Wednesday, October 3, 2012
What compelled me was the window on the package that showed the shape and style of these hard candies was charming - they’re little flowers, and without any artificial colors at all. In fact, the ingredients list had only three things listed: Sugar, Glucose, Peppermint Oil.
They reminded me of Brach’s Sparkles, which were a dense hard candy that was discontinued some years ago. I was hoping this was similar. Sparkles where fruity flavors (though may have had a minty version), and this Silver Mint also came in a mixed fruit version - but the garish colors turned me off in the same way that the elegant lack of color attracted me to these. (But now I regret not buying them.)
Each piece is 6 grams (.21 ounces) but felt heavy and dense compared to a Starlight Mint (which are usually about 5 grams each). They’re one inch in diameter and it seemed really large when I ate it.
The flavor is not overly sweet but very minty. There are no voids or bubbles at all, so the dissolve is exceptionally smooth. The texture is similar to a Jolly Rancher, a little tacky and not at all “crunchable.” The peppermint flavor is clean, and has little pops of intense flavor (reminding me of Reed’s hard candies). All I can say is that when I was done with the candy, I didn’t feel like I was sticky sweet, I just had a clean freshness in my mouth. I found one exceptionally satisfying, probably because I can’t chew them up, so I have to let them dissolve.
These are made in Canada, and probably exist in other store brand versions around North America. The package states that they were made in a facility that also processes peanuts, tree nuts, soy, eggs, wheat and milk. Yay, they’re shellfish free!
Note: The original posting said that these were purchased at Wegman’s. I’ve since been informed that this is a Giant house brand (I don’t remember shopping at Giant, but it’s far more likely that’s what I did than Wegman’s carrying a competitor’s generic brand).
Monday, July 2, 2012
Sure they’re peppermint patties, so you’re wondering what’s so special about that? They have three ingredients in them. Just three: honey, chocolate liquor and oil of peppermint. The center is creamed honey (it just means whipped, there’s no additional dairy) and some peppermint to flavor it. The dark chocolate coating is just cacao, there’s no sugar in it. All the sweetness comes from the whipped honey center.
As far as I can tell, they’re made by Honey Acres of Wisconsin. I first tried them at the Fancy Food Show in 2008 (brief review here) and could only find them online for a while at Natural Candy Store (I’m hesitant to order chocolate candy because of melting problems with deliveries). The first time I tried them, I thought they were good, but not fantastic. But the memory of them stuck with me, so I was glad to see that I could pick them up again. (Update on that, it’s possible they’re made by Heavenly Organics.)
They’re gluten free, contain no artificial colors or flavors and no preservatives.
The patties are 1.5 inches in diameter and wrapped tightly in an aqua colored aluminum foil.
While the ingredients are good and considered pure, this is by no means a low calorie product. There’s more chocolate on them than a York Peppermint Pattie, so don’t expect them to be extremely low calorie. York Patties are about 102 calories per ounce, so almost pure sugar, very little fat. Dark Chocolate Honey Mints are 127 calories per ounce, so less than a Reese’s Peanut Butter Cup or something similarly fatty.
The dark chocolate is thick and densely dark. It’s all chocolate, so it’s intense. Just eating the chocolate is tough, because it’s unsweetened. But there’s plenty of cocoa butter, so it may be a little bitter but it does have a smooth and silky melt. The element here that surprised me, and remember, I’ve had these before, was the creamy honey center. The mints I had four years ago must have been a little bit older, because these are fresh and exquisitely textured. The honey center is smooth and buttery but not greasy, the dissolve is cool on the tongue. It’s sweet and has that musky honey note to it, but also a refreshing and crisp peppermint note. It’s not too strong, not too sugary.
Taken together, the bitterness of the unsweetened chocolate is offset perfectly.
After writing last week about candy being “unjunked” from artificial ingredients, here’s a candy that takes the confection back to its barest basics ... and then leaves it there. No nutritional fillers ... just pure ingredients, each with a job to do.
Update 3/7/2013: I bought another bag of these recently and noticed that they’ve changed their production style. They’re now a molded candy instead of enrobed, so the shells are very consistent and shiny. The flavor profile is the same, though perhaps a little more chocolate now.
Wednesday, May 30, 2012
There was a time when I was obsessed with Girl Scout Thin Mint Cookies. I would buy boxes of them and gobble up what should have been months of rations in mere weeks. Somewhere along the way they lost their charm though. I found out that there were better cookies out there, cookies made with real chocolate and more importantly, cookies that were available consistently.
