Sunday, November 19, 2006
There once was a fantastic chocolate bar that surpassed KitKat in crispiness, that exuded such a creamy sweet experience that Hershey promptly mucked around with the formula and then discontinued the bar.
I’m talking about the Bar None.
It was a cocoa wafer, chocolate filling, peanuts and a milk chocolate coating and was introduced nationally in 1987. It was a wide bar, about the size of the current Whatchamacallit bar. The series of light chocolate wafers were filled with chocolate cream, covered with a light coating of crushed peanuts and then a coating of darker than normal milk chocolate.
I was irritated at the time that Hershey had just mucked up the Whatchamacallit bar by adding lame caramel to it. I’m faithful to bars that are faithful to me.
With Bar None I was immediately smitten. I would buy them at the convenience store just over the bridge from campus where I was going to college. I would buy them in vending machines, I would buy them in the six pack at the grocery store. I would buy them whenever I could. If there was a reason that they didn’t succeed, it couldn’t be attributed to my lack of evangelical devotion.
Later in 1993 Hershey’s reformulated the bar and added caramel but also divided them into two bars (kind of like the Reese’s Sticks). While they were tasty, they weren’t the same and I lost interest in them entirely.
I wasn’t alone and at some point they stopped making them in the United States. The retooled version is still made in Mexico.
I’ve heard that they’re okay, and I’m actually curious to try the Mexican version, because maybe I was wrong about the new Bar None. But I’m not curious enough to take that drive south of the border in search of it.
Instead, sometime in the late eighties I also discovered the Le Chocolatier cookies made by Pim’s.
These are flavorless wafers with a chocolate cream and covered in real chocolate. What’s even better is they’re sold in boxes so while they weren’t wide and ample bars, there was an ample supply of them. If you were a fan of Bar None and have pined for it all these years, try the Le Chocolatier. Or take a trip to Mexico and let me know how those are.
UPDATE 2/6/2009: Look what I found! This is exactly what I remember, it’s a magazine ad from 1988 or 1989. Also, check in here with this photos set I have of a fan newsletter I used to get called Chocolatetown USA! from 1990 that profiles that launch of the Bar None.
UPDATE 2/18/2009: I think I found a pretty good replacement for the Bar None. It’s called the Q.Bel Crispy Wafer Bars. They come in Dark Chocolate, Milk Chocolate & Milk Chocolate with Peanut Butter and have no artificial ingredients or hydrogenated oils. I love the dark chocolate version. They’re currently being sold at Whole Foods. Though they don’t have the crunchy peanuts in them, they do have some crisped rice in the chocolate enrobing!
UPDATE 6/12/2013: The Bar None has returned, made by Iconic Candy Company, it’s a pretty good replica of the original. You can read the full review here.
Saturday, November 11, 2006
Yesterday I told you about the Night of a Thousand Chocolates. Today it’s all about the “World Geatest Box of Chocolates” and the Artisan Picks of 2006 from CocoBella.
The box is interesting. It has a heavy focus on nuts with half of the offerings featuring nuts in them (hazelnuts as the top favorite). Here’s the lowdown:
- Marquise de Sevigne Praline Noisette - France (Hazelnut paste enrobed in Chocolate) - mellow with a sweet and smooth paste center with a healthy dose of hazelnut but really not a sugary sweetness (or so it seemed). It balanced really well with the thin coat of rich chocolate. The nicely toasted nut on top gives this candy my pick as the candy I would most like to wear as a hat.
Marquise de Sivigne Orange Amer - Belgium (Orange ganache in Dark Chocolate) - This one was fascinating. It tasted like orange juice - more like a whole orange than a caramel or ganache. It was kind of like the custardy filling of a lemon meringue pie (only orange) because of the tart bite to it. The mellow dark chocolate with its bitter bite pulled it all together.
Knipschildt Chocolatier Hannah - US (Liquid Caramel with Pink Hawaiian Sea Salt) - this one doesn’t look like much. I’d never had a Knipschlidt chocolate before, so I thought this would be interesting. It truly was. Lately I’ve been eating a lot of salted caramels and this one was interesting. The center was a soft, custardy caramel with a good rounded sugar flavor, maybe with a hint of molasses. The salt was not too much and did actually have a little mineral hint to it.
