Tuesday, February 14, 2006
There are a lot of new Hershey’s Kisses out. Some of them are natural progressions of the classic milk chocolate morsel. Dark Chocolate and their sassy purple foils are one of those and of course Hugs with their almond centers. Some of the new Hershey’s Kisses sound like pre-existing products in the Hershey’s repertoire. When I heard about the Caramel Kisses, I thought, “Aren’t those just Rolos?”
Rolos have been around in the United States since 1971 and I think I remember their introduction. I also remember some of the other advertising campaigns, including the Rolo song (You can roll a Rolo to your pal/it’s chocolate covered caramel ... you can roll a Rolo to your friend/it’s chocolate covered caramel from end to end). They’ve never held much interest for me, I enjoy eating them with other things, like pretzels or apples, but not just as a treat by themselves.
The Caramel Kisses are soft, flowing caramel in a molded chocolate shell shaped like a Kiss. Rolo is a soft but chewy caramel in a molded chocolate shell shaped like a tall disk.
The chocolate on the Caramel Kiss is sweet and likable, with a fair amount of grain and that inimitable Hershey’s tang to it . The caramel is flowing and sweet with only a slight toasted sugar note to it. The vanilla is rather chemical in nature. They’re a good size and have a good proportion to the elements.
The Rolo has a very sweet chocolate outside, with a fair amount of grain and a sort of “graham” taste to it. The caramel inside is pleasingly soft but not messy and flowing. It’s chewy without pulling on the teeth. It doesn’t have much flavor to it, not much of a toasted sugar note, but it’s smooth and milky. They smell of sugar and fake vanilla.
Frankly, neither of these candies float my boat. I know that in a Head-to-Head the battle is supposed to be fierce and the winner takes a huge prize, but I’m just not fond of either of these candies enough to purchase them again. Instead it’s one of those board games that you start and it gets so complicated or boring that you just agree to wander away.
Monday, February 13, 2006
Sometimes it’s packaging that keeps me coming back to a product line.
I just love these little cans and medallions of chocolate. I’m not fond of the price, but in this case it was a gift. It’s the last of the flavors from Splendid Specialties that I needed to try. Tea is pretty high up there as a flavor in my Pantheon.
The disks of chocolate are wrapped in orange foil and stamped with a little leaf emblem. The chocolate is sweet and milky and has a strong but still soft orange component. The black tea flavors come from actual black tea leaves in the chocolate. These aren’t terribly distracting from the smooth quality of the chocolate but they do provide a fair amount of grit from time to time.
What I appreciate about this combination is that there’s no clove in there. Most orange/tea combos end up with clove in the mix, which I just don’t like.
The tea flavors linger in the mouth in a good way, but I think I still prefer the Jasmine one I tried first last spring. The packaging makes it ideal for carrying on trips because it can’t get crushed easily. Or perhaps put it in a picnic basket - there are six pieces in each little can and it’s resealable. I wish Splendid Specialties would tackle dark chocolate. I think all their flavors would be equally compelling mixed in some smooth and bitter Belgian chocolate. But let’s face it, this is special occasion chocolate, at $3.00 - $3.50 for ounce and a half, I’d rather get a Dagoba bar.
Saturday, February 11, 2006
Everyone’s talking about Valentine’s candy. But I thought I’d give you a taste of a few other seasonal treats instead. Yesterday it was candy to watch whales by. Today it’s Olympic candy. A friend of ours, Matt, was working in Torino for the Winter Olympics on the Canadian Pavilion and just returned. He was thoughtful enough to bring back some candy, and this Caffarel Gianduia is “officially” branded Olympics merchandise (it even has a hologram seal!).
These little cuties are packed in a clear cello bag, each piece wrapped in gold foil, marking the Torino 2006 Olympics. The pieces are shaped like little old lady handbags and are about two bites each (or you can put it all in your mouth, don’t let me stop you).
