Monday, August 27, 2007
As German candy makers go, in my mind Haribo is most associated with Gummi Bears and Katjes is most associated with Licorice.
So here are some Katjes products that are gummis ... I wasn’t sure how I was going to feel about them, mostly since I’ve never felt the need to stray from my favorite brand (except of course in service of Candy Blog). But back at the beginning of the year I got an email though, from a reader name Charlene who suggested the Katjes Saure Ananas (Sour Pineapple) ... which sounds just like something I’d dig. Though GermanDeli.com carries them I usually just wanna hold the package in my hand, so I went off to Cost Plus after browsing their online ad and seeing that they had Katjes on sale at two packages for $4.00. While I never found the Saure line, I did find a few other items.
Tropen Fruchte sounded just my speed in the gummi department - based on the cognates and pictures on the wrapper, I decided these are Tropical Fruit. (Okay, okay, the back of the package had an English sticker that said Tropical Fruit Gummis.) What appealed to me most was the supposed grapefruit gummi that was to appear inside.
I’ve gotta give them credit, there’s no need to ponder what the flavor are (once you translate them) ... they’re molded into each and every one: Grapefruit, Tropika, Exotic, Mango, Kiwi and Passion Frucht.
Regardless of what the candies actually said, they all tasted rather the same. Oh sure, the tropika tasted a little more like pineapple than the exotic, which tasted a bit more like passion fruit, but I felt the passion and intensity lacking in all of them.
And of course the grapefruit could not rival my other best pal, the Haribo Pink Grapefruit Slice. Katjes was more of a mellow lemon with a little grapefruit zest in it.
The other item I picked up was the Katjes Yogurt Gums. I have no idea what I was thinking. It’s completely unlike me to ever get anything “yogurty.” As a dairy product, I think yogurt is fine but I don’t like it in other things or even the flavor of it in other things. It’s just a personal thing.
The flavors sounded interesting: Himbeere, Erdbeere, Birne, Heidelbeere, Zitrone and Kirsche.
When I first tried these I detested them. They were soft and felt rather like something for a baby.
However, after letting them sit in the bottom of my desk drawer, then being retired to “maybe someday when I’m feeling too lazy to take new photos I’ll review these” box I tried them again. No longer as soft, but oddly grainy like a pear is, I kind of dug them.
The flavor wasn’t terribly tangy in the “dairy gone bad” way, more in the natural tangy fruit way. The gums have real apple pulp in them, which is probably why the pear (birne) one tasted and felt so authentically pear-ish.
I can’t say that I feel like buying either of these again, but I’m pleased that they use no artificial colors and often have fruit pulp, natural flavors and fruit juices in the candies. But for now, I’m going to stick to their licorice or pounce on their sours when I finally find them.
Thursday, August 9, 2007
I was standing in the drug store last week staring at the candy aisle. There were lots of new things, one that caught my eye was the Werther’s Caramel Coffee hard candies, mostly because I got an email the week before extolling their virtues (thanks for the suggestion .
So I thought, I should pick some up. I didn’t want a lot of them, but luckily they had two sizes. A 3.5 ounce bag, which is a nice size for sampling, reviewing and sharing. And the second bag was 5.5 ounces ... a little more than I wanted to buy. The price? Both were $1.99. Neither were on sale. They were just the same price. So I bought the larger bag (what, am I stupid?).
The little hard candies are like the Werther’s Original, a creamy toffee or buttery hard candy.
They’re attractively packaged, each individually sealed in its own easy to open gold mylar pillow. No, they’re not in the twist wraps like the original Werther’s Original which I really need to cover, but you can check out this review of the classic by Jamie on Candy Addict.
These little disks are exceptionally pretty. They have a pleasant swirl of two different colors (though I can’t really tell the difference in taste between the pieces) that look like black coffee and coffee with cream.
