Friday, December 2, 2011
Did you notice the theme this week was all Trader Joe’s candy for the holidays? Here’s a roundup of what’s at Trader Joe’s this season.New for 2011
Trader Joe’s Classic Holiday Candy Mix - classic hard candy straws & pillows made with all natural ingredients. $1.99 (read review - 7 out of 10)
Trader Joe’s Eggnog Almonds - $3.99 (read review - 9 out of 10)
Trader Joe’s Minty Melts - it’s peppermint bark for people who don’t like the crushed candy canes in it - $4.99 (read review - 7 out of 10)
Trader Joe’s Mosaic of Chocolates - squares of different kinds of bar - $3.99
Trader Joe’s English Toffee with Nuts (Tall Can) $7.99 (previously in a box like this? It’d call it a step above Almond Roca)
Trader Joe’s Chocolate Liqueur Cherries - the name says it all - $4.99
Trader Joe’s Candy Cane Coal - dark chocolate covered candy cane bits - $1.99
Trader Joe’s Merry Mingle - caramel with pecans and cranberries dipped in dark chocolate -$7.99 (read review - 8 out of 10)
Trader Joe’s Peanut Brittle - $2.99 - I haven’t tried this yet, mostly because Los Angeles tends to be very humid in the winter and brittles just don’t do well when they get sticky.
Trader Joe’s Dark Chocolate Minty Mallows $2.99 (2010 review - they’re quite moist and dense 7 out of 10)
Trader Joe’s Chocolate Palette (a beautiful stack of single origin bars - they’re only okay, but a beautiful introduction to the idea of single origin at an excellent price) $9.99
Trader Joe’s Dark Chocolate After Dinner Mint Thins $2.99 (made in England)
Trader Joe’s Brandy Beans - these have been coming back on and off for years, they tend to sell out really early - $2.99
Trader Joe’s Dark Chocolate Sea Salt Caramels $4.99 (2007 review - more of a flowing caramel than the chewy style of the Fleur de Sel - 6 out of 10)
Trader Joe’s Cocoa Truffles - inexcusable fat bombs - (Imported from France) $2.99 (see my review - I gave them a 3 out of 10, though I think the ingredients have changed a little bit, they’re still quite thin tasting yet stupidly fatty)
Trader Joe’s 9 Rabitos Royale $6.99 (2010 review - quite decadent and elegant but doesn’t use all real chocolate - 7 out of 10)
Trader Joe’s Assorted Chocolates - I have no idea about these, the boxed items from Trader Joe’s are hit or miss with me, at this price I might stick to See’s - $9.99
Trader Joe’s Fleur de Sel Caramels (wood box) $6.99 (2006 review, still the same packaging. Classic, nicely done but a little pricey for boiled sugar. 7 out of 10)
Trader Joe’s Old Fashioned Sweet Sticks - barber pole candy sticks in classic and new-agey flavors - $2.99
Trader Joe’s Milk Chocolate & Dark Chocolate Oranges $2.49 (Reviewed in 2009 as Florida Tropic Oranges. Good quality & price plus always charming package and dark is vegan 7 out of 10 & 8 out of 10)
Trader Joe’s Chocolate Rings with Sprinkle - they’re just little disks of dark chocolate with sprinkles, like giant SnoCaps - $1.99
Also returning are the chocolate covered Peppermint JoJos and a variety box of other chocolate covered flavors. Though I reviewed the JoeJoe’s before, I can’t really call them candy.
Tuesday, November 15, 2011
Just a little preview of a new Trader Joe’s holiday candy. I picked up a few of their new item last week and will do a review of all the returning items as well before Thanksgiving.
Merry Mingle is like a dark chocolate pecan turtle with a few dried cranberries thrown in.
Tuesday, November 8, 2011
Name: Hershey’s Rolo Minis
Name: Hershey’s Bliss Dark Chocolate with Caramel
Name: Lindt Holiday Friends
Name: Warheads Sour Twists
Name: Jelly Belly Snapple Mix
Name: Tropical Cotton Candy Swirlz
Images courtesy of the respective manufacturer.
