Thursday, June 9, 2011
Ovation Chocolate Sticks are one of those candies that you’ve probably seen before but rarely thought much about them one way or the other.
I got this box of Ovation Cappuccino Sticks in a box of samples from Sweets & Snacks Expo. They’re made by Sweet Works, the same company that makes Niagara Chocolates, Florida Tropic Chocolate and Sixlets.
The box is a great presentation format for chocolate sticks. It’s hexagonal with a wonderfully colored and folded lid (that would make an excellent hat if done in felt). The colors are great and actually made me rethink my position (or lack of one) on Ovation sticks.
Inside the box are about 44 individually wrapped sticks of chocolate flavored with real coffee.
The sticks are rather small (but also low in calories, about 15 calories each) at 3.33 inches long. The construction is fun, the center is a coffee milk chocolate (with plenty of actual ground coffee in there) covered in bittersweet chocolate. The effect is a strong coffee flavored stick. It’s creamy, a little on the sweet side, but with plenty of coffee punch. It’s a little bitter at times and I’m not that keen on the coffee grounds left over in my mouth. But the flavors are really good - the woodsy and deep roasted coffee, a light touch of milky cream and of course the background of chocolate.
I don’t see myself just eating these as a candy, but they are a nice accent for a dessert tray, with coffee or perhaps stuck into a bowl of ice cream.
Online these look a bit pricey. The box holds 4.4 ounces (about .1 ounces per piece) and looks like it might retail for about $5 a box. For that I might opt for a bit better chocolate bar, but for sharing, especially for a little hostess gift, this is a nice presentation and decent quality item.
Wednesday, May 25, 2011
Since I’m on the topic of classic candies this week (starting with Orange Slices) another favorite are what are simply called the Raspberry. They’re a simple construction that mimics the actual berry quite nicely: it’s a gummi center covered with crunchy colored nonpareils in the approximate size and shape of a real raspberry.
Quite a few companies make them, Haribo’s are probably the most famous, but there’s also a great version made here in the United States by Jelly Belly (they also come in a white grape version called Champagne Bubbles).
Today’s new item is Bebeto Premium, a line of crunchy coated gummis made in Turkey by a company called Kervan. They’re being introduced to the American market at the Sweets & Snacks Expo in Chicago this week. I picked up a few samples in Cologne at the ISM candy fair there in February, and now that I know that they may be available here, I thought I’d review them.
The product line boasts all natural flavorings and colorings. They’re packaged in stand up bags with zip lock tops for freshness and each variety comes with two flavors in the mix. I got to try three of their new varieties: Tropical, Berry & Turkish Coffee
Tropical: The crunchy bits outside are sweet and have a very light fruity flavor. It isn’t until I got to the gummi center that the flavor really developed. The Tropical Ananas (Pineapple) was intense, a good blend of tartness and those pine and rosemary notes that fresh pineapples have. It was more like the fresh flavors than the canned ones. The Tropical Orange was a little more subdued, but with a good dose of zest in there to carry off a fully developed fruit flavor.
ones were rather like I expected. Blackberry starts very sweet with the light, crunchy nonpareils but then gets a good fruit jam kick from the gummi center. The flavor notes were dark enough to be considered blackberry. The Raspberry was more fragrant and floral than the Blackberry and of this pairing, it was definitely my favorite. Happily I also experience no flavor interference from the colorings.
The Turkish Coffee & Mint variety was the one I was looking forward to the most. I know that coffee or anything creamy sounds like an odd match for a gummi base, but I’ve had some wonderful Japanese versions, so I know it can be done well.
As this is an actual Turkish candy from a Turkish candy company, I expected a lot from their Turkish Coffee. The package was a mix of brown and white candies, the brown ones were the coffee (obviously) and white was mint.
