Tuesday, January 10, 2006
This was another one of the Eastern European sweets that a friend of a friend brought back that I’m just getting around to posting about. What I thought was rather interesting about it is that it’s made by a company owned by Kraft. I suspect that the original company has been around for more than a hundred years in Latvia or Lithuania and was bought by the international food corporation more recently and that the production has not changed markedly. But I am kind of at a loss to figure this one out, as the labels haven’t a bit of English on them ... not even any other languages I’m familiar with such as German, Italian or Spanish.
As far as I can tell, each 100 gram bar is milk chocolate. The Princas is dairy milk, the lighter of the two. It’s very smooth with a slight coconut taste to it. It’s exceptionally sweet with a good milky flavor. The chocolate is neither American style nor Swiss style. It’s less grainy than the American chocolates like Hershey or Mars but still as sweet. Overall it’s just good. Not great, but for mass-market chocolate it’s well packaged, fresh and tasty. It could use some more chocolate complexity but it’s certainly something that I’d pick up while traveling to keep in my purse for a little pick-me-up.
The Karuna was also very sweet, exceptionally smooth and had the same coconut flavor to it. It was a little stickier and with a slight hint of cinnamon-woodsiness to it.
I’m not quite sure what the difference between the two is except that the Kuruna is darker. Of the two I prefer the Karuna but I’d probably be pretty happy with either one. I’d probably munch on it with some pretzels or some other savory or bland salty treat (or maybe some shortbread).
Monday, January 9, 2006
I heard about these last October. When you think about it, it’s a natural idea - combine figs and chocolate to create a candy. I’m all for wholesome candy, there’s no reason that healthy ingredients can’t be combined to create something tasty. And don’t worry, they’ve done it here.
Chocolate Covered Fig Bar: Before you try these you might want to ask yourself if you like figs. The first ingredients in the two bars is figs, then sugar, then chocolate. The fig center isn’t at all like a Fig Newton, there are no identifiable seeds even. Instead it’s a moist, soft and chewy center with a good fresh, figgy taste. There’s also a hint of raspberry to it. If the seeds of a Fig Newton always bothered you, this might be a good way to get the fig taste without the fig texture.
Chocolate Covered Fig Bar with Almonds: This one was actually my favorite. It’s the same fig bar as above with almonds mixed into the center. The combination of fig and almonds is a natural and the texture added by the nuts gives it a little crunch and nutty taste. Almonds also add their own nutritional benefits, a dash of protein and a little fiber in their own right. I don’t know how much attention you pay to calories, but as a chocolate candy this bar has the lowest calorie/ounce rating that I think I’ve profiled yet. That means you feel like you’re eating a lot (that’s what fiber does for you), so there’s the munching satisfaction, but not actually whole lot of calories. The bars feel substantial, but they are smaller than your typical 1.75 ounce candy bar that we’re accustomed to with Hershey’s, Nestle & Mars.
Figamajigs are billed as healthy candy as they provide both high fiber (4 grams per bar), small amounts of calcium and iron in addition to the antioxidants inherent to both figs and chocolate. The Figamajig website provides more info about these health benefits and the full story of Mel Lefer, the creator of Figamajigs, who invented the bars in a search for a healthy snack that would satisfy.
Candy Pieces: These are really pretty candies. I saw them on the website and I thought, there’s no way they’re that cute. But they are. They’re large dollops of fig centers from the bar, covered in chocolate and then covered in a candy shell. The shell is crunchy and sweet and the center has a good balance of chocolate and figs (more chocolate in this ratio, it seems). They’re actually quite a bit sweeter than the fig bars, and I don’t know if I could eat a lot of them in one sitting for that reason. But, if I were making a trail mix for snacking in the car, out whalewatching or on a hike, this is the perfect format. In fact, if I were going to make a trail mix, it would be a combination of mini pretzels, chocolate covered raisins, chocolate covered nuts (I prefer cashews, but I know almonds are better for me) and some plain almonds. It gives you a good mix of sweet, salt and of course the creaminess of the chocolates. It also has a good balance of sugars to proteins so you don’t get a sugar high and crash ... the proteins moderate the processed carbs and give you lasting and satisfying energy. I can’t wait for them to be sold in bulk at Whole Foods or maybe in tubs at Trader Joe’s. If I have one complaint it’s really that the little colored candies have no name. Really, what am I supposed to call them?
