolate?
A dear reader sent me an email telling me about this new product called Lava Bar which is just that, liquid chocolate in a pouch. I wrote to the manufacturer and soon I had a few in my hot little hands to try! And this is one case where my hands being hot was not necessarily a bad thing!
The Lava Bar is billed as the world’s first liquid chocolate bar.
Since you’re probably curious, here are the ingredients: corn syrup, chocolate liquor, sugar, butter, water, high fructose corn syrup, whole dry powdered milk, vanilla extract and salt. Chocolate liquor listed there is not alcoholic, it’s just ground up roasted cocoa beans - it contains both cocoa butter and cocoa solids.
So now that we know what’s in there, what’s it like? Well, it’s like brownie batter. Very, very good brownie batter. It’s smooth and thick, but not sticky. The chocolate is very sweet, which is a little disappointing, but has some nice complex flavors. Mostly it’s woodsy notes and some smoke. There’s a little bitterness to it, but I didn’t mind that at all.
I don’t know if this could ever replace my desire for a chocolate bar, which has other things to recommend it from a sensual point of view - it’s a solid and then a liquid, you can break off pieces of it and share, you can stack the little pieces up or just admire the unwrapped bar.
The dispensing system, which amounts to squeezing the stuff into your mouth is a little odd, too. Unless you squeeze it out and then lick it off, you never really see what you’re eating. The package holds two servings (2.5 ounces) but it’s not that easy to just reseal it for later (I’d recommend a clip or something for that). I think astronauts would love it though (of course M&Ms and Hershey Kisses probably travel well in space, too).
The wrapper and website recommend using it as a sauce or dip, which I found much more satisfying. I squeezed a little on pretzels and almonds and found that to be great because I could control the proportions or each element. You can also add it to ice cream or use it in shakes.
It’s certainly interesting, but lacked the sort of ultrasmooth true chocolate experience that I was looking for. I think it’s because of the lack of enough cocoa butter ... but if there were more cocoa butter it would be a solid and then it wouldn’t be the Lava Bar.
I can see this being a great thing to hike with. You don’t have to worry about it melting, because it already is. As a nutritional replacement ala Chocolate Cliff Shots, it’s got a lot of fat: half the calories are from fat, some solid chocolate have 2/3 of their calories from fat. So if you use it as a sauce to satisfy a craving, this could be a way to keep on a diet.
Tuesday, August 29, 2006
I’ve been a little depressed lately and I figured the thing to cheer me up would be some bouncy candy. So I headed down to Little Tokyo over the weekend to buy myself some candy. I was lucky enough to find the Juntsuyu that I love so much (they were out the last time I was in there) so I bought two packages. I also scoured the aisles for something new to lift my spirits.
I enjoyed the Strawberry Hi-CHEW I had last year and a friend at the office recently gave me some green apple ones that were equally lifting. I found a new variety I hadn’t seen before, Grapefruit!
Flavored with real grapefruit juice, I figured I couldn’t go wrong. They’d be like a super soft version of the Pampelmousse Mentos.
These did not disappoint. The chew is soft and smooth and has a sort of pleasant rubbery quality that I can only report as ‘bounce’. The flavor is complex, with sweet and tart notes and some of the grapefruit oil essence in there, too.
If you’re ever confused about Japanese candy, so far I can say that the Morinaga brand is one that doesn’t disappoint. The candy has always been of high quality, the flavors good and the packaging is great. So if you’re standing in front of a big display of Japanese candy, try something Morinaga. (I like Meiji, too.)
If you wanted to try the Pink Grapefruit Mentos but you’re a vegetarian, you’ll be happy to hear that there is no gelatin in Hi-CHEW, it’s all vegatable ingredients in there!
Monday, August 28, 2006
When I was the All Candy Expo there were lots of candies there that I’d never seen before, and many that I’ll probably never see again. One that seemed to be everywhere in the little freebie bowls were Garfield’s Chocobites by Arcor.
Yeah, they’re knock-offs of Peanut M&Ms. They’ve been sitting in my pile o’ candy I really don’t wanna eat.
I got a little piece of email last week that I had to share. Kendra wanted to make sure that everyone know about the bad candy known as Garfield’s Chocobites.
Here are some of her words:
Technically that white greasy substance isn’t lard, it’s probably cocoa butter (though the ingredients also list something called polyricinoleic acid, which is a red flag that whatever is in the package will disappoint you). And usually I say hurray for cocoa butter, but when cocoa butter leaves the chocolate, it’s not a pleasant thing. If the cocoa butter has left the candy, it means that the candy has been stored improperly, in a warm environment long enough for the cocoa butter to melt and vacate the candy ... ew. And what’s left inside the candy shell if the cocoa butter is gone? Sugar and cocoa, dried milk and some other additives. What’s worse is that a vending machine would have this issue - it should be some sort of climate controlled machine! It’s plugged in, can’t they keep the temperature below 80?