Thursday, November 3, 2011
Aldi sells absurdly inexpensive Germany chocolate. Here’s a tease of an upcoming review for their mini chocolate bars. They’re called Choceur Fine Chocolate and are 1.4 ounces each in packages of 5. The perfect single serving of chocolate.
Monday, October 31, 2011
Here’s what I’m giving out for Halloween this year. I decided that it was more important to take a stand against child slavery in West Africa than give out the most loved objects of Halloween, such as Snickers and Reese’s Peanut Butter Cups. Hershey’s, Nestle and Mars have had more than 10 years to assure consumers that they’re not buying from growers that enslave children on their cacao plantations. When they have, then I’ll start giving it out to children.
So to avoid this issue completely I bought sugar candy - that is, candy made without chocolate.
Airheads - multiple flavors of chewy fruity flavors. Made in Kentucky, USA.
What I lack in chocolate, I’ll likely make up for with quantity and variety. We usually only get between 25 and 40 visitors. With more than 300 pieces of candy, each kid gets a heaping adult-dispensed handful. And it won’t melt. (Yes, it’s still in the 80s here this week in Los Angeles.)
So what are you giving out for Halloween this year?
Friday, October 28, 2011
I regularly watch the eBay candy auctions. And when I say regularly, I actually check the pages several times a day during the week. Partly to spy new candy products, partly to find international candies that are hard to get in the US, partly to find deals and partly to squash folks who like to use Candy Blog photos for their auctions without asking.
About a month ago I saw a new auction pop up for someone selling 13.2 pounds of Felchlin Swiss Couverture chocolate coins of Grand Cru Arriba 72% Cocoa (conched 72 hours).
The auction was priced at $95 and included local Los Angeles delivery. I bid. I won.
Because it’s for use as an ingredient, it’s packaged modestly. The mini case holds three bags. Each bag is 2 kilograms (4.4 pounds). I pulled out one bag for immediate enjoyment and put the other two, inside the box, into the bottom of my wine fridge. (Okay, I’d probably call it a chocolate fridge, which keeps everything at 58 degrees.)
Each little coin is about 3/4 of an inch around and has a set of embossed cacao pods on it. They’re kind of scuffed up, as they come in a bag like chocolate chips. They work as extra large baking chips but function better as eating chocolate. At this writing I am finishing up the first bag. I’ve made one batch of chocolate pudding, one small batch of Chocolate Hazelnut Rocher (meringues from a recipe from Tartine) and the rest has simply been eaten.
The disks fit in the mouth wonderfully, especially if you’re the kind of person who likes to let their chocolate melt. (Put two together to create an oblate spheroid and they’re doubly good.) The flavor is exceptionally well rounded, there is no dominant flavor though I get notes of molasses, honey, coffee and raspberry jam sometimes.
As noted above, this is a 72 hour conch. Conching is the process of both mixing and grinding chocolate over low heat. The longer the processing the smaller the grain size of the cacao bits and the more emulsified the chocolate becomes. This process varies in time depending on what the cacao is like and the necessities of the final product. It can be anywhere from 24 hours to 100 hours. The grinding part is done with either stones or metal rollers.
This long conch also allows Felchlin to make an uncompromising chocolate without emulsifiers. So all that’s in there is cacao mass, sugar and vanilla. (So if you must avoid soy, try this.) It’s also creamy without cream. (So if you’re a vegan, try this.) It’s made from Criollo beans from the Los Rios area of Ecuador.
Earlier this year I got to try a great example of how important conching is. When I was in Germany at ISM Cologne, one of my favorite chocolate companies, Coppeneur gave me this box of two chocolate bars. They were both made from highly prized Chuao beans (review of those bars here) but inside this box were two versions - one that was conched 70 hours and one that was conched 100 hours. The difference is quite remarkable. The longer a bar is conched, the silkier it becomes.
What I’ve learned is that I love long conched chocolate. It’s so smooth that the texture itself becomes like a flavor because it’s simply so forward in the experience.
I’m not sure why the local gal was auctioning the bulk lots of chocolate, but I did find out that she runs a local chocolate catering company called Chocolate by M. She was kind enough to leave me with these huge nonpareils along with the delivery. The photo might make them look small, but they’re huge 3 inch platters of dark chocolate (I don’t know if it’s the same as the Felchlin 72%) with a dense sprinkling of nonpareils on the bottom.