So when I heard that Nestle was coming out with a limited edition candy bar version called the Nestle Crunch Girl Scount Cookie Thin Mint Candy Bar, I knew that the internet would be abuzz. But I didn’t really care one way or the other. Q.bel makes a superb wafer bar with mint creme with real ingredients, why would I want a version made by Nestle?
But there I was at CVS last evening and I saw them at the check out, and I figured I should give them a chance.
So here’s one of the main reasons I stopped eating Thin Mints, the ingredients. It’s not real chocolate. The current ingredients, according to the Girl Scout Cookies website:
So no chocolate, barely even enough cocoa in there to even be considered an actual mockolate product. But then I was curious how one of the kings of mockolate, Nestle, would treat an already established mockolate cookie.
The Nestle bar is formatted like the Nestle Crunch Crisp Bar. Again, this bar has some wonderful attributes, a series of crispy light wafers filled with greasy chocolate cream and then covered in mockolate and some more little rice crispies. The change here is the darker mockolate product and peppermint. The ingredients are equally ghastly:
But hey, it’s candy. It’s a treat, and in this case, for $1.19 it’s only 1.3 ounces and 200 calories. It’s a limited edition production, so it’s not an every day thing.
The wafer layers are structurally sound and lightly flavored with cocoa. The cream between has a light minty flavor and rather smooth texture and though it’s sugary, it’s not overly sweet. The mockolate coating is firm and doesn’t flake off but doesn’t do much else. In cool temperatures, especially just slightly chilled, this is a pretty good bar. But in the warmth of summer, it’s a sticky mess. It’s not too sweet, the textures and proportions are excellent. Still, my interest level is low because of the sub-par ingredients and lack of an authentic chocolate coating.
Yup. I’ll stick with the Mint Q.bel Wafer Bars or maybe Mint Milanos. I can’t say I’m disappointed at Nestle’s take on the Girl Scout Cookie, it’s entirely consistent and I guess that’s the sad part. It could have been great.
Monday, April 30, 2012
Here’s one of those weird purchases I made at a liquor shop called Mel & Rose that sells imported candies. There, within sight of the Hollywood sign, I bought Hollywood Chewing Gum: Chlorophylle. But it’s not a quaint local brand or even American. It’s made in France, by Cadbury (now owned by Kraft). It’s not even one of those original gum brands from the final days of the Victorian era.
The gum is simple and pleasant. It’s the classic style of stick, right down to a real foil wrapper on each piece. The flavor is spearmint and it’s quite mild but with a good enough punch to make me feel refreshed and clean without a sticky or artificial feeling. The package also boasts that it has chlorophyll in it, you know, that stuff that allows plants to photosynthesize. I remember it was popular in gum and mints in the seventies, but hadn’t seen it on a package in quite a long time.
I like that it was made with real sugar, so few stick gums are these days. So if you’re looking for something to remind you of the classic Wrigley’s Spearmint Gum, this is probably the closest you can find since Wrigley’s went to artificial sweeteners. The sugar isn’t terribly grainy, but the flavor and sweetness does go away pretty quickly, much quicker than Chiclets, but this is a more adult gum than Chiclets.
Thursday, April 5, 2012
Though the company is celebrating their 100th year, the Ritter Sport square bar, as we’ve come to know it, is not quite as old as that. The Sport bars were introduced in 1932 ... so in 20 years you can look forward to another centennial.
The bar is a simple one, just milk chocolate with a blend of crushed nuts: almonds, cashews & macadamia nuts.
I picked up my bar in Germany at Kaufhof in December, but they may be available at import shops in North America and airports during the year.
The bar is lovely and really quite tasty. It’s odd, the milk chocolate is sweet and smooth, as usual. The nuts are crunch and plentiful. But the flavor is quite interesting. For a while after munching on the bar I was convinced there was honey in it, it has that same sort of toasted almond and honey flavor that Toblerone has. But there was none in the ingredients, so I can only credit the toasting of the nuts that give it that soft, sweet and nutty flavor.
I would buy this bar regularly. It doesn’t quite dethrone my favorite, the Knusperflakes (Corn Flakes) bar, but it’s terrific in its own right.
When I was at the Ritter Sport factory store I was excited to pick up some of their “not quite ready” test bars. Some of these are out on the market now, or will be later this year. But when I was in the store, they were offering the 100 gram bars in their generic white wrappers for half a Euro.
Ritter Sport Dunkle Pfefferminz is a dark chocolate bar with a peppermint flavored dark chocolate cream center. It also features a dash of alcohol, giving it a creme de menthe sort of blast.