Now, I’d say that Kendra should just forgo that vending machine ... but she’s not the only one. Even Candy Addict Victoria has found the similarly dismal results with her experience:
A quick websearch did find one person who liked them, giving them 4.5 gummi bears out of 5.
Some anonymous person commenting at Junk Food Blog posits that:
Um, yeah, anonymous should check out the ingredients list and notice the presence of PGPR. It’s not that we’re uneducated dweebs, they’re made with inferior ingredients.
Anyway, my take on them (and mine are fresh) is that the peanuts are substandard. The candy shells are pretty but not tasty looking. They’re a little more textured than M&Ms (which isn’t a bad thing, just different) and the colors are vibrant, but a little uneven. The red and orange ones were a little mottled which made it look like someone had dribbled another color of dye in there. The shell is very crisp and thicker than M&Ms which is kind of fun. It makes them very crunchy. But after that it’s downhill. The peanuts are simply substandard. At least half of them were awful, chewy and bitter or tasted burnt. The chocolate is sweet and uninteresting with no creamy balance to the peanuts or crunchy shell.
I’m really sorry that some vending companies are putting in bad quality products to up their profits. At 1.74 ounces, it’s the exact same size as a bag of Peanut M&Ms, so you’re not the one getting a better value here. I’m all for generics, I buy them all the time, but this is one case where you’re gonna get burned.
Friday, August 25, 2006
Equal Exchange has been at the forefront of the fair trade chocolate and coffee movement in the United States for twenty years. But I think they understand that it’s great to give people a living wage and all, but the important thing is to sell something of value to the customer to keep everything in motion.
At their launch, the Equal Exchange chocolate products were rather mundane. Don’t get me wrong, they were nice, but the selection wasn’t very exciting. They’ve remedied that with the introduction of three new bars: Mint Chocolate, Espresso Bean Chocolate and Dark Chocolate with Pure Cocoa Nibs.
The Organic Chocolate with Espresso Bean is made with a 55% cocoa solid chocolate (the lightest chocolate of the three new bars) with good reason. Coffee is a powerful flavor and needs a good balance in order for both flavors to shine though.
In general I’m not fond of coffee bars that have coffee grounds (or bits, whatever) in them. The chocolate itself is infused with the coffee flavors, which are dark and pungent, a little smoky and acidic. The beans are crunchy and crisp, which is better than some fibery ones that some companies put in their bars. But still, it’s just not my thing. The chocolate was wonderfully buttery but very sweet so that it can stand up to the espresso beans. Of the three bars, this is the one that I still have some left of. (7 out of 10)
Organic Mint Chocolate. This dark chocolate bar made with 67% cocoa solids was quite a surprise. I fully expected it to be dark, mint flavored chocolate. Instead, it’s a mint crunch bar. It’s not quite like a mint bark that has little pieces or starlight mints in it. Instead it has little sugary grains of mint in it. The grains aren’t large, like big sugar crystals. The chocolate itself is not as sweet as the espresso bar, and has a strong acidic quality to it with a complex chocolate profile. Then as you chew or allow the chocolate to dissolve on your tongue you come across these little crystals of mint. It made the bar much more fun than I expected.
The acidity of the bar still got in the way of the mint, it just wasn’t the ideal match for me. (8 out of 10)
Organic Dark Chocolate with Pure Cocoa Nibs. Now this is the bar for me! 68% cocoa solids make this a pretty dark bar. The acidity here doesn’t bother me a bit, because it goes right along with the blissfully crunchy and rich cocoa nibs. Every nib was great, no fibery ones, no bad ones. The crunch of the nibs isn’t quite like a nut, they’re not quite as fatty tasting, but crisp and of course flavorful, creating a new texture without interrupting the pure chocolate density of the bar.
If you’re a nib fan, you should really seek out this bar. I’ve tried the Endangered Species bar and the Scharffen Berger and this bar really wowed me. At about $3.50 per bar retail for a 3.5 ounce bar they’re a good value for high-end chocolate. Add in the social responsibility and you’re silly not to at least give this bar a try. (9 out of 10)
I’ve been spotting Equal Exchange at Whole Foods, so keep your eyes open. If you have a favorite store that you shop at that doesn’t carry them, ask. (They don’t know what you want unless you tell them!) You can order on the Equal Exchange website, but only in full boxes of 12 for the bars.
Equal Exchange bars are not only organic but Fair Trade certified ingredients are used whenever possible, including the sugar. I think the only part that isn’t fair trade is the organic vanilla bean.
