Friday, August 10, 2007
Sometimes I look at candy and I think, “How did they do that?” And while the why isn’t as important as the taste, sometimes I’m so curious about it I can’t fully enjoy it until I know.
Earlier this year I went to the Fancy Food Show and met the Romanego family briefly through one of their California distributors, Dawn at ArtisanSweets.com. The Pietro Romanengo fu Stefano company has been making panned sweets and preserves in Genoa since 1780. While I don’t always buy into tradition and personality as it relates to products, because all that’s really important is what goes in my mouth, I’ve gotta say that I have been fascinated with Romanego’s offerings from both sides.
I had no idea (and still don’t fully understand the process) how they suspended the liquid inside a sugar shell and I didn’t get to try them at the Fancy Food Show. I was afraid to make a full order of the cordials, mostly because I wanted to try everything they make and party because they’re pretty expensive, so I ordered the Confetti Antica Dragee Mix which has panned nuts (pistachios, pine nuts & almonds), the cordials assortment, orange peel and cinnamon.
All of the cordials I’ve had up until this have been chocolate. These, as described above, are like Jordan Almonds, except instead of an almond in the center there’s a flavored liquid. I couldn’t quite tell the difference between them all, possibly rose, orange, cinnamon, clove and anise.
They’re just so beautiful. Smooth, pastel, sugar pebbles. The cordial center, as mentioned above, isn’t alcoholic, but is kind of thick without being overly syrupy. I found them pleasant, but I probably wouldn’t want a whole tin of them, just a few of them mixed in with the nuts is good enough for me.
You know how there’s that thing called “pistachio flavor” but it doesn’t really taste like pistachios. These taste like that. Not in fake “flavored” way, the pistatchio is soft and chewy and it has a bit of a grassy flavor, maybe a little bit like melon and a bit like flowers. The crisp little sugar shell wraps it all up.
The pine nuts were great, I just loved how peppery and smooth they tasted. I love popping pine nuts when I’m cooking (note: that doesn’t happen often) and having them in a candy is truly a rare joy.
The almonds were huge, seriously huge and flat. It was like these were pastel colored skipping stones or something. The almonds inside were sweet and buttery. The shell wasn’t too thick as to make you think that there wasn’t a nut inside.
The two other items look like bleached coral. The larger piece is a candied orange peel that is then panned in a white sugary coating. It’s all bumply and really does look like a little stalk of tumbled white coral. The orange peel isn’t very sweet or jelly-like as some can be. It’s pretty subtle, as you can see from the cross section, there’s a pretty thick coating on there. The other one were smaller pieces very irregular in size and rather delicate called Cannellette. Inside each piece was a little bit of cinnamon. Instead of tasting like “cinnamon flavor” like Atomic Fireballs, these had the authentic taste of woodsy cinnamon (which is sweet all on its own).
As a little bonus Dawn threw in a set of the Romanego Fondants, which I also wanted to try (but ended up getting a nougat instead because I gave myself a budget). I’m not sure how she knew that I wanted to try them, but thank goodness she did. (Note: I paid for everything else in the order and didn’t announce to her that I was ordering or anything, I think she just saw my order there and we’d emailed about the All Candy Expo next month a little while back ... I certainly didn’t expect any freebies.)
The pastel wrappers (each in a different color to represent the flavor as well as being printed in Italian in gold inks) are lovely to look at. Not too ostentatious, but still strikingly elegant. I feel like I need to brush up on my origami to play with them.
Fondant is a tough thing to explain and an even tougher thing to photograph. I chose the raspberry one because it was the only one that wasn’t pure white. They were like sugar cubes (well, two sugar cubes side by side in size), but the crystals were much smaller. They sparkle like snow.
Fondant like the dragees doesn’t have a lot of tricky ingredients, it’s pretty much all sugar. But it’s the careful heating and cooling that forms a soft matrix, kind of like a fatless fudge.