The Turkish Coffee pieces smelled wonderful, like strongly sweetened, fresh coffee. The coffee flavor, in this piece, was much more apparent on the outside with the little crunchies. So far, so good. I was enjoying it and looking forward to the more intense coffee center. But that didn’t happen. The center was tangy. Generically tangy, but still with a coffee note to it. It’s like someone tossed a spoonful of lemon juice in my coffee. I thought for a while it was an error, that the little packet I had was a mistake, that they were changing over a production line. But every packet I had (I think I had four or five of these little samples that had three or four pieces each in them that I gathered from several different places - both the press room and the booth for Bebeto) was the same.
Mint was similar. The white crunchies were a strong peppermint with just a hint of spearmint. But the center was tangy. I didn’t mind that as much, I thought of it kind of like a less than zesty mojito.
I love that there are no artificial colorings in these candies. The flavors chosen for this line are great with the exception of the Turkish Coffee. I though the fruit flavors went well together in their pairings. However, the Turkish Coffee was just too weird, when I want a coffee flavored candy, I don’t want too much extra with it. Tartness definitely not a bonus. They’re a little more adult in their packaging and flavor combos, but this can easily be a family candy. I don’t know the recommended retail prices on these, but if they’re comparable to Haribo, they could fit well in the American market. The crunchy coating means they don’t stick together and would look great in a candy dish. I give the fruits a 7 out of 10 but Turkish Coffee gets a 5 out of 10 and should go back to the drawing board.
Tuesday, May 3, 2011
Scho-Ka-Kola has a cult following, especially in Germany. The concept is simple, it’s a caffeine enhanced chocolate. They use both coffee and cola nut to boost the stimulant content which is where the name comes from, Schokolade (chocolate), Kaffee (coffee) and Kola (cola) . It was introduced at the 1936 Summer Olympics in Berlin by Hildebrand as a “sport chocolate”. Later it was used during the war, especially by German pilots. Today it’s made by Sarotti, which is owned by Stollwerk which itself is now owned by international chocolate giant, Barry Callebaut. It’s still made in Berlin and the packaging has changed little over the years.
The tin is easy to carry in a roomy pocket (though I’d worry about melting). It’s about 3.5 inches in diameter and one inch high. There’s a helpful little thumb-print impression on one side of the lid, press it and the tin opens easily.
The round tin holds little “slices” of the chocolate disk. There are eight slices on each layer of the tin, separated by a stiff piece of waxed paper. A serving which would contain the equivalent caffeine as a cup of espresso. My guess (and part of this is from translating the package) is that a serving is four pieces and the actual caffeine content is about 50 mg. So it’s not a lot, but it’s a mild and even boost. It says to me that munching a few pieces an hour would be a good way to keep a steady dose of caffeine in your system without getting all jittered up.
The chocolate isn’t very intense or dark, it’s 52.5%, but the rest of the content isn’t all sugar either. It’s 2.6% coffee and 1.6% cola nut powder. Kola nuts (or cola nuts) are closely related to cacao and have a fair amount of theobromine as well as caffeine in them but far less fat.
The pieces are thick (just shy of a half an inch) and have these great ridges that make it easier to hold them without getting too warm from your hands and bite. (One piece is less than a quarter of an ounce, so it’s a fine mouthful if you won’t want to bite.) The flavors are quite deep and on the woodsy side. There’s a dry and bitter note to it in the flavor, but it didn’t leave me wanting a lot of water. The coffee flavor is muted, it’s mostly a roasted and charcoal sort of chocolate. Not intense but also not pansy. There were no acrid caffeine flavors for me, so the fact that the caffeine was still integrated into their natural sources probably helped. It probably also means that the caffeine is metabolized a little slower.
I picked up this little tin for 2 Euros, but in the States these things sell for about $6 retail. For $6 I could buy a truly extraordinary bar of chocolate. But if I were traveling in Europe and wanted an alternative pick-me-up to the sub-par coffee that’s found in far too many places, then this is the way to go. Easy to carry and share and with a reliable dosing scheme.