When the time comes for me to choose between a Luna Bar and a Figamajig, I’m totally going for the Figamajig. (Sorry, I’m not going to pick a Figamajig over a KitKat though.)
POSTED BY Cybele AT 10:30 am
Friday, January 6, 2006
There are two things that are great about tasting international candies (well, more than two, but two that I’m going to point out here). The first one is finding new and exciting candy with combinations or ingredients I’ve never had before. The second one is finding the same thing that we have available here in the States. And you wonder why I find the latter a great thing? It’s because it’s a confirmation of the universality of candy. Whether it’s the same megaglobalcorp making it elsewhere or a spontaneous expression of convergent evolution, it’s all a reminder to me that candy is the Great Uniter.
These fun little popables are kind of like those Pirouline cookie sticks. They’re a little wafer cookie tube covered with chocolate. There are little holes in either end (most of the time) that makes them look like chocolate macaroni that you could string up and wear (and eat!). This is one of those rare instances where the candy shown on the package looked exactly like what was inside. They were glossy milk chocolate that smelled like sweet, milky chocolate. They’re also very light since they’re crunchy, hollow cookies. That amount of air in there is actually, I think, a good thing as it makes you feel like you’re eating more and also allows the flavors and aroma to mix. The chocolate is very sweet but really smooth and a little sticky with a hint of the European style of milk chocolate. The crispy cookie center is airy and with a hint ofcaramelized sugar to give it a little contrast to the vanilla sweetness of the chocolate.
It’s easy to just keep eating these. It’s such a simple idea, it makes me wonder why we don’t have something like this in the States. There’s a huge variety in theKlik line, including chocolate corn flakes, which reminds me of the Ritter Sport Knusperflakes.
This sounds like an unlikely bar: Extrafine Milk Chocolate with Cookies and Crunchy Wheat Germ. Let’s face it, most of us grow up thinking things like wheat germ are yucky. But think of it like Grape Nuts. In fact, why isn’t there a chocolate bar with Grape Nuts? These cookie and wheat germ aren’t as big as Grape Nuts but they’re very tasty and add more than texture to the bar. The wheat germ has a wonderful malty quality that gives the bar a nutty punch and moderates some of the sweetness. The chocolate here is also the same very sweet but exceptionally smooth milk chocolate.
It’s also a really pretty bar. When I opened it up I was pleased to see that it’s molded in the shape of a bunch of bubbles. It makes it easy to break off pieces, but they’re not little squares, instead they’re nice little domes which means more room for crunch.
Even though I don’t read/speak Hebrew, I was easily able to pick out the Klik items from the box from Michal. I credit this to the vibrant design and packaging. I know I’m not going to run across these again, but I know I’ll recognize them if it does happen.
Note: Israeli Kliks are nothing like the American Kliks which are a candy dispenser similar to Pez but they dispense Smarties ... the American Smarties, not the UK ones ... sigh, it’s tough being global.
Tuesday, January 3, 2006
It looks like Nestle is finally going to go whole hog into the Limited Edition stuff like Hershey’s and Mars have been doing. I saw a few mentions on Junk Food Blog about new Nestle Limited Edition candies. I immediately ran out to my local 7-11 that seems to carry these things and was lucky enough to find it on my first try.
The 100 Grand with Peanuts is exactly what you’d think. A 100 Grand bar, which is caramel covered in milk chocolate and crisped rice. In this case the peanuts are mixed in with the caramel, not with the milk chocolate.
First of all, during the five year period of time when I faithfully adhered to the Nestle boycott, the one bar that I missed was the $100,000 Bar (as it was called at the time). There is no other bar like it; caramel, chocolate and crisps seems like an obvious combination, but Nestle seems to have “unique” as a selling point. (Yes, Steve Almond goes on about some bar called a Caravelle in Candy Freak which was similar but better, but I don’t think I ever had one.)