Michel Cluizel Vesuve - France (Madagascar Dark Chocolate Ganache) - A simple single origin dark chocolate truffle. It was soft and had a good mix of bitterness, acidity, dry finish with smoke and woodsy notes. I realized that my less than stellar experience with the Cluizel nibby bar last year should not dissuade me from trying more of their truffles.
Corne Port Royal Rocher Noir - Belgium (Hazelnut Praline in Dark Chocolate) - another hazelnut chocolate, this one was more like a hazelnut halvah. It had an interesting crystallized texture. The nutty flavors combined really well with the shards of sugar, though I would have preferred a little more toasty caramel flavor to it. The chocolate was nice and mild and set off the sweetness really well. It was a good chocolate, but I don’t know if it’s among the best hazelnut chocolates I’ve ever had. (And I’m the girl who likes Perugina Baci.)
Charles Chocolates Almond Cluster - US (Lightly Salted Roasted Almonds in Milk Chocolate) - it’s not the most elegant looking piece of chocolate, in fact, there’s very little chocolate here at all. Everyone keeps going on about how nicely Chuck Siegel roasts his nuts, and though I agree, the milk chocolate just isn’t doing anything for me here. Too sweet. (Have no fear, I’ll say nice things about Chuck’s nuts in a few days when I get to that review!)
Cary’s Toffee - US (English Toffee topped with Almonds) - I was surprised to see toffee there. I was also pleased. This generous bar has a wonderful caramelized scent with an immediate hit of butter. The toffee itself had a wonderful gentle cleave, breaking into shards when bitten. The dark chocolate really helped to bring out the darker smoke notes of the sugars. The extra nuts on top could stay or go as far as I was concerned, in fact, they kept falling off.
Marcona ones I’ve had at tapas bars, and the different flavor of them and density of oils really set off the slightly salty zing of the cocoa outside.
Christopher Elbow Strawberry Balsamic - US (Strawberry Puree with Caramel and Balsamic Vinegar) - a lovely looking candy with an inventive design that really screams balsamic vinegar. But here goes ... I’m not fond of vinegar and chocolate. I’ve tried a few in the past year and maybe there’s one out there that will make me happy, but this one isn’t it. The center was a little too tart for me and the white chocolate a little too sweet. I think I would have preferred everyone compromising a bit in the middle. Perhaps a milk chocolate and a caramel with more butter to balance the acids.
Christopher Elbow Aztec Spice - US (5 Spice Blend with Ancho and Pasillo Chilis) - this one was lovely, one that I’ve actually had several of now. The spice is mellow and robust at the same time. I could make out the caramelized flavors of the roasted chilis and the cinnamon and allspice gave it a good woodsy boost.
Christopher Elbow Rosemary Caramel - US (Caramel infused with Rosemary) - The caramel in here is the slow flowing kind with a slight grain to it and a strong infusion of rosemary. However, the white chocolate added no vanilla balance but a pure sweetness that just drowned out the balsam qualities. This chocolate with its eighties style gemtone brushstrokes of color gets my pick as the one that I would least like to wear as a hat.
Valentino Framboize - Belgium (Whole Raspberry with Raspberry Buttercream) - I was really looking forward to this one. I have to say that it didn’t look very appealing to me, but the thought of a whole raspberry made me look past its bulging belly like a boa constrictor digesting an elephant. Aside from that, it was nice and floral with a really good raspberry flavor, but again too sweet for my tastes. I wanted more chocolate and less of the buttercream, I guess.
Marquise de Sevigne Creme Brulee - France (Caramelized Butter Ganache) - More like a praline than the custard I was expecting (like the Kee’s one I tried in NYC). Caramelized, a little grainy but rather light. Tastes a bit like coconut but not in a bad way. It kind of grew on my after I got past my expectations. It was more like the sugar crust of a creme brulee than the custard itself.
Amadei Supremo - Italy (Milk Chocolate Espresso Ganache) - simple and divine. I’d leave it at that, but the way I’ve laid out this page I kind of have to go on about each one the same amount. It’s not the prettiest one of the bunch, being from a rather common stock mold, but the milk and mellow ganache go well.
