Thursday, August 10, 2006
There are many wonderful people who write into Candy Blog (either via email or comments) to keep me abreast of what’s going on out there in the sweet real world. As I’m mostly a hermit, these tips are invaluable and here are my follow-ups on the most recent tips:
Assorted Fruit Headline
I rushed off to the 99 Cent Only Store to find it’s true! I haven’t opened the bag yet, but I thought I’d share my delight with everyone else. I have no idea when Ferrara Pan decided to make this mixed bag or even if it’s because of that review. Yes, you can buy them separately in little boxes, but this is a much better deal.
Also, the bag is plastic, which means that the Fruit Heads are protected from the enemy of sugar candies ... humidity. (Many of you know the disappointment of a box of Lemonheads where the poor spheres are welded to the box and each other.) I should really follow up on my request for Grapefruitheads.
I give these a 9 out of 10! (Yummy)
Pop’ables Chocolate Crisps
Sandy wrote to me earlier this week to tell me that there was a malted milk ball at the Dollar Tree. Well, I don’t have a Dollar Tree nearby, but as I was already at the 99 Cent Only Store searching for the Fruit Headline, I caught a huge display of these in the peg bag section: Limited Edition Pop’ables Chocolate Crisps.
I’m not sure why they call them “chocolate crisps” because they’re malted milk balls and they’re a pretty well known segment of the American candy pantheon. These were ridiculously good and again upset me to an insane degree because they’re limited edition. The chocolate is sweet and smooth with a slight coconutty note to it. The crisp center is light and malty with only a hint of sweetness. The packaging is completely uninspired, but I suppose it doesn’t matter as it is not only a limited edition item, but Mars has hinted that they’re discontinuing the Pop’ables line anyway. These were made in Australia. Super-addictive ... I ate the whole bag at work yesterday.
I give these a 9 out of 10! (Yummy)
Lindt Baking 70% Cocoa Bitter-Sweet Chocolate
While I was poking around in the candy aisle at the 99 Cent Only Store, I also found this little gem: Lindt Baking 70% Cocoa Bitter-Sweet Chocolate.
I’ve become a recent convert to Lindt via their impulsive truffles and couldn’t resist giving this “baking” bar a try to see if it rivaled their regular Lindt Excellence 70% bar that I see for three times the price at Cost Plus. At 3.5 ounces for 99 cents, it’s a fabulous deal for high-quality chocolate. They also had a semi-sweet bar that didn’t list the cocoa content (but sugar was the first ingredient on the list instead of chocolate).
I was worried that the bar would be past its prime, but it’s glossy and dark and with a good snap. Perfectly fresh. Lindt still isn’t my favorite chocolate, but at this price, it’s hard to buy a Hershey bar. This bar was made in France.
I give this a 7 out of 10! (Worth It)
Tuesday, July 11, 2006
Candy Blog reader Karen clued me in to Villars bars. I had no idea these Swiss-style milk chocolate bars had MALT in them! I’ve seen them at the checkout at Trader Joe’s for some time, but the old-fashioned looking packaging just didn’t grab me.
Don’t be misled - they’re not malted milk bars or anything, must sweet, creamy Swiss milk chocolate with a little hint of malt. If I didn’t know better, I would have said it was hazelnut, but it’s definitely a malty quality.
The packaging is quite nice, a decorated box with a flip and tuck top for storing uneaten portions and the bar itself is cloaked in thin aluminum foil. A little thin for my taste, but it’s nicely designed with large and flat with flowers inside each of the squares (I’m going to say they’re edelweiss). This chocolate doesn’t have that cloying dairy flavor that some other Swiss chocolates have but it is creamy and certainly melts easily.
I ate the bar pretty quickly as it was hot this weekend and for most of the time it was the consistency of fudge because it was about 90 degress in my house. Instead of breaking off small pieces (after I’d broken into big ones for the photograph while it was still cool in the morning), the bar pretty much bent or tore. Holding the pieces in the heat was dicey too, as they got very slippery.