There is a little milk in there, so it’s not a vegan product. The tin also says that it may contain traces of almonds, hazelnuts and gluten.
Thursday, November 18, 2010
Around Christmas Cost Plus World Market usually has an eclectic collection of candies for entertaining and gifting. Many of their products are brands that have very little presence in the United States but are really well priced.
I saw this package of mixed chocolates called Sorini Maxipiu Assorted Chocolate Pralines. It’s a big bag, 500 grams (17.63 ounces) but I was attracted to it even though it was on the bottom shelf because it just looked so different from the little novelty marzipan, torrones and panettone on the shelves. I didn’t recognize the Sorini brand name but the images on the package made the assortment look like a good bet.
The chocolates are nicely packaged and easily distinguished. They’re all in a bright gold mylar with clear print that says what’s inside. There’s also an inner paper-backed foil that just covers the candies and seems to cushion them and keep them from getting scuffed.
There were five varieties. Most of my assortment consisted of the Cereali and Arancia (well over half of the 42 pieces). The other three were Nocciola, Creme and Cocoa Beans.
The Arancia (Orange) is a dark chocolate piece. The chocolate shell is thin but has a nice sheen and crisp snap. The pieces are about an inch and a quarter long, so a nice piece to put in your mouth whole or take two smaller bites.
It smells a lot like orange, but more like orange extract than orange zest. It’s like sniffing a bottle of baby aspirin.
The chocolate center is soft but not creamy, it’s more like a Frango. However, it has a smooth melt once it warms in the mouth. The chocolate notes are strong enough to stand up to the one-note of orange. It’s a bit on the dry side and a little bitter but the chocolate also has a fair amount of sugar in it. It was better when eaten as an accompaniment, like with coffee or strong tea.
I was disappointed that I only got three of the Nocciola and used two in the photo shoot. (I should have been paying more attention.)
There’s a milk chocolate shell with a darker hazelnut paste cream filling. Inside was a half of a hazelnut. It was nutty and fresh but could have used more of a chocolate punch. I would have preferred more of these instead of all the orange ones.
The Cereali is a big milk chocolate ball filled with a milk chocolate cream and crisped rice. The size is similar to a Lindt Lindor truffle, about one inch in diameter.
These are fun because of the texture variations. They smell sweet and very milky. The chocolate shell is milk chocolate and very soft, the center is even softer but has a good sugary cocoa texture that’s extremely sweet but at least not as greasy as the Lindor. There are little crispy rice bits that provide a little hint of malt and salt.
I would prefer a bit richer chocolate, something that’s not quite so sweet.
The Creme piece is basically a milk chocolate truffle.
It smells milky and sweet with a little hint of cocoa (and a bit of a whiff of orange from the other chocolates). The milk chocolate cream center is soft and though not quite silky, it’s very smooth.
It’s a bit like eating a bit spoonful of chocolate frosting. I wasn’t that keen on them, but there weren’t that many of them (I think six), so it was easy to eat around them or just kind of grin and bear it until it was time to eat another variety that I preferred.
Cocoa Beans Crema Caffe was the most interesting of the bunch. Unfortunately all four pieces I got were slightly bloomed. It wasn’t a bad bloom that made the chocolate hard or chalky, just a very slight white haze on the spheres.
The dark chocolate shell has a good flavor profile balanced with woody and coffee notes and a light fruity plum note. The cream center is a mix of strong, sweet coffee and cacao nibs. There are toffee and caramel hints along with the crunchy texture of the cacao nibs.
I paid only $6.99 for well over a pound, so I thought it was a good deal for an assortment. They’re not really my style, I prefer chocolate that’s darker or with more powerful flavors. I wouldn’t say that they’re a great hostess gift, at least not in this bag, maybe if you put them in jar or basket. They do look nice though out of the bag and are an easy item to put into a candy bowl to share with folks for the holidays. They’re individually marked, which is a plus and they are different enough. I don’t know if Lindt fans would be satisfied with the milkier flavor and less slick texture but maybe if you’re looking for something to satisfy a larger crowd they’re a good choice. But if you like something like Ferrero Rocher, I’d say stick with those ... these aren’t for folks looking for nuts.
