Wednesday, April 19, 2006
One of the best things about going to New York City is I always know I can find great Halvah there, and often Turkish Delight. I know that it’s not everyone’s favorite candy, and I’ll wager that many candy aficionados haven’t even tried it before.
Let’s face it, traditional halvah as sold at the counter of a candy shop or deli is never very appetizing. I remember the first time I had halvah; my mother returned from New York City with some wonderful baked goods (including some sort of super decadent flourless chocolate cake from Dean & Deluca) and a slice of this stuff. Frankly, I wasn’t impressed at first. What was it? How do I eat it?
Halvah (also spelled halva or halwa) is basically a crystallized paste of sesame seeds (tahini) and sugar. There are often other additions, such as nuts, dried fruit or chocolate. It can be further dressed up and dipped in chocolate or rolled in nuts.
I’m rather fond of plain halvah with pistachios. The stuff that I get here in Los Angeles is usually prepackaged and who knows how old. This halvah that we picked up at Russ & Daughters on the Lower East Side ($7.99/lb.) was fresh and crumbly and smelled wonderfully of sesame and vanilla. To eat halvah I usually break off a few small pieces (each about the size of a walnut) and put them in a little ramekin and then eat it with my fingers, sometimes breaking the pieces into smaller bits. Since there’s a crystalline structure that forms as the halvah cools, it cleaves better than it cuts.
The taste is hard to describe but it’s basically a sweet paste of sesame kind of like a light, sweet peanut butter. It’s not quite like marzipan, which doesn’t dissolve completely because of the almonds. Some folks don’t like the texture, some don’t like the smell of sesame (I can’t stand the smell of toasted sesame oil, so it’s a wonder that I like this stuff at all). It’s buttery and smooth as it melts on the tongue and is quite filling. The pistachios add a dash of nuttiness to it. Overall, halvah has a slight malty taste to it, which might be why I’m attracted to it.
It’s amazing to think that I’ve never had chocolate covered halvah before, but I guess I just don’t shop at the right stores. I found these at Economy Candy around the corner from Russ & Daughters. Outside is a sweet chocolate and crushed almonds and inside is a marbled chocolate halvah cube.
They’re quite messy to eat, as you can imagine. The halvah in these is a bit softer and a little oilier. The sweet chocolate and nuts make for a very filling treat, but quite addictive. I bought a half a dozen of these (they were 50 cents each) and proceeded to eat three of them that afternoon and had to make another trip to buy more because I promised to bring some back for my mother-in-law. Who knows how many will make it to the weekend when I am going to present them to her.
I know that there’s been a huge surge in interest in Turkish Delight (also known as Turkish Paste or Lokum) since The Chronicles of Narnia came out, and I wrote a bit about that here. I like Turkish Delight in most flavors, but I’m a little unusual in that I appreciate floral flavors in my candy. It’s rather hard to find good, fresh Turkish Delight in the United States. There’s the prepackaged stuff, but I’ve heard it’s a far cry from the fresh stuff you can get in the markets in the Middle East.
This Turkish Delight was new for me. I usually get the plain squares that are flavored rather traditionally with rosewater, mint, lemon, orange or orange blossom. This was pistachio and rosewater. Let’s face it, it’s rather unappealing looking. Just a slice of jelly with pistachios embedded in it and covered with powdered sugar. At the counter where I picked it out at Economy Candy ($8.99/lb.), it was displayed as a long log, spiraled into a rather odd looking white lump. But this trip was about adventure.
Turkish Delight needs to be eaten fresh, so I ate most of this while I was still in NYC, saving about four slices (there was a half pound minimum) for the photos when I got back. This is addictive stuff and I can see why Edmund got into so much trouble even with the un-nutted stuff. It smells like light flowers and of course sugar. Biting into it, the suspension of the rosewater jelly has made the pistachios soft and buttery. The mix of the nuts which are also known for their perfumy qualities and the lightly sweet rose jelly is quite stunning. I found myself chewing and swallowing quickly just so I could take another bite. Sometimes I’d hit a spot where there was a lot of jelly and got to revel in the fragrant stickiness and other times it was all nuts. Of course every once in a while you get a bad nut and that’s no fun.
