Monday, May 22, 2006
It seems like some parts of the country are known for different confections. The South does wonderful things with pecan pralines, San Francisco has a wonderful way with dark chocolate, the Jersey Shore has its salt water taffy. Now I’m noticing that Colorado is attracted to toffee. My neighbor got this as a gift at the office from a co-worker returning from Colorado. It’s, apparently, the thing that people bring back from Colorado.
These thick slabs of almond toffee are described thusly on their website:
Instead of pieces of almonds dotting the toffee, this toffee has generous whole almonds. The slabs are extra thick and the chocolate coats both sides with an extra dusting of powdered almonds. The toffee has a crisp bite with a strong buttery taste to it. It cleaves well and melts on the tongue with a good salty bite and caramelized sugar flavor.
I can see why Enstrom’s is so highly regarded. This is tasty toffee. The only thing that bugs me about is the whole slab idea. I’d prefer my toffee to be in regular pieces that I can pick up and bite or pop in my mouth whole. But if that’s my biggest complaint, well, I don’t have much to complain about. As far as I’m concerned, you can’t go wrong with any of the toffees I’ve had from Colorado (see Silver Bear).
Friday, May 19, 2006
This version of the Cafe-Tasse bars are long and thick and frankly, I prefer this format to the flat ones. It’s more compact and I like a good thick piece of chocolate.
The design on these is quite lovely too. Soft, matte paper with some stylish engraved designs. Easy to read and color coded, too!
Extra Noir this super dark 77% cocoa bar is quite rich. Instead of sacrificing buttery smoothness for high cacao, I think they’ve lowered the sugar content, which is just fine with me. The bar has a strong smoky flavor with many hints of tobacco and vanilla. It has a rather dry finish that’s not exactly astringent, but leaves a rather chalky feeling in the mouth. Still, it has a fantastic melt on the tongue, just slipping around in all it’s cocoa-butter goodness. It’s not sweet, but at the same time, it’s not blisteringly bitter - just dense.
Noir Praline this bar smelled much sweeter than the others, and had a rather fruity aroma as well. The dark chocolate shell looked the same as the other bars, but inside it was as sweet. After having the creamy richness of the Baci bar, this one really can’t compare. It’s missing that buttery lightness and depth of flavor. I’m not saying it’s not tasty, it’s just had more sugar and sweetness than hazelnuttiness.
Noir Orange after sampling the super dark bar, this one seemed quite sweet at first. This bar is only 54% cocoa, so there’s plenty of room for that cocoa butter base as well as sugar and an ample supply of little candied orange bits. The candied orange peels threw me, they’re kind of crystallized, so a bit more sharp and hard than pliable and forgiving. The texture mix aside, the orange infusion is intense and profuse. This is nothing like the Terry’s Chocolate Orange. This is a full chocolate experience with a little fruit essence thrown in. After a while I was hoping for the chewy bits of orange peel. This was by far my favorite of the three.
These were a gift but I’ve seen them for sale at Cost Plus World Market, Economy Candy in NYC and online at Chocosphere (the chocolate covered lemon peel looks divine).
Thursday, May 18, 2006
One of my favorite treats we’d get in our Christmas Stocking were Baci. If you’ve never had this little Italian chocolate, you’re missing something. It’s a hazelnut nougatine with chopped nuts topped with a whole hazelnut and covered in a thin shell of rich dark chocolate. They’re wrapped in silver foil with blue printing and wrapped around the chocolate is a little piece of glassine with a saying about love or kisses in four languages, after all, baci means kiss in Italian.
Instead of individual morsels, the Baci Bar is a thick semisweet chocolate bar with domed sections filled with a mix of chocolate, hazelnut paste and crushed hazelnuts.
Holy moly, it’s good.
Seriously good. The chocolate is rich and buttery with a slight bitter and dry hit to it - which offsets the super-sweet and nutty, thick filling. The little bits of nuts give it a wonderful crispy crunch. There wasn’t a bad nut bit in the bunch.
If there’s anything at all wrong with it, it’s that it’s kind of soft. It’s getting warm here in Los Angeles, and eating a bar like this mid-day is just plain messy. No matter, I’m having the rest of it for breakfast ... see, I’m flexible! I miss the whole hazelnut you get the with traditional Baci, but the chocolate ratio here is amped up a little, which I like just as well.
