• .(JavaScript must be enabled to view this email address)
  • Here are some frequently asked questions emailed to me you might want to read first.


    For a daily update of Candy Blog reviews, enter your email address:

    Delivered by FeedBurner






Fancy Food Show

Saturday, January 27, 2007

Fancy Food Show - Wrap Up & Links

Here’s what others observed at the show:


SFGate noticed the salty side of things, and I’m not just talking about the sea salts.

C(h)ristine has a great photo array that captures things far better than words (well, not better, but it sure takes up less space) as well as her observations. Pay careful attention to those “collagen marshmallows.”

Bay Area Bites covered the keynote by Eric Schlosser of Fast Food Nation fame (I think Michael was sitting in front of me at the keynote). Take special note of the mackerel in a tube photo later in the post. See, being so focused on candy means I don’t have to give those things a second thought!

Elise has a fantastmic photo of Mashti Malone’s Lavender Ice Cream ... love their stuff! She also profiles quite a few other items I missed and links to even more coverage.

Dvorak was even there, with some video of the Whiffle machine - which makes these puffed tortilla shaped waffley things. I didn’t eat them and the machine scared me (seriously, it SHOT those things out with a bang all day every day).

If you want more video, definitely check out YumSugar (they have a lot of coverage) and their video from the floor.

Anna’s Cool Finds mentions things on the savory end but covers the Monkey Treats which were frozen fruit covered with chocolate - I had the banana and it was very tasty, something I’d buy in the summer. YummySF covered the tea scene (there was a LOT of tea) and finally, as I mentioned on Tuesday, there’s a lot of trading and giveaways at the very end of the expo, Jalepeno Girl, who worked the show as a “booth babe” has the goodies to prove it (and some fun rules for attending food shows).

I have a huge pile of chocolate and candies and I’ll have lots to write about for the next month or so. Stay tuned.

Related Candies

  1. Show Notes - Fancy Food Show - Tuesday
  2. Show Notes - Fancy Food Show - Monday
  3. Show Notes - Fancy Food Show - Sunday
  4. Fancy Food Show

POSTED BY Cybele AT 8:26 am     CandyFancy Food ShowNews

Tuesday, January 23, 2007

Show Notes - Fancy Food Show - Tuesday

I have to say that the vibe today on the floor was vastly different from yesterday. I picked up lots and lots to sample at home.

- Hammond’s Candy had their Mitchell Sweets on display. They’re a marshmallow covered in caramel. Tasty looking ... I’m looking forward to it! Their booth was awesome looking with racks and racks of their hand twisted candy canes and lollipops. They have both a regular line and a new natural line (no artificial colors or flavors).

- I stopped by les Anis de Flavigny booth and was enchanted by their new package design. (They candies themselves are a panned sweet, with a center of a simple anise seed coated with layer upon layer of matte white sugar - an ancient tradition in Europe.) They didn’t muck around with it too much, they’re still classic oval tins. I’ll take photos and talk about them more in the future. They also have a new line that’s certified organic in Europe.

- I tried Mademoiselle de Margaux, which I admired from afar the whole show. Their package is elegant and the confection itself looks like simple twigs of chocolate. I sampled the whole line in chocolate, orange, mint and coffee. I can’t say much else because it appears the flyers I picked up are in French.

- As trends go, and everyone’s been talking about them now that the show is over, the one that I noticed is folks talking about their product being “All Natural” for the most part indicating that they’re courting Whole Foods.

- Brown & Haley has a new limited edition Raspberry Mountain Bar. Sounds tasty. (I actually liked the Peanut Butter one best so far.)

- Melville’s Candies, which is known for their fantastic barley sugar candies in bright colors and fun shapes, was really pushing their Honey Spoons. They’re spoons shaped lollies with loads of real honey in there. You can eat them or stir your coffee with them. I picked up both Tupelo and Clover varieties.