I fear that chocolate must be put aside for the rest of the summer or reserved for the early morning cool.
But back to the chocolate bar! It’s a great deal for a Swiss style chocolate with a more interesting malty hit than you might be used to. If you’ve got a Trader Joe’s around you, pick one up. They also have a dark bar (no malt) and a hazelnut bar (which I’ll be trying after it cools off).
Tuesday, May 2, 2006
I talk about Trader Joe’s a lot as a candy source; the store opening in Manhattan was big news. But on my trip to NYC, I found that they already have an extraordinary store, Fairway. We pretty much stumbled upon the market while walking back from the Upper West Side to our hotel in Times Square.
Like Trader Joe’s the store focuses on more gourmet, upscale or wholesome fare, with many items sold with their private label but at super-delicious prices. The best part, of course, was their candy section. They had a huge aisle of pre-packaged bulk nuts and panned chocolate goods, most of which made by Koppers.
The first thing that caught my eye were these little M&M sized dark chocolate goodies called Cayenne Pepper Savory. It was just what I was looking for all these years, a peppered chocolate in easy to eat morsels. But when they say Cayenne Pepper, they really mean it. It’s far too spicy for comfort. I might try putting them in cookies or something, but it’s too bad, the chocolate is really nice, but the afterburn is serious. ($5.99/lb)
Of course I have a hard time believing that they really were that hot, so after a couple of days I try another one. Same result ... whoo! I don’t know, it’s growing on me.
This was by far the best of the Koppers finds. It’s little cubes of dried apricot covered in dark chocolate. So simple. The chocolate has a nice smoky, dark bite. It’s sweet but doesn’t overpower the natural sweetness and tart chewy bite of the apricot.
It’s nice to find an affordable version of the glace apricots that I’ve seen at the upscale chocolatiers. Of course these don’t replace them, but they’re portable and high quality. ($5.99/lb)
Oh, I had such high hopes. Look at them, they’re gorgeous! Dark and glossy and sweet smelling. But there’s something so wrong about the taste and even though I’ve been sampling these for weeks, I can’t quite put my finger on it. They chocolate is sweet, but bitter. Smooth but a little waxy and it has this odd dairy taste to it, even though it’s dark chocolate. The malted center is not really malty or maybe the chocolate is overpowering it. I was just so disappointed. ($4.99/lb)
And here’s the big secret - Fairway sells Lake Champlain! Only it’s their house brand and it’s far cheaper. I picked up two 5 Star Bars and they were only $2.19 each! I picked up the Caramel one, just to make sure the Fairway house brand was truly the same as the Lake Champlain, and I also got this one, the Fruit & Nut Bar.
This stunning 2 ounce brick ‘o chocolate is dark chocolate on the outside, filled with a hazelnut praline (think Caffarel’s Guanduia) studded with pecans and dried cherries. Now I know I say that I don’t like cherry flavored things, but I have no problem at all with the real ones. This bar was really nice, the dark chocolate was bold and reigned in the thick flavor of the hazelnut praline quite nicely.
The nuts weren’t as numerous as I’d hoped, but the bite of the sour cherries and the chewy texture was a nice mix. I do like the inventiveness of mixing pecans and hazelnuts - two sadly neglected nuts in American candybars. Of the two that I’ve had now, I still prefer the Caramel bar, but this one is certainly interesting and I’m wondering how it compares to the 5-Star Hazelnut bar.
Fairway had a large selection of candies, both in their own packaged bulk items like the Koppers, upscale brands like Scharffen Berger and Valrhona. I also saw a huge variety of imported candies like European brands like Cadbury and Nestle (not the American versions).
Tuesday, March 28, 2006
I’ve been so caught up with Easter candy lately that I’ve been neglecting my regular candy. I couldn’t wait until the Easter rush is over to post about the Limited Edition KitKat Milkshake.
I’ve been looking everywhere for these and was surprised that they weren’t available at my trusty 7-11 that always seems to have new and limited edition products. Instead I found them at the Dollar Tree, which always makes me nervous that it’s old and skanky candy. How could it be old though, it’s limited edition!