The flavor is, well, very sweet and creamy. The coffee comes out as a little bit of a background hint to the stronger toffee/caramel. It’s missing a bit of the salty hit that I enjoy with Werther’s Original. As coffee hard candies go, these don’t rival the other set that I’ve had from Bali’s Best and United Coffee. But if you’re the type of person who likes their coffee sweet and perhaps enjoys Caramel Macchiatos (I’m sorry, I’ve never had one so I can’t really compare it), this might be a fun little pocket treat.
I enjoy crunching them, they have a wonderful way of cleaving in flakes and shattering. Of course then it kind of becomes a sticky mess in my teeth, but that gives me something to work on later. They’re exceptionally smooth, which makes for a good candy to be patient and dissolve in your mouth. No voids whatsoever, so it’s not going to cut up the roof of your mouth like some candies like butterscotch disks can.
Werther’s Original are a great summer candy. They give you that creamy boost like chocolate but they’re so freakishly durable - you can leave them in a hot car or let them get frozen and you can even dunk a package of these babies in the ocean and they’re gonna come out of the package exactly the same.
Notes from the package: may contain wheat products, definitely contains milk & soy. Each candy is about 20 calories (more than most hard candies because they’re made with cream & butter). Made in Germany. These also come in a sugar free version (that I’ve not tried, but perhaps someone else can weigh in on how they are).
Monday, August 6, 2007
If you’ve ever been to Europe you’ve probably seen the Milka bar called “Alpenmilch”. It comes in a lilac-colored wrapper featuring a lilac colored cow on it. Billed not as a chocolate bar, it’s called a “Chocolate Confection”. Reading the ingredients, it’s not added vegetable fat that keeps it from being called “chocolate” in the United States, it’s whey and hazelnut paste.
Milka was introduced in Switzerland in 1901 by Suchard as an affordable confection for the masses. The name comes from the German words Milch (milk) and Kakao (cocoa).
The Suchard company was briefly run by Philip Morris starting in 1990. In 1993 Philip Morris rolled their other food conglomerate, Kraft, in with Suchard and is now called Kraft Jacobs Suchard AG. This huge company makes a lot of well-known European sweets under the brands Marabou, Terry’s, Toblerone, Callard & Bowser, Cote d’Or and Daim. At the beginning of this year Altria (the new name for Philip Morris, which sounds like a diet drug to me) announced it was spinning Kraft back off into its own company.
I found this attractive looking bar at Target for $1.69. I’ve also seen the white confection version at the 99 Cent Only Stores, but I wanted to try this one first.
The funny thing about the bar is the little marketing line on the back:
I’ve never heard chocolate described as tender before!
The bar is rather light looking, lighter than a Hershey bar. It has a softer snap to it, as most milk chocolate bars do. It smells distinctly milky and a little nutty. It melts slowly and has a very sticky, fudgy feel on the tongue. The thick melt does release a lot of flavors. The primary flavor is powdered milk, followed by a little burnt sugar taste and a light touch of hazelnuts. Though the bar is pleasant, there’s very little “chocolate” flavor in here.
There must be a lot of milk in this bar because a single serving (1.48 ounces) contains 10% of your RDA of calcium and 3 grams of protein. (Of course a glass of milk has three times that.)
Target carries a rather wide selection of all kinds of chocolate. This isn’t really top of the line stuff, but if you’re a fan of European style milky chocolate or would like a less expensive version of guanduia (hazelnut chocolate paste), then this might be a good option. I’ll finish this bar and likely try the Milka White confection, but I’m not sure if I’d buy it again.
Note from wrapper: May contain traces of other tree nuts [remember there are hazelnuts in here] and wheat. This bar was made in Germany.
Wednesday, August 1, 2007
Here’s a little fun for the Summer. Some white and some dark.
Ferrero makes quite few different little two bite confections besides their Rocher and Mon Cheri. The one that I’ve kind of avoided all these years is the Ferrero Raffaello. Why? It looks kind of like a snowball, and I was afraid there’d be some marshmallow in there. But a kind reader set me straight.
Each package contains three little coconut covered spheres. Unlike everything else in the Ferrero line, these are not individually wrapped ... unless coconut flakes count as wrapping.