The bar looked great.
The cream center was smooth and had a strong peppermint flavor, but not so strong as to overpower the dark chocolate notes, which were slightly acidic and woodsy. It’s pretty decadent and silky, I didn’t feel the need to eat more than two or three sections at a sitting.
I hope this comes to the United States at some point, it’s a keeper and unlike anything else we have on the market.
One other item I picked up in the back room was a bag of these little bon bons. They were simply called Pfefferminz and in a clear plastic bag. Each individual piece was wrapped in an unmarked aqua wrapper. I have no idea what their purpose was, but the center was not quite the same as the Dunkle bar. They were good, but milk chocolate and a little more fudgy and firm.
The test version of Ritter Sport Kakaosplitter must have gone well, because I saw this one on World in Chocolate as a spring limited edition.
I believe kakaosplitter (kakaokernstuckchen) is the German word for cacao nib. The bar is milk chocolate and features a firm chocolate cream filling studded with crispy cacao nibs.
The bar is quite milky and has a good nutty flavor overall. The nibs are toasted in a way that seems to have caramelized them. So instead of being chewy or dense, they’re quite light and crispy, but with a sort of uneven chocolate flavor, depending on the bite.
I liked the treatment of the nibs, but I didn’t care for the overall sweetness of the bar. It makes me wish I’d found this hazelnut and nib solid bar.
The last bar I picked up looked just like the others on the outside, a generic white with the simple name of Ritter Sport Kokosmakrone. Honestly, I didn’t know what I was picking up because I didn’t know what Kokosmakrone was, I thought it was another cocoa nib confection.
Instead it’s a coconut cream. How fun! Aside from the Mounds and Almond Joy bars, there’s not much in the real coconut realm in candy bars in the United States.
The bar is milk chocolate again with a white cream filling with both toasted coconut and rice flakes for crunch.
It smells an awful lot like coconut, the chocolate is infused with it to the point that the chocolate flavors are lost. I had to sequester the bar in its own ziploc bag before I finished it because I was afraid it was going to make my 100 Jahre bar taste weird. The filling is sweet and milky with a little salty hint. The coconut is more of a flavor than a texture, the crispies add a new dimension of texture that you don’t really get in American coconut candies.
Mostly I like this because it’s not like anything else you can get for less than $2. But, if I want coconut, I’m probably going to go for a Mounds bar.
In all, I love Ritter Sport’s sense of adventure.
The bars are made in a factory that processes a lot of different nuts, soy, dairy and products that may contain gluten. The Ritter Sport company sources much of their cacao from South and Central American and says it’s committed to ethical sourcing.
Tuesday, March 6, 2012
The drug stores and big box discounters are in full Easter mode right now. But I found a little display of St. Patrick’s Day items at Target on an endcap near the party supplies. It included the Hershey’s Kisses filled with Creme de Menthe in a very green bag accented with green shamrocks.
Honestly, I wasn’t sure if I’d had these before, I had to pull out my droid phone and look it up. Even then, I still suspected that these were another limited edition Hershey’s Kisses item, the Mint Truffle Kisses (reviewed in 2007).
The Kiss packaging is to the point. They’re green folk. Whoop de doo. The little flags say Creme de Menthe, which is a bit generic in a way, I was hoping they’d have little shamrocks on them instead of dots to separate the text.
The molded Kisses are sharp, consistent and shiny. They smell quite minty and a little chocolatey. The semi sweet shell is mild and imbued with quite a bit of mint, whether it started that way or not. The melt is good, for a Hershey’s chocolate item, not terribly smooth, but not chalky or fudgy either. The center is a little more like a smooth fudge, not grainy but not like a flowing fondant like a cordial. It’s a bit salty, which balances the sweet well and gives the peppermint a little bit more dimension.
I liked them well enough. It’s easy to eat just a few of them as a little refreshment. I didn’t find myself reaching for them over and over again after three or so. The mint flavor is clean and not too sickly sticky.
The ingredients list is long and features a lot of vegetable oil for the center (the second ingredient for the filling) which includes palm oil. The allergen statement only lists peanuts (and of course it’s made with dairy products and soy) but says nothing about tree nuts or gluten. Hershey’s is far behind the rest of the chocolate world with its ethical sourcing of cocoa, so if you’re looking for a nice minty treat without enslaving children, try Seth Ellis Mint Sun Cups or the Divine After Dinner Mints.
