Monday, November 30, 2015
This Winter Edition of the classic square Ritter Sport is a cream filled chocolate bar with 16 little squares. I found mine at Cost Plus World Market, which has been a pretty reliable source for the winter versions (though less often the summer ones). They’re a smidge more expensive than the regular Ritter bars at $2.99, but they’re also placed with the Christmas candy, not the ordinary candy bars.
The bar is described as milk chocolate filled with hazelnut creme and hazelnut cookie pieces. I love the hazelnut bars that Ritter Sport makes, so this was a really enticing idea.
The bar, once broken, looks an awful lot like the chai one, no real perceptible nuts or nut paste or cookie bits, just off white cream.
The bar smells milky but with an actual hazelnut note to it. The cream center is a bit on the greasy side, but does actually have crunches of cookies and some small hazelnut bits. That roasted hazelnut smell, that Nutella scent, takes over the chocolate though. While the coating is milk chocolate, it definitely tastes more like gianduia.
The bar is decent, but not special enough for me. It’s a little on the bland side, and the greasy cream filling doesn’t have enough of the hazelnut punch I’d hoped for. The cookie bits are too few and of course the cream filling is really high in palm fat.
Monday, November 23, 2015
Ritter Sport has introduced seasonal varieties for the past five years or so (or at least that I’ve been able to get a hold of). The newest set for Winter include a new version called Ritter Sport Vanilla Chai Latte.
The description on the English label on the back says that it’s milk chocolate filled with vanilla cream, spices and black tea extract.
The ingredients are actually a little less creamy and a bit more oily:
Like other Ritter Sport cream filled bars, this one clocks in at 164 calories per ounce, which definitely on the high side, especially when it has 9 grams of saturated fat per a 38 gram serving.
It smells a bit like a pumpkin cheesecake. There’s a spice note, which is pleasant but not terribly distinct, just some generic nutmeg, clove and cinnamon. I’ve actually had my fair share of spiced chai over the years, so I know that the spices vary quite a bit. But they’re not that dissimilar to Pumpkin Spice or Gingerbread Spices. What sets it apart here is the black tea extract. Or at least it should.
The milk chocolate bar is very sweet, the chocolate part is milky and creamy but not at all intense, it’s quite overpowered by the spices in the cream. The filling is a little more fudgy and thick, but not at all grainy or oily. The black tea part gives a little tannic note, but mostly the flavors are nutmeg and clove with maybe a little allspice.
It’s an interesting bar because of the warming spices and the cream filling, but I’ve mentioned before that I don’t think that the cream bars that Ritter makes are their strongest item. The flavoring overpowers the chocolate experience, which is usually very good for the price point (much better than Toblerone). I’ll pass on this one if it comes back again next winter.
Monday, November 16, 2015
Of course there should be Christmas gummis! And not just red and green gummi bears, they should be fully conceived holiday gummis. So, I was really intrigued with Vidal Gummi Gingerbread Men.
The package has all the holiday icons: ornaments, holly with berries, red background and of course a little gingerbread house for the gingerbread man. The gingerbread man looks extremely happy to be there, too. Like he wants to run and jump in your mouth.
The gummis are cookies n’ creme flavor, which is not quite what I was hoping for, especially since I’m not sure what that flavor actually is, it’s more of a thing with textures.
They’re cute little guys, actually they’re pretty big for gummis (but small for cookies). They’re about 2 inches tall and an armspan of about 1.25 inches. Unlike real gingerbread cookies, these are “iced” on the bottom. There’s a foamy white layer base on the pieces and then a tan caramel colored gummi layer for the gingerbread. The actual flavor difference between the layers is negligible, it’s really about textures. The bottom is a little lighter, not quite marshmallow but foamy with a slight creamy touch. The top layer is a little smoother, but about the same flavor.
So, the flavor is, well, not cookies and cream. It’s more like honey sweetened yogurt. It’s sweet but there are no cookie or vanilla notes. There are certainly no spice notes, but it was clear that these aren’t gingerbread flavored. Instead they’re lightly tangy and just bland. I found them absolutely unappealing. The only good thing was that they didn’t smell weird, like some gummis can.
I think that there’s a market out there for non-fruity gummis. There are some licorice types around, but it would be fun to expand the flavors to things like mint and butterscotch or caramel or maybe even peanut butter. As far as these go, though, they’re purely for decoration and non-discriminating people. They are not tasty candy.