Maglio Stuffed Fig - Italy (Almond and Lemon with Fig) - when Michael Freeman was presenting the box and he got to this one I was just itching to bolt across the room to wolf one down. Billed as a dried fig stuffed with candied lemon and almonds, I was pretty much sold. Upon trying it was I in love with the figs and chocolate (as I’d already been downing the Trader Joe’s ones in my motel room earlier in the day) but didn’t get the lemon and almond notes I was promised. Don’t worry, I didn’t demand my money back. The dark chocolate was absolutely wonderful. I am surprised that I actually shared this with the neighbors (it’s pretty big and easy to cut into pieces) but I felt bad because someone pointed out that Amy spits out a lot of stuff I give her.
Michel Cluizel Champignon Caramel - France (Caramel Mushroom with Almond Praline Cap) - Were you wondering if I was saving the best for last? There actually aren’t in any particular order (I think the order I took the photos in). I didn’t know what it was, I think my mind was still on the fig thing when it was mentioned in the presentation. It looks like a mushroom. The stem is a wonderful firm caramel covered in mellow white chocolate. The cap is a little half-sphere cup of almond praline (like the florentine cookies) filled with a truffle ganache and then coated in chocolate. Genius. Cute and absoutely an incredible combination.
There was another walnut item in the box which I didn’t try.
On the whole, the box isn’t my favorite. However, after sampling the wares at CocoaBella, I know that Michael Freeman has good taste. I find boxed chocolates frustrating on the whole, because there’s usually such an assortment, as in this one, once you hit on a favorite you’ve eaten it and have to move on. The good thing is that it’s a great cross section of a lot of different chocolatiers that I probably never would have recognized before that are now on my “seek out” list.
So, my tip is, if you have the money, dive in and take a chance. If you don’t and you still want to explore, try the CocoaBella “Build a Box” feature on their website (or go into the store). The pre-selected boxes don’t actually tell you what’s in there but do have some good indicators (Dark Chocolate, Exotics, Milk Chocolate, Truffles and Wine Pairings). I think if I had to pick a box out for myself, I’d try either the exotics or the truffles.
Monday, November 6, 2006
When I went to San Francisco earlier this summer I was eager to try out Recchiuti chocolates. They have a lovely little shop in the Ferry Building where all the most expensive and exclusive fresh foods are sold in the city but it was packed so I just looked and figured I’d buy another day (instead I bought some stuff at Miette Patisserie).
This time I went there at lunchtime on a weekday and found things a lot easier to handle. I had a lovely chat with both the women behind the counter (one was wearing devil horns, I’m thinking because I made my purchase on Halloween).
Recchiuti is the concoction of Michael Recchiuti with the tagline on their website of “Indulgence on the verge of Obsession”. That sounds just like me! He’s been making chocolates since 1997 with special emphasis on flavor combinations and herbal/fruit infusions.
The chocolates are positively lovely. In the store they’re laid out on little plates in beds of crushed cocoa beans. The staff was knowledgeable about all the chocolates and helped to guide me towards the ones I knew I’d like.
They sell in two different ways. You can get a gift box with a set number of chocolate pieces in it or you can buy by the pound ($55 a pound). As it was just for me, I didn’t need the spiffy box and seeing how the candies varied so much in size, I wanted to be free to choose without worrying about whether one flavor was a better value than another. I ended up with a quarter of a pound, which ended up as a large selection (I got quite a few doubles, so only about 2/3 of my booty is shown here - 22 pieces plus one free taste there on the spot with my purchase).
Cardamom Nougat - a rich chocolate ganache infused with cardamom and studded with honeycomb bits (a hard nougat) and cocoa nibs. One of the nibs was just terrible in the two pieces of this flavor that I ate (it was bitter and acrid) but the rest of it was phenomenal and left a fresh feeling in my mouth.
Star Anise & Pink Peppercorn - the anise zings to the front of the flavors here, then the chocolate comes in then that woodsy note of pink peppercorns without any of the burn. The flavors blend nicely and ended up feeling much lighter than I expected.
Rose Caramel - this is the little foil wrapped one there. The caramel was positively liquid and had a pleasant burnt flavor to it with a slight bitter note and a strong rose geranium scent. The rose and bitterness didn’t please me much.