Caffarel is the chocolate of Torino, so it’s a natural fit. And if I do say so, I think this is a sporty chocolate. What I found particularly fascinating while browsing the Caffarel site was the story of how they invented this gianduia chocolate. Back in the 1860s cocoa was rationed, so Caffarel figured out a way to create a chocolatey confection that didn’t feel skimpy. This gianduia contains 28% hazelnuts! The wondrous thing about combining the chocolate with hazelnuts is the soft feel it creates on the tongue. It’s sweet, without masking the chocolate and nut flavors. But very sticky, consider this the Italian version of peanut butter sticking to the roof of your mouth.
I was also happy to try these because the last Caffarel bar I had to try had bloomed and I’d heard that this was an excellent Italian brand. I can see why now. Tasting these little morsels has also made me crave their darker sisters called Gianduiotto Fondente, which is made without milk.
If you’ve ever had Ice Cubes and are looking for a more sophisticated version, especially one without the addition of hydrogenated oils, this might be it. Soft, nutty and sweet with that slight cooling sensation that makes me pop another one in my mouth, just to make sure they all do that. It’ll be a sad day in my house when these are gone, and that’ll probably be soon, I can’t risk them melting in this freaky heat wave we’ve got going on in Los Angeles right now.
POSTED BY Cybele AT 2:40 pm
Thursday, February 9, 2006
I was searching for this bar for a while. I’ve only tried one other milk chocolate bar from Dagoba (the Chai), so I was curious to see what their plain milk chocolate was like without all the other embellishments. But I think that milk chocolate shines well with some textured interest like nuts, so this was next on my list of bars to try. However, I didn’t see it at Whole Foods or Wild Oats. This bar was given to me by Amy, the neighbor.
This bar is milk chocolate (high cocoa solids content at 37%) with hazelnuts and crisped rice.
The Dagoba milk chocolate is insanely smooth. It’s very milky and has a slight floral note to it, maybe orange blossom, but it’s not soapy. It is, however, very sweet. The dairy part of the milk chocolate is a little sticky and tastes like powdered milk, though much better than a Cadbury. The crisps in the bar are fun, but few and far between. I counted three or four per “stick” of the bar. I’m not asking for them to be as dense as a Nestle Crunch, but a little more frequent would be nice. The hazelnuts were similarly scarce, though I think they imparted some of their nutty flavor to the rest of the bar nicely.
I think I wanted more nuts, or maybe something a little more from such an expensive bar. Don’t get me wrong, I love many of the other bars I’ve tried (Roseberry) but this one didn’t quite sing for me. It’s still a solid performer and I wouldn’t turn it down if someone offered it to me, but I doubt I’ll buy it again.
Tuesday, February 7, 2006
I get a lot of questions about Choxie here at CandyBlog.net. And with good reason ... there aren’t that many places to find out about Choxie. There’s certainly no info on the Target website. I haven’t spent much time with Choxie, but I have to say that the products I’ve tried are always good quality, nicely packaged and feature interesting flavor combinations.
I picked up a few things last week, including the highly rated Champagne-Flavored Truffles. (I actually hadn’t seen them before.) They’re stunning looking little baubles of chocolate. Shiny and dark, the package highlights their gorgeous sheen. They smell rather spicy - of chocolate and a hint of wine. The truffles are about the size of a hazelnut in the shell (smaller than a malted milk ball).
These truffles are panned chocolate. Panning is when you take a solid nugget and tumble it, adding layers of coating on it. Panned candies can range from jelly beans to Gobstoppers to chocolate coated nuts to Lemonheads. Panning is usually done in large turning pans that look like cement mixers and can hold hundreds of pounds of candy. The coating can double the weight of each candy as each successive layer is added and then the final “polish coat” to seal them and give them the high gloss shine. In this case it’s called “confectioners glaze.”
The centers are made of white chocolate (made with real cocoa butter, not hydrogenated oils). The chocolate outside is sweet and smooth, a little on the sweet side but it’s definitely buttery and has a good smoky quality to it. The center is smooth as well and has a raisiny hint to it. Not really a champagne flavor in my mind, just a nice “boosted” vanilla flavor. The small size of them and their glossy appearance makes them easy to pop and of course easy to share.