Lampone - at first I thought the raspberry was too light, but as I ate a second bite I realized it was just the lightest floral essence of the raspberry and it was really refreshing.
Overall, they’re expensive treats. Not something I’d eat every day, or probably even every month. I’ve heard of some folks using these as wedding favors, which would certainly be a lovely thing to find at your table and would lend a special elegance. Their unique offerings, such as the cordials, pistachios, pine nuts and cannellette set them apart from other Jordan Almond vendors. But they’re time consuming to make, so you get what you pay for.
Since sugar panning was invented as a way of preserving nuts and seeds as confectionery items, I have to admit that these keep very well in a pretty jar or tin, so you can enjoy them as a decorative item as you slowly make your way through a batch.
You can order Romanego products from ArtisanSweets.com or ItalianHarvest.com (I’ve not ordered from them, but enjoyed their website and large selection but their prices seemed a higher than Artisan Sweets). If you are in Genova, I highly recommend stopping at one of their shops:
Pietro Romanengo fu Stefano (opened in 1814)
Pietro Romanengo fu Stefano (opened in 1930s)
If you’ve been there, please tell me how it was!
UPDATE 8/14/2007: I got an email from Dawn at ArtisanSweets that clarified a few things.
The Cordials I got in the Dragee Mix are not the same as the Rosolio Drops that Italian Harvest sells. The cordials have a harder shell ... I’ve not seen them side by side, but I do recall the Rosolios being quite a bit smaller and more translucent when I saw them in January.
Second, Italian Harvest doesn’t carry the Dragee Mix I reviewed above (though they carry many of the elements individually), apparently that item is exclusive to Artisan Sweets. (And the price per ounce on everything at Artisan Sweets appears to be quite a bit lower - they also recently stopped using tins as mine was pictured and instead give you more candy in a bag.) It’s a really nice way to try a good sampling of their product line instead of committing to a whole package of one item.
Tuesday, July 10, 2007
Once upon a time the 3 Musketeers candy bar made sense. Back when it was first introduced in 1932 it was actually a set of Neopolitan bars. One was a vanilla fluff, one was a chocolate fluff and one was a strawberry fluff. In 1945 all three segments were switched to the chocolate fluff. Then sometime later (I think in the late sixties) it was formed into a single bar as we see it today.
The current 3 Musketeers bar is supposed to taste kind of like a malted milkshake. A chocolate outside and a chocolatey malted milk fluff inside. Though it’s not malty enough for me (and they long ago dropped that marketing aspect), the bar is very popular, especially among dieters who like the heft and satisfaction but lower fat (though it does still contain 260 calories at 2.13 ounces). The package even mentions that it has “45% less fat than the average of the Leading Chocolate Brands.” The commercials lately feature skinny women at the office and movies.
So that brings us up to today where 3 Musketeers is finally extending their line of bars, not by looking back to the glory days of Strawberry but forward to the cluttered field of Mint and Dark Chocolate.
The new 3 Musketeers Mint with Dark Chocolate is a very attractive set of bars. The package weighs significantly less than its chocolate progenitor at only 1.24 ounces but boasts two Musketeers inside. Dark Chocolate coating with an appealing and clean looking white fluffy filling. (I was afraid it was going to be pink or green or have sparkles.)
I rather like bars that come in smaller portions inside the pack. I like it in my Reese’s Peanut Butter Cups, I like it in my Goldenberg Peanut Chews and I think it was the right move for 3 Musketeers Mint with Dark Chocolate.
I’m not a huge consumer of 3 Musketeers, I prefer them in the miniature size but sometimes I’ll eat a frozen one. So with that in mind I bought two packages of the 3 Musketeers Mint and froze one.
The room temperature 3 Musketeers are nice. They have an easy bite and an appealing sort of spongy give like the regular 3 Musketeers. However, my first impression after the nice dark chocolate shell is SALT. Then comes a light hit of peppermint, but really it tastes salty to me.
