Monday, February 16, 2015
One of their new introductions is the Ritter Sport Fine Extra Dark Chocolate 73% Cocoa (also called Amargo Extrafino).
The bar is much darker than their regular bars at 73% and is made from West Africa and Ecuadorian-sourced cocoa beans. Though the format of this bar is new I’m not sure if the concept really is, I’ve had a very dark bar from Ritter Sport before, though my tasting notes reveal it’s a bit different.
Generally, I love Ritter Sport’s milk chocolate. They make a very creamy product, and actually work with several different recipes for use in different bars. Their dark bars, for the most part, are one of the better at the price point, but I don’t eat the plain dark bars, I go for the bars that have nuts or marzipan. So, the idea of picking up a Ritter Sport over the many other very dark bars out there means that it’s going to need something special to turn my head.
The format for this bar is different from their usual 16 squares. Instead, it’s 36 pieces (a 6 x 6 instead of a 4 x 4 array).
The deep scoring makes the pieces easy to snap off. They’re nearly pyramidic, so a little awkward in shape in the mouth. There’s a fair amount of cocoa butter, so it has an easy and quick melt. For the most part the particle size is small, so it’s smooth ... but there were the odd gritty bits from time to time.
The cocoa flavors are overwhelmingly earthy. There are not fruit notes, except for perhaps a little green banana. The rest was like coffee, brownies and toasted coconut. It’s woodsy and deep. It’s satisfying and not at all bitter, though there’s a dry bite to it, but the cocoa butter covers up at the very end.
When I ran the numbers for the calories per ounce, I was a little shocked that it came out so high, though cacao content also includes cocoa butter for that percentage. So this bar has a lot of cocoa butter, far more than most dark bars.
This feels very much like the texture that Dove lovers might gravitate towards. I might buy it again, but I really want some nuts in it, maybe even a little salt hint somewhere. But if Ritter Sport starts using this chocolate base for other bars, I’d be very interested in going down that road with them.
Tuesday, February 10, 2015
It’s hard to resist a pretty bit of packaging, especially when, as I mentioned in last week’s review of the Theo’s Love Crunch, a chocolate bar is far better than a greeting card. The bubbly design in reds and pinks is a bit feminine, but the flavors should suit anyone who likes their milk chocolate on the deeper side of the pool.
This Theo bar delivers on the promise of the package, for me. The wrapper for the Theo Chocolate My Cherry Baby bar says, Fall in love with cherries in dreamy 45% milk chocolate - tangy, sweet and yummy.
The bars are made in Seattle with ethically sourced, non GMO, no soy, gluten free, Kosher and in this case, at a darn affordable price. For some reason they weren’t $4 a bar, which Theo is usually priced, but I got mine for $1.50 each.
The bar is a dark milk, which is a nice place to start for a high end bar. The flavor is quite deep with rich coffee notes, but also quite a bit of malt and even a hint of yeast in there. The cherry pieces are tiny and a bit on the leathery side. They’re tangy and chewy, but not freeze dried crispy bits either. The flavor combines well, though both seem to bring out bitter notes in each other - I got the cherry skin bitterness on one hand and the roasted acrid notes from the chocolate.
It’s a tasty bar, easy to eat, but I felt no need to eat more than a large square at a time, even though a half of a bar is the recommended dose.
I do enjoy Theo Chocolate’s seasonal bars quite a bit, much more than their standard just-chocolate. The gold standard for them will probably always be the Dark Chocolate Salted Almond ... but toss in a few cherries for a holiday version, and I might be inclined to revise my opinion.
Friday, February 6, 2015
I’ve reviewed quite a few mint patties here on Candy Blog over the years. It’s a good candy category and allows for a different variations in size, ratios and fondant/filling styles as well as ingredients.
Today I have the Seely Dark Chocolate Mint Patties which are made by hand with Fair Trade certified 70% chocolate and locally harvested mint.
I first tried some Seely products at the Fancy Food Show last month. The family run farm grows peppermint and spearmint in Oregon. They sell both packaged dried mint for tea and a few confectionery specialties made with their mint oils.
The patties are made by hand. It’s a curious little process, because they’re made like a sandwich, one side at a time. So the bottom is created by creating a puddle of dark chocolate and allowing it to set, then it’s flipped over and a mint cream center is deposited on top of it, then another layer of dark chocolate. Like an Oreo that has a flat unmarked inside and an embossed outside, this pattie has the swirls of the chocolate on both sides.