Vidal gummis are gluten free. They contain gelatin so they’re not vegetarian or kosher. There’s no statement on the label about soy or nuts, but they do contain coconut oil.
Monday, October 19, 2015
It’s a pretty good deal for a half a pound of candy made with all natural ingredients, though Trader Joe’s doesn’t say where the chocolate comes from.
The product popped up at my local Trader Joe’s about a week before it was listed on the website, so I bought a box. Then I ate it all, so this is my second box. (You’d think it would get a better rating than a 6 out of 10 if I’ve eaten a full pound.) After the first box I figured I’d pick up another, but it disappeared from the three Trader Joe’s I frequent for nearly a moth.
I think this is intended as a hostess gift item, or perhaps something you’d buy to put out for guests at a party or after dinner.
The tray holds 8 pieces of each variety, so I’ll go ahead and calculate that each is a half an ounce (and about 75 calories). The tray is rather flimsy, and the box doesn’t reseal after you open it. The whole thing, oddly enough, felt a little like a See’s item (they also use a lot of black and white in their packaging, but this has some brown elements and the full product image).
They’re very attractive. The first box was unphotographable because the heat got to it, though it was still edible. The little planks have a squiggle of chocolate across them, making for a lot of chocolate heaped on the top.
The milk chocolate variety is very sweet. The milk chocolate is milky and creamy, the toffee inside has a salty note and an excellent crunch but it falls apart into a bit of a grainy mess, like eating brown sugar towards the end. (I love eating a pile of brown sugar, but not when I think it’s supposed to be toffee.)
The dark chocolate version had the same crunchy then grainy texture and excellent butter flavor, but the dark chocolate really meant nothing. The flavor of the dark chocolate was so non-descript I really kept wondering what it tasted like. If I shaved it off with my teeth, it was like a creamy dark chocolate baking chip, but eating with the toffee it just became a texture.
I don’t think these are bad, mostly I ate the whole box because I was trying to figure them out, but I never really liked them much. They’re better with something else, like crushing them up on ice cream or with some strong coffee. As a hostess gift, they’re probably acceptable, especially for the price point. I don’t see myself buying them again though.
They’re made with milk and soy and may also contain traces of wheat, eggs, peanuts and/or tree nuts.
Wednesday, December 24, 2014
Theo Chocolate makes organic and fair trade chocolate from bean to bar in their factory in Seattle. They have a selection of seasonal bars in addition to their regular items, this year I picked out their Theo Chocolate Nutcracker Brittle because I liked their Salted Almond bar. It features almonds, hazelnuts and sugary brittle chunks in smooth, rich 70% dark chocolate
The most notable quality of this seasonal bar is that it’s vegan. That’s right, the brittle is not made with any dairy, so the bar is free from any animal-derived products. (Though it is made in a factory that also processes milk, eggs and wheat, so it may contain traces of gluten or dairy as well as peanuts or other tree nuts.)
The wrapping is nice, a simple paper over-wrap with the chocolate bar enclosed in foil underneath. The bar is made with 88% fair trade ingredients and all organic products (except for the baking soda and salt). The corn syrup is also non-GMO and they do not use soy lecithin (or lecithin of any kind).
The bar looked great and smells wonderful. It’s a woodsy cocoa blend, it smells like toffee and fresh brewed coffee and toast. For a 70%, it’s well balanced. The cocoa flavors are a little on the acidic side with some bright sour cherry notes along with the other woodsy components mentioned earlier. It’s sweet, at first, but the baked brownie flavors dominate towards the end. The nuts are kind of separate as a flavor and texture. The almonds and hazelnuts are crunchy and fresh (though hard to tell apart) and the little brittle pieces are crunchy without being tacky or chewy. I missed the little hint of salt from the Salted Almond bar, but that’s not what was promised here.
It’s a nice seasonal bar, but I have to wonder why it’s not a year round offering ... no reason not to have this for Valentine’s.
Monday, December 22, 2014
Think of them like a hearty petit fours. The base is a gingerbread cake, topped with a layer of fruit jelly then a layer or marzipan. For this particular brand of Schulte Dominos, the fruit jelly is apple and the marzipan is actually persipan, which is made from apricot kernels instead of almonds. Although they seem like an ancient sort of confection, according to this page they were invented by Herbert Wendler in Dresden in 1936.