I rather admire Ferrero. They really seem to understand their marketing segment. An upscale chocolate in sophisticated wrappings that you can buy at the drug store or grocer. Not terribly expensive, decent quality and in flavor/texture combinations you just don’t get in other American chocolates.
I bought a single serving package, which is a small tray with three little candies in it, each in a little white fluted cup. They’re a little messy, with a lot of dislodged coconut coming out of the package along with them.
They smell like summer: like coconut and a sweet hit of sugar.
They’re not terribly big, at about a third of an ounce each they don’t feel very dense. I guessed at what they’d be like inside from the ingredients, that there would be a wafer sphere with a cream filling.
Sure enough, I got it right. The coconut gave way to a crisp but bland wheat wafer shell and a milky flavored cream inside (think buttercream frosting). That must be a lot of dairy in there, it contains 6% of your RDA of Calcium!
The cream had some strong dairy flavors and a pretty smooth texture. It wasn’t as sweet as I’d expected. In the very center was a little nut that at first I thought was a hazelnut but then found out was an almond when I read the description on the back of the package that called these: Almond Coconut Treat.
It was a nice little refreshing treat, but I didn’t find them very satisfying on their own. As part of a mix, they’d be nice as a little change of pace, but I don’t see myself sitting down with a package.
Made in Belgium. Rating: 6 out of 10
The item I was really interested in was something that I saw announced on the All Candy Expo website several weeks ago. Ferrero Rondnoir which sounded like a it would be a dark chocolate Ferrero Rocher. Well, they’re not quite that, but still quite a nice extension of the Rocher line.
I didn’t expect to see these until the ACE next month, so imagine my surprise at finding them at the RiteAid (the same RiteAid that seemed to have the Elvis Cups out three weeks early).
The trio of candies are wrapped in an elegant bronze/brown foil with a little sticker on top that confirms that they are the Rondnoir (in case you get them in a mixed box). They’re further packaged in little brown fluted cups ... perhaps packaging overkill, but they’re a little wafer sphere in a skimpy little paperboard tray ... they probably need the protection.
Again, I’m bad at reading directions or press releases, so all I knew was that these were dark chocolate. I fully expected them to be just like the Rocher.
They’re not at all like Rochers. First, the outer coating is a chocolate crumble - think really rich Oreo cookie bits. Inside that is the wafer shell. Inside that is the dark chocolate cream. It’s light and buttery with some nice but not overwhelming chocolate flavors. Think hot chocolate, not quite rich ganache.
Then at the center is not a nut but a little sphere of super buttery dark chocolate. In fact, it tastes very little like chocolate, but it is like a little ball of cocoa butter (or perhaps something worse that I prefer not to think about). Eaten alone, it’s a little too slippery. Eaten with the whole sphere at once, it’s the perfect little creamy burst.
I’m rather fond of this new Ferrero product and I plan to stuff my sample bag with them at All Candy Expo next month and even consider buying them in the future. The small package makes portion control pretty easy and it’s hard to just rush right through them, considering all the packaging (hey, my city takes aluminum foil in the recycling bin!). At 1 ounce it’s 160 calories, so yes, it’s calorie rich for its size, but then again, if you only bought one package you’re safe.
They remind me of the Lindt Lindor Truffles ... which is a good thing.
This variety is made in Germany. Rating: 8 out of 10
Monday, July 9, 2007
It’s been well over a year since I had my first Pocket Coffee. They’re not easy to find in the United States, so I’ve been looking for an adequate locally-found replacement. I tried the Anthon Berg Coffee filled chocolates as well, but I haven’t been able to find just the espresso ones (the other flavors are a little too sweet for what I’m looking for in this case).
So I was quite excited when I saw these at Trader Joe’s, Espresso Chocolates. The package says that they’re “Rich, Dark Chocolate filled with Liquid Espresso Coffee.” Exactly what I’ve been looking for.