Tuesday, October 12, 2010
The package calls it the Finest Assortment of European Chocolates. They’re priced pretty well for an upscale styled hostess gift, I paid $5.29 for my box that weighs 8.8 ounces (that’s less than $10 a pound). The ingredients are heavy on the sugar and milk and a bit lighter on the cacao content, but it’s all real chocolate in there.
I picked these up mostly because I’ve never reviewed them. But I was also curious if there was a difference between these and the newer Werther’s Chocolates.
The assortment comes in a smart and spare little box. It’s made of thin card but styled to fit the sticks perfectly. There are 20 but only 7 varieties ... so the breakdown was a little odd for my tastes:
The little bars are three inches long and 3/4 of an inch wide. There’s a little score in the center to snap them in half easily. All are imprinted with the word Merci on each segment.
I didn’t take an individual shot of this one. It’s a milk chocolate bar, the wrapper has a purple band on it. The filling is a sweet cocoa paste that’s rather truffle like. It’s all quite buttery and melts well, there’s even a slight hint of salt to it. It didn’t do much for me, there’s something missing, probably a stronger chocolate note.
The focus on this piece is milk. Actually, it’s more like butter. The melt is silky smooth and quick with a slight grain to it. The dominant flavors are powdered milk, caramelized sugar and a light note of cocoa.
It’s a milk chocolate bar with a filling of sweet, milky hazelnut paste. It’s very sweet but has a good grassy and roasted flavor of hazelnuts to it. I’d probably prefer it in dark chocolate ... but then again if I were really looking for a gianduia fix I’d go for some Caffarel. It’s definitely rib-sticking.
Coffee and Cream
This was far and away my favorite. It smells like freshly ground coffee. There are two layers, a dark chocolate and a white chocolate base. The coffee is far and away the strongest flavor, so much so that I couldn’t really detect any chocolate notes in there. The texture is smooth and has an excellent melt that’s a bit firmer than the milk chocolate varieties. The coffee is bold with a light acidic note and a hint of charcoal and toffee.
The Dark Mousse is dark chocolate filled with a chocolate cream. The bar was beautiful looking, glossy and nicely tempered. The chocolate has strong berry notes with a little hint of black pepper and raisins. The mousse filling was a little more of a paste than a cream but wasn’t very sweet, it was like a good chocolate frosting. The whole thing had a lightly dry finish to it.
I was confused at this point about the difference between Dark Cream and Dark Mousse. Dark Cream was more like a dark bar, no filling as far as I could tell.
The flavor was like a dark milk chocolate, there were strong dairy notes, something I didn’t get at all from the Dark Mousse. It wasn’t as sticky or sweet as the milk chocolate and also had a hint of a dry finish to it without being chalky. It was firmer than the nut and milk versions of the little bars, but it was still pretty soft and melted quickly into a puddle in my mouth. (It was not swirled though like the Werther’s Dark Cream was.)
This was my second favorite variety. As far as I can tell it’s just the milk chocolate with crushed almonds and hazelnuts. The scent is still sweet and milky but has a great roasted nut flavor. The little nibs of nuts are chewy and fresh - mostly hazelnut comes through.
I enjoyed these, though I hesitate to say that they’d satisfy any of my strong chocolate cravings. This had a wonderful texture and luxurious melt, but not a lot of cocoa punch. I see them more as accompaniments than stand alone treats.
Each stick is about 73 calories (it does depend on the variety) and features 14% of your recommended daily allowance of saturated fats. (But there’s also a bit of protein, calcium & iron in there.) There are also a lot of allergens in here. The only ones that aren’t listed are eggs and of course shellfish.