I’ve had dominos quite a few times, Aldi sells a few varieties in both milk and dark chocolate and of course I’ve had them in while traveling in Germany. This particular version has a nice coating of dark chocolate, which keeps the confection from becoming too sweet. They’re pretty shy on calories, only 50 each, probably because part of it is a little bit of cake.
This package has 10 pieces in it, which fared quite well - only one was cracked on the top. The package holds 4.4 ounces, so each piece is just shy of a half an ounce each. The package says that this is an Authentic Traditional European Recipe. I don’t know if there are a lot of modernized versions or departures from the traditional ... or if other non-Europeans have adopted the confection and have created a competing version.
Each piece is not quite a cute. They’re 7/8 of an inch square and about 3/4 of an inch high.
I’ll start from the top down. The persipan is much like a marzipan. It’s soft and has a good texture that’s not too pasty or sweet. The flavor is much more amaretto infused that many marzipans I’ve had, which makes me wonder if it’s a natural flavor profile for persipan. There is a distinct bitter note to it.
The next layer is a jelly, which is pretty bland. I had to read the ingredients to find out that it must be apple at all. It’s a little tart and has a slight mealy quality that real apple pulp can bring to a jam.
They smell rich, a little like cocoa and molasses and maybe a hint of ginger.
The base layer is called gingerbread. It’s made from a mix of wheat flour and rye flour along with brown sugar and molasses. It’s quite dry, which I think is okay because the jelly and persipan provide a bit of moisture and texture to the whole thing as long as you don’t eat the layers separately. However, there’s not real spice note to it, or ginger flavor at all.
They’re hearty and satisfying. It’s a great mix of textures with the cool tartness of the jelly mixing with the dry cake and slightly chewy persipan. I had no trouble finishing the tray of them over two days.
I have to wonder what a premium version of these would be like. Perhaps with some actually flavored jelly like a good grape, a spiced apple or something more in the citrus marmalade family. I did see that Niederegger makes a version, though I probably can’t find those in the United States. The cake part might be better if it was an actual Lebkuchen with ground nuts in it.
Friday, December 19, 2014
As a little stocking stuffer item, I’ve noticed these boxes of Russell Stover Cake Truffles at drug store chains and places like Target this year.
I picked up a pair of boxes since they were only $1.00 on sale, though often the regular price is about $1.79 for 2 ounces. There are four pieces of candy in the box, one of each of the cake flavors: Red Velvet, Chocolate, Carrot and Wedding Cake.
All of these flavors have been presented in the seasonal shapes, so they’re not new candies, just a different assorted presentation. The ratios do differ slightly from the Egg or Santa versions, though.
Red Velvet - (Dark Chocolate) this first debuted as a Santa piece in 2012, though is also available at Easter and Valentine’s. It’s a dark chocolate shell with a red “creamy” center that has some cake mix in it. Oddly, this could benefit from a white chocolate coating to simulate the cream cheese frosting often found on Red Velvet cake, though this box already has two white coated pieces. The center is less sweet, so that’s a plus, but the batter-like consistency simply tastes like paste to me. (Santa review.)
Carrot Cake - (White Chocolate) this first debuted as an Easter piece in 2014. Like the other cake flavors, this features actual cake mix in the center, which gives it an uncooked flour note ... it’s a little pasty, unlike the experience I had with the Egg version which wasn’t as dense. The flavor profile is actually nice, a good spice mix that fits well with Christmas with a hint of allspice, nutmeg and cinnamon. (Egg review.)
Wedding Cake - (White Chocolate) - this first debuted as an Easter piece in 2014. If you don’t like spice flavors found in Carrot Cake, then maybe Wedding Cake is more your speed ... all fake vanilla, sweetness and PlayDoh. I thought (Egg review.)
Chocolate Cake (Milk Chocolate - might actually be new. I can only find records for Brownie pieces before this. The center here was less sticky and pasty, so that was a plus but the raw flour notes were very distracting as it tasted more like wallpaper paste (yes, I’ve eaten that before, thankyouverymuch). There’s a grainy note, as well, since the sugar isn’t completely combined. So, think of it more like a chocolate cookie dough and you might be pleased.
If you’re frustrated that the seasonal shape items are too big, then these are probably a good idea for you. I’ll stick to the more traditional coconut and pecan delight versions though.
Wednesday, December 10, 2014
In Episode 4 of Candyology 101, we’re talking about candy associations with Christmas. It’s all the good and bad that the season has to offer.
Check out all the links & show notes on the Candyology 101 website.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.