It’s just one easy idea of what I could do with my bevvy of chocolate.
Mostly what I think I’m going to do with my chocolate stash though is eat it. It’s incredibly munchable but also exceptionally intense. I’ve found that I can’t make it an evening snack as there are too many caffeine-like compounds in there that keep me up at night. But I’ve found that it’s a great treat during the day while I work, I’ve been keeping a little dish of them on my desk and probably eat about an ounce of them a day. They’re filling and sustaining.
But maybe the last bag will make it to December and I’ll end up making chocolate truffles for Christmas.
Tuesday, October 25, 2011
I saw these little candies making the rounds as a meme, but I didn’t see them in person until I went to Germany.
It’s a Swiss hazelnut chocolate confection shaped into a pocket knife and wrapped in red foil to look like a Swiss Army Knife.
The Mindestens Swiss Chocolate Knife is a pretty simple little candy. The center is soft gianduia (chocolate hazelnut paste) and covered with milk chocolate. It’s sweet and soft, nothing spectacular, as I’ve had much better gianduia before. But it’s hard to quibble with the design, as both the foil and the molding of the chocolate is so attentive to details. Seek them out if you have a Swiss Army Knife fan in the family.
Thursday, October 6, 2011
Candy Corn is a sugar confection made by depositing different colored layers of fondant into the shape of a narrow triangle. The flavor of candy corn is muted but often bears notes of honey, marshmallow and occasionally butter. It’s created with starch molds and the most common color layering puts yellow as the base, orange as the center band and white as the small tip. It’s an American candy, originating in the 1880s with dozens of manufacturers now in North America. The molded fondant confection is generically called Mellocreams and can come in a variety of shapes, often lightly flavored and colored.
The first thing I noticed as a trend was Candy Corn appearing out of season with other names or color variations. As a kid, I remember there were two kinds of Candy Corn. The standard yellow, orange and white and then the Indian Corn variety that was brown (a little cocoa flavor), dark orange and white. But later on came Reindeer Corn which comes in red, green and white. There’s Bunny Corn that comes in pastels and sometimes I see Cupid Corn for Valentines that’s red, pink and white.
More recently Gourmet Candy Corns have come along. They’re not really superior in any way to classic Candy Corn, they’re just different color varieties and flavored like Egg Nog, Candied Apples, Green Apple, Tangerine, Cherry, Pumpkin Spice and Toffee.
Mars makes M&Ms White Chocolate Candy Corn. They’re white chocolate centers with a light, sweet flavor covered in candy shells in three colors: orange, white and yellow.
Level of Candy Corn-ness: 5 out of 10
Jelly Belly introduced Jelly Belly Candy Corn Jelly Beans earlier this year. Too bad they couldn’t get the stripes on them.
Level of Candy Corn-ness: 5 out of 10
Vidal, a maker of fascinating gummis in unusual shapes, created a rather unique take on Candy Corn with their Puffy Candy Corn. It’s a foamy gummi that’s actually more fruity flavored than generic sweet fondant is.
Level of Candy Corn-ness: 8 out of 10
For several years Hershey’s issued Hershey’s Candy Corn Kisses, a butter flavored white confection. The shape was a natural for Candy Corn treatment, too bad they didn’t go with the honey flavors and real cocoa butter.
Level of Candy Corn-ness: 8 out of 10
Last year was the first for Whitman’s introduction of the Candy Corn Marshmallow. It’s a large triangular marshmallow covered with “white confection” in two colors.
Level of Candy Corn-ness: 4 out of 10
Dots, made by Tootsie, have been a bit edgier and hipper lately. Their Halloween offerings are spot on, with Ghost Dots and Blood Orange Bat Dots. Of course their Candy Corn Dots also make this list. They’re just vanilla Dots, but cute as buttons.
Level of Candy Corn-ness: 9 out of 10
The level of Candy Corn-ness is evaluated on the basis of the following attributes: stacked color, colors, flavor, scale, and shape.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.