As for the Werther’s Chocolates that Storck also makes ... I don’t see any reason to pick those up instead of these unless you’re only going by price. The ingredients seem a bit better, I like the packaging and the fact that you get a variety in the box is a plus in my mind (though if you don’t like all the flavors that’s a negative). They really are a great hostess gift and a nice item to have on hand to serve with coffee or dessert. A little stack along with some cookies would make an excellent little treat without being too fussy. And the word Merci doesn’t hurt, everyone enjoys a little thank you.
Friday, August 27, 2010
While in Illinois last month I visited Caputo’s Market, which boasts a huge selection of candies from all over the world. I tried some Polish candies and also picked up a few mixes of Italian candies from Cedrinca. I’m familiar with the brand as I’ve tasted a few of their mints and fruit candies at Italian restraurants when a handful is usually presented with the bill at the end of the meal. (Usually an Eastern US thing, on the West Coast they just have a bowl by the door.)
Caputo’s had a great selection of Cedrinca but I opted for a mix so I could get to know more of their items. This version is called Gran Mix and says Caramelle ripiene assortite which I took to mean assorted filled candies. And that turned out to be exactly what these are!
Cedrinca boasts that these are all natural candies, no artificial colors, flavors, additives or preservatives. Each candy was also individually wrapped and most were labeled to show what was inside.
The majority of the mix was a mix of little rod shaped candies. Most were marked on the wrapper what they were.
The first notable one was Menta Ripeno Al Cacao which were a light mint hard candy filled with a chocolate paste. I’ve had a lot of experience with those disappointing starlight mints with the chocolate (why would you finish an excellent meal with a piece of candy like that?) and this was nothing like that. The chocolate filling was a like a fantastic chocolate buttercream. It tasted fresh and creamy and like real cocoa.
Mandorlatte looked the same but was crunchy delight with almonds and milk. It was fascinating, like vanilla pudding distilled into a hard candy. The crunch was almost like the center of a Butterfinger bar, the flavor was sweet and milky but with a hint of lemon and almond. Some had a slightly soft creamy reservoir, others were just the crispy stuff. Either way, I loved them. Fascinating and like nothing else, so of course I pulled those out of the mix to save for later.
The colorful metallic wrappers with the gold swirls on them were fruity, Bonbon Fourre. The outside was softer than the other candies, it was a hard candy but still a little bit on the mushy side. Crunchy into them to get to the jam center was easy. Savored in layers, it was okay, but I preferred to chew the whole thing up to mix the stiff chew of the candy outside with the tart fruity goo inside. They were supposed to be different flavors, but I never really noticed much of a difference. They were all perfectly pleasant but not intense or distinct.
I don’t know what fruit they were supposed to be. These weren’t labeled, just color coded.
Caramella (peach wrapper) - a light, rather white large filled hard candy. It looked like the one above, but completely uncolored. The hard candy shell was lightly tart and vaguely fruity. The gooey jam filling was nondescript. It wasn’t citrus, perhaps it was peach. Tangy, very sweet but not very flavorful. I got another one that was in a purple wrapper that was also simply marked Caramella. It looked just the same (no artificial colors here, in fact, I don’t think they used any colorings on the candies themselves). The filling was a light yellow color and reminded me of red currant.
Espresso this was the variety of this format that I got the most of. The candy shell was the darkest of the three though it didn’t smell like anything at all.
Inside the candy was a thick coffee tar. It was a lightly grainy paste that tasted just like the sludge at the bottom of a coffee pot left on the warmer over the weekend. Yes, it was bitter and a little sweet, but also a bit burnt like charcoal. It was a curious candy, because it didn’t really please me, yet I kept eating them.
Cappuccino - the candy shell was crisper and had an excellent crunch. The candy shells was lightly coffee flavored, but mostly sweet. The filling was very interesting, it was a frothy sweet, slightly salty cream with little shards of bitter coffee hard candy. The combination of textures is fun and the light coffee flavor did give me the impression of a cappuccino with lots of sugar in it.
