Monday, March 23, 2015
Peet’s is another chain here in the West that I go to a bit more often. I was pleased to see their Easter themed items when I was there last week and picked up two bags, since I had a few co-workers with me and they were curious to try them.
The most beautiful of their assortment was the Peet’s Caramel Robin Eggs. They’re pastel blue with some small flecks. The bag was $5.95 for 7 ounces, expensive but not much worse than an extravagant drink.
I believe that these are made by Marich, also a California company. They also make an all natural version of these that are sold at Whole Foods as Quail Eggs.
The construction is simple: a soft caramel core is coated in chocolate and then given a beautiful matte shell. The shape is like a chocolate covered almond.
They’re just lovely to look at and have a great cool finish on them. If I dissolve them, the matte outside gives way to a slick and cool sugar shell. But I’m mostly a cruncher and found that the shell had a good texture that gave the right balance of crunch and not too much extra sweetness. The inner chocolate was interesting because it had a smoky, coffee flavor to it. The caramel center is chewy but not tacky at all. The flavor was a lot like toffee or maple, which went really well with the chocolate.
They’re just excellent, I couldn’t have enjoyed them more.
As I was ordering my cappuccino I noticed these. I recognized the Robin Eggs and realized these were Marich. This color reminded me of the Curry Cashews I had at the Fancy Food Show, which used real white chocolate, not some weird oily confectionery coating. From the name, Peet’s Citrus Shortbread Bites, they sounded like they might be good.
Like the Robin Eggs, they were also $5.95 for the bag. The bag is simple, the top is sealed but then has a twist tie featuring the little fabric ribbon bow. So, it can be resealed after you’ve taken a handful out.
The lemon flavored white chocolate is made with plenty of cocoa butter and whole milk. The melt is at first a little tentative, because of the confectioners glaze, but then it does give way very nicely to a soft, citrusy flavor. There’s actually a little pop of tartness in there from time time as well. The cookie center is crunchy and less like a shortbread and almost like a biscotti, it’s very firm and not as dense as a shortbread usually is.
They’re quite refreshing and go really well with cup of tea ... not so much with coffee. I would buy these again. I liked the chunky nuggets and unusual flavor combination for a candy but also the fact that it still used decadent ingredients like real butter in the cookie and cocoa butter in the white chocolate.
Monday, March 16, 2015
Like the other Russell Stover eggs, this one is one ounce. I found mine on sale for 39 cents, though they’re usually two for a dollar and sometimes as much as 59 or 69 cents each.
The Lemon Cake Egg wrapper is just a touch confusing. The picture on the front shows a nice yellow cake with white frosting. But this egg is lemon cake filling with a dark chocolate coating. Not a big deal, but it seems like it would be easy to make it a lemon cake with chocolate frosting in the picture ... or perhaps a white chocolate coating on this egg.
It’s very lemony. Even just opening the package, the zesty lemon scent is strong. Biting into the egg, the yellow center is quite bright, like a cream made from highlighters.
The chocolate shell is bittersweet, which is a nice complement to the lemon cake. Like the other dessert-themed eggs, this is a paste type filling made from actual cake mix. The consistency is thicker than batter and thinner than cookie dough. Though there’s wheat flour in there, it doesn’t taste raw like some cookie dough items do.
The lemon flavor is very well balanced, there are a lot of citrus peel notes, so much that there’s a light bitterness to it, which might also come from the chocolate. The whole thing is far less sweet than some of the other cake-themed eggs, like the Birthday Cake and Red Velvet. It’s rather refreshing, less cloying. I wish there was just a little more of a vanilla note, like a rich pound cake. But I do give them credit for trying something a bit out of the ordinary.
The eggs contain wheat (gluten), milk, soy and actual eggs as well. They may also contain traces of tree nuts and peanuts.
Wednesday, February 18, 2015
The description is: crunchy pecans & toasted quinoa with soft & buttery caramel enrobed in chocolate and topped with Himalaya pink sea salt. They’re Kosher and made with mostly organic dairy ingredients as well. Though they use quinoa for the crunchy bits, they’re not a gluten-free candy as they may contain wheat. Also, they’re made in a facility with other tree nuts, eggs and peanuts. Too bad, because a gluten free and peanut free notation would really set these apart.
The patties are about 1.5 inches across, so either one big bite or two small bites. The nutritional listing is a little odd, as it says that 3 pieces are 36 grams and come to 140 calories. That’s just ridiculous for something with so much chocolate and full dairy caramel ingredients. So, my calculations say that it’s 102 calories per ounce, I’m going to say that they’re at least 125.
They smell like a sweet milk chocolate with a hint of earthy cereal notes. The patties are very flat and turning them over reveals that the inclusions are small. So the pecans are really not crunchy pecans but actually crunched pecans along with the quinoa.
The chew of the caramel is good, with some excellent buttery notes and toasted sugar flavors. The quinoa is crunchy, but not overly so. The pecans were barely evident, to the point that some pieces seemed to be lacking pecans entirely. But when I did get them, they had a wonderful woodsy, maple note. I would have preferred much more in the pecan front, even if they were just small pieces, or even just the quinoa and leave out the pecans entirely.
I don’t know if I would pick these up again, but I enjoyed the package I had. If I saw that they had a dark version or mucked around with the proportions, I’d give them another go. But there are other Trader Joe’s items that I much prefer over this, including the Butterscotch Sea Salt Caramels. The price point seemed a bit high, but is far better than DeMet’s Pecan Turtles which are usually about twice the price per pound and use inferior ingredients.
