Wednesday, April 26, 2006
One of the most talked-about candy stores in New York City has to be Dylan’s Candy Bar. Unlike Economy Candy, Dylan’s is all about display and experience. Also unlike Economy Candy: you pay a premium.
Located on Third Avenue at 60th Street - it’s a tony address - though not quite Park Avenue it is kitty-corner from Bloomingdale’s. If I could compare the store to something it would be FAO Schwartz. The store is brightly lit and on two levels. The street level boasts a large ice cream bar and featured huge Easter displays when I visited. The ceiling fixtures and shelves are candy themed, with large panels looking like some sort of vine of lollipops growing into the ceiling and large rainbow colored candy canes.
Dylan’s Candy Bar sells a huge range of products, both edible and wearable. The big feature, of course, is candy. The cornerstone is bulk candy and the bins are everywhere. They had a huge selection of all the sugar candy you can think of: gummis, Jelly Belly, Dubble Bubble flavored gumballs and licorice. They have chocolate too, from M&Ms (Colorworks), chocolate covered Oreos and malted milk balls as well as their own line of fine chocolates and flavored Belgian chocolate bars.
There were plenty of folks on hand to help out, none of the lines were very long (I expected the place to be crowded before Easter, but I did make sure to go on a weekday at lunch instead of on the weekend). The salesfolk seemed knowledgeable about the inventory too, which is a pretty big accomplishment with such a wide number of products. The prices for the bulk candies ran about $9.99 and they had some funky stuff, not just in the bulk bins but some fun displays. They had a HUGE selection of PEZ and a great big display of favorite candies chosen by famous people on the lower level. (Frankly, I don’t care much what famous people eat ... I’ll probably care when they ask me to do a custom mix.) There’s lots to look at and do in the store and I saw some children running around having the time of their lives (and their parents looked pretty pleased, too).
Their website features quite a few regional candy bars, so I was hoping to find an Idaho Spud, but it seems that they were fresh out. But I was able to find my Nut Goodie there and I also picked up a few other items that I’ll write about soon. There were also some funky items in the bins, like banana flavored gummi bears and a large selection of candy sticks in a wide variety of flavors and lollipops of all shapes, sizes and colors.
As I mentioned, Dylan’s Candy Bar has their own line of chocolate bars, so I picked up a nice assortment. They come in 10 different flavor combinations, but I picked of the little 1.75” tasting squares as an introduction:
Dark Raspberry - it was a nice dark chocolate bar. Not terribly sweet with a good overtone of raspberry essence to it, but none of the tart bite. The berry flavors mixed well with the earthy and fruity notes of the chocolate itself.
Dark - glossy and dark, there was no indication of the cocoa content here or on the website. It was nice, a little on the smoky side, but very smooth and a tad bit sweet.
Hazelnut - this bar is in the Guanduja-style, the first ingredient is hazelnut paste and the rest of the bar is made up of milk chocolate. It’s soft and creamy and a bit sticky feeling. The overwhelming flavor here is not the hazelnuts but the whole milk powder. The nuts add a level of satisfaction to the bar, but the milkiness just beats the nuttiness out of it to my dismay.
Dark Espresso (unwrapped) - a nice snap but a fair bit of grain in this bar from the ground coffee in it. The coffee flavor itself was good but completely overwhelmed the chocolate flavors and it seemed much sweeter than the Raspberry bar.
Can you tell I’m underwhelmed?
Maybe it started with their frustrating website, maybe I’m spoiled, but I want more info on my purchases. (I had a similar experience in the store.) Maybe I have no idea what a clodhopper is and the clothing ... maybe they could give me info on the fiber content. I want to know how much is in the package, and I want some indication of ingredients.
Maybe the article I read last year about Dylan Lauren rubbed me the wrong way and that’s colored my evaluation of the store. The NY Times line that got me was this:
What’s most interesting is that as I was there, I did not see “The Candy Girl” shopping there. I’m not the sexy, young, thin woman she pursues as a demographic (though maybe two out of four counts). As much as she might be positioning herself that way, the store is about kids - the displays obviously acknowledge that as there was quite a bit of the merchandise marketed to the under-four-foot set. While the store makes it socially acceptable for an adult to come in there and make a purchase(s), a destination like this will always be about children.
The other frustration is the price. Candy bars like the Nut Goodie I picked up are $1.49 and the bulk candy, such as Swedish Fish, in a plain plastic bag is $9.99 a pound. The same candy bar at Economy Candy is $.69 and probably about $1.00 at any of the many corner stores in NYC. The same Swedish Fish at Economy Candy were $3.49 a pound. What are you paying for here? Convenience of the address? Packaging? Isn’t that what Ralph Lauren has been selling us for years anyway? Except RL wasn’t taking Levi’s 501s and slapping his own logo on them and selling them for $100 a pair. Is Dylan’s Candy Bar doing that by taking other brands of candy and just dumping them into a clear plastic paint can?