I’m a huge fan of assortments like this. It’s a great way to sample the whole line of products and narrow in on what you like before taking the leap of a full bag. The price is a little steep for sugar candy, but the fact that they’re all natural and that many were unique help to offset that. It’s a low-risk/medium-reward purchase. I think if I were to buy them again, I’d focus in on the Mandorlatte and Cappuccino. (Both were available at Caputo’s as single flavor packages.) I picked up a chocolate variety too, called Puccini that I’m still working my way through.
Friday, July 9, 2010
I was cruising the aisles of Cost Plus World Market looking for a pick me up after Christmas and saw this rather generic looking Sukoka Soft Coffee Candy by Unican on the shelf. It said it was made with real milk and apparently real coffee, so I figured it’d have a little caffeinated kick. So I bought it. Then I ate them all, without reviewing them. So I had to buy another bag.
It seemed a bit on the expensive side, 3.2 ounces was $1.99. But it was also only $2 and it might be great, so why not give it a try.
Mostly the package was focused on the nutritional benefits: With 6% daily value Calcium in each serving, which is 5 pieces. So a little more than 1% per piece. There are 30 pieces in the bag, so at least I know if I went wild, I wouldn’t overdose on calcium.
Each little piece was individually wrapped and sealed. I’ve noticed this is common with candy from Indonesia (also Malaysia and Philippines), I’m guessing it’s because people buy single pieces and that the weather there is very humid so sugar candy needs to be well sealed to keep from getting sticky.
The description on the back of the package goes on to extol more of the virtues of the candy:
But I don’t think that the ingredients are the very best (that that they’re terrible):
I don’t know what condensed filled milk is, I’m guessing it’s sweetened condensed milk.
The pieces are about the size and shape of a cough drop. Just light and creamy brown lozenges. They smell sweet and like black coffee. The flavor is immediately like coffee ice cream: milky and with a soft bitter note of coffee and burnt sugar. The toffee notes are most evident and the coffee has a good mix of bitterness, charcoal and woodsiness. They’re firm but have a give to them that’s more dense and more dairy than a caramel. The chew is smooth but never quite gets grainy or diluted.
The coffee flavor wasn’t intense but it was satisfying and rich. I have no idea if there’s a measurable amount of caffeine in them, I didn’t notice any effects, and I’m rather sensitive to it. I bought this second bag yesterday and it’s already gone, so I must have liked them. I wouldn’t eat them for the health benefits though.
These are a great summer candy. They’re exceptionally durable, even in the heat they might melt a bit, but are still perfectly edible even if they lose their shape and reform. They’re creamy and rich, so it’s kind of like chocolate without the sticky mess. The individual wrapping means you can even tuck them in your pocket.
Unican also makes a milk tea version called Suteka and a mint chocolate one called Mint Choka as well as a whole line of fruity milk candies called Milkita (strawberry & melon). The tea one sounds like it would be very good. These are marked Halal and should be suitable for vegetarians (but not vegans, obviously).
Wednesday, May 5, 2010
While the news that KitKat is now available in both Dark and Milk Chocolate is hot news here in the United States, Nestle continues to churn out fantastically inventive versions for Japan.
Japanese KitKat are getting easier to find in the United States, I picked up mine in Little Tokyo at various grocery stores. The price is a bit steeper than an ordinary KitKat, usually between $2.00 and $3.00 depending on the variety and the store. (Here’s one store in Little Tokyo.)
I get the impression that Royal Milk Tea is the Japanese version of what we know here in the US as Thai Iced Tea, a strong black tea mixed with lot of sugar and milk (in the case of Thai Iced Tea the shortcut is sweetened condensed milk).
It smells lovely though, like a cross between Jasmine and Earl Grey Tea. There are sweet vanilla notes and a little roasted barley or lapsang suchong in there. The actual texture of the white confection (a mixture of milk, palm oil and sugar) is a little greasy but otherwise smooth. The flavoring of the coating is mellow and a little spicy, like a hint of chai. Inside there’s more of a darker tea. It’s quite milky, as the whole Royal Milk Tea name might imply. I’m not much for milk in my tea, so that part of the confectionery simulation is lost on me.