Fleur de Sel Caramel - a great soft and chewy caramel with grains of salt in it. The caramel has a strong bitter and burnt quality to it the salt, of course, is quite strong. I really liked the texture of the soft caramel, but it was just too salty for me.
Honeycomb Malt - the filling is rather like butter with a bit of a grain to it like crystallized honey. The malt flavor is rather mild but the whole thing feels a little greasy and overly sweet.
Bergamot Tea - mellow and zesty with very strong notes of both tea and bergamot. A real favorite of all of them.
Candied Orange Peel - wonderful moist and chewy pieces of orange peel, candied without being sickly sweet.
Cinnamon Malt - very sweet and with a mild cinnamon flavor. Really too sweet for me, a little grainy and not much in the malt arena to compel me.
Mandarin - the smallest of the truffles. I wasn’t against buying it because I was paying by the pound instead of the piece. Sweet and dry with a nice zesty taste of fresh orange.
Force Noir - a simple dark truffle. They have another line that’s all single origins, but I wanted to try a simple dark truffle. The vanilla notes are very strong, the ganache is light and slightly acidic and super smooth.
Burnt Caramel - oddly, I didn’t get much of a difference between this one and the Force Noir.
Lavender Vanilla - mellow and round chocolate flavors with a strong balsam quality with a very noticeable lavender flavor and a honey finish.
Overall the ganache on most of the truffles is a little greasy for my tastes, it’s more on the butter side than the chocolate side. It keeps them super smooth and provides a good background for the flavor infusions, but the oiliness of them makes me feel fuller faster.
POSTED BY Cybele AT 5:55 am
Sunday, November 5, 2006
Recently my husband went to Chicago and called me from the Vosge homeworld asking what I’d like to have. I was really hoping for a Cardamom truffle (they call them Ellateria) but it turns out that flavor is part of a seasonal set and not made at the moment.
The new seasonal assortment is sold under the banner of Collection of Zion and features lots of freaky ingredients and flavors. I kind of enjoy such things, so I was curious to see what my mouth thought of these intellectually stimulating combinations of flavors.
Instead he brought home some other delightful chocolate spheres. Here are a few I tried:
Selassie (shown there in the center) - allspice + pumpkin = a mellow spice and soft chocolate ganache center gave it a custardy feel. The cloveness wasn’t really to my liking, but pleasant.
Ital - Blue Mountain coffee + fresh coconut = acidic, dark and bitter but wonderfully complex and nutty.
Zion - Red Stripe Beer + cocoa nibs = bitter and a little on the yeasty side with a dark complex and acidic crunch.
Budapest - Hungarian paprika + chocolate = mellow with a subtle spicy note that brings out some of the woodsy flavors of the chocolate.
Wink of the Rabbit - soft caramel + New Mexican pecan = milk chocolate is a nice change but a little sweet here, the pecan gives it a maple/woodsy flavor. The caramel is thick and a bit custardy.
It was a nice evening with my box of chocolates. They were all gone, lickety split. Never fear, I just got back from San Francisco and have lots of other exciting haut chocolates to talk about.
Wednesday, October 25, 2006
There were people who wanted me to do this. There were readers commenting that I should be covering Halloween goodies. So here goes. I went to the drug stores over the weekend and found all the pumpkins, most of them marshmallowy.
I did a roundup earlier this year of Easter eggs from Russell Stover and I was pleasantly suprised by the taste and quality of them, so it wasn’t hard to purchase these (though they were only on sale for 50 cents each).
This one really appealed to me because it reminded me of one of my favorite candies ever, the See’s Scotchmallow (always best in the dark chocolate single pieces, not the milk chocolate “bar” thing). The pumpkin shape out of the package is actually pretty good. It has some shape and definition, which I enjoyed quite a bit.
It smelled sweet and not a bit like chocolate. The caramel is soft and flowing and the marshmallow firm and bouncy but very moist. The combination of all the textures is nice, but the caramel doesn’t quite have that toasted sugar taste and it’s not quite salty enough to balance out all the other sweetness.