I don’t recommend it for everyone. If you’re the type of person who likes Spice Jelly Beans or the more fragrant Indian spices like cardamom and star anise, you might like Turkish Delight.
Tuesday, April 18, 2006
A kind reader, shortstop, suggested that I make a journey to Kee’s Chocolate.
As I was already planning a little walk around SoHo on my last day in NYC, it seemed like a natural addition. I did a little reading and found that there were two things on my list that I had to try: the Creme Brulee and the Smoked Salt Truffle.
The shop is tucked on a small street between Broome and Houston and I arrived while they were in the middle of making their chocolates. There were three people in the store, four with me and it was rather cramped. The store isn’t fancy like Marie Belle (tomorrow’s entry) or Vosges - it’s tiny and spare but clean and of course smelled wonderfully. They were unmolding the Smoked Salt Truffles as I came in so I knew they were fresh.
I felt a little on the spot, most of the time I like to just blend in with the background and watch, but in such a small space, I had to get down to business and not fuss around with thinking and observing. That, and they wouldn’t let me take any photos inside either. So, here’s what I had:
Creme Brulee - this isn’t a truffle, this is something you just have to experience. The large morsel (not pictured) has faceted sides and a thin shell. You pop the whole thing in your mouth and the chocolate quickly shatters away and you’re left with a cool burst of creme brulee. It’s creamy and smooth, sweet and a real experience. You probably have to eat it while you’re there or very soon after purchase.
Smoked Salt - a really different truffle, this one was in a molded shell and the chocolate was rich and had a wonderful dryness and the salt was strong without being offensive. The addition of salt brought out some of the smoky and woodsy notes of the chocolate that I wasn’t noticing in the other truffles.
Blood Orange - a lovely, plump chocolate truffle with a slight tang to it, but not zesty. It was good, but not really what I was expecting as it had only a slight flavor to it.
Earl Grey - a really good dark chocolate truffle, but the infusion of Earl Grey was not apparent in the slightest upon eating it. A little later, I did detect the slightest aftertaste of bergamot, but it was not nearly as strong as I would have liked.
Jasmine - whoo! a beautiful tasting truffle - strong overtones of jasmine scent and a lingering perfume as well, this was the best of the infused truffles but I guess I’m spoiled and want a little more flavor to my flavors.
What I really enjoyed about the experience and the chocolates was the complete lack of extraneous packaging and decoration at the shop. Don’t get me wrong, the immersion at places like Vosges or Jacques Torres is wonderful, but let’s face it, once you leave the shop and take the chocolate out of the box, what really matters? What happens in your mouth. On the whole, this was an exceptionally pleasant oral experience. I wish the flavors were a little more vibrant, but the chocolate was wonderfully smooth and the Creme Brulee is truly unique. The chocolates don’t travel particularly well either, two of the truffles were cracked when I got them home and of course the Creme Brulee pretty much has to be eaten within a fifteen square block radius (okay, I’m making that part up, but we all know about the Saga of the Valomilk).
The one silly thing that I did, amidst all that lack of artifice was that I neglected to ask prices for anything and I can’t recall how much it was. (The whole shebang was about $12, I think.)
POSTED BY Cybele AT 7:34 pm
I’ve never had a GooGoo Cluster, but I figured if I’m going to start, I’d better start at the top. I found these GooGoo Supreme at Economy Candy in NYC, which had just about everything ... except the regular GooGoo Cluster of course.
The GooGoo Supreme is made of marshmallow, caramel and pecans, all covered in milk chocolate. It’s a bit smaller bar than its bigger brother, the GooGoo Cluster, I’m guessing because of the inclusion of a premium ingredient like pecans. I prefer when companies just downsize the entire bar so that the proportions can be maintained, instead of just skimping on an element like the nuts.
I was rather excited about this combination as pecans are one of my favorite nuts and caramel and milk chocolate sound like great elements ... I wasn’t keen on the marshmallow idea, but something has to be the goo.