So I went and found a York Peppermint Pattie, just to see what the salt content is on that (and figured, what the heck, I’ll take a photo of it and really compare the two candies). The 3M (I just can’t keep typing that long name) has 65 mg of salt (3% of your daily value) ... that’s 52 mg per ounce. The York Peppermint Pattie has 10 mg in a 1.4 ounce pattie ... that’s 7 mg per ounce. So let’s see ... that’s more than 7 times a salty.
Maybe that’s the new fad 3M is starting here. They’re going after the crowd that enjoys artisan sea salt caramels ... it’s the new rage ... salted mints! (Hey, it’s been working for Licorice for a long time!)
Okay, all that aside, I enjoyed the salty difference. It didn’t feel cloying and sticky like some peppermint creams can. There was a bit of a grain to the fluffed center (as there is with the regular 3M bar). But since I had the York PP sitting nearby, I had to have some of that as a side by side comparison. The YPP is smooth and has a very noticeable minty blast, much more noticeable than the 3M.
However, upon taking the 3M out of the freezer, I noticed that the salty flavor wasn’t quite as apparent and the actual cold supported the cooling mint quite well. Freezing it though does make the center a little tacky and chewy, not really a selling point for me.
So, if you like a really strong minted bar, this isn’t for you. It you dig a really subtle hit of mint and perhaps need to recharge with some electrolytes (salt) this may be a pleasant change. Also, because this bar weighs less than the regular 3 Musketeers, it’s only 150 calories but still really quite satisfying. (For reference the slightly heavier York Peppermint Pattie is 160 calories).
3 Musketeers Mint have egg whites in them so are unsuitable for vegans. They are Kosher though ... may contain Peanuts.
Friday, June 29, 2007
Sometimes I wonder why candy availability is so screwy. Take the Elvis Reese’s Cups, you can get them in some stores now even though they’re not supposed to be out until
Saturday, July 7 ... but why do some have them now and why not all of them?
A few months ago Wisconsin Candy Dish reviewed the new Hot Tamales Ice, and even mentioned that they’d been around since January. Well, I’ve been lookin’, and lookin’. Finally at the strange RiteAid trip this week I found them (along with the Elvis Reese’s Cups and the Dark Chocolate Peanut M&Ms).
They were only available in the theater sized box and the ticket on the shelf said $1.29, but it rung up at 99 cents (another reason to think that this RiteAid is screwy).
The candies are rather pretty. They’re kind of translucent, light blue with some white speckles. They’re shaped just like Hot Tamales or Mike and Ike, which is a little rod shape that for some reason is a little bigger on one end than the other.
The little rods are like jelly beans, if you’ve never had Hot Tamales. These are spearmint flavored ... quite strong spearmint. They’re pleasant and refreshing, and rather unlike jelly beans. They remind me a lot of Spearmint Leaves, which are one of those odd candies that I’ve had cravings for all my life. There’s something about hitting a mint spot (a concentration of the mint flavor) that must release endorphins in my brain or something.
Of course I also associate the smell of spearmint with toothpaste, so while they’re tasty to eat, the smell in the car after leaving them there in the sun is rather like a cleaning the bathroom sink of that crust of toothpaste dribbles and beard whiskers when I was in college and shared that one bathroom apartment with four guys for a summer. This might explain why I chose a cinnamon-flavored toothpaste when I bought a new tube.
Have I digressed enough? Well, it’s a big box. I could talk about how silly the name is ... why not just call them Cool Tamales, or Ice Tamales or maybe even Mike and Ice? I like the packaging otherwise, the blue box is certainly easy to spot. I don’t know if they’re an ideal movie candy though, not like Hot Tamales. But certainly less messy than those sugar-sanded jelly Spearmint Leaves.
One Hot Tamale Ice has 7 calories. There’s no statement on the box about gluten or nuts. Previous Hot Tamales review here.
UPDATE 8/1/2007: No wonder I wanted to call them Cool Tamales! There was a product made by Just Born back in the day that was a spearmint jelly rod. They were called Cool Kids (but green instead of blue).