Monday, February 6, 2012
Mint and Chocolate is a classic combination and one that M&Ms has brought back seasonally with their Milk Chocolate Mint M&Ms in the winter for the past few years.
This year they’ve introduced a new item with a little twist, Mint Dark Chocolate M&Ms. Like other Mars dark chocolate products, it’s not a true dark chocolate, just a semi-sweet chocolate with a bit of dairy fats thrown in.
I found them in this stand up bag, which was a bit pricey at $3.39 per 8 ounce bag at Target. I expect they go on sale often, so keep an eye out. But I’ve heard tale that they’re also available in single serve packages.
They come in two colors. Green and Green. Maybe there are three shades, it’s hard to tell. But they’re green, and they’re beefy. They’re much larger than regular M&Ms.
Because they’re bigger, there seems to be more chocolate than shell, so it felt like there was more chocolate flavor.
They’re lightly peppermint, not so much that it completely overpowers the chocolate. The chocolate is smooth and buttery, though a little grainy ... kind of hard to tell if you chew up the sugar shell though. Overall, a very nice rendition of minted chocolate in candy. It does remind me quite a bit of Peppermint Bark. It’s much less sticky tasting than the milk chocolate variety. I’d definitely chose the Dark Chocolate over Milk Chocolate. So much that I’d kind of like to downgrade the Milk Chocolate variety.
They’re also satisfying. M&Ms, by design, are engineered to be unsatisfying. You eat some, and then you want some more. Otherwise folks wouldn’t keep eating a whole bag and then buying more. The dark chocolate variety has a lot going for it with the textures, but the mint is light and reminds me (because I still taste it in my mouth) that I just had some and that I enjoyed them. So no need to keep shoveling them into my maw.
Mars made Premium M&Ms for a while, they were M&Ms without the shell, instead something more like a thick layer of latex paint (okay, it was really just food coloring and edible wax). The flavor that seemed to make it the longest on store shelves was their mint version, and this hard shell variety does emulate that flavor profile quite well.
Last week Mars introduced a new M&Ms character, Ms. Brown. She’s voiced in the current campaign by Vanessa Williams (Ms. Green is voiced by Cree Summer) and characterized as a bit brainy (because she has glasses) and chic. It seems odd that all the M&Ms are “candies of color” in name only, their arms and legs are actually rather pale and lead me to believe they’re Caucasians. None of this has anything to do with Mint Dark Chocolate M&Ms, I was just thinking about it over the weekend.
Thursday, December 22, 2011
Here’s a small selection of what I’d call Christmas chocolate bars. I’ve got to eat them up before the holidays - it may be too late for you to get them by Christmas, but there are some special ones that are worth picking up at the after-Christmas sales.
Hershey’s introduced their Golden Almond Bar in 1977. It’s a thick bar and clocks in at 2.8 ounces. The bar design and packaging has changed little over the past thirty five years. It’s still wrapped in gold foil with a gold sleeve. Bars are sold either singly or in gold gift boxes of five bars (see a 1984 ad here). They’re not that easy to find, I usually see them at the official Hershey’s stores at Chocolate World or the Times Square shop.
The bar is simple, it’s just milk chocolate with lots of whole roasted almonds in it. It differs from the Hershey’s Milk Chocolate with Almonds bar as it’s supposed to be better quality chocolate. The ingredients do not differ from the Hershey’s standard milk chocolate which includes PGPR but is at least made in the United States and not Mexico as the other supposedly upscale Pot of Gold line is.
The bar is wonderful looking, it’s thick and has a great snap. It’s about 1.7 inches wide, 4.75 inches long and a beefy half inch high. There are some almonds in there though not as many as I feel are promised but they look like they’re fresh and of good quality. The chocolate looks a little darker than the standard Hershey’s but smells like I’d expect. It’s sweet with a slight yogurty tang to it.
The texture is smooth and fudgy, with a sticky melt and a light caramel and woodsy chocolate flavor. It’s not complex and it’s not extraordinary. But if you like Hershey’s chocolate and enjoy the decadence of a thicker piece, this is a good bar to choose. I liked the nostalgia of an actual foil wrapped bar, which is so rare these days. If there’s someone on your list that loves Hershey’s, this is a little bit more elegant way to give them what they desire.
Size: 2.8 ounces
I found this seasonal bar called Niederegger Marzipan Weihnachtsschokolade at the Niederegger cafe at Marktplatz in Lubeck. The front of the package says Saftiges gewurz marzipan mit vollmilch-schokolade. So it’s a spiced marzipan in milk chocolate. The image shows almonds, cinnamon sticks and star anise. The ingredients don’t specifically list anise, just “spices” though cinnamon is a separate item.