I have to say, after staring at the packaging for Russell Stover for the past couple of days, I’ve decided I don’t really like it. It has a sort of faux Peanuts feel to it that I find a little sad. Maybe it’s that the colors are too much like Easter and I feel like Charlie Brown and this might be the equivalent of getting a rock in my Trick or Treat bag.
This was certainly the best looking pumpkin of the whole bunch. It was thick and had a well-defined and easily recognizable shape. The bite was nice, with the soft and fluffy marshmallow center, but it lacked a vanilla punch. It just lacked flavor. The chocolate couldn’t carry it, because it didn’t have much flavor of its own, though it’s not like it was bad, just sweet and without any sort of dairy component to even give it a little kick.
I love the purple package. I really do, but it kind of confused me. Hershey’s is positioning purple as their color for dark chocolate (they use it on the Dark Kisses and those dark jewel tones on the Special Dark packaging). But no, this is milk chocolate.
I figured if I was disappointed with the lack of flavor in the Russell Stover marshmallows, Hershey’s would pick up the slack. After all, Hershey’s is known for their distinctive milk chocolate. This one was packaged nicely, a much bigger package than the Russell Stover even though it was slightly lighter. The marshmallow is nice and lofty and has a more firm latexy quality to it. Dryer and with a distinctive fake vanilla flavor, the marshmallow certainly had some personality. The chocolate on here was not really up to the challenge though. Too grainy, too sweet and just not creamy enough for me. I kinda scraped it off with my teeth so I could have more uninterrupted marshmallow. (This pumpkin was made in Canada.)
Everyone’s well aware of my love of Reese’s but this has to be the ugly duckling of the pumpkin bunch. It barely even looks like a pumpkin, it was difficult to extract from the wrapper and has a plain old greasy appearance and feel.
Now, all that aside, it’s a Reese’s Egg ... and I love Reese’s Eggs. They’re different from Reese’s Peanut Butter Cups, the ratios are different and though they tried to recapture this difference with the Reese’s Limited Edition Bars earlier this year, I think these unattractive lumps offer something compelling enough to warrant making them seasonally. The center is firm and a little crumbly, a mix of salty, grainy and sweet with a thin and sticky milk chocolate coating that adds a little more sweetness to the mix.
I’ve saved the best for last. Last spring I tried my first Snickers novelty item, it was a Snickers Easter Egg. I actually liked it quite a bit and found it different enough from a regular Snickers bar to put it in the same class as the Reese’s Peanut Butter Egg (ratios and all that). For some reason the Snickers Pumpkin might have a slight edge on the Egg. It might have been because I couldn’t easily re-wrap the pumpkin in its foil wrapper, I had to eat it right away. Well, it might not technically have been eaten ... it might have been gobbled.
There aren’t as many whole peanuts in the pumpkin, but there’s a definite nuttiness to it. The nougat seems moister and flavorful and the soft caramel is smooth and has a little toasted salty hit to it that helps out the whole thing. The chocolate is merely adequate, but smooth enough to support the whole (and of course give it the lovely pumpkin shell).
If you’d like more opinions on the other pumpkin shaped goodies, coincidence has it again that Rebecca has posted on the Hershey’s orange pumpkins and Joanna has both orange flavored ones that I couldn’t bring myself to purchase.
All of the pumpkins I listed were 50 cents each on sale. If you’re looking for stuff to throw into the Trick or Treat bags, stick with the tried and true candies, they’re less expensive (when on sale most fun sized bars can be 10 cents each). If you’re looking for a little treat for yourself, it’s not a bad gamble. Overall I’m giving them all a 4 out of 10. They’re benign ... they’re not the epitome of their genre, but they’re not embarrassments either.
Friday, September 29, 2006
I’m not quite sure what possessed me to do this array of bars, but here it is. Readers write in and ask what sorts of American candy they should take with them as hostess gifts or ship to friends overseas as quintessential American bars. The Milky Way is right up there, as one of the earliest bars that Mars developed (1923).
It’s a bar that I should love, after all, it’s supposed to be a malted milkshake in a bar.
There are several iterations of this bar both here and abroad. I got a hold of the American versions of both the milk chocolate and dark versions and the UK Mars (milk chocolate) and Canadian Mars Dark (dark chocolate).