Wednesday, June 13, 2007
Since the subject came up last with with the news that Mars was using animal-sourced rennet in their whey (and then they later rethought that and reversed it), I thought I’d address dietary restrictions and candy. There are a lot of candies that contain animal-sourced ingredients. Besides dairy products, one of the most common is gelatin. Gelatin is found in gummis but it’s also found in Altoids. So what’s a vegetarian to use to freshen their breath (besides just brushing their teeth)?
St. Claire’s Organics is an entire line of compressed sugar sweets in mint, herb, spice and tart flavors. Not only are they suitable for vegans, they’re also wheat-free, gluten-free, dairy-free, nut-free and fancy-free.
The St. Claire’s Organic’s line of Sweets & Mints aren’t really that attractive out of the tins, but they rather remind me of Brittany Spaniels: All peppy and speckled.
Peppermints (tin & box) - much stronger than you’d think, but a darker, less “clean” tasting peppermint than an Altoid, more woodsy.
Licorice (tin) - darkly flavored, the molasses and licorice notes blend well. A little sweet, but that’s usually the way real licorice is.
Wintermints (tin) - sassy wintergreen flavor, rather like toothpaste. Not super strong, but there’s a lingering tingly feeling on the lips if you eat a lot of them.
Spearmints (tin & box) - nice and round with a good herby taste, fresh.
Cocoa Sweets (box) - I really thought these were going to be lame (like expecting chocolate and getting a Tootsie Roll). The little balls didn’t have the creamy round flavors of chocolate, just a pleasant sweet cocoa taste. By themselves, they were okay, but when eaten with coffee, there were really quite nice.
Ginger Sweets (tin) - spicy and woodsy. I really liked crunching on them. They had a nice light burn from the ginger and were well recieved on the whale watching boats. Really spicy, but incredibly addictive.
Throat Soother - Slippery Elm may be the active ingredient to sooth achy, stinging throats but it’s the menthol that upstages everything with its strong flavor. Woodsy flavors and cooling effect on the tongue is soothing, but also a bit exciting. I think I still prefer Thayer, but not for efficacy-reasons, just taste. Some people don’t like that sticky-glycerine feeling that Thayer’s has (that’s the soothing, people!) so maybe St. Claire’s is a good alternative.
Tummy Soothers - this little guy is what’s been holding up this review. I’ve been heavily boat-testing them. I go whale watching a lot. (In case you didn’t know.) I’ve never taken anything for it except herbals, of course I’ve also had some bad times on boats. This year has been pretty good. A few queasy days on 8-10 foot swells, but no mishaps. The St. Claire’s Tummy Soothers are big pills that looks rather like vitamins. Kind of smells like it too. It’s woodsy with strong molasses, ginger and licorice flavors. It dissolves pleasantly, I usually eat two at a time, tucking one inside each cheek.
St. Claire’s Organics also come in Tarts. How many little candy tarts out there that are organic and free of all those other things? The ones in boxes are little spheres and the ones in the tins are small tablets.
Raspberry Tarts (tin) - immediately tart and rather smooth but the raspberry flavor is far too floral, it tastes an awful lot like violet to me. I have no problem with violet as a flavor, but not in my tarts.
Lemon Tarts (tin) - these are super yellow, after being carried around in my bag for a while they discolored the little waxed paper insert. Tart with a good sour bite and zesty note. By far this was a no-compromise organic tart candy.
Tangy Tangerine Tarts (box) - mild and orangey. I didn’t get a lot of tangerine in there and it seemed much sweeter than the others.
Grape Tarts - pretty much one note, not quite the plain malic acid, it’s a mild and tasty “grape” flavor.
Green Apple Tarts - kind of woodsy and a bit like real apple juice with a sharp tanginess.
Key Lime Tarts - the lime here is just too mild, and too much like real lime and not Key lime.
Juicy Watermelon Tarts - excellent round and floral watermelon flavor with a good proportion of sour.