William at Chocolate Obsession has a large review. Siel at GreenLAGirl had a tasting party, so you can see lots more opinions on the bars there. If you’re interested in anything that has to do with incorporating fair trade, social responsibility and environmentalism into your everyday life, she’s your girl.
Thursday, August 24, 2006
I picked up a couple of little Choxie items at Target over the weekend while I was getting my new bike tuned up.
The first one was an impulse buy, the lines were very long and I was scouring all the checkout areas for limited edition items when my husband pointed out this bar. It doesn’t have a very sexy name: Choxie Peanut Butter Pretzel Bar, but the package was certainly cute and all the elements were compelling.
It’s like a combination of a peanut butter meltaway and a chocolate covered pretzel.
The bar is thick and has an ultrasmooth peanut butter filling. Mixed into that are pretzel bits and peanuts. The whole thing is cloaked in milk chocolate.
The pretzels and nuts are unevely mixed and the first two squares I ate didn’t have anything in them but peanut butter. The peanut butter filling is nice and as far as I can tell from reading the ingredients label it’s so freakin’ smooth and sweet because it’s blended with white chocolate.
The real distraction here are the pretzels. They’re stale. They’re not crispy, they don’t add a satisfying crunch. Color me disappointed.
I don’t have much to say about these Choxie Caramel Pecan Nesters. They’re basically milk chocolate turtles: pecans, caramel and chocolate. They came in a little box and there were only two of them, each individually wrapped.
I took the photo and I gobbled both of them up!
High praise, I’m usually the model of restraint. It’s not that they were so divinely delicious, but they smelled awesome, that sweet pecan smell and chocolate, I wish I could bottle it. Though the caramel wasn’t anything more than sweet and the chocolate was just ordinary, the pecans were fresh and tasty.
Even on clearance (are they discontinuing them?) they were $1.40 for this wee box that had only two in them (one ounce). If you’re looking to torture yourself with a very small portion, this might be the way to go. At the regular price of $2 a box, pass this up and go straight to See’s.
Wednesday, August 23, 2006
There’s a favorite candy here in the United States, it’s called M&Ms ... or maybe they’re called M&Ms, I’m never quite sure about how to make implied plurals singular.
M&Ms are not unique, they have a similar candy product in the UK and other former parts of the crown called Smarties. And of course there are plenty of knock-offs, including Hersheyettes, Jots, Rocklets, Sun Drops and Garfield’s Chocobites. There are quite a few legends about how M&Ms and Smarties were invented, but suffice to say that they exist and that’s the important part.
Milk Chocolate M&Ms
You’re not crazy, they were once called Plain M&Ms, but in 2000 they shifted their name to Milk Chocolate M&Ms.
A little bit of trivia and history. The Ms in M&M stand for Forrest Mars and R. Bruce Murrie. Forrest Mars left his fathers candy company and partnered with Murrie to create the M&M. It took some help, which came from Murrie’s father, who ran the Hershey Chocolate company at the time. The technology behind the manufacture of M&Ms and even the chocolate itself came from Hershey’s factories. In the 60s Mars starting making their own chocolate and no longer needed to order it from Hershey.
Red M&Ms were discontinued in 1976 because of a scare with a food dye called Red Dye #2 (which was not used in M&Ms). At that time the colors in the M&M pack were: Green, Orange, Yellow, Light Brown & Dark Brown. The Red M&M returned in 1985, at first as part of the Holiday color mix then in the regular mix.
Overwhelmingly consistent in size, which is a credit to M&Ms production line choosing peanuts that are all the same size. The crunchy candy shell and slightly smoky tasting nuts combine well but overshadow the chocolate a smidge. But the chocolate provides a mellow sweetness and a creaminess during the final stages of chewing. I do get a bad peanut every once in a while, but usually not one every bag.
M&Ms were not a blazing success when they were launched, though they were well received. The trick for Mars was to figure out how to reach both their intended consumers (children) and the decision makers (parents). M&Ms were initially sold to the military during WWII, but Mars thought they were the perfect kids candy. Kids loved them, they just couldn’t convince their parents to buy them. It wasn’t until they hit upon their slogan, “melts in your mouth, not in your hands” that parents caught on that it was a less messy chocolate candy for kids. The rest is history.
Really, this is the perfect M&M, as far as I’m concerned. They almonds might not be top notch as they’re often small, but they’re fresh and crunchy and provide a good backdrop to the very sweet and slightly grainy chocolate.
Peanut Butter M&Ms
These are very nice and satisfying, but I find them a little greasy and smoky tasting.
One of the interesting bits of trivia about M&Ms Peanut Butter is that there was a large lawsuit between Hershey & Mars when they first came out. Hershey accused Mars of trying to make them look like Reese’s Pieces - the packaging was the same color, the format of the bag, the type was in brown, etc. Now you’ll notice that the color is slightly shifted away from the Reese’s Orange (tm) to a reddish color.