Though I struggle with the the premium I pay at Vosges or Jacques Torres (which is like a fantasy land as well) I can rationalize it because they own their merchandise; they formulated it, they invented it, they make it. When I go into a mega-mart like Target or Toys-r-Us I expect better prices. Dylan’s just throws all of those expectations out the window. Sure, they have their own line of chocolates, but they sell everyone else’s too. They’re just selling you a brand, a bag and a logo. Sure, I have a similar complaint with the candy stores in malls where everything is in bulk bins and they’re selling it all for $8 a pound, whether you’re picking up plain old peppermint hard candies, gummi bears or M&Ms. But when I’m in Santa Rosa, CA, my candy store choices are limited and I accept the premium for variety. Dylan’s is in NYC, one of the most candy cities I’ve ever visited and Economy Candy is a scant four miles away.
I did enjoy browsing the displays, but the frugal part of me couldn’t get over the prices or the sheer gall of selling something that probably cost about $2 a pound wholesale for $10. There were candies there that I haven’t been able to find in other stores, so I appreciate that there were unique items there and there was a wide price range as well so you could get out of there with a bag of candy for under $5 with careful decision making. Part of the attraction of candy for me has always been its affordability and Dylan’s takes that part of the fun away. It’s no longer a simple pleasure, it’s an expensive one.
As the Candy Blogger, I’ll probably return. But as a simple candy consumer, it’s not a place I’d patronize. I found my second home in New York, it’s Economy Candy.
Dylan’s Candy Bar
Tuesday, April 4, 2006
I’m not an energy drink person and I’m not one to start popping caffeine pills either. So what am I to do when I need a little pick-me-up?
A friend of ours who travels in Italy every year suggested Pocket Coffee! Basically it’s chocolate-covered Italian coffee. Because the sweet coffee center is concentrated, it only takes three chocolates to equal a single shot of espresso. Our friends like to get them for traveling as it’s more portable that hot coffee but has the same side effect. I’ve heard that it’s very popular with students, truck drivers and folks on night shifts.
Ferrero is a well-known Italian chocolate brand even here in the United States, with the elegant little Rochers and Nutella as their best-known products. In fact, I’ve never seen Pocket Coffee anywhere in the US before, but not for lack of trying. They’re not even made in the summer, so as a seasonal item it’s likely that getting one out of season means that it’s no longer fresh. But a no-so-fresh Pocket Coffee is just a different experience.
The candy is composed of a syrupy espresso center, then a light sugar crystal shell and then the chocolate. As the candies age the sugar shell will actually grow, taking sugar from the espresso syrup center to create a bigger shell. The ones I tried were a little old (purchased last fall) so they had the extra crystallized shell.
The coffee center is very sweet but smooth with a slightly acidic bite to it. The crystals provide a kind of funky crunch to it, but melt easily if you’re inclined that way. The chocolate is not too sweet and gives a good creamy boost to the whole mix. On the whole the candy is very sweet, a little too sweet for my tastes, but then again, it’s coffee candy. I’m not saying that I won’t eat it again ... though they are messy. If you’re driving, you’re obligated to pop the whole thing in your mouth but if you’re not, feel free to experiment with biting off a corner and sucking out the coffee first.
Finding them in the states may mean ordering online. They’re still being stocked at Capriflavors.com.
If only Cadbury Creme Eggs had a coffee version!
Wednesday, March 1, 2006
As is often the case when I’m buying Japanese candy at Mitsuwa, I wasn’t quite sure what these were. Some good pictures on the package are always helpful and I figured that these were just coffee flavored chocolate shaped like coffee beans. They are, and so much more.
The candies come in a sassy cardboard tube (wrapped in plastic to keep them fresh). The name, coffeebeat is in English, as I believe that the word ‘coffee’ is pretty recognizable in the Japanese market. The font is funky and reminds me of the ‘70s. Inside the tube are little coffee bean shaped (but slightly larger) chocolate candies with a hard candy shell like an M&M. They even have the little crease on the flat side like a real coffee bean.
The shell is sweet and crunchy and very thin. The center is chocolate with strong milky flavor to it and of course a hit of coffee. It tastes like a mocha. Sweet, smooth, milky and with an excellent coffee flavor that doesn’t feel like a “flavor.” In fact, it’s less chocolate than it is coffee - the chocolate is just a medium to deliver the milky coffee flavor. If you’re a black coffee person, I can see that this might not be the coffee candy for you.