Sweet Peach Tarts - I’ve never been fond of peach flavored things, this isn’t much of an exception.
Whew! That was a lot of different flavors!
I give the whole line a 7 out of 10 (could be a little zingier), but the winners in my book were the Licorice and Ginger Sweets and I found that I ate all the Lemon Tarts first out of all the tarts, so they get an 8 out of 10. I also really dig the Tummy Soothers and since they have slippery elm in them, I’ll probably use them for aching throats too because I liked the flavor better.
The little boxes of sweets are great for kids, a very small portion in flavors they’ll respond to. The other great thing about St. Claire’s is that they sell the sweets and tarts in bulk at better than half the price so you can refill your tin (so you could get a really cool little package for your kids to keep refilling). The commitment from St. Claire’s to the environment goes further, with 10% of their profits donated to the Ethno Medicine Preservation Project, which documents medicinal plant traditions with indigenous cultures. The only negatives I have is that I don’t care for the little boxes, I’m not quite sure why, I just don’t respond well to them. They’re hard to reclose securely (I might like a little waxed paper insert or something for extra protection). But the tins are great, simple, easy to open and close (and with a nice saying printed inside the lid). The other negative is even though there’s no gelatin in here, they’re not certified Kosher.
I see these for sale at Whole Foods, Erewhon and other natural food stores, prices probably vary and of course you can order direct from St. Claire’s Organics.
Wednesday, April 18, 2007
Last year I read the book Sweets: a History of Candy by Tim Richardson. For a book about candy, there wasn’t much of the “modern” candy that we’re familiar with, instead a large portion of the book was spent on tracing the evolution of sugar and early candied fruits. Later it documents the rise of pastilles in the mid 1500s in Europe as sugar became available. The most basic definition is “a kernel of something coated with sugar.” It can be a nut (like Jordan Almonds) or a seed, like Anis de Flavigny.
The pastille was often the work of a pharmacist or herbalist, not a confectioner. They started with seeds or herbs that were prescribed for various reasons (fever, digestion, impotence), then coated with sugar syrup, tossed in a pan and repeated until layer upon layer is built up. The most talented pharmacists made beautiful pastilles that looked like shimmering opalescent spheres and were kept as if they were treasures as well, inside ornate boxes, often locked by the lady of the household.
Anis de l’Abbaye Flavigny may have one of the longest histories of a candy, as the town of Flavigny may have been making the little candies since Roman times. Whatever the timeline and beginnings may be, in modern times the pastilles have been made by confectioners in those largely unchanged traditions. Anis de Flavigny is one of those companies that has been carrying on for hundreds of years. Each pastille takes fifteen days to make ... they are labor intensive (though the materials themselves are rather cheap). They still start with a single fennel seed and (as you can see from the photo) a sugar syrup is poured over it, tumbled until dry then repeated dozens of times. (See the Anis de Flavigny site.)
Anis de Flavigny makes a large array of delicately distinctive flavors, all rather classic and old world.
Anise, Licorice, Rose, Violet, Orange Blossom and Mint. The tins tell a little story as two lonesome young people pine in solitude, then meet, share their candies and finally consummate their affection (on the violet tin - which modestly only shows us the flowers and not our young lovers).
I’m quite taken with them. I’ve been eating them since I was a kid. I know they’re not particularly snazzy. The tins are simple (though redesigned recently, they still look classic) and the candy unchanged by time and trends.
The only trend it appears they’ve responded to is that they now have an Organic line. The only difference I can tell is that the sugar is not pure white, so the little pastilles are a little beige. I kind of like the look. The flavors are the same, though I did have Ginger in the organics that I’ve not had in the regular ones.
The little candies have a slightly soft and rough feeling to the surface. The sugar itself is dense and even the package warns you against crunching them. (I do, but they have to get down to about a third of their size.) I liked to eat mine two at a time, rolling them around on my tongue like Chinese health balls. The friction of the pastilles against each other releases the sugar a bit faster. Call me impatient. But I do have a dexterous tongue and can also tie a cherry stem in a knot with it. Not that I eat cherries that often.