The package holds 3.88 ounces, and by my count, that’s 11 or 12 individual pieces (I can’t remember how many I ate ... except for “all of them.”)
The pieces are about the same size and shape of Pocket Coffee (or Mon Cheri) with a pleasant little wood grain on the top. Like it’s a log filled with espresso ... you know, the kind that you find in the Black Coffee Forest.
The chocolates are gorgeous and all were prefectly formed with no cracks or bleeds. Unlike the Pocket Coffee, these have no internal sugar shell (though they might form one eventually ... see above where I admit that I’ve already eaten them all and can’t experiment). The ingredient are: Cocoa Mass, Wheat Syrup, Sugar, Lactose, Cocoa Butter, Espresso Coffee, Soy Lecithin. Now, I suspect that the Wheat Syrup and Espresso Coffee are the syrupy filling (as I can’t imagine Wheat Syrup integrating well with chocolate and the Espresso filling is definitely sweet).
The filling is thicker than espresso, it’s woodsy and tangy and has a good coffee flavor but also some other notes rather like molasses or barley. The chocolate shell is sweet and tasty.
I’m not quite sure who makes these for Trader Joe’s, but the box says that they’re made in Germany, so I don’t think they’re made by Ferrero (the ingredients aren’t quite the same either). The package is very kind to list the caffeine content: 22 mg for a serving of 4 pieces. Compare that to a small cup (6 ounces) of brewed coffee which has 100 mgs. Sleep easy and have one in the evening!
Notes from the box:
While it recommends one bite, I like biting off one end and holding it upright, drinking the syrup center, then eating the chocolate. Melting them in your mouth is a completely different experience, because it reverses things and you get your chocolate first and an espresso chaser.
Tuesday, June 5, 2007
After the reminder of how great Storck Chocolate Riesen are last week, I was happily educated that Storck makes a vanilla caramel.
And I was delightedly happy to find that the Dollar Tree carries Werther’s Original Chewy Caramels. So I left with a sassy little bag of them. I’d never had them before, but knowing the Riesen and the Werther’s Original Hard Candies, I thought they had to be good. Of course after I bought them and took the picture I started seeing them everywhere ... either Storck made a huge delivery to Southern California or I’ve been comfortably numb in my chocolate caramel bliss for a long time.
Taking them out of the wrapper they don’t look much different from Brach’s caramels or even Kraft’s. The little flat-sided rods are kind of uneven. At first they’re pretty hard, and a firm chew can be exhausting. But a few moments in a warm mouth (especially after coffee) and they softened up beautifully.
The chew is smooth and buttery with a good caramel taste and creamy consistency. It stays smooth all the way to the end, which is the mark of a caramel over a taffy or chew that will become grainy or just up and dissolve.
I wasn’t as keen on these as the Chocolate Riesen, part of it may be that the chocolate caramels are one of the few candies that seems to match up to the pictures on the wrapper, and the Werther’s Original Chewy Caramels just looked a little more weathered and worn than the images on the wrapper. I ate them all, but it took me a week instead of two days with chocolate version. They’re probably a better hot weather candy to keep on hand ... not that it’s been hot in Los Angeles in the past month or so.
Tuesday, May 29, 2007
As a kid the best caramels I ever had were the ones that my grandmother would make every holiday season. They were large, two bite caramels usually studded with nuts. She’d make them fresh in large batches and give our family a large tin of them. They were the size of my thumb (my adult thumb, not my child-sized one) and wrapped in twisted wax paper.
Dense, firm and chewy they were the perfect combination of sugar and butter. Later, for my sixteenth birthday my grandmother gave me the recipe (along with a candy thermometer, which I still have). A simple concoction of sugar, corn syrup, evaporated milk and butter, it was the careful boiling that made all the difference. I’ve made a lot of caramels since then. No two batches are the same (though hers were always consistent).
