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.
It took me a long time to figure out what a chocolate donut has to do with Wonka (the books or movies), but after mulling it a bit it came to me that there’s a line in Veruca Salt’s song “I Want It Now” in the 1972 version of the movie:
Yeah, that’s a stretch, but there you have it, the donut Veruca was insisting on.
It’s okay, the Wonka Donutz has as little to do with the bakery donuts as they do the movie. They’re donut shaped. There’s no bready, fried dough in there at all. It’s chocolate, through and through except for the fun little colored nonpareils. But whew, these are chocolatey.
The Donutz is a plump, milk chocolate hoop with a firm, creamy chocolate truffle-like center. The outside chocolate is mild and sweet, like that found in a Nestle Crunch bar. A little on the grainy side, but pleasant. The inside of the candy is a sweet and melty filling of chocolate with a slight rum aroma to it. The sprinkles (half of which are guaranteed to not make it into your mouth) provide a fun little crunch.
I wasn’t really that interseted in this candy until Alexander, a reader, sent me his own review. Overall I was expecting something fudgier and sweeter (which would have been a bad thing). Instead it was just very mildly chocolatey and mildly sweet with some textures to mix it up a bit. I would probably eat it if you put it in front of me, but I don’t see myself buying them unless I’m going for a Wonka theme thing. This candy bar was made in Brazil.
Rating - 6 out of 10
Wednesday, December 28, 2005
Name: Snickers Almond
Why didn’t someone mention that the Mars bar was quietly replaced with the Snickers Almond bar five years ago? I didn’t notice. Mostly because I was never a Mars bar fan. A Mars bar in the States used to be a nougat bar with almonds and a strip of caramel and covered in milk chocolate. A Mars bar in other parts of the world is like a Milky Way is here in the States: a nougat bar with a stripe of caramel covered in milk chocolate. In the rest of the world a Milky Way is like the American 3 Musketeers. I can go on and on, but suffice to say that Mars has a big old confusing name problem on their hands and all I can do is try to make a grid to display it. (Please correct me if I’ve got them wrong.)
USA….............. contents ..................UK/Canada
You know, there are a bazillion names for these candy folks to choose from, why do they have to confuse the globe-trotting candy lovers so? For some other attempts at disambiguation, have a look at this page comparing the old Mars and the Canadian Milky Way (with cross sections).
But I digress. I’m supposed to be reviewing the Snickers Almond bar.
But I don’t wanna review this bar because I didn’t like it much and it reminded me why I forgot about the bar entirely. It smells good, which is just a ruse. First, the nougat is nothing more than a flavorless grainy sweet blob. Good nougat has a flavor of some sort, an essence of honey or malt or, well, something. This is just sweet. The caramel is also sweet, but has a touch of salt to it which I fully support. The almonds are nice, but scant. The chocolate is sweet and passable as a chocolate cloak. As a whole combination it just didn’t wow me and didn’t satisfy me. I didn’t finish it.
There are other bars out there that do this better. The See’s Awesome Nut & Nougat Bar is one (but probably not a viable alternative as it’s not that easy to get a hold of). Frankly I prefer the plain old Snickers bar to this. There was a Mars Midnight for a while there in the nineties that I was rather fond of but gone now.
Rating - 5 out of 10
Tuesday, December 27, 2005
Name: Max Brenner Chocolates: Dark Chicao, Waffle & Milk Chocolate Cubes
Here’s a little Hanukkah treat for everyone, some Israeli chocolates! The Max Brenner package says “Creating a New Chocolate Culture” and I’m inclined to hop on board this philosophy. Michal, a candyblog.net reader, sent me these wonderful treats and I’m very impressed by the combination of flavors, textures, the simplicity of ingredients and most of all, the playfulness of the packages and formats.
Dark Chicao: Dark chocolate thins with Ecuadorian cocoa bits. These are rather similar to the Scharffen Berger Cacao Nibs I tried and loved recently. I was a little scared when I took them out of the tin because they looked a little chalky, but we can chalk that up to their trip half way around the planet to get to me. They were a little bruised but tasted phenomenal. Dark, dark chocolate with crunchy nibs. The chocolate is buttery with a strong woodsy essence and a slight dry finish. Because there’s so much cacao in there and not much sugar they don’t get me hyped up the same way a chocolate bar does. At 75% cacao though, they’re probably giving me some sort of theobromine high.
Waffle: Crispy Belgian waffle in milk chocolate praline. I’ve had many bars like this and they’ve usually ended up being too much cookie and not enough chocolate or too waxy or greasy. Here’s a wonderful balance of chocolate, soft flavors and crispy waffle with a hint of hazelnut. The box is fun (the size of a pencil box with a tray/sleeve to pull out and reveal the candies) and the size of the little drops is just right, two bites for me. The Max Brenner milk chocolate is very rich, with 52% cacao, it’s darker than many consumer dark chocolates.
Milk Chocolate Cubes: Michal was good enough to translate the boxes for these. They’re minitruffles I’m guessing, one set is “Milk Chocolate Cubes filled with Hazelnut Praline and Caramelized Pecan Bits” and the other is Milk Chocolate Cubes filled with “Caramel Hazelnut Praline and Roasted coconut” (well, those are not really cubes, more like spheroids). The hazelnut/pecan one is sweet and toasty, like a hit of toffee only in a milk chocolate with just a few flakes of crispy to it. They’re very rich and sticky and should probably be consumed with some strong coffee. (Or the Dark Chicaos!). The coconuts were amazing fun. Instead of soft coconut like you’d find in a Mounds of Bounty bar, this is crispy coconut that adds a bit of crunch and chew to the sweet milk chocolate. The boxes are cool because they’re designed to be a greeting card or favor of sorts. You can write a little message on the back like those Valentines boxes of candy that we used to exchange in junior high.