The box holds only 5 patties, which are one ounce each and packaged in an ordinary thick cellophane sleeve. They’re expensive, the box was $7.99, so each pattie works out to about $1.60 each.
The dark chocolate is creamy and well tempered, it has a good snap but no real flavor of its own in combination with the peppermint center. The cream center is made from confectioners sugar (which contains corn starch), tapioca syrup and egg whites along with their own peppermint oil for flavor.
The center has a wonderful melt. It’s smooth and creamy, not dry but not moist or sticky like a York Peppermint Pattie. The pattie is mostly filling, only the thinnest of chocolate on either side. It’s not an overwhelming mint, but it is quite sweet. Though the chocolate is bittersweet, it could be just a little thicker or a little less sweet on its own. Otherwise, this is a true peppermint pattie.
The patties contain egg whites and soy. There are no other allergen statements on the list.
The other item I tried, but don’t have a photo for, are their Ivory Mint Melts. I’ve been curious about these, conceptually, for a long time. The Ivory Mint Melts are just little white chocolate disks flavored with box peppermint and spearmint. Peppermint and white chocolate is quite common, but the use of spearmint is pretty rare. Spearmint is easy to grow, and the most common mint found at the grocery store in the produce aisle. But when it comes to confectionery, nearly everything mint is going to be peppermint. The Ivory Mint Melts are a combination of white chocolate, made with real cocoa butter, and both peppermint and spearmint flavors.
The white chocolate has its own milky flavor, so it’s an interesting combination because its not a blank canvas. The melt is quite good, very smooth and with an immediate hit of the spearmint notes. It’s peppery and has a grassy note to it, then there’s the peppermint in the background. It’s really refreshing but took some getting used to as it is just so unusual. I would definitely buy these, though they’re expensive and I’d prefer to find them in a store instead of paying both the high price (it’s artisan) and the shipping.
Thursday, February 5, 2015
Valentine’s Day candy is disappointing because it’s usually about the packaging. So, I was pleased at Whole Foods when I spotted two limited edition varieties from Theo Chocolate for Valentine’s Day ... and on sale at 2 bars for $3 (they’re usually $4 each). I’ve often said that a fine chocolate bar is better than a greeting card and in this case, far cheaper. There’s even a “To” and “From” spot on the back of the bar. (But the ideal touch would be to include at least a personalized post it note.)
It’s called Theo Red Hot Cinnamon Love Crunch. The description on the back said: The red-hot crunch of cinnamon brittle in smooth, rich, 70% dark chocolate - spicy and sweet.
Sounds amazing: for $1.50, I was getting a unique bar that combined cinnamon and chocolate, that was also fair trade certified, non-GMO, organic, vegan, soy-free, Kosher and made here in the USA. Goodbye, ordinary candy in a heart shaped package! (The other bar I picked up was the milk chocolate My Cherry Baby.)
On the tongue at first it’s a little tangy. The melt is a little grainy, I wasn’t sure if it was the crunchy bits or not at first, but it seems that some of it is spices. It became apparent very quickly that this was not just a cinnamon and chocolate bar. My bad for not reading the label fully.
Here’s the deal: the package is pink, the printing on the back is brown. In full light and my reading glasses, I can read it. But not in the dim light and glassesless state I was in at Whole Foods. (My usual trick when I don’t have my glasses and the print is tiny is to take a photo with my phone and then blow it up, but I read the description and thought that was the extent of the flavors.)
The ingredients of interest here are (after you get through the chocolate stuff): cayenne, cinnamon leaf essential oil, black pepper essential oil, nutmeg essential oil and clove essential oil.
I actually like spicy things (curry, cinnamon, black pepper and ginger), but the one I can’t do is red pepper. Capsascin is one of those compounds that people experience differently because of genetic differences. For me, cayenne isn’t fun, there’s a lot of heat that doesn’t seem to dissipate and in higher concentrations it just induces nausea. So, I avoid anything other than mild chili items. While there’s a proliferation of chili peppers in confection, and for the most part they’re tolerable, though not always enjoyable for me.
This was freakishly hot for me. I got the different sensations from the various spices, I could actually discern the difference between the black pepper and the cayenne and the cinnamon. (Clove actually has a bit of a numbing effect.) The cinnamon really only came in at the beginning as a scent. The tangy bite of the chocolate did help to mellow the pepper at first, but once it hit my throat, the one-two punch of black and red pepper was too much. The little brittle crunch pieces were supposed to be cinnamon, and maybe some of them were, but other larger bits seemed flavorless.