It’s not really gooey at all. It’s more like a turtle with a soft nougaty center. The milk chocolate is very sweet and has a slight waxy quality to it, but I’m wondering if my bars weren’t the freshest. The first one I opened (pictured) was a little chalky. The second one (the one reviewed) was quite a bit better in texture. The pecans are nice and super-abundant and the caramel gives it a soft chew. However, the whole thing descends into a sugary graininess towards the end that is just too sweet for me.
I don’t know if the bar was not fresh enough, so if I see another, I might give it another go around. I’m also still curious about the GooGoo Cluster, as I’m a fan of peanuts and caramel together.
Some history: the GooGoo Cluster boasts being the first combination candy bar (there were plenty of chocolate bars before that, but no one had thought of making combinations of ingredients and individually wrapping them like chocolate bars).
Monday, April 17, 2006
Whoo hoo! I had quite a morning down in SoHo on my last day in NYC. My first stop was at Vosges. I’d already been in NYC for a week, and I’d resisted the temptation to go upscale. But I’d done all the other scales and the trip had been pretty cheap, so here I was, throwing caution to the wind.
I’ve already tried several of the Vosges chocolate bars and though they’re fantastically expensive for chocolate bars ($6.75 each), they had flavor combinations you just don’t get from anyone else in that price range.
But I really needed to try the truffles, again, because of the flavor combinations.
Stepping into the shop, it was larger than many other little places I’d visited in NYC and it didn’t hurt that it was a Thursday morning and the only other person in the shop besides the woman behind the counter was a messenger who seemed a little lost and grateful for a little sample of chocolate before he got his bearings.
As I got my bearings by taking a few of the same samples (one was the Red Fire chocolate and the other was their version of guanduia) and became accustomed to the vibrant purple tones, I ordered a hot chocolate. They had three to chose from, a standard European style dark hot chocolate, a Red Fire, which I’d already had several of since I came to NY and then the last option on the board was a Hot White Chocolate. Now I’m not normally one to go for these sorts of things, but I hadn’t had anything to eat so far that morning (it was a little after 11AM) but it was described as an infusion of white chocolate and lavender with lemon. Sounds good enough for me. I wasn’t disappointed. It was served in a tall, narrow cylinder of a glass and it was spectacular. It was like drinking a creme brulee, but not quite so syrupy rich. Not nearly as sweet as I expected, it was creamy and rich and the citrus/floral infusion kept it feeling light and refreshing. I don’t mind spending that much at all, because I know it’s something I’m never going to make at home.
While drinking I had plenty of time to look over the truffles to make my selection:
Absinthe - an infusion of anise, fennel and pastis - lighter and more woodsy than licorice, the smooth ganache blended well. The top was sprinkled with ground Chinese star anise, which was the only part that I didn’t like, as it added a little too much grain to the experience.
Ellateria - Holy Moly! It’s the Holy Grail of cardamom chocolates. Why don’t they make a chocolate bar like this? The ganache is an infusion of dark chocolate with cardamom and white poppy seeds with more sprinkled on top. The whole box was fragranced by the cardamom, these were smooth and flavorful and just made me want more. It’s rare when a truffle makes me want to pop another in my mouth.
Poivre - yes peppercorn truffles and boy howdy is the burn nice. Telicherry black and Muntok white peppercorns in a smooth ganache and some extra crushed peppercorns on the top for a lingering tingle.
Tlan Nacu - I couldn’t even remember which one this was when I bit into it and I had to look it up. It was a nice, dark chocolate truffle with seemingly no essences to it. It turns out it was Vanilla. Hey, it was! Mellow and sweet, vanilla is a wonderful complement to chocolate.
Naga - of all of the truffles I picked out, this is the only one I had tried in bar form. Naga is coconut and curry in milk chocolate. It’s quite a stunning combination, with a strange milky quality and of course the tickly tingle of curry.
Sal del Mare - a salted caramel. This one still qualified as a truffle though. the lighter chocolate shell had two chambers, the bottom was flowing salted caramel and the top was chocolate ganache. The caramel was smooth and sweet and with a salted bite and the chocolate set it off nicely. Not nearly as shocking as some other salted caramels and this one had the added bonus of a pine nut on top to mellow all the flavors together.
