Friday, December 09, 2005
Name: Plush Puffs Assortment
Yes, artisanal marshmallows. And why not? The stuff we’ve been getting from Kraft are not what marshmallows are capable of. And those things that you find in cereal? Please, let’s not even grace them with the name marshmallow. They’re not even marshy!
I was sent a generous sample pack from Ann of Plush Puffs, which is based here in Los Angeles (Sherman Oaks, to be exact). The weird thing is that until I started Candy Blog, I didn’t really think much of marshmallows. Besides the See’s Scotchmallows, there were very few marshmallow things that I would even try. Peeps were never on the menu, but I have been known to toast marshmallows, if only because they’re the only grillable dessert I know.
Instead of just plain marshmallows, Plush Puffs are flavored with intense combinations of spice, nuts and/or fruit essences:
Caramel Swirl - I think I’d rename this one to “sticky toffee” because it had a nice carmelized sugar note to it and it was sticky. It was very sweet and had a little bit of caramelly fudge topping on it.
Chocolate Chipetta - this is the only one that doesn’t feel “sweet” to me. It’s rich and toasty tasting with a good chocolate hit. One of my top three flavors.
Maple Pecan - holy moly! These were really good. The maple flavor wasn’t artificial or chemically like some candies can be. It was a good sweet woodsy backdrop to the sweet, chewy foam. It had almost a toffee-like flavor and I even had a few pecans in mine.
Peppi-Mint - it’s like a fluffy candy cane! Seriously minty, like someone’s made a foam Altoid or something. The color and texture looks more like a cake than a marshmallow but the intense flavor made me want to eat both but I settled for doing a mash-up with the Chocolate Chipetta which was really good. One of my top three flavors.
Toasted Coconut - this one smelled divine and tasted just a good. I love coconut and I love the nutty smell that reminds me of the beach and all the kids that could tan wearing that coconut oil suntan lotion. One of my top three flavors.
Sydney’s Cinnamon - this was not my favorite, though I had high hopes for it. It’s definitely cinnamonny, but it also has cinnamon oil, which gives it more of a candy hit than a spiciness (like eating a cinnamon hard candy). But where this puff really showed itself was in the toasting. (see below)
Vanilla Bean - I know, vanilla, kind of bland. It wasn’t really bland, a little salty and it just didn’t wow me. I think this would be good with something else, like maybe over pie or toasted or in s’mores.
Sam’s Sour Lemon - these had a gorgeous zesty lemon smell and pretty creamy and vivid yellow swirls in them. Calling them “sour” lemon doesn’t work at all for me (in fact, I would call them “zesty” lemon instead) but the flavor is really nice and mellow. I also didn’t care much for the mix of textures wtih the crunchy lemon sugar but it’s not a dealbreaker or anything.
There’s one more flavor on their list that for some reason I didn’t get in my grab bag, which is the one that sadly interested me most - Orange Honey. The honey flavor is not that noticeable in the other Plush Puffs but is one of the things that I’ve always found so intense about the See’s Scotchmallows. (I guess I’ll have to place an order.)
Per the recommendation of Ann at Plush Puffs, I tried some in my tea and of course toasted some of Sydney’s cinnamon:
I brewed a cup of Revolution Lavender Earl Grey tea and and dropped in about a quarter of a puff (I didn’t want to overload). As I took the photos I noticed the marshmallow dissolving into a beautiful aromatic foam. I enjoyed the combination of flavors, the creaminess of the marshmallow, the interaction of the botanicals of bergamot, lemon and lavender was really nice. And of course the sweetness of the puff was a nice change from my usually naked tea. Even after I’d slurped off the foamy dissolved puffiness there was still a nice lingering sweetness and lemony flavor. Definitely a cool way to decorate an ordinary after-dinner or afternoon tea. I still prefer my naked tea, because that’s just the way I am.
The drink marshmallows were invented for, of course, is hot chocolate. I got some amazing Mayan Hot Chocolate mix from Xocoatl from my sister-in-law at Thanksgiving which I made here at the office with some milk in the microwave. In went a half of a Sydney’s Cinnamon. Instead of dissolving in a bubbly foam and spreading across the surface like the lemon one in the tea did, this one hung together really well. But once I tried poking it with a spoon it melted completely. I scooped it up like some sort of dessert soup with some of the hot chocolate and enjoyed that until all I had left was my cocoa broth. The spice of the cinnamon went really well with the Mayan chocolate which already had a hit of spices in it.
I kept a few of the Sydney’s Cinnamon aside for toasting. I loaded one up on a carving fork because I know that a single prong really doesn’t do very well with a marshmallow. I put it over the open flame on the gas burner on my stove and it carmelized so beautifully and left the house smelling so good, I think I’ll just start toasting these like incense. Here’s a tip about toasting them. They’re huge. They’re actually too big to toast whole. There’s no way to get a fully molten center (I do not like medium rare toasted marshmallows) with a marshmallow this size. What is so intense about these is that they melt even at moderate heat, which turns them into this molten, intense foamy sauce with a crispy carmelized shell. In the future I think I’ll slice them in half and then have a greater surface area to center ratio.