This new version is interesting. Even though there aren’t a lot of peanuts, because they’re whole and mixed in with the caramel, it really bursts with caramel flavor, but not a lot of actual caramel chew. The salty-ness of the caramel goes nicely with the peanuts but I’m not getting enough sticky caramel to give me the nice contrast with the crispy rice. But, I’m comparing it to the regular 100 Grand. I think a better thing to compare it to is the Snickers Cruncher bar, which it seems I liked much better. Snickers just knows the peanut/chocolate combo much better.
I’ll keep picking up the regular 100 Grand in the future. Unless they bring back the Caravelle, then you can expect a new review.
Monday, January 2, 2006
I’ve reviewed a few single orgin chocolates before (and I really liked the Chocovic). I find the idea of it being like fine wine and elusive and all that intriguing, but it’s also kind of frustrating because you might find something really fantastic that can never be replicated. That’s why chocolate blends like we’re used to are so widely used. A Hershey bar always tastes like a Hershey bar. Godiva always tastes like Godiva.
Lake Champlain is also the maker of the highly esteemed and highly expensive Five Star Bars. And of course my friends Will & Susan are well aware of my affection for good chocolates and gave this to me for Christmas.
The packaging is very pretty, four different single origin/cocoa percentages in pretty little wrappers and six of each little square. They’re in a clear plastic box that lets you see the delectable stacks of squares. Not only did I review these in alphabetical order, but it also happens to be the order of increasing cocoa solids.
African Blend (54% cocoa solids) - This one was by far the sweetest, it has a good mild woodsy aroma with a slight smoky note. It’s not at all complex, but very pleasant.
Sao Thome (70% cocoa solids) - This one has more immediate bitter notes and though very smooth it was also rather dry. The buttery melt has a slightly tart bite towards the end, complex blend of woodsy notes and vanilla. By far my favorite, the most chocolatey in my feeling.
Tanzania (75% cocoa solids) - This one was exceptionally smooth and buttery, which surprised me given its high cocoa solids. It was also bitter and had a very dry finish. There was a bit of a sour bite on the front of the mouth and a slight cherry note to the whole flavor (a blend of both the sour cherry and the more robust wild cherry flavor).
I tasted all of these without looking at the website and was pleased to see that I was tasting the same things that they’re selling these squares on. These types of tasting squares are a great way to get a good cross section of all the flavors that chocolate can hold within it.
Sunday, January 1, 2006
Happy New Year’s Day! Here’s a special review of an item some of you may be eyeing as part of a resolution to eat healthier.
I’m one of those people who believes that you should eat what you want and try not to compromise on it. If you want chocolate and you’re on a diet, instead of obsessing over what you can or can’t have, have the chocolate, but in moderation. Maybe walk an extra mile or something to make up for the indulgence. But denying yourself just makes you want that thing all the more and of course less satisfied with what you end up with. A chocolate yogurt will never be the same as a chocolate mousse. This is the way I live my life. And you’d think from reading this blog that I weigh over 200 pounds, but I don’t. I actually have a fair bit of self control because I allow myself indulgences and savor them. (I’m also, probably, blessed genetically with a good metabolism and of course I do remain active.)
It’s nice to think that sweets can be nutritious and I’m grateful that good news is coming out about nuts and chocolate not being as evil as once thought. I have no illusions that Pixy Stix will ever be a healthy choice. They can make candy healthier by choosing good ingredients, like eliminating trans fats. What I question is fortifying regular candy with things in order to make them more healthy. Sometimes it works: the grapefruit pastilles I like have vitamin C in them and of course it’s nice to get a boost of fiber from my regular Mounds bar (well, it’s not fortified with it, that’s just the wonder that is coconut). When adding a vitamin or mineral to a treat though, it’s important not to spoil it what we liked in the first place.
Adora is calcium fortified chocolate. It comes in two flavors, Milk and Dark Chocolate. They’re like thick coins of chocolate. They smell nice and are certainly pretty. I bought a bag of the dark chocolate tabs and they gave me a sample with the milk chocolate tabs to try as well. At first it was rather nice, sweet chocolate ... but as it went along it tasted, um, dusty. If you chew it, you can definitely hear the grain on your teeth. This was a dry gritty grain like that stuff the dentist uses to polish your teeth. The weird thing is that I’ve eaten a few of them now and they’re not all like that. The milk chocolate one was very sweet, but no grain at all until the very end. Some are pleasant and the grain is barely noticeable, and other times I have to wash it down with water or a few crackers. If I were to buy these and use them regularly, I’d definitely go for the milk chocolate one, even though it probably has less of the antioxidant benefit, you’re going to be more likely to eat them.