The bar is called Milky Way in the United States but everywhere else on the planet it’s known as the Mars. (There was once an American Mars bar, but that’s since been renamed Snickers Almond ... there is a bar called Milky Way in the rest of the world too, but that’s like the American 3 Musketeers bar.)
I haven’t had a Milky Way bar in about 10 years. I’ve always thought they were too sweet, but after breaking one open the smell of malt was really compelling, making me doubt the wisdon of my embargo. The nougat here is the highlight, a medium color of fluffy, slightly grainy nougat covered with a stripe of caramel and covered in milk chocolate.
The flavors go nicely together and the caramel has a slight salty note to it that balances out the very sweet and only passably smooth chocolate. The malt is earthy and brings flavor to the bar.
The UK bar known as Mars has a similar cocoa colored and grainy, fluffed nougat covered with a stripe of glossy caramel and then milk chocolate. The caramel here was noticeably smoother, but the maltiness was much more subdued and replaced with a milky flavor.
The American bar is on the left and the British on the right. There was a difference in size, the British slightly larger at 62.5 grams over America’s 58.1 grams. The UK bar as slightly longer and a little taller.
Recently the standard bars started to appear in darker coats. Back in 1936, based on the success of the Milky Way bar, Mars introduced the Forever Yours bar. It remained in the Mars product line until 1979 when it was discontinued. Customers complained and the Milky Way Dark bar was introduced in 1989 and then the name changed to Milky Way Midnight in 2000.
Milky Way Midnight - beautiful dark bar with little folds of chocolate on the top. The dark chocolate has a little reddish tone to it. Inside is a fluffy white (with a yellow tone) nougat and a stripe of caramel. Smells slightly smoky and very sweet. The caramel dominates in this bar and its sweet stickiness isn’t completely offset by the smooth but otherwise flavorless dark chocolate.
Mars Dark - a stunning dark bar with glossy dark brown chocolate. Inside is a fluffy white nougat (with a slight yellow tone) and a stripe of caramel. The nougat on this one seemed slightly grainier but still sweet and only slightly less overwhelmed by the caramel. The chocolate, though pretty still doesn’t add much of a flavor counterbalance for the whole bar just a smooth texture.
The wrapper on the Mars Dark bar is a bit of a blunder, if you ask me, as it seems to indicate milk chocolate by its lighter, creamy color over the black package of the Mars bar.
So, you’re wondering what the difference is? The American one is on the left and the Canadian on the right. The Canadian bar is larger, by .1 grams. The ingredients list is virtually identical as well. The only difference on the labeling is that the Canadian one lists the true trans fat content at .1 grams (American food does not have to be labeled if it’s less than .5 grams).
The important thing to note is that the milk chocolate and dark chocolate versions differ in more than their coats. The nougat is markedly different. The dark bars are missing the malt component, and instead have the vanilla nougat (that’s found in the American Snickers Almond bar). The difference between the American and foreign bars isn’t that marked and I think that fans should be happy with either when they’re traveling. I give all bars a 6 out of 10.
Overall, I wish that the Milky Way Midnight or Mars Dark really was just a dark chocolate version of the Milky Way/Mars bar - I think the combo of dark chocolate and malted goodness would be great. But Mars must not believe that (I’m not sure if the Forever Yours had the malted nougat or not ... honestly I think it’s wrong to muck with too many ingredient variations and try to stick the same name on it). I might pick one of these out of a bowl of miniatures, but I’ll stick to the See’s Awesome Nut & Chew Bar as my favorite nougat candy bar for now.
Friday, September 22, 2006
A friend recently came back from Sweden, and you know that means I got some fun new European candy bars. The first one has the best name ever for a candy bar ... Pigall.
Frankly, a bar named Pigall is kind of scary. This bar actually had part of the label in English, so let me fill you in on the ingredients: sugar, hydrogenated vegatable oil, cocoa butter, rice crisps, dried partly skim milk, cocoa mass, milk, sugar, milk fat, buttermilk, hazelnuts, fat-reduced cocoa, emulsifier, salt, flavorings. The 40 gram (1.4 ounce) bar had 250 calories ... that’s 177 calories per ounce. (The label says it’s actually two servings) It might win an award for the highest caloric density product I’ve ever tried. Pigall is right!