- Guittard was showing some new chocolates, including a 90% cacao. It was definitely dark, but rather buttery with some interesting vanilla notes.

- I gave Haribo‘s gummi Root Beer Barrels a couple of tries this week. They’re certainly interesting and I do like Haribo quite a bit (their Happy Cola is very good) but I wasn’t thrilled with these. They were spicy tasting but too sour and tangy to ring true for me.

- I tried a really local line of fudge from John Kelly Chocolates. They describe their fudge as being more truffle than fudge. I enjoyed the orange flavored stuff quite a bit and soon I’ll try more of it. They’re based right in Hollywood!

- I have lots more tasting notes and of course oodles of samples, cards and press kits to go through, so I’ll keep tonight’s notes briefer (I just got home from the airport and the neighbors came over to make look at me while I tried to organize my samples on the dining room table). I did got back to both of the crabby booths today that ran me off before, just to give them another chance. One had a different person there and it was an entirely different experience. The second was a booth where I not only got a cold reception earlier this week but also didn’t have a good interaction in Chicago at the All Candy Expo. I’m not naming names, but I am saying that by giving everyone another chance, the whole show is battin’ 1,000 for a warm welcome.

- Finally, at the end of the show the booth folk were more interested in making their exit. The fascinating part is that they don’t want to take their own stuff home. Most of the open cases can’t be sold, so they were either extremely generous with the visitors to their booth or they would trade with other vendors. There were even signs on some booths that said “we will barter” ... I was rather suprised to see it on an upscale Belgian chocolate vendor and there was the staff loading fine chocolates into plastic bags. I wonder what they got in return. A wheel of cheese? A tub of fine olives? Maybe some honey ... I’m just glad it seems like everyone is going home happy.

I’m home. I’m happy.

POSTED BY Cybele AT 8:13 pm     CandyFancy Food Show

Monday, January 22, 2007

Show Notes - Fancy Food Show - Monday

Yup, no real organization here, just a data dump as I go through my samples and notes from the day:

- I spent most of the morning with Dawn & Irene from Artisan Sweets (yes, Dawn’s the one who gave me those awesome Apothecary’s Garden hard candies). I followed them around as they visited some of their current suppliers and looked at new products and opportunities. I also introduced them to Mashti Malones (I had some of their new Lavender ice cream), which is a Persian-style ice cream shop based in Los Angeles.

- Dagoba (now owned by Hershey’s “Artisan Chocolates” division) has a bunch of new products including four bars for their Classic line:
Seeds (Hemp, pumpkin and sunflower seeds ... I’m not sure why there’s no flax in there)
Superfruit (acai, goji berries and currants)
Nibs (yeah, nibs)
Lemon Ginger (crystallized ginger and lemon essence ... crunchier than you’d think)

- Veritas who makes Thins for Trader Joe’s & Choxie is coming out with a line of single origin chocolates later this spring.

- I tasted a bunch of “comfort candies” at Allie’s Edibles and really liked the Chocolate Pretzel & Toffee Bark, which is a fun mix of pretzels and toffee bits in chocolate. Both the pretzels and the toffee provide a salty hit and a distinct crunch. It’s all Kosher too (she has Marshmallows as well).

- I sampled a few candies from B.T. McElrath of Minneapolis. They specialize in local ingredients and of course lovely-looking candies. The Salted Caramel Butterfly I tried was really nice, the caramel was dark and flowing with a strong and distinct smoky deep caramelized bite to it but also a smooth buttery mouthfeel.

- Since I enjoy Chuao Chocolates so much I visited their source chocolate supplier, El Rey. Their beans are all Venezuelan but a mix of all three varieties (Criollo, Forestero & Trinitario). I tried their nibs and a few of the single origin but I really enjoyed the Icao White Chocolate. What sets this white chocolate apart from all others is obvious when you taste it ... it tastes like chocolate even though it doesn’t look like it. They don’t “deodorize” the cocoa butter, so it retains some other woodsy scents and it’s not freakishly white, more like a pale yellow. I’m definitely going to be checking out more of El Rey in the future.