The bar is described as: KitKat Milkshake - Crisp Wafers in Extra Creamy Malt Milk Chocolate (naturally and artificially flavored)
The bar was pretty looking, smooth and glossy, it was definitely fresh. But there was something off about it. It smelled a little musty, like an old, damp closet or something. I had a piece of it and decided it tasted musty too. I threw the rest out and started over with a second bar. This one doesn’t smell as musty, but still has a definitely “off” smell to it. I know that malt can sometimes be considered a gamy scent, but this just wasn’t it.
I decided that this was how it was gonna be and I plowed through to the tasting. First I needed to get past what I wanted the bar to be. I wanted it to be a malted KitKat ... I wanted creamy milk chocolate with malt between the wafers. But that’s not what it is, it’s malt flavor in the chocolate and I think the regular old wafers & cream we’re used to. What it does taste like is a milkier version of a KitKat ... with a slight buttery taste, kind of like popcorn and kind of like coconut. These aren’t pleasant combinations in my realm of chocolate candy bars, so I wasn’t really enjoying it. In fact, as I got to the last finger, I was really sick of it and didn’t want to finish it.
I wonder if I just got a bad batch: News You Can Eat liked hers and CandyAddict found it acceptable. Suffice to say I was severely disappointed, especially since I loved the Limited Edition Twosomes Whoppers last year.
Friday, March 17, 2006
I’m a malt lover. You know that already. I know some folks don’t like malt, and that’s okay. I’ve got lots of other posts you can look at, so I won’t be offended if you skip to something else.
When I was a kid I loved the Easter malted milk eggs because of the pretty shells. What was especially cool about them is that you could lick them and then use the coloring and smear it on your lips. Back then it was cool to have chalky-looking white or pink lipstick ... maybe if you were lithe had a nice tan and long blonde hair. If you were more macho you’d paint stripes on your cheeks as warpaint (pretty pink and blue warpaint!).
In the comments here, Tripp and Samantha both expressed their affection for these Mighty Malts from Necco. So I sought them out. I found them at Dollar Tree ... which might not be a good place to buy candy, but I found everything else I’ve gotten there to be fresh and palatable.
What freaks me out about them is their texture. Not in my mouth, but just looking at them. They’re matte, but not in a chalky way like the cute little Cadbury Mini Eggs are. The pink ones look kind of like erasers. Actually, the whole pile of them looks like something you’d pry out of a sticky toddler’s hand. Anyway, I had some Robin’s Eggs laying around (I got them from a bulk bag from CandyFavorites when I visited last month).
The Mighty Malts (right) are much smaller than the Robin’s Eggs. The coating, instead of being a hard, crisp candy shell and then layer of “chocolate” is a “candy” coating which can only be described as a combination of trans fatty acids and sugar. Fake white chocolate. Colored to look like PlayDoh.
The outside is at once waxy and sweet. I can carefully shave off the coating with my teeth to create a new naked morsel of malt with practice. (I probably don’t look very appealing with the egg trapped between my lower lip and teeth though as I do this.)
The malt inside is pretty good - crunchy and substantial, it has a good malt hit and a bit of saltiness to it. But that’s not enough for me to recommend these except as a last resort. I paid a buck for four of these little boxes, so I don’t feel cheated or anything. I doubt I’m going to eat the other two boxes, though. I found the malt to be good enough that I’m going to keep my eye out for another Easter version called Goose Eggs, which boasts real milk chocolate (and of course they’re larger, which would imply a greater malt ratio).
Thursday, January 12, 2006
It looks like a bar of the future. Something that robots would eat. Or maybe robots would bring them to us. They’d enter the room through the shooshing automatic door with a tray full of snacks that we munch on while watching TV beamed directly into our optic nerve.
I don’t think I’ve ever had a Zero bar before, but I know I’ve seen them. They haven’t been a Hershey’s product for very long and if you go to the page on Hershey’s site you’ll see a long and detail history of who’s made the bar over the years.