(Yes, there are more truffles in the box than listed here, I did some doubles and one just for my husband that I didn’t taste.)
Overall, I think that the Vosges shop is a great destination, a little treat for yourself if you’re in one of the cities where they have a store (Chicago, NYC and Las Vegas). The quality is superb, the freshness and combination of flavors set them apart from many other trufflers. Whereas many of the other truffles and chocolates I experienced (Pierre Marcolini & Marie Belle) on this trip were the flattened kind, Vosges makes them as generous spheres that give you ample ganache for really appreciating the flavors. I don’t see myself ordering them online, but I know I’ll make an effort to see their flagship store in Chicago when I’m there in June.
The store also features some clothing and candles and other lifestyle paraphernalia, but I’m not about to start reviewing the branded merchandise that goes with chocolate. There’s a long bar with stools for sitting and enjoying a drink or truffle on site with a friend or as a solo treat, and if you play your cards right, you can get out of there for less than $10.00. But if you’re looking for a real splurge, they have a “Club Haut-Chocolat” where they’ll send you a box of nine for 13 months for a mere $490. That’s love, baby.
POSTED BY Cybele AT 6:33 pm
Friday, April 14, 2006
I’m a little tired from my trip and thought I’d let you do the work today!
I took this photo a couple of weeks ago of a candy I’d never bought before. When I took it out of the wrapper I found it, um, mystifying. It looks like a mummy, don’t you think?
It was actually pretty tasty though! I gave it a 6 out of 10.
Anyone know what this candy is? It’s about four inches high ... submit a comment if you’d like to guess. I’ll reveal the answer on Easter Sunday!
Yes, it is a marshmallow rabbit!
Made by Necco, the package boasts real chocolate and it was actually pretty good. The marshmallow was soft and fluffy without being too sweet. I got it for 25 cents, so keep your eye out for after-Easter sales if this is your sort of thing. The look of the candy suffers from the fact that marshmallow isn’t the best for creating detail, but hey, it’s for eatin’ not staring at.
POSTED BY Cybele AT 5:15 am
Thursday, April 13, 2006
Last fall I got to try Equal Exchange Chocolate. The company has done a good job of balancing respectful business practices with making a good product.
I was excited about these miniatures - the other bars I tried were 3.5 ounces, which is rather sizeable bar. I like a lot of variety in my candy so small pieces (even if I buy a lot of them) help me to maintain my portion control and get some variation. These wee little buddies are only .16 ounces each.
What’s also different about these little bars is that they’re 55% cocoa solids. The other versions of theirs I tried were 70% cocoa in the dark and the 55% had almonds in it. The almond bar I tried really reminded me of the Chocovic Ocumare.
Without the almonds of course I can concentrate more on the chocolate itself. The first thing I notice, besides the beautiful dark glossy sheen, is that it’s sweeter on the tongue. The scent is slightly acidic by very chocolatey. The bar melts quickly on the tongue, releasing some very nice light fruit notes of apricot and cherry blossom. It’s a well rounded chocolate but not too complex and not at all acidic. In my opinion, because of the sweet start, this is a dark bar children might like.
The only bad thing about these is that you have to buy them by the case if you want them direct from Equal Exchange. They’re about $18 a pound. However, if I were planning a wedding or large event where I wanted to send a tasty message in a little favor, this might be a good choice. You also may start seeing these more at Whole Foods and other retailers as they grow. I actually like this chocolate better than the Endangered Species - the buttery quality and smoothness of the chocolate feels more decadent (if you can feel decadent with a fair trade, organic, kosher, all natural product).
If you’re interested in ordering, they don’t ship when the weather is warm, so if you don’t get it this month you’ll have to wait until the fall.
Wednesday, April 12, 2006
Continuing with National Licorice Day, I have to admit that I’ve always been afraid of Licorice Allsorts. Let’s face it, they’re pretty, but there’s no real way of knowing what they are. Are those pink things the same flavor as Pepto Bismol? Are they cherry? Which would be better? Is blue ever a good idea? It’s one of those candies that’s been around so long, once I became an adult I was embarrassed to ask what they were.
