Sunday, December 25, 2011
Did you get something sweet as a gift this year?
Thursday, December 22, 2011
Here’s a small selection of what I’d call Christmas chocolate bars. I’ve got to eat them up before the holidays - it may be too late for you to get them by Christmas, but there are some special ones that are worth picking up at the after-Christmas sales.
Hershey’s introduced their Golden Almond Bar in 1977. It’s a thick bar and clocks in at 2.8 ounces. The bar design and packaging has changed little over the past thirty five years. It’s still wrapped in gold foil with a gold sleeve. Bars are sold either singly or in gold gift boxes of five bars (see a 1984 ad here). They’re not that easy to find, I usually see them at the official Hershey’s stores at Chocolate World or the Times Square shop.
The bar is simple, it’s just milk chocolate with lots of whole roasted almonds in it. It differs from the Hershey’s Milk Chocolate with Almonds bar as it’s supposed to be better quality chocolate. The ingredients do not differ from the Hershey’s standard milk chocolate which includes PGPR but is at least made in the United States and not Mexico as the other supposedly upscale Pot of Gold line is.
The bar is wonderful looking, it’s thick and has a great snap. It’s about 1.7 inches wide, 4.75 inches long and a beefy half inch high. There are some almonds in there though not as many as I feel are promised but they look like they’re fresh and of good quality. The chocolate looks a little darker than the standard Hershey’s but smells like I’d expect. It’s sweet with a slight yogurty tang to it.
The texture is smooth and fudgy, with a sticky melt and a light caramel and woodsy chocolate flavor. It’s not complex and it’s not extraordinary. But if you like Hershey’s chocolate and enjoy the decadence of a thicker piece, this is a good bar to choose. I liked the nostalgia of an actual foil wrapped bar, which is so rare these days. If there’s someone on your list that loves Hershey’s, this is a little bit more elegant way to give them what they desire.
Size: 2.8 ounces
I found this seasonal bar called Niederegger Marzipan Weihnachtsschokolade at the Niederegger cafe at Marktplatz in Lubeck. The front of the package says Saftiges gewurz marzipan mit vollmilch-schokolade. So it’s a spiced marzipan in milk chocolate. The image shows almonds, cinnamon sticks and star anise. The ingredients don’t specifically list anise, just “spices” though cinnamon is a separate item.
Inside the paper wrapper there’s a stiff card (advertising the company and their website) and the foil wrapped bar.
The packaging did a great job of protecting the bar. It was glossy and unscuffed.
The milk chocolate is very light in color (33% cocoa solids and 14% milk solids). The bar smells like milky chai, a little spicy and very sweet. The marzipan is moist and a bit like eating Snickerdoodle cookie dough. The chocolate is smooth, but doesn’t contribute much in the way of cocoa to this, it just nicely encases the marzipan. The texture of the marzipan is a little more rustic than the French style fondant type that’s used for creating figures and shapes. Niederegger is meant for eating and enjoying.
The ratios on the 100 gram bars from Niederegger favor the chocolate more than the enrobed little classic loaves. (I’ll get into that more in my master post.) If you’re looking for a starter marzipan that’s more about the texture and celebrates almonds as the source ingredient, Niederegger really can’t be beat. It’s not too sweet and doesn’t have any fake amaretto flavors to it.
I would prefer a version of this with dark chocolate, but I can’t argue with the traditional recipe they have. It’s a great balance of subtle spice, sweetness, milk and almonds.
Size: 3.5 ounces
I’m no stranger to the Ghirardelli Peppermint Bark. They’ve been making it for years and it comes in a clever little square that’s perfect for some afternoon tea or coffee.
I found this set of bars at Target last month on sale for $2 each. They’re heralded as limited edition and come in milk chocolate and dark chocolate.
I’m not actually a fan of barks. I like my inclusions fully immersed in the chocolate. So the bar version of Peppermint Bark is perfect for my strange fondness for things being hidden in the chocolate.
Unlike most Peppermint Barks, which combine white chocolate with crushed peppermint candies (like candy canes or starlight mints), the Ghiradelli version uses minty, artificially colored corn flakes. I haven’t the foggiest why they did it that way, but honestly, they created something unique enough to be a new genre.
The milk and dark vary a little bit in their coloring. The milk version is sweet and has a lot of dairy notes to it from both the milk chocolate base and the white chocolate top (made with real cocoa butter). The mint is clean and bright, the little cereal bits are crunchy and a little salty and keep it all from being too cloying.