It is generously fortified though:
They recommend at least one tab a day and no more than three as overconsumption of calcium provides no additional benefit.
I have to give Adora credit. They have a good website with lots of information and points to some good resources about bone health and the importance of Vitamin D. The thing is, I think I can eat these every day as a supplement, but I’m never going to feel like it’s a treat. So they would just become an addition to my regular candy consumption, not replace any portion of it. It doesn’t quite rise to the “Calcium the gourmet way,” but I could probably eat one of these every morning or evening. I will, however, finish the bag I have. If they come out with other varieties, I’ll be interested to try them. The good news is that Adora is reforumlating the dark chocolate ones to be less grainy, so if you purchase them now, you’re likely to get a more pleasant product. (I’ll update when I get a hold of the new ones.)
I’m also going to get some to try the new formulation and will report back.
UPDATED UPDATE: I got the new samples! (Thanks Ed, that was fast!). I have to commend them for smoothing out the chocolate, especially on the dark ones. There’s still a trace of grainyness, but the overt gritty feeling is gone completely. I’m still not going to mistake these for a piece of candy, but the aroma is really pleasing and of course the boost of calcium for my aging bones (yes, my birthday is in a week). They are MUCH better tasting than the Viactiv chews I’ve tried (both the calcium ones in chocolate and the vitamin ones in fruit), so if taste is something that will help you keep up with taking a supplement, this might be the way to go. I’ve upgraded the rating from 6 out of 10 to 8 out of 10.
Friday, December 30, 2005
The Man picked up some new stuff for the stockings this year. Besides the typical hard candies (Brach’s) and Hershey’s Kisses (in red and green foils) we got two new items:
Butterfinger Jingles (Nestle) - you know what’s great about these? They’re made with real milk chocolate. Instead of that waxy “chocolate coating” on the Butterfinger bar, Jingles start with real milk chocolate and then put little crunches of Butterfinger centers. They’re a bit bigger than a Hershey’s Kiss, which is a little too big in my opinion, but I’ll survive with a larger bite.
The other thing is, these made me realize is how clever Milton Hershey was when he decided how to wrap the Kisses with the foil wrapping “up” the Kiss, instead of putting the edges of the foil on the bottom. This is evident with the Jingles because all the foil edges are folded to the bottom of the Jingle so that it doesn’t have a flat bottom ... they wouldn’t sit straight for my photo.
The other new candy for us was the Hershey’s Mint Mix Miniatures. There are three different bars, Milk Chocolate with Mint, Semisweet Chocolate with Mint and White Chocolate with Mint and Candy Bits.
The Milk Chocolate with Mint is positively blasted with mint. Seriously minty. Not Altoid-level, but for a chocolate product, I’m surprised it was brown it was so minty. I had to sequester these bars from the rest of the stocking mix because they were contaminating the Jingles. No one wants minted Butterfinger Jingles. The dark one was nice, nothing to write home about and maybe a little sweet but I did actually enjoy the White Chocolate one. I know, white chocolate, most people go, “ew.” But I do have a fondness for misty mints and let’s face it, that’s all this is. The good news is that Hershey’s uses actual cocoa butter in their white chocolate, so at least it’s not jam-packed with trans fats. They are actually the best thing in this mix, smooth, not too sweet and not too artificially vanilla tasting.
If you see any of these on sale after Christmas, they’re well worth picking up to keep around for snacking. I really don’t care what my candy is dressed in, as long as it’s good.
Rating - 7 out of 10 (but if you can find them for 75% off, then it’s a 10 all the way)
Thursday, December 29, 2005
I saw a news item that said that Starbucks is pulling Chantico, a scant year since it was introduced.
It may not be completely gone:
I actually liked the stuff, but my positive review earlier this year was hardly enough to keep it on the menu. I’ve had the drink a total of three times, I don’t go to Starbucks very often (even though they are everywhere). I try to frequent the independent chains, but I would actually patronize them more if their fair trade coffee was always one of the drip coffee options.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.