The bar is long and kind of soft. The chocolate on the outside is very light in color and of course it smelled very sweet. On the inside there’s a “nut truffle” filling that I can only describe as a chocolate buttercream. It was seriously buttery though from what I could read on the ingredients, it’s some sort of whipped vegetable oil filling.
Mixed in with the buttercream filling are rice crispies.
I found the bar interesting, but too much like eating the frosting off of a piece of cake. The prospect of that much trans fat kept me from eating more than half the bar.
I didn’t know quite what to make of the second bar, Brejk. It’s hefty, clocking in at 56 grams.
It also came in two pieces, which I always like. Good for sharing, a little neater and you can save some for later. This one came on a little tray and I thought for a moment that they were Finnish 100 Grand bars.
The bar is built like this - a light chocolate cookie is covered with a stripe of dark caramel then the whole thing is covered in a light milk chocolate studded wtih crisped rice.
The chocolate is sweet and has that European milky taste and a kind of tang to it. The textures are interesting too, think of it as a cross between a Twix bar and a 100 Grand and you’d pretty much have this bar. The cookie center is crumbly and bland but maybe had a little hit of salt to it. The caramel is dark and chewy, but not too sweet. The milk chocolate covering it is sweet and creamy though there aren’t as many rice crispies as you’d get in a 100 Grand.
I thought it was a great bar and I wonder why we don’t have something like it here in the States. The only place that I reliably see Marabou products is at Ikea, so if you see this one there and you like
Twix or 100 Grand bars, pick it up for a try.
Wednesday, September 6, 2006
I’ve blogged about regional “vacation” candies before, and here’s yet another example of them: Texas Pralines. I first had Texas Pralines, which are chewy like a soft caramel instead of grainy like a fudge with pecans about three years ago when we got an assortment as a holiday gift. Since my husband was off to San Antonio for a business trip, I told him to keep an eye out for they chewy pralines.
These Texas Chewie Pecan Pralines are by Lamme’s, which has been making candies since 1885! The history of the company is rather interesting, so if you have a sec, go read it on their website. The company uses a lamb as part of their logo to help people remember how to pronounce the name, I’m sure it doesn’t help folks spell it though.
This gift box had six individually wrapped “plops” in it, each weighing about an ounce. They’re darker than the usual caramels you see and have a good woodsy, sweet smell to them. The caramel is chewy and a bit salty but surprisingly not that sweet. The smoky and dark caramelized sugar flavors go well with the fresh pecans. They’re a little messy, as you have to eat them either holding part of in the wrapper or get your fingers sticky. But I wouldn’t want the pieces to be any smaller because that would mean that the pecans couldn’t be whole and crunchy. These are definitely a winner.
The other assortment I was given were these individually wrapped ones from Monterrey Products Company. They were three different versions of a chewy praline, each with different proportions of caramel to pecans.
The first one, the “more caramel to pecan” was pretty and smelled nice, but was very grainy without a good balance of butteryness or crystallization. The pecans were fresh, but of course there were only three of them. I wasn’t wild about it.
The second one was “equal caramel to pecan” - wow, this was gorgeous. The scent was like maple sugar and the nuts were crunchy and infused with the buttery goodness of the caramel. The caramel itself was grainy but in a crystallized way that made it dissolve and support the other caramelized sugar and nut flavors. Fantastic, I wish all three were this variety.
The last one was “more pecans to caramel” and was shaped more spherically than the others. For some reason this one stuck to the cellophane wrapper and I had to pull the candy apart and off the cello in order to eat it. The pecans were large and whole and sweet, but as a candy this one failed. Some nuts were nicely coated in the soft caramel, but others were untouched. I loved the nuts, but the balance was off as a sweet treat. It might be nice pulled apart and thrown in with some salty popcorn though.
I think I prefered the Lammes but the Monterrey had an impressive ingredients list: Pecans, Sugar, Evaporated Milk and Corn Syrup. Lammes had a few more ingredients, including hydrogenated oils (which meant .5 grams of trans fat per plop). But they were both a treat I’m not likely to have again, but I’m happy to recommend them.
POSTED BY Cybele AT 6:23 am
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.