The floral candies (orange blossom, violet and rose) have a lovely soft flavor to them without feeling soapy. They’re great for getting rid of bad breath, especially since they take so long to dissolve. The spicier flavors like anise and licorice are rooty and natural tasting without feeling artficial (pretty much because they’re not). The mint is softer than many of the modern super-mints like Altoids with a smooth melt on the tongue and an even amount of mint. The flavor is strong as you dissolve the first few layers away and then mellows out. Towards the center the gentle hint of anise from the fennel seed emerges.
I was quite excited to have a full set of their most popular flavors, which I picked up at the Fancy Food Show in January. It’s taken me months to get through all of them. Not because I didn’t want to eat them, but they just last so dang long. I love each and every flavor. Yes, they’re really expensive at $2 to $3 a tin. (I don’t know why I can’t find the assorted package online.) I prefer them to just about every other breath mint on the market. It was a little unclear if the organic line will be available in the States because of the differing certification processes.
Italy also has their long-standing tradition of panned sweets with the Pietro Romanengo fu Stefano company. They not only do the small pastille dragee but also a wider variety of panned spices, fruits and nuts. I’ll have a profile of those at some point as well.
Friday, April 6, 2007
Pure Fun sent me some Fair Trade and Organic Cotton Candy last year (who knew such a thing existed?). It’s really not that they created a more socially responsible treat that got me, it was that they made it in Root Beer and Maple flavors! This year I got to visit them at their booth at Expo West. Let me say that they’re the best kind of candy people - friendly, inviting and eager to share. I see the whole ample samples as a sign of confidence in their product.
And I’m not let down. Their candies don’t look like a compromise when it comes to all the best things about hard candies: they look tasty. Glossy, luminous, brightly colored and with a wide assortment to please most folks.
The Citrus Slices are drop dead gorgeous. And the taste does not disappoint. They’re tart, flavorful and just the right size (a little smaller than a regular starlight mint). Lime, Orange & Lemon. (Everyone knows I would also like to see a grapefruit in this mix.)
Barrels of Fun - root beer float with vanilla. I would have preferred a straight root beer barrel, but this was nice. More on the smooth and creamy side of things than the zesty tingle of a root beer.
Chocolate Meltdowns - tangerine, raspberry & pepsin with chocolatey centers. These were the ones I liked the least of all of them. The flavorful outsides were great, but the lack of chocolate punch on the inside made me wish they were just plain old solid candies.
Fruit Rocks - goji berry, pomegranate, honey lemon & sour green apple. Really sassy and flavorful. I can’t say that Goji Berry is really my favorite flavor in the world, but the honey lemon was great and a less artificial tasting green apple rocks.
I tried Yummy Earth last year at the All Candy Expo when they introduced their all natural Organic Lollipops. Not just the plain old flavors like lemon and orange but also pomegranate, raspberry and watermelon.
They have a line of hard candies to go with their lollies in both fruity flavors and peppermint. These are a little different, a little smaller than regular hard candies.
Larger than Altoids but smaller than regular hard candy disks.
I covered Wet Faced Watermelon, Cheeky Lemon & Pomegranate Pucker over here. The new flavors for me were:
Mango Tango - this pretty little swirled candy. I’m not sure what the mango was tango-ing with, but it was definitely tropical. Kind of like a Bonne Bell lipsmacker with a REAL kick of flavor.
Peppermint (not shown) - this was very strong, much like an Altoid only smoother. I took these on Whale Watching trips all winter.
Either one of these brands has the right attitude ... don’t make your candy look all mousy and plain ... jazz it up with vibrant colors to match their vibrant flavors.
Of course they’re a little more expensive, but my guess is that the economies of scale will kick in as more people demand organic and all natural stuff and the prices will drop.