The time had come to try them. All of them. This assortment came from CandyFavorites but is made by Bassett’s ... you know, the folks in England who are known for these. Aren’t they cute?
I started with the pieces that seemed the most familiar. The plain black licorice pieces were nice. Extra soft, with a good doughy consistency and strong molasses taste. They’re sweet, but not in a sugary way, more in that herbal way that licorice is.
Next I took on those sandwich looking things. They’re the ones that have scared me most over the years. The brown ones are chocolate flavored, but only in the lightest possible way. Mostly the molasses taste comes through but then as the chewing continues I realize that there’s COCONUT in here! How did that happen? The brown layer is more grainy and sugary than the licorice one and there are these flakes of coconut that give it a nice chewy texture and a good nutty pop. The white layered pieces are lemon and though I really liked the Lemon Lakritsi I had last year, these don’t quite rise to this level. Yes, the coconut gives it some extra dimension, but there are a lot of flavors going on here. Orange is orange and seems to be a little better on the balance than the white ones. I ate all of the orange and brown ones first. The pink ones were the scariest of all. I don’t know what flavor they are, we’ll just stick with “pink” because the color seems to give them a fruity flavor of some kind, perhaps cherry but also a bitter overtone. Blech. I needed to clear the taste of that! Luckily it was only a three decker instead of the five layer of the white one.
The little blue and pink buttons are so cute and I didn’t want to eat them at first. Inside is a firm jelly with a strong licorice/anise taste to it. Instead of being sickly sweet and grainy like a jelly bean, these were more like a gummi covered in nonpareils. I wish I could just buy these in bulk.
The little blue man was the only one of his kind in the mix, and I’m not sure what that kind of candy is called. He was like a licorice version of candy corn. Very sweet, a little grainy to start and then quite smooth.
The pink circles with the black dots scared me. After the bad experience with the pink layered thing, I was hesitant to try these. Luckily they weren’t flavored. They’re just colored pink but taste simply like coconut and licorice. After all that trepidation, the things I thought I’d hate, I actually liked and of the whole assortment, there’s really only one piece that I detested. Those are much better odds than most of the assorted candies I pick up.
POSTED BY Cybele AT 5:39 am
Tuesday, April 11, 2006
A kind reader pointed out that there was a limited edition chocolate covered Payday bar out there. It took me a couple of months to find it (at the Walgreen’s down the road from me, that I don’t usually go to and only in the King size). Of course now that I’ve found it, I’ve seen it everywhere here in New York City.
Honestly, it seems like the perfect candy bar for NYC - it’s all brown and lumpy, just like Eighth Avenue, which is all torn up now. And it has a slightly abrasive but essentially sweet center plus it’s packed with nuts! I keeeed! I keeed! This is not the first time Payday has had a chocolate covered version in their repertoire, it was part of the line years ago (I think in the 80s). I doubt it’ll be the last time they bring it back.
I love Payday bars. They’ve got far more nuts than most other candy bars, and that’s a plus for me. The nuts on the bar are slightly salted and the nougat center is kind of crumbly and even though it’s sweet, it has a little bit of a caramelized sugar note to it. The chocolate covered Payday features milk chocolate. It’s rather sweet and pretty much overpowers the salty snap of the peanuts.
Payday bars are a good warm weather candy bar. They’re exceptionally satisfying and because they don’t have chocolate in them (the regular ones) there’s little worry about melting (and re-solidifying). They also pack a huge whallop of protein in them, which I find creates a very filling and satisfying snack. For those of us with low blood sugar problems, a sweet that has some protein in it will keep you from having a blood sugar crash.
As chocolate peanut bars go, I think I’d rather have some Peanut M&Ms or a Snickers Bar instead of a chocolate Payday. It’s not a bad bar, just not the most satisfying version of this combination out there.
UPDATE: It seems that this version was shortlived, but you can still find a mockolate (fake chocolate) covered version called Payday Avalanche that looks to be a permanent addition to the line. (So be aware that some comments to this review are actually referencing the fake chocolate version.)
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.