For years I looked for a mass-manufactured version that would satisfy that desire for some chewy burnt sugar and dairy fat. The closest thing I ever found were See’s caramels, but those weren’t easy to come by when I lived in the far recesses of Northern California. Kraft caramels, while interesting don’t have that chewy pull and a rather bland flavor. Marathons were long gone, Rolos are too runny and don’t even get me started on the sauce bar known as Caramello.
Enter the Storck Chocolate Riesen, a popular candy in Germany and later covered in chocolate and introduced in the United States. Sure Grandma’s caramels were plain and these were chocolate, but the essential texture was there. I found them for the first time at the Canned Foods Warehouse in Eureka, CA. Those were the days where I was on a limited budget but still found some discretionary cash for such indulgences. Riesen put me over the moon when they had them in stock.
The caramels are individually wrapped, a dark and chocoatey caramel covered in dark chocolate.
They smell luxurious, like sweet chocolate. One bite and there’s a soft and slow chew as the chocolate melts and the dark burnt flavors the caramel start to burst through. The caramel is smooth and rich and not even terribly sweet.
Riesen are still made by Storck in Germany, who also make the indulgent Toffifay, creamy Werther’s, sassy Mambas and elusive Merci. In case you’re wondering, Riesen means “giant” in German. I wonder if they also make a plain caramel, I’d love to try it.
If you’re someone with a real chocolate jones but on a limited diet, this might make a good indulgence. The candies are individually wrapped, so it’s easy to parcel them out for portion control. Yes, three of them have 170 calories, but only 6 grams of fat that belie the deep and satisfying chocolate experience. Instead of gnawing on something that just leaves you unsatisfied, why not have a long-lasting creamy chew?
They should really make these in single stack-packs like they do with Mambas. I would probably buy these much more often if I could find them with the other candy bars instead of the peg bags at the grocery/drug stores. The caramel is above and beyond anything that you’d get in a Milk Dud (and these have real chocolate on them) or Snickers bar.
These caramels do have whey in them (and other dairy products) so I’m not sure if it’s processed in a vegetarian manner. Yes, I bought these at the 99 Cent Only store, but they have an expiration date of 2/2008 on them ... they were definitely fresh.
Wednesday, June 28, 2006
Ritter Sport is going over to the dark side.
I picked up three new bars (or newish) while at the All Candy Expo and I have to say that they’re exceptionally good.
First, I found out that Ritter is the #2 imported chocolate brand in the United States. Who knew?
Dark Chocolate with Whole Hazelnuts - this bar is studded generously with hazelnuts. Not quite as many as the wrapper implies, but I’ll tell you there are plenty in there. The dark chocolate is a semisweet with good floral notes and a slightly smoky bite to it. A little dry, it highlights the nuts really well. Not at all sticky or cloying like the milk chocolate can be, this bar is incredibly munchable. Of the three that I brought back, this one was gone first.
Amargo Extrafino - Fine Extra Dark Chocolate - 71% Cocoa - this was a gorgeous bar (and featured in that page in the National Post, if I might gush). The scent is intoxicatingly rich. Smoke, tobacco, tea and dark berries all waft from its dark scored squares. It’s pretty quick to melt for such a dense bar and it’s very smooth. The berry and cherry notes are quite evident as well as a sharp immediate bitter/acidic bite that mellows quickly to its more roasted and alcoholic notes of cognac. For an inexpensive high cacao bar, this one is very good. Complex but still edible. It goes great with something with a salty/crunchy bite like dry roasted & salted almonds or pretzels.
Feinherb a la Mousse au Chocolat - the same dark chocolate that’s found in the hazelnut bar is in this one, except this has a softer filling inside the squares. Not a fluffy mousse, more like a firm, creamier center like a Frango. It’s nice, but after the intense, complex darkness of the 71%, this one tasted very sweet (and I tried it on a completely different day than the 71% day).
After the other not-so-tasty things I was eating earlier this week, the Ritter Sport dark bars were quite a treat. I can recommend all of the, but if you’re a dark fan and can find these inexpensively (less than $3), it’s quite a deal for chocolate of this quality (no wonder they’re #2).
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.