- I dropped by a booth called Mrs. May’s Naturals ... how could I pass them up, they’re named after me? They have dry roasted nut brittles that are so jam packed with nuts, there’s barely any room for the candy. The sweet toffee/candy is just there to hold it all together. Some are a mix of fruits and nuts but I liked the pure crunchiness of the Sunflower, Pecan and Cashew.

- It wasn’t all happiness and smiles, there were a couple of odd experiences where the booth-cops didn’t want me looking or tasting things. I can’t quite figure that out, but hey, there were literally thousands of things to look at. If they don’t want me trying their tea infused chocolate disks or gourmet lollipops, me and my blog can go elsewhere ... and we did!

- Harry London Chocolates is once again under new ownership (now 1-800-FLOWERS) and they’re taking a turn towards the dark side now. I was impressed by their new packaging and their dark tasting squares in 70% cocoa content (all natural) with flavors of Raspberry, Orange, Espresso and of course plain Chocolate. The proof will be in the pudding ... well, the chocolate tasting anyway. If the Raspberry is any indication, it’s some tasty stuff, but perhaps a little odd. More on that later.

- I had more fun at Jelly Belly today as they let me preview some new items that aren’t quite ready yet for the public. What I can tell you about is their new Pomegranate bean ... tasty and complex. I tried it when I was there in ‘05 and they were still working on it, the tinkering resulted in a tasty bean with some nice dry finish much more like a real pomegranate. It also has some Vitamin C and antioxidants in there! In other new product news they’re also putting some focus on Black Licorice and have a new Licorice Bear that will be presented soon.

- Brown Paper Chocolates has to take the cake as the most novel presentation of chocolate for the week so far. Think of it as a solid ganache that you treat like a fine parmesan and shave off pieces. It looked kind of strange, like a hunk of fudge, but the flavor was anything but grainy. Smooth and infused with herbs and spices, it was really impressive. The white chocolate went like this, “Fragrant with Lavender, Pimm’s(r) No.1 and Chervil with a cracked pepper and lavender fleur de sel afterthought.” Check out the whole line here.

I’m sitting in on another panel discussion (the other two I did were kind of “State of the Industry” ones that weren’t sweets oriented) but the one on Tuesday morning is about Chocolate. So I may post some session notes about that on Wednesday.

POSTED BY Cybele AT 5:38 pm     CandyFancy Food Show

Sunday, January 21, 2007

Show Notes - Fancy Food Show - Sunday

I made it about 3/4 of the way through the show floor today. It’s a huge show with 22 million square miles of booths (okay, I have no clue how big it is, but it covers the north and south hall of the Moscone Center if that means anything to anyone). Though some of the booths were grouped by region of origin, there wasn’t much else to help navigate through the show. Lots of sampling and I have to say that I was pleased that the reception I got at every booth, including the ones where it was obvious I was there as a consumer, not a member of the press. Here are my notes, in no particular order.

- Figs are great. I enjoyed many figgy things such as Orchard Choice dried figs, several different fig pastes and a fig jam.

- Caffarel (represented in the States by Daprano.com) has some new products, including a chili pepper gianduia.

- Lara Bar has reformulated their chocolate bars, now called Jocolat. I didn’t like them the first time around (they were called Maya the nibs were intensely bitter and acrid for some reason) but the new ones are fantabulous and sure to be one of my new faves for snacking.

- Terra Nostra has come out with a new Robust Dark & Roasted Almonds (60% cacao) bar - all organic and with a new package design.

- Jelly Belly has come out with a bunch of new stuff, but the thing that interested me most was their new lollipop which reminds me of Linda’s Lollies. They’re big, very sold and in true Jelly Belly fashion come in oodles of flavors. I picked up Tangerine, Root Beer. Cotton Candy and Lemon. (I might go back for seconds & thirds this week.)