The dark version has two kinds of bits, the red bits and some little dark brown bits, which I think are little chocolate cookie pieces. The dark chocolate has a little smoky note to it which overshadowed the minty layer a bit, which I enjoyed. There’s a definite difference between the Ghirardelli Peppermint Bark and the Dove Peppermint Bark, which can also be found for comparable prices at similar stores. Personally, I prefer the Dove version, because it’s a bit butterier. This one is about the crunch, a grown up sort of crunch.
Size: 3 ounces
The last item I have is not quite a full review. The Hachez Weihnachts Knusper Bar (Christmas Crunchy Bar) is a darling looking bar. The soft white paper wrapper has a classically illustrated scene of a child ice skating on a pond.
Feine Vollmilch-Chocolade mit Zimt, Mandeln und Nussen
My German was getting pretty good, even though I’d only been listening to German podcasts for a week and was only there for a day. The front of the package said Fine milk chocolate with cinnamon, almonds and nuts. The little image also showed all of the above -cinnamon sticks, milk chocolate blocks, almonds and a hazelnut in its shell.
So I was very excited when I got it home and put at the top of my list to photograph and review before Christmas. I took it out of the wrapper, snapped it in half ... it looked and smelled so good:
The bar was glossy and showed no ill effects from the long journey (about 750 more miles on a bus at that point then the 5,700 mile plane ride).
I broke off a little piece of it to try after the photo, I was greeted by wonderfully smooth and milky chocolate and amazingly fresh, crunchy and crushed nuts and a hint of cinnamon. I could taste the hazelnuts and something else ... it wasn’t pecans, it was walnuts. What I didn’t realize was that while Nussen might be a generic word for nuts, it usually meant walnuts. (Walnusse is the more specific word.) So technically, I didn’t eat any of the bar. I had to spit it out and rinse out my mouth (I still ended up itchy and with a sore throat all evening - my allergy has not developed beyond this irritation stage). But I’m going to go out on a limb after eating many of the other Hachez products in the past week (which I’ll have reviews for) and say that this really is a good bar.
Size: 3.5 ounces
Do you have a favorite winter flavor combination? Anything regional or something from long ago that they don’t make any longer?
Wednesday, December 21, 2011
I went to Germany last week on a Candy Junket sponsored by German Sweets, part of the Federal Ministry of Food, Agriculture and Consumer Protection. Our group consisted of 10 American journalists & writers and covered 1,500 kilometers and in only five days we saw seven confectionery factories (map).
Though the weather was rather dismal (but expected) with temperatures in the forties and rain the whole week, we still braved the brisk and damp weather to take advantage of the famous Christmas Markets in as many towns as we could. The first one we stopped at was Lubeck, Germany, which is a UNESCO World Heritage Site. The Christmas Markets (Weihnachtsmarkt) feature mostly food and hot alcoholic beverages but also a small smattering of seasonal tasties like confections and some giftware like Christmas ornaments, hats, leathergoods and other small items.
One of the most common confectionery stalls that I saw at all three markets was the one that sold fresh candies nuts and gingerbread cookies. The cookies are for gifting and many were decorated garishly with frosting and had little affectionate sayings on them (photo). Most were heart shaped and came in a variety of sizes. Of course they’re horrible for bringing back in a suitcase, so I just looked at them.
The nuts were really appealing, just toffeed nuts of all kinds (photo). Almonds were the most common but each booth had a good assortment of walnuts, cashews and some peanuts. Some had more exotic flavors, the most common was a Christmas spice, but others had licorice or Nutella. The prices were pretty good, a little 100 gram (3.5 ounces) was 2.50 Euro and I believe they would mix if you asked.
The market in Berlin at Alexanderplatz near our hotel also had a small assortment of booths, again, most selling drinks and hot food and a more international fare of gift items (Russian nesting dolls, Indonisian carved bowls) as well as one confectionery stall with a rather large range of traditional candies from Germany and a few that looked more Nordic or Dutch.
The booths that sold Krauterbonbons, and I saw at least three of them in Lubeck, all smelled quite strongly of anise. It was as if they were using aromatherapy to attract customers. Two of the booths looked like they produced the candy right there. They had a copper kettle, a large counter of marble and a small pressing machine that can either cut the little candy pillows from a pulled rope of the hot sugar mixture or mold press them into individual pieces. However, we walked through the Lubeck market twice, once on the night we arrived around 8 PM, then again the next day when we visited the Niederegger cafe at lunchtime. Neither time did I see them making any candy, nor any of the other booths. Perhaps it was all theater, and perhaps it was just something they did in the morning to make their inventory for the day.
As it was my first visit to a Christmas Market, I picked up a small bag of their Krauterbonbons Mischung (Herbal Sweets Assortment), which fit easily in my pocket and I thought would travel well.
Inside the homely little plastic bag were 28 pieces in about ten different varieties. The shapes varied, some were just little pillows, others were rather rustic but pressed lumps and then there were the gems with their ornate patterns. They’re lightly sanded to keep them from sticking.
I can’t say what the flavors were supposed to be, as there was no key and many of the flavors I purchased were not sold separately (so I couldn’t match them up with the photos I took of the varieties in the jars at the booth).
Some were completely foreign to me. The little red puff was at first rather like raspberry, but there was a note of cola and maybe even Dr. Pepper (whatever that flavor is).
The light green flattened rod was pure peppermint. It was quite strong and fresh.
The black one that looks like a stylized corn cob is dark and sort of like molasses but lacking much else in the herb or spice area.
The brown rock looking thing was like a chocolate flavor, it tasted like black bread (Schwarzbrot with an hint of malt. If I had to find an American analogue, it’d be a chocolate Tootsie Pop. I actually liked this one quite a bit, it’s weird getting the flavor of dense, fresh bread in a hard candy.
The amber piece with a bee on it was honey, naturally. It was lovely. It tasted like honey and I wanted a whole jar of these, if not to eat, then just to look at.
There was also a single clear pillow with some black specks in it. It was a light anise and the exact flavor of the smell they were using to attract folks to the booth.
The light green flower with the cross in the center (back right) was rosemary. It was really refreshing, a little like pine and menthol but without any hint of bitterness.
The ribbed one with the cross in the center was like a cough drop, a mix of flavors similar to Ricola. It was minty but not completely peppermint, there was a menthol component and maybe a little touch of honey. The shape was fun to look at, as I kept an example of each on my desk lined up while tasting.
The black one with the hammers on it was like the one that I thought was like black bread, but with a strong note of licorice to it. It wasn’t overly sweet and I found it very soothing, especially with some bland, black tea.
If I had more time and was able to scope better, I probably would have gone back and picked up the flavors that were missing from my assortment. Lubeck definitely had the best assortment of these little lozenges and of course I would have loved to have seen them making them. (Mental note, next time, add “When do you make the candies” to my list of phrases I might need.)
If you’re going to be in Germany in the winter, the Christmas Markets are definitely something you should see, if only for a few hours. I think they’re probably more appealing to folks who eat sausage and drink alcohol but the one we saw in Schmalkalden actually had some fantastic looking cheese and cured meats. The architecture of many of these cities is lit up so I really felt like I was part of the place.
I was hoping to see more of a variety of sweets, but I fully understand the 90% of the Christmas Market is about tradition and the time warp of walking around a square in the dark with pretty lights and a cacophony of sounds and smells. There were no chocolates anywhere, though some of the stalls sold long ropes of flavored licorices and I actually got a giant Smurf gummi at one of them. The smaller the town we went to, the more they felt like they were true community events, not just something made up for the tourists. Their Christmas celebration through Advent, though front and center at every town, felt less commercial and more about community, even if it was temporary.
(Disclosure Note: The trip to Germany was sponsored, so I did not pay for my airfare, ground transportation, accommodations or food while I was there. At the factory tours we were given generous samples to consume on site as well as some to bring home. Any reviews of those products will be noted as to that fact. But I also brought a couple hundred Euros with me and spent them liberally and almost exclusively on candy both from the companies we were introduced to as well as many other Germany/European products that I found in my prowlings of grocery stores, department stores and the factory outlets.)
Friday, December 9, 2011
The best known American marshmallows are Kraft Jet-Puffed Marshmallows which are big, airy cylinders of fluffed sugar and gelatin. Lately there’s been a movement in the United States for more artisan marshmallows, flavored and in different shapes and often with less chalky corn starch on the outside. In other countries marshmallows are usually flavored (France and Japan have wonderful marshmallow offerings that are rather grown up, while the United Kingdom and Netherlands still have a large selection geared towards kids).
Kraft’s Jet-Puffed brand has a large selection lately that go beyond the unflavored white version. I picked up all that I could find over the past month for comparison and review.
I’m often conflicted about whether Marshmallows are candy. Part of the confusion might be the fact that the most popular marshmallow brands in the United States are not sold in the candy and snack aisle but in the baking section. They’re used to make Rice Krispie Treats and S’mores, but I rarely see people just eating them.
The marshmallows are simple and cheap. I picked up most of the bags in this review for only a dollar - this bag was 10 ounces and nearly the size of an airplane pillow ... a lot of candy for a buck.
Jet-Puffed are large, they’re about an inch and a third tall and about an inch in diameter. Each is about 7.5 grams (about a quarter of an ounce). Marshmallows are pretty low in calories, as there’s no fat in them - they’re just sugar with a little protein (gelatin) to keep them fluffy. Only 100 calories per serving of 4 (one ounce).
They’re chalky on the outside, coated with a light powdering of corn starch to keep them from sticking. They’re puffed, pliable but still firm. They’re a little latexy, like memory foam - squish it and it bounces back eventually.
The flavor isn’t quite vanilla and not a strong as pure sugar. They’re, well, marshmallows. Not much to write home about and not a candy I’d eat on its own. They toast up very well, with more of the burnt sugar flavors. The large size means that the center of mine usually cool while the outside is crunchy and the mantle is molten.
They’re very soft and moist when fresh, but I don’t mind a slightly stale marshmallow either. They get a little stiff and chewy on the outside, providing a little more textural interest.
What started this whole marshmallow episode was this bag of Jet-Puffed SnowmanMallows I spotted at Target. They’re French Vanilla flavored, which sounded good, like a custardy version of the traditional American marshmallow.
They’re called mini-marshmallows on the bag, but they’re actually about the size of two of the standard mini-marshmallows.
I prefer the format of the little one inch tall and half inch wide Man. He toasted up well, the smaller size meant that the center became molten as the outside crisped. Of course it was ridiculously easy to catch him on fire.
They’re pink and remind me of the French guimauve, which often come in long ropes. The color is soft and pleasant. The scent is like Frankenberry Cereal. The flavor is a mild, floral and artificial strawberry. It was like a very watered down Strawberry Quik.
I toasted it hoping it would taste like cotton candy, but it just tasted like hot Strawberry Quik. Like many of the candies that I eat with Red #40 food coloring, I taste a weird, metallic bitterness towards the end and for a few minutes after.
This was the first variety that struck me as seasonal, obviously, but also the first one that I felt like achieved its goals of being an actual good candy. I recognize that not everyone likes gingerbread, so a gingerbread flavored marshmallow will not be as popular as strawberry or vanilla.
They’re shaped like little men. The get squeeze and deformed in the bag, so their little arms point in different directions. They’re about an inch and a quarter tall and about a half an inch thick and an inch from fingertip to fingertip.
They smell rich and spicy. And they taste that way too. If you’re fond of the gingerbread spices: ginger, cinnamon, clove and pepper, you will probably dig these. The overriding flavor is actually ginger but there’s a little cinnamon and pepper warmth to them. It doesn’t taste artificial at all - just like a spicy marshmallow. It’s absolutely like eating a foamy cookie.
I tried toasting them and liked the result, but prefer the soft and foamy texture of them at room temperature.
This bag was slightly smaller, for some reason, with only 8 ounces in it. The mallows were also smaller, which was fine with me as I like to pop a whole one in my mouth. (The back of the package actually has a warning that says to eat only one at a time and supervise children plus cut them up for smaller children.)
They’re cute as foamy sugar buttons. They smell good, not that different from the Gingerbread, but definitely on the sugar and cinnamon side of things.
The flavor is like cinnamon the spice, not the hard candy. The corn starch coating kind of pushes that along with the slight chalky texture before it dissolves away. It doesn’t taste overtly artificial, but it’s also not as fun and nuanced as the Gingerbread. I expect they’d go great in hot chocolate. Toasted they were quite nice, but tasted much more sweet when hot.
The Kraft Jet-Puffed Chocolate Royale was a problematic flavor. First, it’s a chocolate flavored marshmallow. There is no actual cocoa, let alone chocolate in there. The scent is ghastly. It was like wet cardboard. It was so bad that after I took a picture of the package and opened them, I had to sequester them.
The problem is that I don’t remember where I put them (I admit the Candy Blog Studios are pretty messy right now) but I can still smell them even though I stuffed them inside another bag first.
Overall, I’m inclined towards the generic American marshmallow and enjoyed the different flavors. I prefer the corn starch coating to the sugar sanding of Peeps. They’re a great candy to share and versatile to keep on hand as an ingredient. If you’re watching your calories, they’re very low stress - I can’t eat that many because their airy texture makes me feel full very quickly. But they’re also all sugar and the texture can be bland (but that’s why folks invented Rice Krispie Treats, Rocky Road and S’mores).