As Valentine’s gifts go, the Choxie line has some really nice, inexpensive options. At less than $10 a pound for many of their offerings, they’re a really good way of expressing yourself without breaking the bank. The “shareable” nature of them is also a bonus. They also make nice hostess gifts or just a nice treat for yourself. Choxie has done a good job of bringing upscale into the realm of affordable. Their variety is also pretty stunning and it always seems like there’s something new when I check out the Choxie section. The ingredients also appear to be top notch, using real vanilla instead of vanillin and cocoa butter instead of palm oils.
Interesting note from the box: confections made in the USA, packaged in Mexico.
Wednesday, February 1, 2006
Toffee is a strange thing. It’s like caramel gone too long on the burner, but it becomes its own special delight. In the United States, toffee is generally hard caramel: a mixture of sugar and butter. It’s boiled slowly to “hard ball” stage and then cooled, usually as flat pieces. What’s so wonderful about it is the way it cracks. It’s completely irregular. It flakes, it crumbles and it fractures. It’s buttery and sweet and often has a nice salty twang to it that cuts through the stickiness. (In the UK they also have soft toffees, which confuses the heck out of me, until I start eating them and then I get distracted. Mmm, toffee.)
I got these full-sized samples directly from Brian at Silver Bear Toffee in Colorado. The first indication of their decadence is that the label says “refrigerate,” now that’s fresh toffee!
The ingredients are pretty compelling too: chocolate, almonds, butter, sugar and corn syrup. Each package was a little white box with planks of broken up toffee. The toffee was then covered in chocolate on top and sprinkled with more almonds. The dark chocolate one was my favorite as the smoky and smooth chocolate matched the sweet and salty toffee perfectly. The toffee was so buttery though that sometimes my chocolate fell off the slab. No matter. Toffee is casual; toffee is jeans and a tee.
While I may have said I preferred the dark chocolate one, the milk chocolate one disappeared first (it could have been that toffee snitching elves were visiting my kitchen). The toffee crumbles wonderfully on the teeth and becomes a smooth and buttery experience on the tongue. There are lots of nuts in both versions but not in huge pieces, which I prefer (otherwise it’d be nut brittle).
When I eat commercial toffee bar, like a Heath bar, my usual custom is to eat the chocolate off first and then eat the toffee slab by itself. I have no desire to do that with this stuff, I want to eat the whole thing: the chocolate, toffee and nuts all at once.
The webstore isn’t open yet (I was hoping it would be in time for Valentine’s) but you can still order by phone:
Silver Bear Toffee
Toffee is $15 a pound and
$8.00 by the half pound. Mine came boxed well with a cold-pack to keep it from melting (not really an issue in the winter).
Tuesday, January 31, 2006
In my continuing effort to bring you timely reviews of new products (that’s a joke), I finally found some Darth M&Ms at the 99 Cent Only Store. I picked up collector’s pack 18 of 72. In fact, they were all 18 of 72 at the 99 Cent Only Store. I’m not certain if these are still available, the website is still up.
I was a little confused at how these are considered dark chocolate, as they have milk in them, but that’s probably part of the evil Sith plan. The colors are actually pretty nice. Navy Blue, Maroon, Gray, Black and Lavender. All great colors for a snazzy sweater or scarf.
As long as I’ve brought up the subject of color, this is probably a good time to talk about consumption techniques. There are those people who like to eat M&Ms by color. Eating your candies by color of course makes sense with Skittles where they’re different flavors. But M&Ms are not. Still, when I dump a bunch out on my desk for snacking, I divide them up by color. Plain M&Ms are consumed in lots of three, all the same color and when I get to the end, there are particular pairings of colors that are acceptable. I have no idea why I do this, but I’m guessing it’s a way of taking full advantage of the colors as a feature.
Anyway, these are darker-than-milk chocolate M&Ms. Their colors are bright and shells crunchy but the centers are strangely grainy. Not grainy in the sense of the sugar is not completely dissolved, they’re grainy like someone left some ground up oyster shells in them. They’re slightly less sweet than the regular plain M&Ms and do have a bit more complex, chocolatey flavor. But they somehow lack the punch of a regular M&M. I wouldn’t mind them trying this chocolate on the Almond M&Ms, but I don’t really think they work in this format. Maybe the Peanut ones are better (Writers & Artists Snacking at Work liked them). There’s little benefit here either for Vegans or those with nut allergies as it’s not a suitable candy for either. I also resent dark chocolate being represented as evil. I mean, as candy goes, it’s more pure.
For the record, the colors are: Dooku Blue, Grievous Silver, Emperor Red, Vader Black & Maul Purple.
Friday, January 27, 2006
I got this fantastic single origin tasting kit from E. Guittard. The photos are deceptive, these are tiny little bars, each is 10 grams (a little over a third of an ounce) and measured a mere 2.5” x 1.25”. There were four different varieties that came in a box of 16 wee bars. What was most stunning about these bars is the packaging. The little labels are lively and elegant with their gold leaf and description of the flavor of the particular varietal. Inside, the foil wrappers were beautiful too, with a delicate pattern featuring an impressive bas relief style scene of heaven knows what with three figures probably worshipping the cocoa bean or something. (The comprehensive press kit and tasting kit brochure made no mention of the scene.)
Each of the bars looks slightly different as well (except for the Sur del Lago and Quevedo) from different molds. All bars were 65% cacao, which is a good midrange for dark chocolate, allowing for lots of room for cocoa butter to give a nice fatty background to support the complex flavors.
Ambanja - notes from package: You’re in for a rich chocolate experience! Made primarily from rare Criollo beans from the fertile Sambriano Valley in Madagascar, Ambanja mingles sour essences with deep rich, chocolate flavor.
Dark with a slight amber/red tint, this bar was buttery and smooth. There were overwhelming raisin and cherry notes in this bar. It definitely has an acidic tone to it, but not in an unpleasant, bitter or acrid way. It’s really very nice.
Sur del Lago - notes from package: Complex chocolate flavors underlie subtle hints of red berry fruit. Cacao beans used to make this chocolate were harvested from trees of Criollo and Trinitario heritage in Venezuela’s Sur del Lago region.
This one started out rather woodsy and sour. It reminded me of the zesty smell of piles of fresh sawdust from a fruit tree. Then the other notes started coming out, including the light berries and maybe some grape. It’s pretty mellow and pleasant, but the high sour note is a little odd.
Chucuri - notes from package: Long, deep, slow chocolate flavors are accented by pleasant hints of spice. The Trinitario cacao beans used to make this chocolate were grown in the San Vicente de Chucuri Valley of Santader in Colombia.
Deep flavors dominate this little bar. It starts out woodsy with some balsam notes of juniper or rosemary. Then it’s got some very strong cherry notes that linger for the rest of the melt on the tongue. It’s got a high little topnote of lavender or maybe it’s bergamot. It gives this bar the best balance of the four.
Quevedo notes from package: Quevedo’s extremely dark color forshadows its powerful but flowery chocolate taste. The intensity of this rarefied Forestero varietal produces rich green forest, tea and slight nut flavors with a lingering banana and pound cake finish.
Smooth but with a notable bitter dryness at first. Rich and woodsy with an exceptionally buttery texture that makes it feel almost fluffy and buoyant on the tongue. I’m getting the tea notes, but I’m totally missing the pound cake the wrapper promises.
If you’re looking for single origin chocolate that doesn’t skimp on the cocoa butter and is so dry that it leaves you gasping for water, this might be the stuff. At only 65% cocoa solids, there’s an excellent mix of flavor and texture that’s not too sweet. All of the bars are exceptionally smooth without a hint of grain. Here’s a tip: this would make an excellent Valentine’s Day gift for someone. It’s sensual, educational and you can share it.
You might think you’ve never had Guittard chocolate, when you probably have. Guittard is one of the top chocolate makers in the country, but most of the business is making chocolate for other companies. Guittard makes the excellent chocolate that you find on See’s candies. It’s hard to know who they supply chocolate to, but they’re a huge operation and that chocolate is going somewhere tasty. I don’t see Guittard in the stores very often, except for their baking chips. They’re definitely worth going out of your way for. Most of the varietals from other brands that I’m seeing lately are higher cocoa percentages, so you’re missing out on the cocoa butter, which I think is an equal part of the chocolate experience.
They’re a little pricey directly from E. Guittard’s store, you can also find them at Chocosphere (throw some Dolfin and Dagoba in your cart while you’re there).
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.