The package is cute, makes it easy to share and the quality is very good. Overall, I’ve been very pleased with the Meiji brand. The products are well priced, use quality ingredients, have logical yet innovative packaging and of course they all taste great. The website seems to indicate they’re for kids, but maybe I’m just a kid at heart.
It’s coffee day here at CandyBlog.net. Yes, I’ve got jetlag and I need lots and lots of caffeine. So in between sips of the regular liquid kind and some Black Black gum, I thought I’d review some coffee flavored chocolate candies.
I found this bar at the checkout counter at Target. There are a few varieties of the new Mauna Loa foray into consumer chocolate, but I thought that they knew their macadamias and of course Kona is known for their coffee. How could I go wrong?
This is a smooth and sweet dark chocolate bar with macadamia nuts and coffee. The bar has four domed segments each with some nice small bits of macadamias scattered evenly on the bottom of the bar. In this form I get the macadamia taste, but the texture is more like coconut. That’s not a bad thing. Then the coffee kick comes in. It’s mostly a chocolate flavor, but when you hit the coffee grounds, it’s definitely a good mellow coffee flavor.
But here’s the thing, and I mentioned it yesterday when reviewing the Dolfin cafe tasting squares ... I don’t want the coffee grounds. I don’t put up with coffee grounds in my actual coffee, why do I want them in my chocolate? Well, they do add fiber. This bar has 3 grams of fiber. (It also has 9 grams of saturated fat.)
Overall, it’s too sweet for me. I want a little darker, richer chocolate with my coffee essences. The macadamias add a great nutty flavor and texture to it, and though I’d never drink a macadamia/chocolate flavored coffee, I will eat a macadamia and coffee studded chocolate. I’m vaguely curious about their milk chocolate and might pick that bar up at some future visit to Target. I do actually appreciate Target’s wide selection of candies at the check out that include more than the standard fare of Hershey’s, Mars and Nestle and at 99 cents, it’s only slightly more expensive than the regular bars.
Tuesday, February 28, 2006
I was on a kick to find the Dolfin Peppercorn bar and stopped at the same liquor store that my husband bought the previous assortment. No luck. But they did have this assortment of tasting squares that I picked up.
There are 24 squares in the package, 12 flavors.
Cafe Noir - dark chocolate with coffee bean bits. I’m kind of tired of the whole idea of throwing something that I generally regard as garbage in my chocolate. There are ways of getting coffee flavor into my chocolate without putting the actual beans in there.
I think I prefer chocolate that comes in a slightly thicker piece. These very thin tasting wafers seem just slightly chalky to me and I’d prefer something with a bit more tooth to it.
I’m still looking forward to the Pink Peppercorn and Anise bars (which I ordered from Chocosphere) but I think I may prefer Dagoba and Lake Champlain as an overall brand to Dolfin.
Wednesday, February 15, 2006
I bought this tin of Java Bark on sale just after Christmas from Crate & Barrel. At only $4.50, marked down from $15.00, I couldn’t resist. Besides, I was buying some Mint Cookie Joys, so the shipping was a done deal.
I wasn’t quite sure what Java Bark was going to be, and it’s not quite what I was expecting. I didn’t know if was going to be chocolate or toffee or good. And it was none of those things.
Basically it’s a sweet coffee flavored “chocolate” with chocolate cookie chunks in it sprinkled with a coffee powder and then drizzled with some white chocolate. They’re cut into squares (about 2”) and individually wrapped. Then they’re tucked into a pretty oval tin.
Did I mention the tin is really pretty?
The little plastic wraps are incredibly hard to open for some reason, which leads me to believe that these are not made by Harry London, who made the Mint Cookie Joys, because those little cello sleeves were easy to open.
Once open the squares have a very sweet, coffee smell to them. The “chocolate” has a rather graham flavor to it, a bit grainy and after looking at the label, I see that it’s not really chocolate at all. The cookie bits are firm and crunchy and actually really good, mostly because they add a dash of salt to the sweet and chalky combination. The coffee powder (coffee grounds) gives the whole thing and unpleasant grain but a good boost of flavor.
The nicest thing about these is that I can bring them to work and set the tin out and no one will think I’ve pawning off Christmas candy on them. And that’s just what I’m going to do. I’ve gotta make room for the Valentine’s sale candy.
Wednesday, January 11, 2006
I hardly thought it was possible, but I found a marzipan I actually like. (See, I didn’t give up.)
The chocolate is good quality, slightly bitter but smooth and the center is a different kind of marzipan. It’s not the ultrafine paste that you find in some of the sculpted varieties. Instead this one has palpable bits of almond in it and a darker color (because of the coffee flavoring). There’s also only the slightest hint of amaretto, which is the actual thing I don’t like about marzipan. I love almonds, I just don’t like the “flavor” of almonds.