Now that I’ve raved about this bar, I fear I will never have another one. I’ve looked around on the Perugina/Nestle site and find no reference to this bar. It was generously transported directly from Italy to me by uber-blogger, JozJozJoz. Maybe if you’re in a European airport you’ll spy one.
Perugina is an Italian company, started in the 20s but was bought out by Nestle in 1985, which explains their wider distribution in the United States late in the last century.
Wednesday, May 17, 2006
I saw these new limited edition Reese’s Bars and I grabbed one over the weekend.
The new Reese’s Bar seems to answer the call for the Reese’s Egg to be made year round. But for some strange reason it’s a pale imitation of the Reese’s Egg. I can’t quite figure out why, it is basically an uncupped peanut butter cup.
The bar is a little messier to eat if you take it out of the package. The oiliness of the peanut butter and the softness of the milk chocolate make it especially soft for handling.
The peanut butter center crumbles and melts nicely in the mouth, but the proportion of the chocolate to the peanut butter just isn’t right for me. I think I want a smidge more chocolate or lots more peanut butter.
The other new limited edition addition is this Fudge Reese’s Bar. I was thinking, “Hey, I’d like some peanut butter fudge right now!” But that’s not what I got. In fact, I was wondering if this was ANY different than the Reese’s Bar shown above. The crumbly and cool peanut butter center was just as I remembered eating just a few minutes earlier.
I looked at the labels:
Reese’s Bar...............................Fudge Reese’s Bar
It continues identically to the very end. The difference appears to be within the ingredients of the Milk Chocolate itself. The coating on the Fudge Reese’s Bar is, well, fudgy, instead of chocolatey. The Fudge Bar has more milk in the chocolate enrobing.
While that sounds like it’d be nice, it makes for a mess. It’s not that warm here today (in the high seventies) and it’s rather hard to keep this thing from losing its bar-shaped coherence.
It doesn’t taste as good either, it tastes more like cardboard and less like chocolate.
Whatever the difference, I reject these bars because there’s nothing wrong with the plain old Reese’s Peanut Butter Cups. These give you 1.3 ounces, the regular cups give you 1.5 ounces. They cost the same price ... and because they’re leaving out the little paper cups, I get shafted for .2 ounces? Maybe if you’re on a diet and want to trim those extra, um, 31 calories this would be a good deal. I’m not saying these are bad bars. If Reese’s Peanut Butter cups had never been invented and this was my first introduction, I’d be all for them. But they’re far from an improvement on the existing cups, so they get a poor score and can sink into the dark recesses of Limited Edition history.
Monday, May 15, 2006
I couldn’t resist picking this Pocky up last week when I was in Little Tokyo. I promised myself that I wouldn’t buy any candy because I already have a huge backlog, but everyone kept saying how good the Almond Crush Pocky is.
Each of the four little silver/clear pouches hold six sticks, which is a nice portion size - a little under 3/4 of an ounce. The nutrition label says that three packets is a portion, but I’ve been pretty happy with a single packet at a time.
The snack smells like freshly made waffle cones. Sweet, a little caramelized, a little nutty and thoroughly chocolatey. The chocolate is rich and dark and has a nice glossy sheen. The almond bits aren’t really that noticeable as a distinct crunch, but they provide a good bit of texture (and a whallop of protein - there are 2.5 grams of protein per ounce). The slight sweetness and crisp of the biscuit stick pulls it all together and keeps me munching all the way down to the uncoated nubbin.
The ingredients on these don’t list any hydrogenated fish oils, but the last ingredient on the list is MSG (monosodium glutamate), which is a little disappointing, but caused me no ill effects. The sodium content overall for this snack is high though - at about 220 mgs per ounce.
All that aside, it’s not too sweet, it’s not too dry, it’s not too bland. It’s just right.
See all the other Pocky posts here.
Tuesday, May 9, 2006
It was a dark and stormy bar ... the 100 Grand (or $100,000 Bar as it was originally known) was always a favorite of mine. The smooth and chewy caramel with the crisped rice and sweet milk chocolate was such a good combo. I’m also a big fan of two small size bars packaged together. It makes it easy to share, easy to keep some for later; or you can eat them both at the same time. It’s flexible.