Tuesday, February 3, 2015
Marabou is now owned by Kraft/Mondelez, so they can use real Oreo cookies and call them that on the package. I’ve had quite a few bars over the years that have Oreos in them, as Kraft also owns Cadbury, Toberlone, Terry’s and Milka. (Well, I’ve had the Cadbury and Milka Oreo bars, I’d love to try a Terry’s Chocolate Oreo-orange, once they invent that.) The bars that I’ve had were cream filled bars, that is, they were milk chocolate bars with a palm oil cream center with cookie bits mixed in. This bar is just what you’d think a cookies & chocolate bar should be.
The bar is made with Rainforest Alliance certified cacao, and contains at least 30% cacao. As a European “family chocolate” it also contains whey, which is considered a filler in the US, but then again, the US products with far less cacao mass to be called milk chocolate. Whey is just milk protein, it adds bulk without sweetness or extra fat, so as additives go, it’s not detrimental, though it can make the texture a bit more gummy.
It’s a big bar, at 185 grams, which is 6.53 ounces ... about twice the size of the usual large tablet bar.
The look of the bar is good, it’s large, so it was broken in a couple of places, but along the segmentation lines. The bar isn’t particularly thick, which means that the inclusions weren’t going to be very dense.
The segments aren’t quite square, they’re about 1 inch on the longest side. There really aren’t that many big pieces of cookies, but a bit of cookie crumb/grit to the whole bar. Marabou chocolate is quite milky, though some of it’s flavor has that powdered milk note to it, but it’s also marked by some good notes of malt and a generic sweetness.
The cookie bits are good, less sweet than the overall milk chocolate. The bits aren’t numerous enough for me, which led to a moreish quality that kept me eating it ... hoping I’d stumble upon the piece where all the cookies were.
I think a single serve, thicker bar, might mean better proportions if they continue with this. The Hershey’s density of cookie bits in their Cookies N Creme bars is a good target (it’s easy to see how much is in there because it’s a white confection with dark cookie bits). I wouldn’t pay the premium to import this if I were ordering on the internet, but if I stumbled upon this in an airport, in a regular size, I might pick it up again.
As near as I can figure, this bar contains milk, soy and wheat (but your Google Translate experience will vary, as will your ability to find the umlaut key). There’s no statement about peanuts or tree nuts.
Monday, January 5, 2015
I picked up the Lindt Hello Dark Chocolate Cookie while they had a sale earlier in December, as I was interested in trying a less-sweet dark bar from them. Dark chocolate with a creamy chocolate filling and dark cookie pieces. Experience your dark side!
The packaging and molding rivals a Godiva item for a fraction of the price. The box it comes in opens like a clutch style purse, and has some very nicely done graphics on the inside that really enhance the experience of decadence. The brown foil wrapper is generous enough that it’s easy to reseal the bar and tuck it back in the box for later. (There are 2.5 portions, according to the nutrition panel.).
The bar mold is enchanting. The pieces are domed and shiny with various motifs like the Lindt logo, the Hello logo, the motto “nice to sweet you,” and little hearts. It’s easy to break the pieces off, and each is a good portion in itself if you’re moderating.
There’s no mention of how dark the dark chocolate is, but I’m going to guess it’s not darker than 60%.
It smells sweet, more like milk chocolate than dark. The bite is pretty soft, since the domed pieces are filled and the filling is a bit softer. The chocolate is smooth, with a silky melt and slightly acidic finish. The filling is very much like the usual Lindt Lindor Tuffle, only with little crispy cookie bits in it.
As with the other Lindor items, the thinness of the ganache melt is disappointing, because the tropical oils do nothing to support and release the natural chocolate flavors. It’s a pleasant bar, but nothing I’d buy again. I’ve had it for about a month and still haven’t finished it. It sounds like it should be great, but it’s just okay. The quality of the chocolate is much better than most candy bars, but the use of palm oil really tips the saturated fat levels up to a space where it just wasn’t worth it to me to finish the bar.
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.
Friday, November 21, 2014
Pecan Pie is actually just candy in a flaky pastry dough, as far as I’m concerned. The pecan pie filling is a cross between a custard and a fudge, a mix of fats and sugar ... all topped with caramelized pecans. Most pecan pie lacks enough pecans as far as I’m concerned, and I usually want mine in the filling, not just on top.
Even though this traveled about a thousand miles, it did well. The graham cracker base was just a little rounded off and about half of the pecans fell off the top. (But were very easy to just pour into my mouth from the package.) This version of pecan pie has milk chocolate ... which isn’t a bad thing, I often enjoy a chocolate pecan pie, or at least a pecan pie with a hot fudge sauce on it.
Like many pecan pies, the center here has no pecans in it, it’s just a penuche-type fudge center with excellent butter and brown sugar notes. The milk chocolate is actually less sweet than the center, which is nice, and the graham cracker moderates it all even more. The pecans are not integrated into this at all, which is disappointing, because they shouldn’t be the afterthought, they should be the center.
Still, as a confection, it’s quite nice, very sweet but a lot of textural interest. As a candy version of pecan pie, it fails. Don’t worry, I’m willing to eat Russell Stover’s mistakes.
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