The look of these is terribly inconsistent, which strikes me as a little odd since you’d think they’d have more control over how big the crisp centers are than peanuts. The colors also weren’t quite the same, the green was a little light and the red was a little thin looking. I wasn’t able to find the American Crispy M&Ms, so I bought some Canadian ones. So the chocolate on these is slightly more milky tasting, which is an interesting, malty complement to the crispy center. A little sweet, a little bland.
Dovetailing with the earlier issue with Reese’s & Peanut Butter M&Ms, you’ll notice that the Crispy M&Ms are positioned to rival the Nestle Crunch Bar, which is really all they are, a little Crunch bar in a shell. The light blue and use of the Red M&M echoes the Nestle Crunch colors.
Dark Chocolate M&Ms
These have a smoky and darker flavor than the milk M&Ms, but also a little note of coconut. The ingredients also list skim milk, milkfat and lactose, so I’m not sure how they’re considered “dark chocolate.” They’re gorgeously shiny and consistent, so consider me tempted when they’re sitting in front of me. There’s currently an additional reward of 2 million Dark M&Ms being offered for the return of The Scream.
White Chocolate M&Ms “Pirate Pearls” (Limited Edition)
Yup, white chocolate in a candy shell. They’re nice enough, but just too sweet for me. They’re okay when you eat them in combination with other M&Ms (especially the Dark ones), but I’m not sure I’ll buy these again and I won’t protest if they don’t end up as a permanent item.
Other versions of M&Ms over the years: Dulce de Leche (2001), Mega (still around), Minis (still around), Spec-tacular Eggs (seasonal), Mint (seasonal) and of course many color promotions and movie tie ins. Then there are other M’azing things done with them that I’ve never gotten on board with.
There has never been an M&Ms gum ... but I’m not saying it won’t happen.
Have you had enough of M&Ms? If not, check out these scans of knock-offs, Brad Kent’s wrapper collection (you’ll have to search for M&Ms to find them all), how they’re made, some more history, Candy Critic’s M&M Destruction Project, a Century of Candy Bars (there are pictures of M&Ms wrappers through the years) and if you’re still obsessed, join the M&M Collectors Club (they collect the merchandise, not the actual candies).
The product line gets a 9 out of 10. I might not like every variety, but they’re a great product and really do make snacking fun.
Tuesday, August 22, 2006
At first I was irritated when I saw this new flavor set from Starburst. What the heck would Icy Bursts be? I thought that they’d have some sort of cooling sugar alcohol like Xylitol that’s all the rage these days, but instead it’s just the addition of mint to each of the flavors.
Once I figured that out, it reminded me of the not-so-great Bear Bubble Gum that had that awful menthol in it. But then I settle down and stopped trying to draw negative connections.
Part of what changed my mind was that I’ve been going to a new Gelato joint (well, I’ve been there twice) and sampled quite a few of their sorbet flavors. The ones that I’ve liked best were Limoncello & Basil, Strawberry & Licorice and Pineapple & Cardamom ... you can see where I’m going with this, right? Fruit and herbs are a great combo!
What’s even better about the addition of mint is that I don’t have that awkward chemical aftertaste when I’m done. I’m left with a minty feeling, not a strange green apple burp taste in my mouth.
Strawbrrrrry - yes, that word has six Rs in it, and five of them are in a row. I can actually pronounce that, as I can trill my uvula, so if you ever run into me in person, ask me to say it out loud. This one looks and smells like a regular strawberry Starburst and it isn’t until very late in the chew that the mint comes out. It didn’t rock my world, nor feel like a burst of anything, but I liked it.
Kiwi Snowberry - creamier than the others, kind of like kiwi/strawberry, but who knows. The wrapper was green but the candy itself was mauve. Of all of them, the mint was the least welcome.
Blue Raspberry Freeze - a rather pleasant surprise, the raspberry had some nice floral notes to it, a good tart burst and then the minty overtones. It ended up being my favorite of the set, which is odd because I never would have thought that raspberry should go with mint.
Polar Citrus - it’s an orangy/lemony citrus with a little bit of a creaminess to it and a much more subdued minty undertone. It didn’t really have anything “blasty” to it.
The thing that I’ve always liked about Starbursts is their way of tickling my salivary glands and making them tingle. These don’t do that. They’re mild and pleasant and don’t really deserve the word BURST in their name twice. That said, they’re nice enough and if they were in a bowl on my desk mixed with regular Starbursts, I’d eat them after the others were gone. These are a limited edition product.
Did you know that Starbursts have 50% of your recommended daily value of Vitamin C? That was their unique selling proposition when they were introduced in the 60’s.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.