The 100 Grand Dark is just semi sweet chocolate instead of milk. It actually looks a little different than the regular bar, besides the color of the coat, the crunchies seem smaller. Take a look at this shot of a regular 100 Grand. Joanna at SugarSavvy had the first review I saw.
The less sweet bite of the dark chocolate really helps to highlight the salty/chewy caramel. The crispies are a nice texturizing element here.
I didn’t really want to like this bar and didn’t think that I did, but I ate it ... I mean gobbled it up. I took the picture and then instantly finished off that piece with the bite out of it. But usually I save the second half for when I am writing up the post ... not so here. I had lunch yesterday and then I ate it. I tried to linger over it like I do with the upscale chocolates, but instead I just enjoyed it on the purest level: without words. I have nothing but good feelings about my consumption of this bar and I’m a little disappointed it’s not a new addition to the line. And I want another one. It’s the kick that the 100 Grand has needed all along.
Now watch them let it fade into obscurity.
A last note, I’m a little irritated that they use High Fructose Corn Sweetener in there instead of sugar, but it’s pretty far down on the list of ingredients, so it might not be much more than a dash of it.
See other review on the Limited Edition 100 Grand with Peanuts.
Monday, May 8, 2006
For a long time I was looking for the Dolfin chocolate in two flavors - Green Aniseed and Red Peppercorn. I finally gave up on finding them in stores (and believe me, I’ve been to a lot of stores) and ordered online from Chocosphere (I recommend them).
Both bars are dark chocolate (52% cacao) and feature more savory flavors than many other bars. I like the packaging because I know I’m not going to be able to finish a bar quickly and it enables me to save it and keep it fresh.
A L’Anis Vert - Dark Chocolate with Green Aniseed - I happen to love the combination of anise/licorice and chocolate. Anise is generally a milder flavor than licorice. In fact, it’s more of the licorice flavor without the sweetness. It’s mellow and woodsy with a little floral note to it. The anise also seems to bring out the vanilla notes in this chocolate. The bar is studded with aniseeds, which is sometimes a little clumsy as they can be quite fibery and crunchy. The anise flavor permeates the chocolate, so the flavor goes through and through with bursts of it around the seeds.
I know that the concept behind the Dolfin bars is that the spice or fruit is actually in there, but I might prefer just the flavor. I felt the same way about the mint bar I tried last year.
Au Poivre Rose - Dark Chocolate with Pink Peppercorn - this bar smells wonderfully peppery and slightly sweet. The chocolate is smooth, dark and has a slight bitter edge. There’s a slight burn to the whole thing and of course the mild hints of peppercorn throughout. The bar is also studded with peppercorns which give the bar a little crunch like a nibby bar with a spicy bite. It’s never unpleasantly hot though. It reminds me of carnations which always have that wonderful sweet spicy smell to them.
This one is definitely a winner in my book, but what’s fun is having them together. It’s a good flavor combination as they’re both woodsy, spicy flavors. I still prefer the chocolate from Dagoba but they don’t really have these flavor combinations, so it’ll never be an apples to apples comparison.
The best indication of tastiness when eating more than one bar is which one is finished first. The Red Peppercorn won by three sections.
Thursday, May 4, 2006
This has to be one of the oddest “candy bars” I’ve tried in a long time. Balisto is a Muesli Mix bar. For those of you not familiar with Muesli, it’s like granola - a mix of whole grains. The same friend, Matt, who brought me the Caffarel Guanduia also included this in the package of European candy goodies.
This bar was kind of like a Twix ... well, not really. There’s a cookie base, but the cookie isn’t tender and flaky, instead it’s kind of grainy and has a distinct oats and wheat flavor. In fact, it tastes just like a hay bale smells.
On top of the cookie is a stripe of cream that had raisins in it every once in a while. The whole thing is covered in milk chocolate. It’s not bad, but it definitely doesn’t feel like a treat. It feels like a rock in my stomach. The wholesomeness of it is just too much for me! I can’t stop chewing the little chewy bits of grain in it!
The label also mentioned hazelnuts, but I didn’t find anything particularly hazelnutty. It seems like a really unlikely bar for Mars to put out, even for Europe, but hey, they’re the big successful candy corporation, not me. I’m sure this bar has its fans, so if you’re one of them, maybe you could explain it to me. As for the healthy part of this bar, the second ingredient is hydrogenated vegetable oils ... you decide.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.