I’m digging Mr. Brenner’s new chocolate culture. Their packaging is interesting and not overdone. The little mylar packs kept everything fresh and the design on them is really inventive, slightly self-deprecating and sets it apart from a lot of other candy that I’ve seen that positions itself in this part of the upscale market.
Rating - 9 out of 10 (now I just need to find a source in the States)
Departures, the American Express magazine, has an incredible list of The Only 149 Chocolates You Need to Know About. Well, I didn’t count 149 manufacturers on Christine Muhlke’s list, but there’s some good stuff there, not just what to eat, but where to go on vacation for full immersion.
There are also some great quotes from other foodies and this was my favorite:
I happen to love See’s because it’s so dependably fresh and tasty and I don’t need hand painting on something that’s going in my tummy. Of course I’ll have to work my way through the list to see if they stay at the top!
(Link found via Roboppy - thanks!)
Thursday, December 22, 2005
Someone’s gone out and done the legwork for me! The Washington Post published a taste test of Hanukkah Gelt or Chocolate Coins, so if you’re looking for the pretty and tasty stuff, take a look at their list before you hit the store.
The good and unsurprising news is that See’s is at the top of the list along with Godiva as the best (See’s is far more affordable).
Of course there are dozens more brands, but always good to have something to go on.
Name: Dolfin Chocolat: Noir au Gingembre Frais, Au Lait au The Vert Sencha du Japon, Noir aux Fuelles de Menthe
I thought on the eve of the start of Whalewatch Season here in Southern California it was appropriate to review something under the brand name Dolfin (we see more dolphins on whale watching trips than whales anyway). The Man bought these bars for me recently at a wine & spirits store in our neighborhood. The gentrification of our little ‘hood means that the former liquor store now carries a wider selection of wines, beers and of course Belgian chocolate.
What drew him to the bars wasn’t the reviews but the fact that the bars are packaged in these plastic cloaked paper envelopes that reminded him of tobacco pouches. It’s actually a pretty simple and successful idea, a long bag that you fold over several times to keep a good seal. The bars inside are additionally sealed in little plastic sleeves but at 2.47 ounces, I wasn’t going to eat them all in one sitting and I appreciated having a clean and crisp way of carrying them around until I do.
Noir aux Fuelles de Menthe (Dark with Mint Leaves): Instead of being your common dark chocolate bar with mint oils in it, this bar contains real spearmint leaves. This was the least successful bar for me. The mint was nice and it being spearmint was a nice change from the more common peppermint, but the bar seemed a bit more chalky than the others. At first I thought it had bloomed, but the sheen was right and the snap looked good. I can only assume that it’s the interaction of the real mint leaves in there. They also make the bar kind of grainy. The sugar balance is good though and the mint is smooth and has some good tannins in it that mix well with the rich dark chocolate.
Noir au Gingembre Frais (Dark with Fresh Ginger): I’m a ginger nut and many of the ginger/chocolate combinations that I find are with milk chocolate, so finding one that was in dark chocolate is exciting. The bar had a good woodsy mix of scents - the spicy ginger and smoky chocolate. The dark chocolate is only 52% cacao (as is the mint one) but it just felt really rich and dense. It was a little grainy but had a lot of flavors in the mix with a good buttery base to help the ginger and chocolate mingle.
Au Lait au The Vert Sencha du Japon (Milk with Sencha Green Tea from Japan): Wow, this bar smells like green tea ice cream. The wonderful lightly floral and woodsy tea blends wonderfully with the delicately dairy tasting milk chocolate. The bar is smooth and very sweet except for the green tea bits. It makes the bar better for doing a bit of chewing before letting it melt on the tongue instead of leaving a tab of it on the tongue first. This is definitely a bar that I could eat a lot of and I’m hoping that even though it only has 32% cacao, the benefits of both the green tea and chocolate will bring me good health in the new year.
Dolfin has a huge line of these “creation” bars, including Masala (hot spices), aniseed, pink peppercorn and Earl Grey tea. They have boxes with tasting squares that look like they would make for a fun evening.
Rating - 7 out of 10
Tuesday, December 20, 2005
There have been articles about this report floating around for the past few days, so I’m assuming most folks have heard that a new Swiss study has found that a little dark chocolate a day could help slow hardening of the arteries. They performed their small-scale experiment on a group of twenty male smokers. For the control group they consumed 1.5 ounces of white chocolate and the other group ate 1.5 ounces of dark chocolate a day. Then they took a look at their blood flow and determined that the dark chocolate eaters had better blood flow.
The article in Forbes magazine details some other reports as well that back this up. However, the article goes on to point out that dark chocolate is notoriously high in calories and fat. As a demonstration they say:
Okay, any idiot who eats candy knows that a dark chocolate Mounds (redundancy, hello?) is not really a chocolate bar, it’s a coconut bar covered in chocolate. The saturated fat in a Mounds bar comes from the coconut just as much the chocolate. Plus, why eat a Mounds bar for the dark chocolate benefit ... you should be eating one of Hershey’s new Extra Dark Chocolate. And while they’re at it they could mention that it contains 3 grams of protein, 4 grams of fiber, 20% of your RDA of iron and the fat is monosaturated. But really, there are lots of better ways to get your antioxidant boost from dark chocolate and one of them is using cocoa instead of chocolate. The antioxidant compounds are found in the cocoa solids (the control group used white chocolate, so they know it’s not the cocoa butter that’s having the positive effect), so adding cocoa to your sauces or stews might be a good start. Or a little pudding made with skim milk.
I think the next step, however, might be to find out if the same holds true in healthy non-smokers.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.