The bar doesn’t really have much of a capuccino flavor, but a pleasing scent and creamy quality that I found really compelling.
I doubt these are widely available, but I noticed that Cost Plus had quite a variety of this brand (they were on sale for the After Christmas clearance) so I might give their actual plain marzipan a try in the future or perhaps the Orange I saw on this site.
Interesting fact: Niederegger was founded by Johann Georg Niederegger on March 1, 1806 ... that means they’re going to celebrate their bicentennial of marzipan in a few scant months. Happy Birthday Niederegger!
Thursday, December 15, 2005
Name: Bits ‘n Fits and Bits ‘n Mints
I got a wondeful package last week from a reader, Michal, in Israel. (I sent her some stuff too, but sadly it has not arrived yet.) It was a huge box of all sorts of goodies that will take me about a month to savor properly (and photograph & review, fear not!).
The first grouping I have is from Hachez, which is a German chocolate company that’s been around since 1880. These (except for the dark chocolate one) are from their Cocoa de Maracaibo line. It’s an exceptionally rich milk chocolate that boasts 55% cacao from Venezuela. In the States the government says that you only need to have 10% cocoa solids to call your concoction Milk Chocolate. In Europe that standard is at least 25% cocoa solids. Even most semi-sweet chocolates don’t have 55% cocoa solids in them!
The most amazingly cool things are their “Bits” tins. The tin shape might be a bit familiar to some folks as it seems to be identical to those that hold “Hint Mints” that can be found at places like Cost Plus World Market and coffee shops everwhere. The neat thing about the Hint Mints is that the curved tin makes it easy to keep in a pocket. You don’t really wanna do that with a tin full of chocolate. But it’s a really elegant way to be social with your chocolate when you pull one of these out and offer a little chocolate nibble to a friend or someone you want to impress.
The dense milk chocolate for the Bits ‘n Mints is a little different. I wouldn’t call it waxy, but it doesn’t yield immediately. It sits on the tongue as it warms than then suddenly melts into a consistent puddle. It’s probably because there’s less fat in it than I’m used to in a milk chocolate. It takes a moment for it to come to body temperature, then it’s very smooth. I mean, really smooth. It’s literally like butter with a wonderful rich chocolate taste (very little milk taste to it) and a good cooling mint essence.
The Bits ‘n Fits are unlike anything else I’ve had before and pure little pebbles of delight. The outside is the same milk chocolate but the center is a mix of amazing roasted flavors. Inside is what I can only call a hazelnut toffee with a huge boost of coffee flavor. A warning though, the package says that not only does it have 1% espresso powder, it also contains 1% guarana, which is a cousin of caffeine except more expensive. I don’t know what that makes the “speed” content of this candy but at a little more than 1 ounce, you probably can’t go too wrong. They’re sweet and have a combination of textures that makes me wish they sold them around here.
Name: Longs - Cocoa de Maracaibo Classic & Espresso and Cocoa d’Arriba Orange
Cocoa de Maracaibo Classic - like the Bits ‘n Mints, this bar was incredibly buttery without being oily. The first ingredient for Hachez’s milk chocolate is not sugar, not butter and not milk solids, it’s Cocoa Butter. My favorite butter! The milk solids come in at 18% so there’s very little room for sugar in there. The milk flavors are much more evident in this bar than the Mints or the Espresso bar below. The milky flavor is very European like a much smoother, refined version of a Cadbury.
Cocoa de Maracaibo Espresso - similarly smooth and slick tasting, this bar has an intense burst of espresso flavor. Actually, don’t think of it as flavor as in something that comes out of a bottle, it tastes like freshly ground coffee smells.
Cocoa d’Arriba Orange - This particular Longs falls under the Cocoa d’Arriba line, which is 77% cacao chocolate from Ecuador. The bar smells like a combination of orange rinds and dark cocoa. With all the cocoa solids in this bar, there’s very little room for sugar. The bar is certainly chocolate with a substantial bitter bite but no real acidity or dryness that some bars have. It has woodsy flavors and of course the intense orange essence. I really liked this bar but probably couldn’t eat as much of it as I could with the Cocoa de Maracaibo bars.
I’ve seen some of the Hachez product in stores before and I hope they make a bigger run at the American market. I think this Cocoa de Maracaibo is unlike most other mid-density chocolate available right now. It’s rich without being too dense and retains all the wonderful qualities of the cocoa butter that so many high-end chocolate seem to sacrafice for that high cacao percentage.
I also have to commend Hachez for their website. Though it doesn’t break out info on all their products individually, they do have an English version and the photography and additional pages are really wonderful.
Ratings: Bits ‘n Mints and Bits ‘n Fits - 9 out of 10
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.