Tuesday, December 6, 2011
Mars has finally hopped into the white chocolate game with both feet. Their new Dove White Chocolate Silky Smooth Promises stand alone as the only mass-market true white chocolate in bite size pieces.
I don’t know if this is a regular item or a seasonal offering from Dove. They’ve already proven that they can make a good white chocolate, which has been their base for their rich Peppermint Bark offerings for the third year in a row.
The package is a stylish amber and gold design with the Dove logo featuring most prominently. The see through part reveals the pieces are foil wrapped in two different shades of gold with white snowflakes.
Hershey’s has their White Chocolate Meltaway Bliss, but that’s a filled candy, with some sort of palm oil & cream inside. The Dove White Chocolate is truly a white chocolate product, in that it contains only cocoa butter and dairy as its fat base without any other vegetable fats.
Still, it’s pricey stuff. The bar was just shy of 8 ounces while the true chocolate varieties at the same price are over 9.5 ounces.
The flavor is oddly buttery, as in milky with that sort of churned flavor to it. However, there’s more of an aged dairy taste than a fresh milk flavor. There’s a light hint of salt (45 mg per 5 pieces).
The texture is firm but has a smooth melt, not nearly as silky as the regular Dove Promises but still decadent. It’s sweet, and that sugary quality does give it a but of a thick and sticky quality as it dissolves. Sometimes though it tasted a little on the rancid or perhaps slightly stale side of things. This could be because it picked up some flavors from other items (such as some chocolate flavored marshmallows), but considering the fact that they’re tightly foil wrapped and then in a heavy plastic bag, they shouldn’t be doing that.
White chocolate is definitely a tough item to do well. These are good, and true white chocolate is hard to find, especially in the grocery or drug store these days. The ingredients are pretty good: sugar, cocoa butter, skim milk, milk fat, soy lecithin, salt, natural flavor and PGPR. They’re made in a facility that processes peanuts and tree nuts. There’s no mention of gluten. They’re Kosher.
It’s a good quality product for the price, but it’s not going to be my go-to white chocolate. I’ll still opt for Green & Black’s super-vanilla infused White Chocolate which is also fair trade. But if I needed something festive and foil wrapped, I’d grab a bag of these.
Monday, December 5, 2011
R.M. Palmer makes charming and cheap candy for the holidays. Their Christmas candies are never as appealing as their Easter goods but I was intrigued by their new RM Palmer Giant 1/4 Peanut Butter Cup.
Giant candy is pretty common as a holiday gift, especially as a stocking stuffer or Secret Santa item. This one isn’t quite as amazing as the Snickers Slice n’ Share or 1 Lb Reese’s Peanut Butter Cup, but it’s certainly affordable at only $1.00.
The package is simple. There were two designs, the red wrapper I picked out features an elf on a snowboard. There’s a green version that had a Santa on it.
The packaging is spare, it’s just a plastic sleeve, there’s no cardboard tray or even a fluted cup. However, this was more than sufficient, my cup came out the wrapper looking nearly flawless.
Like nearly all R.M. Palmer candies, this is a very nicely made product. The mold is well designed and attractive. The large cup has some attractive design details, including a little inset bevel and texture on the bottom of cup. The fluting is crisp and the mockolate coating is shiny.
The cup is three and a half inches in diameter and just a smidge over a half an inch thick. The package says that it’s four servings, which would be one ounce each. It’d be pretty easy to divide this up, it cuts easily with even a butter knife. However, one ounce is a rather small portion for candy. The typical is about 1.5 (which is what a pair of Reese’s Peanut Butter Cups are).
The first ingredient on the list is sugar, which I fully expected. The second is partially hydrogenated vegetable oil made from palm kernel and/or palm oil. It’s pretty widely known now that partially hydrogenated oils contain trans fats. And trans fats need to be reported on the nutrition facts panel. However, if it’s less than a half a gram of trans fat, it can be listed as zero. So it’s entirely possible that a “truer serving size” of 1.5 ounces would have a measurable amount of trans fat. Or it could be that RM Palmer figured that people could quarter things easily but probably couldn’t cut them into 3/8 as easily. (Well, you’d just cut it into 8 pieces and take a serving of three of those, but I don’t think they’d be structurally sound.)