I tried this bar twice, eating only one of the large squares each time in small bits. The warming effect from the spices lasts a long time, well over a half an hour. Though it didn’t upset my stomach, it really didn’t please me either and I don’t plan on finishing the bar.
If your loved one is partial to the extremely spicy side of things, this might be a good option, especially if you’re looking for something without dairy or soy (the Lindt dark chocolate products contain milk and soy ingredients). The bar is made in a facility that also handles peanuts, wheat, milk, eggs and soy.
Tuesday, February 3, 2015
Marabou is now owned by Kraft/Mondelez, so they can use real Oreo cookies and call them that on the package. I’ve had quite a few bars over the years that have Oreos in them, as Kraft also owns Cadbury, Toberlone, Terry’s and Milka. (Well, I’ve had the Cadbury and Milka Oreo bars, I’d love to try a Terry’s Chocolate Oreo-orange, once they invent that.) The bars that I’ve had were cream filled bars, that is, they were milk chocolate bars with a palm oil cream center with cookie bits mixed in. This bar is just what you’d think a cookies & chocolate bar should be.
The bar is made with Rainforest Alliance certified cacao, and contains at least 30% cacao. As a European “family chocolate” it also contains whey, which is considered a filler in the US, but then again, the US products with far less cacao mass to be called milk chocolate. Whey is just milk protein, it adds bulk without sweetness or extra fat, so as additives go, it’s not detrimental, though it can make the texture a bit more gummy.
It’s a big bar, at 185 grams, which is 6.53 ounces ... about twice the size of the usual large tablet bar.
The look of the bar is good, it’s large, so it was broken in a couple of places, but along the segmentation lines. The bar isn’t particularly thick, which means that the inclusions weren’t going to be very dense.
The segments aren’t quite square, they’re about 1 inch on the longest side. There really aren’t that many big pieces of cookies, but a bit of cookie crumb/grit to the whole bar. Marabou chocolate is quite milky, though some of it’s flavor has that powdered milk note to it, but it’s also marked by some good notes of malt and a generic sweetness.
The cookie bits are good, less sweet than the overall milk chocolate. The bits aren’t numerous enough for me, which led to a moreish quality that kept me eating it ... hoping I’d stumble upon the piece where all the cookies were.
I think a single serve, thicker bar, might mean better proportions if they continue with this. The Hershey’s density of cookie bits in their Cookies N Creme bars is a good target (it’s easy to see how much is in there because it’s a white confection with dark cookie bits). I wouldn’t pay the premium to import this if I were ordering on the internet, but if I stumbled upon this in an airport, in a regular size, I might pick it up again.
As near as I can figure, this bar contains milk, soy and wheat (but your Google Translate experience will vary, as will your ability to find the umlaut key). There’s no statement about peanuts or tree nuts.
Wednesday, January 28, 2015
The newest trend, though, is unwrapped mini items, so Nestle has obliged with their 2015 version called Butterfinger Peanut Butter Cups Minis.
I picked up a stand-up bag that holds a half a pound, but they also come in a king-size sharing bag.
The bag is appealing and easy to spot on the shelf. There are a lot of options on the morszelization front these days, with M&Ms as well as all the new unwrapped mini versions of things.
The design of the little unwrapped cups is well done. They’re fluted and have a rounded square top and circular bottom. However, they suffer from the same problem all of these unwrapped items in a bag do ... they get scuffed up. So they come out looking a little shabby, the chocolate dust often gives the appearance of bloom.
The cups are 3/4 of an inch across and about 1/2 of an inch high and each weighs about 4.5 grams (.16 ounces). The smell is like fake butter, the whole bag was a bit like kettle corn.
A serving is 9 pieces and has 220 calories. I can’t say for sure, but it feels like there’s a larger proportion of chocolate to the filling compared to the regular cups, but the ingredients and nutritional panel are virtually the same.
The chocolate is sweet, has a fudgy melt and is generally smooth on the tongue. The filling is a mix of small crunchy shards of Butterfinger center and a creamed peanut butter filling. It’s a nice texture with a good balance between sweet and salty, crunchy and creamy. The chocolate boost from the coating is nonexistent, I got more milk flavors from it than anything.
Overall, this version of the cup relies too much on the chocolate, a problem I also recognized with the Reese’s Minis as well. , It’s a shame that Nestle makes such lackluster chocolate, but at least this product is supposed to be about the other flavors and textures. They’re probably great mixed in with pretzels, nuts and popcorn as a snack mix. But they’re still probably too big to use as an ice cream topping. I don’t plan on buying them again, as the proportions for this size are just off for me and the chocolate is so bad.