- Jelly Belly was also really pushing their new acquisition of Sunkist Fruit Gems from Ben Meyerson. The best part? I picked out a handful of just the grapefruit from the samples bin. You think I’m alone? I watched two other people pick through the sampling tub and choose the grapefruit and other citrus over the cherry.

- Choco-luxe had an amazing white chocolate/matcha truffle. I’ll have to swing by there again and try some of their other truffles.

- Honey is great. Honey from the Leatherwood Tree in Tasmania is awesome.

- My prediliction for nougats precedes me. Larry from Tassie Naturals actually had a huge handful of the stuff for me (both hazelnut and chocolate covered hazelnut) with some exciting news about a pepper and hazelnut version to come soon. I can’t wait!

- Peanut Butter and Curry is an awesome combo. I could definitely eat that slathered on a piece of bread.

- Awesome chocolates I need to learn more about:
Art Bars from Ithaca Fine Chocolates
Santander single origins from Colombia
Valrhona - I really need to explore their whole line
Alter Eco - fair trade chocolate bars from Bolivia and Ghana - no emulsifiers and made in Switzerland

- The Ginger People have come out with a super-charged Gin-Gin (their ginger hard candy) with TWICE the amount of ginger in it (just in time for Whale-Watching season).

- Carica is a fruit from Chile that I hope gets wider distribution - it’s like a mango, apricot and honeydew melon all in one. Right now it’s being distributed in jars of lightly sweetened syrup.

- Lillie Belle Farms was one of those cool finds on the floor. I had no idea they existed, but now I know that they’re toiling away in Oregon growing their own berries and making organic chocolates by hand in inventive flavor combinations. Though the Black Pepper Ganache didn’t do anything for me, I really enjoyed the Lavender Caramel and the simplicity of the caramlized Nibs (Lillie Rocks).

- BruCo has some awesome new “Salt Tasting Chocolate”, Mole Chocolate and something else that’s slipped my mind but was also spicy.

- Chocolove has a Chilies & Cherries in Dark Chocolate they’re pushing for Valentines Day as a limited edition item. 55% cocoa content, it’s dark and fruity with a pretty good, long burn. Not really my thing (with the cherries) but a good bar overall.

- Hawaii has some pretty good honey with light yet complex flavors. My favorite from Big Island Bees was the Wilelaiki Blossom.

- Sensible Foods has something called “Crunch Dried Snacks” which I could really see myself getting into. They’re completely dried fruits and vegetables yet instead of being leathery and chewy, they’re rather crunchy and retain all the flavors. The bananas in their Tropical Blend are insanely crisp and tasty. (Some are even organic.)

I didn’t take any photos. Trade shows are exhausting but it’s nice to know that food is never far away. I’ll have lots more to report tomorrow!

POSTED BY Cybele AT 6:32 pm     CandyFancy Food ShowNews

Fancy Food Show

imageGuess what? I snuck out of town to San Francisco for a few days to attend the Fancy Food Show.

Unlike the All Candy Expo, this trade show is devoted to all things tasty from olive oils, honey, flavored waters, cheeses, sauces, and dressing but includes a fair amount of sweet treats. In fact, candy and chocolate is well represented on the show floor ... from high end chocolatiers like Charles Chocolates & Chuao to the fun and mass-manufactured fare from Jelly Belly & Gimbals.

So, I'll be bringing you my notes and impressions from the show floor through Tuesday when the show ends - click that logo to keep up with just the show notes. Regular reviews will continue below as usual.

POSTED BY Cybele AT 5:29 pm    

Page 3 of 3 pages  < 1 2 3

Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.





Facebook IconTwitter IconTumblr IconRSS Feed IconEmail Icon


Candy Season Ends

-439 days

Read previous coverage



Which seasonal candy selection do you prefer?

Choose one or more:

  •   Halloween
  •   Christmas
  •   Valentine's Day
  •   Easter




These candies will be reviewed shortly: