Thursday, January 12, 2006
Before CandyBlog came into my life, I was completely unaware of the wonders of flaked and aerated chocolate. How can this be? I’m the kid who seemed to have as much fun blowing bubbles into my chocolate milk as I did drinking it.
It seems that the UK does not have the corner on the market when it comes to bubbly chocolates, I’ve now discovered these from Israel and Japan:
Elite Aerated Bittersweet Chocolate: This is the first semi-sweet bar I’ve tried that’s bubbly. I’m not even sure if Nestle or Cadbury make one anymore. This bar is large, about the size of a 100 gram one, but weighs only 85 grams. The pieces are oddly light in the hand and melt quickly on the tongue. The bubbles are very consistent and I think a little smaller overall than the ones in the Aero bars. Very sweet at first and with a nice sweet smell but perhaps a little too much fake vanilla to it. It’s very buttery on the tongue, though with a little grain towards the end but a nice crisp finish. This bar is 48% cocoa solids.
Lotte Airs: This isn’t a bar at all. Inside the box, after opening the plastic pouch you’ll find a tray with little pieces. (12 in all.) Kind of like the Dars I tried before. The Airs bar is milk chocolate but what’s really different about it is that there’s also hazelnut paste in there. It gives the bar a wonderful nutty aroma that mixes well with the dairy milk taste that might make it a little too sticky otherwise. The bubbles in them are very small, which gives it less of an airy feeling on the tongue, but it still has a good cool sensation. I love that it’s in pieces, which makes it easy to share. Also, the other aerated bars tend to be a little messy when you break off a piece. Lotte is so clever.
Wednesday, January 11, 2006
I hardly thought it was possible, but I found a marzipan I actually like. (See, I didn’t give up.)
The chocolate is good quality, slightly bitter but smooth and the center is a different kind of marzipan. It’s not the ultrafine paste that you find in some of the sculpted varieties. Instead this one has palpable bits of almond in it and a darker color (because of the coffee flavoring). There’s also only the slightest hint of amaretto, which is the actual thing I don’t like about marzipan. I love almonds, I just don’t like the “flavor” of almonds.
The bar doesn’t really have much of a capuccino flavor, but a pleasing scent and creamy quality that I found really compelling.
I doubt these are widely available, but I noticed that Cost Plus had quite a variety of this brand (they were on sale for the After Christmas clearance) so I might give their actual plain marzipan a try in the future or perhaps the Orange I saw on this site.
Interesting fact: Niederegger was founded by Johann Georg Niederegger on March 1, 1806 ... that means they’re going to celebrate their bicentennial of marzipan in a few scant months. Happy Birthday Niederegger!
Tuesday, January 10, 2006
As I reviewed last week, Nestle is creating some limited edition bars. This tactic seems to encompass adding peanuts to current candy bars.
The Nestle Crunch with Peanuts is simply a Nestle Crunch bar with peanuts mixed in. Think of it as Mr. Goodbar meets Krackel (well, if you were in the Hershey’s universe). It’s a really nice bar and I like how the peanuts moderate the sweetness of the Nestle chocolate. I actually prefer it over the regular Crunch bar which I’ve always found a little too sweet and bland.
The crunches come from both the crisped rice and the roasted peanuts - so there’s variation in texture and taste. I certainly prefer it to the Crunch with Caramel they did a while back. It also seems to be more innovative than the White Chocolate and Dark Chocolate versions from last year. I’m not likely to buy these, but if there were an assortment of Nestle miniatures with them in it, they’d certainly be one of the first I’d pick out.
The other thing I like about adding nuts to chocolate and other sweets is that it gives a little protein/fat punch to the sugar. I know it sounds odd to be talking about things like glycemic load when talking about candy, but I like to feel good while eating candy and an hour later, instead of having a severe sugar crash and getting the shakes.
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.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.