Inside the paper wrapper there’s a stiff card (advertising the company and their website) and the foil wrapped bar.
The packaging did a great job of protecting the bar. It was glossy and unscuffed.
The milk chocolate is very light in color (33% cocoa solids and 14% milk solids). The bar smells like milky chai, a little spicy and very sweet. The marzipan is moist and a bit like eating Snickerdoodle cookie dough. The chocolate is smooth, but doesn’t contribute much in the way of cocoa to this, it just nicely encases the marzipan. The texture of the marzipan is a little more rustic than the French style fondant type that’s used for creating figures and shapes. Niederegger is meant for eating and enjoying.
The ratios on the 100 gram bars from Niederegger favor the chocolate more than the enrobed little classic loaves. (I’ll get into that more in my master post.) If you’re looking for a starter marzipan that’s more about the texture and celebrates almonds as the source ingredient, Niederegger really can’t be beat. It’s not too sweet and doesn’t have any fake amaretto flavors to it.
I would prefer a version of this with dark chocolate, but I can’t argue with the traditional recipe they have. It’s a great balance of subtle spice, sweetness, milk and almonds.
Size: 3.5 ounces
I’m no stranger to the Ghirardelli Peppermint Bark. They’ve been making it for years and it comes in a clever little square that’s perfect for some afternoon tea or coffee.
I found this set of bars at Target last month on sale for $2 each. They’re heralded as limited edition and come in milk chocolate and dark chocolate.
I’m not actually a fan of barks. I like my inclusions fully immersed in the chocolate. So the bar version of Peppermint Bark is perfect for my strange fondness for things being hidden in the chocolate.
Unlike most Peppermint Barks, which combine white chocolate with crushed peppermint candies (like candy canes or starlight mints), the Ghiradelli version uses minty, artificially colored corn flakes. I haven’t the foggiest why they did it that way, but honestly, they created something unique enough to be a new genre.
The milk and dark vary a little bit in their coloring. The milk version is sweet and has a lot of dairy notes to it from both the milk chocolate base and the white chocolate top (made with real cocoa butter). The mint is clean and bright, the little cereal bits are crunchy and a little salty and keep it all from being too cloying.
The dark version has two kinds of bits, the red bits and some little dark brown bits, which I think are little chocolate cookie pieces. The dark chocolate has a little smoky note to it which overshadowed the minty layer a bit, which I enjoyed. There’s a definite difference between the Ghirardelli Peppermint Bark and the Dove Peppermint Bark, which can also be found for comparable prices at similar stores. Personally, I prefer the Dove version, because it’s a bit butterier. This one is about the crunch, a grown up sort of crunch.
Size: 3 ounces
The last item I have is not quite a full review. The Hachez Weihnachts Knusper Bar (Christmas Crunchy Bar) is a darling looking bar. The soft white paper wrapper has a classically illustrated scene of a child ice skating on a pond.
Feine Vollmilch-Chocolade mit Zimt, Mandeln und Nussen
My German was getting pretty good, even though I’d only been listening to German podcasts for a week and was only there for a day. The front of the package said Fine milk chocolate with cinnamon, almonds and nuts. The little image also showed all of the above -cinnamon sticks, milk chocolate blocks, almonds and a hazelnut in its shell.
So I was very excited when I got it home and put at the top of my list to photograph and review before Christmas. I took it out of the wrapper, snapped it in half ... it looked and smelled so good:
The bar was glossy and showed no ill effects from the long journey (about 750 more miles on a bus at that point then the 5,700 mile plane ride).
I broke off a little piece of it to try after the photo, I was greeted by wonderfully smooth and milky chocolate and amazingly fresh, crunchy and crushed nuts and a hint of cinnamon. I could taste the hazelnuts and something else ... it wasn’t pecans, it was walnuts. What I didn’t realize was that while Nussen might be a generic word for nuts, it usually meant walnuts. (Walnusse is the more specific word.) So technically, I didn’t eat any of the bar. I had to spit it out and rinse out my mouth (I still ended up itchy and with a sore throat all evening - my allergy has not developed beyond this irritation stage). But I’m going to go out on a limb after eating many of the other Hachez products in the past week (which I’ll have reviews for) and say that this really is a good bar.
Size: 3.5 ounces
Do you have a favorite winter flavor combination? Anything regional or something from long ago that they don’t make any longer?
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.