It’s a fascinating bar, billed as “Caramel, Peanut and Almond Nougat covered with White Fudge.” But that really doesn’t describe it properly. The nougat is malted and there are peanuts and almonds and possibly soy nuts in there. But it was the malted part that surprised me. If you want me to buy this bar, you might want to mention that!
So, you’ve got this nougat that has an assortment of crunchy nuts in it with a dash of malt. On top of that is a caramel stripe and the whole bar is enrobed in “white fudge” which I’m guessing is like “white chocolate.”
It’s a very pretty bar.
And I was surprised to like it as much as I did. There must be a reason that it’s survived to this day and I’m guessing it’s partly its originality. I’m guessing the other reason might be its packaging and name. If you were to alphabetize your candy display, the Zero would be there with the Zagnut. The malt really stands out because there isn’t any chocolate to overpower it. I think I can taste the soy nuts in the nougat, which doesn’t upset me or anything, but it is a little odd for a “candy bar” (but expected in a nutrition bar).
If Hershey’s has a mind to improve the bar, I’d say a real “white chocolate” that has cocoa butter on it instead of the slightly chalky “white fudge” would make this one a real winner. (I just can’t get into all those hydrogenated oils.)
Monday, December 12, 2005
Name: Chocolate Malt Balls Assortment
I ate all of these. The last three for breakfast this morning. I picked them up courtesy of my trip to the Jelly Belly factory in Fairfield, CA back on December 2nd. Nothin’ like fresh from the factory candy. The balls had a beautiful glossy sheen and smelled sweet and toasty upon opening the bag.
I didn’t see these specific candies available on the Jelly Belly site, but they have some fun Christmas color mixed ones (kinda like those Easter ones that we’re all probably familiar with).
If there’s one thing I learned on my trip through the factory, it’s that Jelly Belly knows how to pan candies. You’re wondering what panned candies are? Picture a small cement mixer (one of those little ones, not the truck). They take a nugget of a candy, be it a nut, a jelly center or a sphere or malt crisp and toss it into this tumbling pan. Then they add stuff to it, liquids that coat every surface of the center. Sometimes the coatings are just sanding sugar, sometimes they’re chocolate like these malt balls and sometimes they’re sugars that make a crisp shell like on a Jordan Almond. And they keep doing it, until they’re coated to the proper depth. Then they get a spiffy shine and are packaged up.
The chocolate was nice, sweet without being sticky and milky with a good snap. The centers were crispy and crumbly and melt in your mouth. The malt was nice and strong, providing a toasted taste to the centers which goes nicely with the mild milk chocolate. They’re less “dairy” tasting than the Wilbur Milk Chocolate Malt Balls which I’m also mad for.
I don’t know of many places that carry the full line of Jelly Belly’s “Confections” line, but they’re worth picking up when you do find them. I’ll have lots more reviews when I get my factory tour review up this weekend. They’re about twice the price of the Wilbur balls. But, if you’re ordering from Jelly Belly already, I also recommend their Chocolate Dutch Mints (and their mint lentils, which don’t seem to be on their site).
Rating - 8 out of 10
Monday, November 28, 2005
Made by the same company that makes Malteasers, I thought this would something like bridge mix. And it is, except it’s all milk chocolate. Inside the package are an assortment of little chocolate coated spheres. The largest ones are Malteasers, which I rather like. There are also some little dense disks of pure milk chocolate and some chocolate covered raisins. After that it gets a little more curious. There are what I have to assume are caramels but they’re so hard, I didn’t dare try to eat them. The package also mentions two other surprise items: coffee and orange. I think I found the coffee one, which was a crumbly center with a light coffee taste to it. I don’t think I got an orange one.
The chocolate is milky but not creamy. Sweet but not chocolatey. The chocolate is good for the malt because it’s such a strong flavor itself, but for the rest of the mix, it’s rather cheap tasting. And the fact that you only get 35 grams (1.2 ounces) is pretty sad, too when you consider that M&Ms come in 1.7 ounce packages.
I will avoid this little packet as much as possible in the future.
Rating - 4 out of 10
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.