The cup smells good, like sweet peanut butter. The bite is soft and the peanut butter is smooth. It’s an odd cup, I was fully willing to hate it based on the ingredients. However, the peanut butter center is really good. It’s soft but not greasy, smooth but not quite silky. There’s a slight coolness to both the mockolate and the peanut butter on the tongue. The flavor of the peanut butter center is sweet, not quite as salty or crumbly/dry as a Reese’s, it’s more like eating peanut butter cookie dough.
For kids or the not-too-picky, it’s a fun little treat. It’s far from gourmet, but it fits in as affordable and over-the-top little gift.
Thursday, December 1, 2011
The Trader Joe’s Classic Holiday Candy Mix qualifies as classic solely in its looks. They’re cute little pillows and waffle pieces of hard candy but come in a curious array of flavors that are as much tropical as they are wintery. Pomegranate, Cherry Cream, Passion Fruit, Cranberry Orange and Lemon Ginger. The flavors are all natural and the colors are created with vegetable and fruit extracts.
The packaging is simple, the box is a little smaller than a box of raisins or prunes. Inside is a half pound of hard candy in a simple cellophane pouch.
The pieces have that classic Holiday Mix look to them. Most are the standard pillow style of hard candy. The hard candy is briefly pulled (either by hand on a hook or by machine) to add air and a silky shine to it. That is then wrapped around a slightly aerated but not as attractive center. The the log is then rolled down into a rope which is then put into a cutter that gently squeezes the candy as it cuts it. Other pieces are rolled through a mold that give the waffle weave before they’re cut.
Cherry Cream is deep red with amber stripes. The cream flavor is a little artificial, like a butter flavor instead of a real creamy note. Kind of like a cream soda. The cherry flavor is good, like a black cherry but with a sort of burnt berry pie note to it. Sometimes I thought that it tasted like Dr. Pepper.
Cranberry Orange (orange and dark red) was easy to spot, as the pieces were mostly half orange and half red. The orange flavor was front and center, the cranberry was just a tartness in the background with a little strawberry floral note.
Pomegranate (pink, white & deep red striped pillow) It’s enchanting to look at an a nicely rounded pomegranate flavor with a lot of raspberry notes.
Lemon Ginger (yellow and white) were the easiest to figure out. This one tasted a little sparkly. Most of the pieces were the flat waffle but there were a few short straw ones too. The lemon is quite zesty and the woodsy ginger has a very slight warmth to it.
The candies are made in Mexico. I believe this is the same facility that also makes the Trader Joe’s Old Fashioned Sweet Sticks and the Life Savers all natural knock-off Sweet Story (and probably also the Organic Lollipops which are also sold as Yummy Earth). They’re made with glucose syrup which is from wheat, so they may not be suitable for gluten-free folks. There’s no other statement about allergens such as nuts or dairy products. They’re made with cane sugar but no other animal products so it’s up to you if you think they’re vegan. Kosher.
It’s a good price for all natural hard candy. It’s not extraordinary candy and probably only suitable for someone who actually like hard candy. The charming homespun quality does present a beautiful tableau in a dish and would probably be great as a decorative element on a Gingerbread House.
Wednesday, November 30, 2011
Back around Halloween when Mars introduced their Candy Corn flavored White Chocolate M&Ms, I mused what it would be like if they made Egg Nog M&Ms.
Well, Trader Joe’s has gone over the top with their iteration of white chocolate with nutmeg with their Trader Joe’s Eggnog Flavored Almonds covered with Creamy White Chocolate.
They’re sold in a very simple plastic tub that holds 11 ounces and sells for $3.99 ... about the same price as Almond M&Ms ... but they’re all natural (but have no candy shell, unless you count confectioners glaze as a shell).
Trader Joe’s starts with premium almonds. I’ve noticed that a lot of other almond candies (Almond M&Ms) use the smaller almonds about the size of peanuts, but these are big, fresh nonpareil almonds at the center. The coating is real white chocolate with oodles of nutmeg. The combination is convincingly like egg nog. It’s sweet but tempered with strong vanilla and earthy/balmy nutmeg. The almonds are crisp and keep the whole thing from being too sweet (like actual egg nog tends to be). The white chocolate has an excellent melt, not quite silky but quite creamy without being sticky.
I love them, but I fully understand that they’re not for everyone. If you don’t love nutmeg, you’re not going to like these. However, if you do, the combination with the almonds is stellar. I can only hope they’ll have these year round, but I know that they’ll disappear in a few weeks.
It’s all natural and there’s not even any food coloring in there. There is dairy, soy and almonds in the ingredients plus it’s made on shared equipment with wheat, tree nuts and peanuts.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.