I didn’t know that Ginger Ale was that popular in Japan, but I guess it must be if there’s a KitKat for it. Or Nestle has run out of ideas to make into KitKats. (Where are my Pixy Stix KitKats?)
The flavor of the white confection outside is sweet and a little lemony. Inside the cream has a warm and woodsy burn of ginger. There are little specks and pops of sour, like carbonation.
It’s a weird bar. It’s not comforting like I find actual ginger ale. But then again it’s more exciting, probably because I’ve never had a candy bar like this before. I can’t say that I’d buy it again, but I can see where it has its place.
I wasn’t quite sure what the actual flavor was, is there a strawberry soda that it was referencing, like those Ramune ones? Was it supposed to be like strawberries in champagne?
After opening I at least found out that it was a pink, strawberry flavored confectionery coating with the standard wafers and a tangy strawberry creme between.
The berry confection is milky and has less of a strawberry flavor than I would like. It’s kind of like the milk at the bottom of a bowl of Frankenberry. The startling and inventive part of this bar is the cream filling. There are little “pops” of flavor which emulate carbonation well. They’re not pop rocks or fizzing powder. Instead they’re granules of what I’m guessing is citric acid and/or salt. So the tongue gets lots of little explosions of intense sour or salt. It’s a good mix and fun to eat. I would have preferred more strawberry flavor or even dark chocolate (so it’d be like a dark chocolate covered strawberry with a glass of champagne).
Kinako Ohagi KitKat shows a mochi with kinako (and probably bean paste inside). The idea of converting that into a KitKat, honestly, isn’t that appealing to me. I thought the red bean KitKat I tried a few years ago was interesting, but putting all the flavors of mochi into a KitKat just seems like too much. A KitKat is a KitKat and needs to maintain certain aspects. Throwing too many things into the mix just means that something is going to be done poorly and that leads to disappointment.
I was relieved to see that this was at least a milk chocolate bar.
It smells deep and roasted, milky and a little like corn chips. The milk chocolate is soft and fudgy but passably good. The wafers are crisp and crunchy and the kinako is, well, like soy powder. It’s a cross between the flavor of corn meal and peanut butter - it reminds me of protein supplements. The toasty flavors go very well with the wafers and milk chocolate. But the traditional KitKat was good before. This doesn’t make it better.
The last one confused me (and I didn’t take a picture of it, but you can safely substitute the Royal Milk Tea. It’s Milk Coffee KitKat but based on the box I thought it was Sakura Tea or something. What I also didn’t properly note was that this was on of the KitKat mailers, a box that has a little “dear” and “from” form on the back so that you can give it to a student to wish them luck on exams.
It smells sweet and milky and just slightly off. Biting into it the first time, I thought I was being poisoned and had a bad package. The center cream was just intensely bitter. Then when I caught on that it wasn’t cherry and it was coffee the bitterness didn’t seem so caustic. But still intense. Too intense to allow actual coffee flavors.
At least it was called Milk Coffee, with the milk first I was getting much more of the sweet white confection than coffee notes. Chewing helped, instead of my usual eating of the cream as a layer. It just didn’t have the rounded and complex coffee notes, it reminded me instead of what I thought coffee was when I was seven or eight years old - expensive bitterness.
Overall I was less than impressed with the heavy use of white confection instead of actual chocolate. (Nestle has been in trouble lately with animal activists over its use of poorly/unethically/unsustainably farmed palm oil - their response here.) I guess I’ve found after all this exploration (trying about three dozen different kinds over the years) that the plain old ones are great and the ones made with even better chocolate are phenomenal. They don’t need fancy flavors. But I’m not going to begrudge anyone who wants to have a little fun now and then.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.