I’ve been looking for a summer dessert to have after grilling and this just might be the thing. Everyone can choose their own flavor and I think it’d be really cool to make some grown-up s’mores and drinks with them. They don’t quite fit into the “candy” family for me for some reason. They feel more like food, maybe that’s because they’re so satisfying and slightly saltier (more savory) than an ordinary marshmallow.
I should go back and add them to the gift guide, especially since they have baskets where you can choose the selection of flavors. Also, if you’re dubious about them, you can try their “scraps” which are not quite perfect marshmallows. I love factory stores. Overall this is the kind of thing I’d like to offer guests at a party and I can see myself ordering them for a summer grill or maybe part of dessert a holiday cocktail party. I don’t see myself just ordering them to eat, maybe it’s because they feel kind of precious being handmade and all, I just can bring myself to just wolf them down like so many handfuls of M&Ms or Skittles.
Rating - 8 out of 10
Tuesday, August 16, 2005
Name: Chocolate Truffles
I know, I’ve said it before but I truly believe that candy is for the masses. I’m not sure if this counts as candy - it might be edible art or perhaps just some sort of upscale “proof of exclusivity.” They’re just chocolates, so why are they so damn expensive?
I only bought four, because they were so dang expensive. They are, from left to right - Bronte: Raspberry & Earl Grey; Maya: Espresso; Veda: Ginger and Jade: Green Tea. (I think they all had chic names.)
The raspberry & earl grey was my first try - it was definitely the one that I was most interested in. We’d started our visit with some caramel ice cream and another scoop of their black tea ice cream. These folks know how to work with botanicals. The raspberry flavoring is in an ultra-soft and creamy bittersweet chocolate center. After that melts onto the tongue, a dryness is noticeable and then the bergamot of the Earl Grey really shines. I could have used more chocolate taste though.
The green tea was next and didn’t really thrill me. The texture at first was beautifully smooth. The center on this one is a creamy, well, cream, no chocolate there. The green tea gave it a woodsy flavor but also a bit of a chalkiness (I’m guessing they used matcha instead of an essence).
Espesso was definitely coffee-ish. Predictable - but dependable. Smooth, woodsy, strong and with a slight smokey quality and a caffeinated charge with bits of espresso beans on the top.
The only milk chocolate choice I made was the ginger one (which the woman at the counter said was her personal favorite). Upon biting into it, the ginger was wonderfully fragrant. It didn’t smell like powdered ginger, it was fresh and zesty. The milk chocolate is a great foundation for this.
All the centers were a bit too buttery for me - they needed a bit more of the cocoa solids or something for it to not feel like I was eating a stick of butter.
So there you have it, my two favorites are Veda and Bronte with Maya making a good showing. Will I buy them again? Unlikely. But if someone were to give them to me as a gift, well, I’d tsk, tsk and protest that you shouldn’t have and then probably give you a kiss.
Name: Fruit Pate
The other purchase, which was much more affordable were the slabs of fruit pate. Think fruit jellies and then jam twice as much flavor in them and you’ve got fruit pate. I picked up three of these flavors:
Raspberry, Blood Orange and something called Calamansi which is a Philippino citrus similar to a lime.
These are more flavorful and a bit fresher feeling that those Sunkist fruit gems (which I also enjoy). Of course no one’s going to mass produce uncommon flavors like calamansi so you have to go to one of these places to get that kind of stuff. In fact, the calamansi was divine. It was zesty, tart and sweet. It was like lime but also had some grapefruit notes to it. I’m definitely going to keep my eye out for this fruit in other forms. The raspberry was really flavorful, like distilled jam but the blood orange was a little bland after all that. I’d definitely buy these again and would look for some more exotic tea/botanical essences.
Ratings - Chocolate Truffles - 7 out of 10 (for $2.50 each, they should do the dishes or wash my car)
Saturday, July 16, 2005
Candy Blog hit the road yesterday to visit Candy Warehouse in Irwindale, CA. The president and founder of the company, Chris, gave me the full tour of their facility and has entrusted me with tasty samples to review in future blog entries.
So, look forward to the following: Trolli Gummi Clown Fish, a lollipop bouquet, gummi and candy sushi, finger lites (a lollipop candy that flashes), pop rocks dips, craniyums pops, chocolate poker chips and mint truffle chocolate cards, Wonka’s new Oompas, gummi sharks and hot peppers (they’re really hot) ... gah! That’s it. I’ve take photos and now I’m going to have to start tasting. I can say already that there’s some great stuff in here.
Read longer report here at la.foodblogging.com.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.