Wednesday, August 29, 2007
The mint market is well, full of mints. So what’s a company gonna do to distinguish themselves from the crowded field? Ver thinks it’s hit on the right balance of novelty, quality and qualifications. Their line of six different flavors are vegan, Kosher and gluten free, nut free and all-natural (and featuring many organic ingredients).
The blue tin was predictably Peppermint, their original flavor. Unlike a mint like Altoids, these aren’t blindingly strong. Just simply, well, mints. The texture is pleasant. Not chalky, but a little crumbly but sufficiently dense. The intensity of the mint grows (though sometimes one mint may be stronger than another) as it dissolves and leaves a breath-freshening coolness when it’s gone.
WinterMint is what I’m guessing is wintergreen since it features wintergreen oil in the ingredients. I think wintergreen flavor is undervalued in our culture and I blame Pepto Bismol for giving us the association of wintergreen with being sick. (Some additional blame goes to Ben Gay for making us think of locker-rooms and old people.) Upon reading a little more on the subject, wintergreen is not to be taken lightly as it can be toxic in very large doses, which you really can’t achieve with a tin.
This was like one of those big Canada pink mints (wintergreen is also called Canada mint), but not as chalky. Smooth and peppery, I enjoyed these quite a bit. There were also little bits of real peppermint leaves in the pastilles.
With my motion sickness difficulties I tend to eat a lot of Ginger candies. I like to strike a balance between their spiciness, the amount of actual ginger in the candy and of course the overall taste. Too much spice and I can’t maintain my intake (though fanning my mouth often takes my mind off of nausea ... so that’s effective).
These crazy mints have a lot of ginger flavor in them and burn on my tongue right away. It dissipates after a moment and I forget about the inital scalding by the time I eat another one.
They have two kinds of ginger in them: ground ginger root and ginger flavor. I think ginger goes particularly well with Maple Syrup.
It’s definitely cinnamon, completely spicy, kind of woodsy and a little sweet. There are peppermint leaves in this one too, but I think it would have been better to throw a few little bits of cinnamon in there while they were at it. But they didn’t ask me.
For a while I was pronouncing this as Very Mints ... not realizing, first that they were spelled Ver with no I in there after the Ver. It wasn’t until I got the VerMONT connection that I understood the name. I still think Very Mints is a good name, too. I might start calling the state it Very Mont.
The two flavors that set this set apart are the flavor combos. This one, Chai features Fair Trade teas from Honest Tea. Of course this means that this ingredients simply say that it contains “Organic Chai Tea” which is a pretty vague thing, kind of like “cake mix”. I can taste a bit of the black tea background, some cinnamon and strong clove, a little nutmeg. I’d have liked, of course, more cardamom and perhaps vanilla notes. And less clove. Just make a clove mint and leave clove out of the other candies.
It’s pretty good and a nice change of pace from the others. The spicy notes are refreshing and I think gives me pleasant breath.
The last flavor is Cafe Express which features Fair Trade coffee from Green Mountain Coffee Roasters. The ingredients list both coffee and natural coffee flavor and they certainly smell like sweet, sweet coffee. The flavor is a little less intense, mellow and coffee-ish. On the good side of that, there’s no coffee breath afterwards. On the bad side, they feel more like candy than a breath mint. Not that there’s anything wrong with that since they’re pretty much gone now.
Overall I prefer the texture of these to Altoids, they’re a little smoother and the binder gums in there give them a very slight slippery feel on the tongue as they dissolve. The flavors are more pleasing than the similarly-textured Pastiglie Leone and completely different from the also-vegan friendly St. Claire’s Organic Mints.
Curiosities & other facts associated with these mints:
Wednesday, May 9, 2007
I tried the Theo Chocolate BonBons earlier this year and have had the bars sitting around for a while. I’m feeling quite pressured to eat them all (though they need to be savored) before Los Angeles gets so hot it bursts into flames (oops, we’re already on fire).
Theo makes chocolate from bean to bar (actually roasting their own beans on site) using fair trade and organic ingredients. Don’t let all that squishy-hippy stuff fool you, this is quality stuff without compromise.
Even the wrappers are sassy and fun (designed by KittenChops) instead of making you feel like you did a good deed. Come on! Half the fun is feeling that your chocolate bar is an indulgence ... a wrapper that tells you how many lives you may have saved, how many species will continue to exist because of your support ... all the wonderful skin-clarifying, artery-blasting ingredients that are contained within might be nice (and might get you to buy it) but they aren’t going to get your salivary glands going.
The dark bars contain 65% cocoa solids, so these are dark, but not too intense.
The Theo Chocolate bars are actually called 3400 Phinney Bars, named after the address of the Theo Chocolate Factory in Seattle. Not only are they not afraid of you knowing where they are, they actually welcome visitors and offer tours with tastings, of course, as well as a factory store. I’m hoping to get up there next fall to really dive into their complete chocolate experience.
The Milk Chocolate bars boast 40% cacao content, so they’re pretty rich.
All the bars a welcome change from the ordinary candy bar. The two I would find myself munching on regularly would be the Nib Brittle and Chai Milk Chocolate. They are expensive though, so only for special occasions. I could see tucking these into a special picnic at Pt. Dume or going to the Hollywood Bowl for a concert, but I just can’t buy them every day ... but knowing that the cocoa is grown responsibly (socially & environmentally) would help me pony up the dough.
You can find the bars online at Theo, Chocosphere and at stores like Whole Foods. The bars are
now Kosher (as of March 2008).
Thursday, March 29, 2007
I found myself frustrated last year trying to put together a “Green Halloween”, and part of that is that at Halloween we’re buying candy for strangers (trick-or-treaters). For Easter we’re buying candy for our close friends and family, so taking that extra step to pick the most wholesome and ethically produced is perhaps a little easier on the wallet. So if you’re looking to put something together this year, take a look over those product reviews for Green Halloween as most are also available for Easter (and all year round). I’ll put together an updated list of green candy choices this weekend.
Endangered Species makes their little Bug Bites in a “Hoppy Treats” version, which I think are nice Easter basket options. Since I’ve already reviewed those, I thought I’d give a new Endangered Species item a review today!
Introduced late last year, Eco-Rounds are a set of three little dark chocolates with caramelized cacao nibs. They come in a single serving “bar” (a plastic package, instead of the usual foil & paper wrapper). The little disks of chocolate are attractive, rather thick and very shiny.
While the Endangered Species Bat Bar also has cacao nibs in it, these little morsels aren’t quite as dark. The chocolate here is 60% dark instead of the 75% dark in the Bat Bar. The chocolate is smooth and a little sweet. The disks have an excellent crunch from the abundant nibs. Unlike many bars with nibs in the, these are caramelized, so they have a little sweet toffee crunch taste to them.
Excellent stuff, if these were easier to find, this might be one of my favorite new nibby items. I was very disappointed when I finished them (seriously, they could put four in there very easily)!
I think Endangered Species should really consider wrapping these individually in foil (or those little sealed sleeves they use for Bug Bites) and selling them seasonally in larger bags. I’d love a bowl of pastel ones for the spring and some fall colors later this year. Or if you want to go the non-seasonal route, maybe some different patterned foils in animal prints. Some zebra stripes, leopard Spots, tortoise shell ... it could be sassy!
Note: this is not organic, but is all natural and ethically traded. Also note that they call this dark chocolate, but the wrapper says that it contains milk products, so is not suitable for vegans. (Drat!)
Wednesday, February 28, 2007
Theo Chocolate is a new company that makes fair trade, organic chocolate from bean to bar (and bonbon) right in Seattle. Think about it ... they start with the raw materials and create not only the chocolate but go on to craft the fine ganaches and couveture - all without the use of pesticides, hormones or chemical fertilizers and giving the cacao folks a fair price for their beans. There are very few chocolate makers out there that do that, anywhere in the world, let alone here in the states. The only one that even comes close in the bean to bonbon arena Michel Cluizel in France.
I got to try just about everything Theo Chocolates makes at the Fancy Food Show last month including their Confections Collection.
Earl Grey - a beautifully smooth ganache with a rich and dark blend of tea and bergamot flavors in equally rich chocolate.
Ivory Coast - the essential chocolate truffle, dark and smooth with a buttery feel that helps with the woodsy and bitter notes of the chocolate.
Peanut Butter & Jelly - yes, right next to the most upscale of all chocolate expressions is the PB&J except this peanut butter is a praline (kind of crystallized) with a raspberry fruit paste to die for.
Fig Fennel - this has to be the homerun hit of the entire box. Not just because it’s so wonderfully flavorful, but because I’ve never had this combination in quite this way before.
Mint - it’s like it was muddled just for me only moments ago ... the mint tastes that fresh.
Peanut Butter - like the PB&J, this one has a peanut butter praline that’s not sweet at all but has a wonderful woodsy, nutty crunch to it. A little dry.
Scotch - exceptional with its savory smoky notes like tobacco and leather mixed in with the butter and raisin notes of the chocolate.
Burnt Sugar - I’ve had several of these now, the effect is rather like a light creme brulee, with all the flavor of the crusty sugar top and all the creaminess of chocolate and heavy cream in the truffle.
Lemon - the white truffle of the pack, it’s really lemony without being sticky white-chocolate sweet. It has both the tangy notes and the zesty flavors.
Vanilla - very vanilla, with little flecks of it in the ultra-smooth ganache and an overall bourbon note.
(I shared this box with my husband and he ate the Ginger truffle.)
These might be my new favorite chocolates, if only they were easier to get a hold of. I’ve not been to the factory, so I don’t know if you can just go in there and buy singles (or a whole box of one flavor). No compromises ... that’s what it’s all about. It’s still a guilty pleasure, but fewer things to feel guilty about.
I also have a complete assortment of their bars that I’m working my way through, so stay tuned for the reviews of those.
Thursday, February 8, 2007
I got this fabulous box of from CocoaVino as a Christmas gift. Cocovino is one of those companies that sells the story & the experience as much as the product. The pride themselves on their Eco-Forward ideals (organic ingredients, fair trade, wind powered kitchen and environmentally sensitive packaging).
The collection is simply called BonBons. The array features six different flavors arranged in pairs, each with a different chocolate and spirit/wine combination.
Bacchanal - Malbec and dark chocolate - dark and complex, it has a lot of the fruity raisin and plum flavors you’d expect from a wine grape.
Roman Holiday - espresso and Sambuca - a mild chocolate and coffee mix, nice and smooth without bitterness.
Tango Nostalgico - dulce de leche and Spanish Mintilla Moriles wine - interesting, but I don’t think the tang of the wine mixed well with the caramelized milk.
Raspberry Beret - raspberry, as you’d expect. Fragrant and fruity, a classic combo with chocolate. Not much of a tangy bite, but that’s no problem for me.
Baci al Limone - limoncello in white chocolate. I’m a big fan of limoncello (though I find it a bit too sweet and like to add some extra lemon zest to it) and of course the smoothness of a white chocolate is a great base, especially with the balance of the dark shell.
Queen of the Harvest - Sherry and dark chocolate - even darker than the other chocolates. I wasn’t able to get many of the sherry notes as they blend so well with the normal chocolate flavors. Tasty.
The other item on their site that intrigues me is their Fig Caramel. (Please chime in if you’ve tried them.)
As a Valentine’s gift, these are an excellent idea for a foodie or as a sensual gift to share with someone special. The BonBon box comes with each of the flavors in pairs, so it’s a natural idea that you could both have one and discuss the different textures and notes that you sense. They’re a bit on the expensive side (this box retails for $31) but then again everyone is getting paid a living wage and someone had to build those windmills.
Thursday, December 28, 2006
Flavor 70 Cinn is 70% cacao with a hint of cinnamon over cacao nibs. The last time I tried SweetRiot I gravitated towards the darkest as well.
The light hit of cinnamon was more evident in the scent than in the taste. There’s a little spicy kick on the tongue at the start, but basically it’s a rich roasty chocolate taste with a solid acidic hit and a mellow bitterness. The nibs themselves were crunchy and not the slightest bit fibery (which is a pet peeve of mine when it comes to nibs).
I covered SweetRiot and nibs pretty well in this review back in the spring, so check that out.
Each SweetRiot tin comes with a little geography “fortune” and mine went like this:
SweetRiot also has a “riot club” where you can select from two different delivery plans so you can get your cacao nib fix regularly (and at a better price). They also have their sets that bring the price down when you buy a mix of three. Ordering a whole box of 12 of course brings the tins down to $4 a piece. Still, not to sound like a broken record, it’d be nice to buy a quarter pound or half pound on the website and be able to refill my little tin myself.
Wednesday, November 22, 2006
Premium Organic : Smooth Organic Dark Chocolate with Cherry (70% cocoa). Yes, it’s dark. The bar is gorgeously glossy and smells of tart fruit, smoke and coffee. For such a dark bar, it is sweet. It has a nice melt, but a slight chalky feel on the tongue. The black cherry comes across with all the floral fragrance, but without much of the tartness that characterizes the dried fruits.
Though I’ve professed that I don’t like cherry flavor, I have no problem with actual cherries, so this was an agreeable bar.
This bar is organic and fair trade.
Dark Chocolate with Raspberries (70%). This bar has an equally smoky taste to it, dark and floral with some woodsy notes. It’s not as sweet as the cherry bar, but has the same sort of grain on the tongue towards the end of the melt. There are real bits of raspberries in there (including the seed) which give a little tangy zap every once in a while. The infusion of raspberry flavor wasn’t really there, but the scent lingered over the whole bar. This went really well with coffee or a savory snack like salted almonds or pretzels.
This bar is ethically traded.
I went to Target last night and noticed a nice selection of the Premium Organic line right at the check out stand candy rack. So this brand is getting much easier to find. Have you spotted it anyplace other than the Whole-Foods-style markets?
Tuesday, November 7, 2006
It seems kind of weird to want to find milk chocolate without milk in it, but I know that there are some folks that are dairy free and are looking for that creamy consistency of a milk chocolate without the milk in it. If you’re a vegan it’s not like you can’t have chocolate, after all, the cacao bean is just another seed. But in this day and age, you’d be amazed at how often dairy products are put into even what should be plain old dark chocolate.
Enter Terra Nostra which offers a non-dairy line made with Rice Milk which is also organic to boot!
Ricemilk Choco - 57% cacao solids. The plain Ricemilk Choco has a pleasant sweet smell with a light chocolate aroma. The look of the bar is also pretty becoming, light and glossy with a good snap. On the tongue it has a good buttery melt, but it’s extremely sweet. There’s also a nutty taste to it, and upon looking at the ingredients I understand why, there are ground hazelnuts in there! It’s kind of like a super-mild guandujia.
The thick sweetness wasn’t quite to my liking, but I had high hopes for the rest of the line.
Ricemilk Choco with Almonds - 57% cacao solids. The almonds make a huge difference in the flavor of this bar for me. The mellow nuts balance out the sweetness. There’s a more noticeable hit of salt in this bar too, even though I know it’s the same chocolate, the sweetness of the almonds gives it a great balance.
The almonds are just slivers and pieces, not full nuts, but I kind of prefer mine that way. They were rather light in color, not a toasty brown, so they added more texture than flavor.
Ricemilk Choco Dark Truffle Center - 56% cacao solids. This bar has a ricemilk chocolate outside and a dark truffle inside. The truffle center is rather solid, though slightly softer than the chocolate itself. The light bar here is sweet and the filling is a little less so, but still very buttery. Most truffles are made with the addition of dairy fats (cream or butter) to chocolate to create that hyperfatty tongue-feel. Instead this truffle uses unknown vegetable fats, which I don’t usually care for, since they have a different melting point than dairy fats and of course cocoa butter (yes, cocoa butter is a vegetable fat, but it’s a very special vegetable fat).
Of the three bars, my first favorite was the Almond one, second is the Truffle. I really didn’t like the plain one at all, it was just too sweet without any interesting texture or other notes to it.
Overall, I have to say that I’m impressed and pleased with this vegan line. I usually approach dietary substitutions with trepidation - I’m the type of person who would rather drink their coffee black than use non-dairy creamer. When it comes to choosing between a mock product or nothing at all, I usually go for nothing and wait until I get get a hold of the real thing. But Terra Nostra has done a good job here of bringing the creaminess to their already great organic dark chocolate that emulates the milk chocolate experience pretty well. I’m guess the fact that rice milk is already pretty sweet is what makes the plain bar a little over the top for me.
All the bars are certified organic an stamped with the Equi-Trade fair trade symbol.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.