Thursday, January 22, 2015
Last year Mars released Red Velvet M&Ms as a Walmart exclusive for Valentine’s Day. This year they’ve created Dove Milk Chocolate & Red Velvet Swirl Promises which are found only at Target.
The description on the bag of the bag is vague about what a Red Velvet Swirl Heart is actually like, only saying that it’s “a delicious blend of luxuriously smooth chocolate and rich red velvet flavor.” But it never elaborates what constitutes red velvet’s flavor ... which might be the buttermilk touched with cocoa of the cake or the cream cheese frosting.
There are two different colors of foil, but the pieces inside are the same inside. The heart shapes and foil colors are elegant, I always appreciate how well Dove does the packaging of their Promises. I was surprised at how light colored the actual pieces are. I know it’s a milk chocolate Promise, but the combination of the lightness of the milk chocolate and the pink swirled white chocolate makes it a very pale candy.
The scent is odd, I’ve had a few red velvet flavored chocolates now, but this one is not quite the same. It’s not just vanilla or pound cake scented, there’s a note of strawberry in there. Now, I have nothing against vanilla, strawberry and chocolate as a combination, there’s actually a lot of history to the Neapolitan. The melt is nice, as always, it’s excpetionally sweet and there is an immediately “cake” flavor that I can’t quite figure out ... but then there are other flavors that just sit on top of the experience. There’s something that’s a little cheesy and something that’s a little metallic. It’s all dreadful, as far as I’m concerned.
I’m absolutely the wrong target demographic for this candy, as I’m not a fan of Red Velvet cake in the first place, but I haven’t seen anyone who I’ve offered this to (that will eat it) that actually liked it.
On a side note, there will be Red Velvet Oreos this year, which makes a bit more sense as a platform for the flavors.
Wednesday, January 14, 2015
It’s odd to think that the 10 most popular chocolate candy bars have been around longer than most of us. Those bars are Reese’s Peanut Butter Cups, Snickers, M&Ms, Hershey’s Milk Chocolate and KitKat, all of which were introduced before 1950. Plenty of candy bars have come and gone over the past century, but it’s so crowded at the top with those tried and true favorites. I bring this up because it’s rare for me to remember the introduction of a new candy bar that’s actually still on the market 25 years later.
Hershey’s launched a new line of chocolate bars in 1989 with a simple idea, that they were a little creamier than their famous Milk Chocolate and Milk Chocolate with Almonds. They came up with the brand called Symphony and introduced them with actual fanfare ... commercials featuring classical music.
Their tagline was pretty good: They’ll never be another unfinished Symphony.
The packaging design is largely unchanged since their introduction in 1989. There are two different bars in the line, the same as at the launch. There’s a plain milk chocolate bar (with red accents) and the Symphony Creamy Milk Chocolate Almonds & Toffee Chips with blue accents. Though they’re both still on the market, the Almond and Toffee Chips is the easiest to find, since it’s distinctively different from those other top 10 bars.
The bars themselves have changed quite a bit, partly because Hershey’s no longer wraps their bars in foil with a paper sleeve. The Symphony bar I picked up bore a striking resemblance in shape to the Hershey’s Almond bar ... once I opened it, it was pretty clear why. It’s now the same mold. The previous versions of the bar had segments with the Symphony logo at the center of each.
The current ingredients are not at all premium:
I found a wrapper online from 2001 that tells a simpler story (but the current bar is .1 ounces larger):
When I was photographing the bar, I noticed that it had a lot of voids and bubbles in it, so I weighed it to make sure that it was accounted for in the bar. Sure enough, the bar weighed 43 grams, the wrapper states 42 grams.
Though it looks like a Hershey’s chocolate bar, it doesn’t taste like it. That’s not to say that it’s spectacular or that different from many of the other inexpensive chocolate bars, but it definitely doesn’t have the Hershey’s sharpness. Instead of the bar is fudgy sweet, so sweet that there’s very little chocolate flavor. The dairy notes are good, and combine well with the toasty flavors of the toffee chips and almond bits. It’s exceptionally sweet overall, only the inclusions give a little relief.
For the most part the bar gave me a sore throat. The combination is refreshing for the price point, but for a little more I could just get a Ritter Sport bar or even a Toblerone (but really the same price per ounce), since their bars are two times or more the size). If Hershey’s wants to step up their game with this bar, I think it needs a brand refresh - I’m not saying they need to go dark chocolate, but actual better chocolate like the Bliss line or going with a certified cacao source would help it stand out.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.