I’ve seen some of the Yummy Earth in Whole Foods but you can also buy direct from them on their website and Pure Fun is available at Whole Foods.
Both products are organic, gmo-free, no artificials flavors, no synthetics, no gluten, no casein, kosher, vegetarian ... and vegan ... whew!
Monday, March 5, 2007
Junior Mints went with a Valentine’s Limited Edition candy last month, but this month they seem like they’re having trouble committing to the Easter holiday. I picked up this Limited Edition Junior Mints Pastels at the Dollar Tree last week. They’re unlike any other the other Limited Edition Junior Mints so far (the others were Inside Out ... a white confectionary coating with a chocolate cream center).
The Junior Mint Pastels are a “smooth colorful coating” with the traditional Junior Mint flowing minty fondant center. They come in two colors, which barely qualifies them for the plural of pastel: creamy yellow and turquoise blue. I’m not sure why they didn’t throw a little pink and green in there.
The term “smooth colorful coating” is rather appropriate here. I have no idea what else to call it. It’s firm and doesn’t quite have the same mouth-feel as chocolate. It’s all sugar, partially hydrogenated oils and milk. It’s sweet, and um, colorful. It tastes like it has a slight bit of salt to it, which is good because this whole candy is very sweet ... throat blisteringly, tooth-achingly sweet.
I found them compelling, as odd as they are. But I’m often a sucker for minty white mockolate. I’m never buying them again though, as I much prefer the dark chocolate Junior Mints - the bittersweet chocolate offsets the sugary center much better. But I’ll likely finish this box.
Wednesday, February 28, 2007
Theo Chocolate is a new company that makes fair trade, organic chocolate from bean to bar (and bonbon) right in Seattle. Think about it ... they start with the raw materials and create not only the chocolate but go on to craft the fine ganaches and couveture - all without the use of pesticides, hormones or chemical fertilizers and giving the cacao folks a fair price for their beans. There are very few chocolate makers out there that do that, anywhere in the world, let alone here in the states. The only one that even comes close in the bean to bonbon arena Michel Cluizel in France.
I got to try just about everything Theo Chocolates makes at the Fancy Food Show last month including their Confections Collection.
Earl Grey - a beautifully smooth ganache with a rich and dark blend of tea and bergamot flavors in equally rich chocolate.
Ivory Coast - the essential chocolate truffle, dark and smooth with a buttery feel that helps with the woodsy and bitter notes of the chocolate.
Peanut Butter & Jelly - yes, right next to the most upscale of all chocolate expressions is the PB&J except this peanut butter is a praline (kind of crystallized) with a raspberry fruit paste to die for.
Fig Fennel - this has to be the homerun hit of the entire box. Not just because it’s so wonderfully flavorful, but because I’ve never had this combination in quite this way before.
Mint - it’s like it was muddled just for me only moments ago ... the mint tastes that fresh.
Peanut Butter - like the PB&J, this one has a peanut butter praline that’s not sweet at all but has a wonderful woodsy, nutty crunch to it. A little dry.
Scotch - exceptional with its savory smoky notes like tobacco and leather mixed in with the butter and raisin notes of the chocolate.
Burnt Sugar - I’ve had several of these now, the effect is rather like a light creme brulee, with all the flavor of the crusty sugar top and all the creaminess of chocolate and heavy cream in the truffle.
Lemon - the white truffle of the pack, it’s really lemony without being sticky white-chocolate sweet. It has both the tangy notes and the zesty flavors.
Vanilla - very vanilla, with little flecks of it in the ultra-smooth ganache and an overall bourbon note.
(I shared this box with my husband and he ate the Ginger truffle.)
These might be my new favorite chocolates, if only they were easier to get a hold of. I’ve not been to the factory, so I don’t know if you can just go in there and buy singles (or a whole box of one flavor). No compromises ... that’s what it’s all about. It’s still a guilty pleasure, but fewer things to feel guilty about.
I also have a complete assortment of their bars that I’m working my way through, so stay tuned for the reviews of those.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.