A faux chocolate product that contains some but not all the components necessary to be considered true chocolate. Mockolate is most often missing cocoa butter, which creates a frustrating illusion of chocolate but little of the taste or mouthfeel.
Monday, March 2, 2009
I bought another molded Palmer Easter item. (A product which I generally consider a biodegradable decoration, not actually meant to be eaten.)
I have to hand it to R.M. Palmer. They do a great job of keeping their prices low and their designs contemporary.
Quax: The Yummy Ducky pretty much had me with the packaging. (It certainly wasn’t the description of Hollow Milk Flavored Candy Duck that sold me.) It looks just like a bathtub rubber ducky. But it was also on sale for only a dollar.
Quax is a bit smaller than the average toy duck. He’s about 3 inches from beak to tail and three inches high.
He’s well molded, with a seam through his head and down his sides. (I would have thought it would be constructed with mirror-image sides, but this way presents a flawless face.)
He sounds like plastic, looks like plastic but thankfully smells like an Easter basket. (Mmm, vanillin.)
The ingredients are what I’d expect from Palmer:
The packaging seems a bit excessive for such a tiny candy toy - it’s 4 inches wide and 6 inches tall. But it does have a little to and from tag area on the back for gifting.
So I got out a bowl of water and plopped my Yummy Ducky friend into it.
Sure enough, he floats. He floats just fine. But he’s not balanced, so try as I might, I couldn’t get him to bob like a duck should, upright (or even tail up like a feeding duck might). Instead he did the duck equivalent of belly up and rested on his side. What this duck needs is a keel. Or feet. Then I think we might have something, an edible decoration for a punch bowl.
At this point I was pretty happy with my one buck purchase. It was cute, it smelled better than some vinyl toy and provided at least 800 words for my review without even cracking it open.
But I have to actually eat some, don’t I?
So I bit off the top of his skull.
The milk flavored candy has a very strong vanilla flavor with a little bit of dairy/dried milk going on. It’s incredibly sweet, actually throat searing.
It’s not that bad! Since it’s not trying to be actual chocolate, it succeeds at being better than plastic. I don’t plan on finishing it, but it was a fun little novelty item. It might even be amusing if they made them in a few sizes. You know, because they’re really not for eating, just decoration.
For those of you who for some reason now want to watch Ernie sing Rubber Duckie, here it is on YouTube.
Friday, February 13, 2009
I have more candy than I will ever be able to review at my pace of 5-7 products a week. Here are a few items I’ve tasted recently and some notes on them (most gratuitous photos). So here are some small bites of a whole week’s worth of candy. Get ready to scroll!
I visited with Anne Hickey and the Plush Puffs’ crew when I was at the Fancy Food Show. At closing time they gave me a box of their Vanilla Bean Marshmallows. It’s new packaging for them, which I really like. It’s still spare and highlights the product well.
But what I liked best is that they’ve made the marshmallows a bit smaller. Now they’re 1” cubes instead of the larger version I tried several years ago. This means that when toasted the center gets molten before the outside catches on fire. (There are important physical laws that even marshmallows must obey.)
The box has been sitting next to my stove top and some evenings I’ll toast up two or three for dessert on the gas burner. It makes the house smell wonderful.
I visited a few times with Seth Ellis Chocolatier while at the Fancy Food Show. They had a lovely array of samples, but for some reason I eschewed their truffles and became obsessed with their Candied Lemons.
Perhaps it’s because of this little nugget from their website, “We candy the freshest organic lemon slices slowly, over twenty-five days, using a traditional European method to preserve the intense lemon flavors.”
The box contains one full lemon slice plus and extra quarter. Special bonus, the packaging is made with wind power (well, that and some tree pulp).
The candying doesn’t make the peel as soft as some others, but then again, sometimes that makes them gummy and flavorless. This definitely has a bitter bite and because the pulp is also still there, it’s quite tangy. The dark chocolate is creamy and also has a woodsy bite to it.
I must have been obsessed with lemon and lemongrass at the Fancy Food Expo because the other item I knew I had to bring home was L’Estasi Dolce Sweet Ecstasy Lemongrass Ginger Truffles.
Lemongrass is a bit of a strange flavor. I love it in Thai cooking (hot & sour soup especially). It imparts the zesty notes of lemon peel, but it has a soft side to it as well, that I can only compare to bubble gum.
These nicely sized truffles are a real ganache made with lots of real cream.
The center is soft and silky with an immediate soft flavor of lemongrass. Then there’s the warming power of the ginger. The woodsy ginger flavors never come forward, it’s just that little burn in the background. This all combines well with the slight dairy flavor of the cream and the mellow dark chocolate.
One of the Fancy Food Show items I mentioned in my show notes was Rubicon Bakery.
They not only make all natural, wholesome products right here in the United States, their mission is to help people in need by giving job training, jobs placement assistance to work their way out of poverty.
The package pictured here is a mock up used for the distribution of the samples, the real thing is much nicer.
They’re little meringue kisses, a little larger than a Hershey’s Kiss. The center is a crunchy fluffed egg white made flavorful by the addition of gobs of real freeze dried strawberries. To seal in the crispness, they’re dipped in bittersweet Guittard chocolate.
The freaky part about the whole combination is that it’s so tasty & satisfying yet so low in calories. They say that a serving of five is only 90 calories (about 100 calories per ounce, amazing for a chocolate product). So even if you ate a whole box of 15 bites, you’re still under the 300 mark of most king sized candy bars.
SFGate wrote about them last week too, those lucky dogs, it’s a local company for them.
These candies have single-handedly caused me to swear off of all Andes products except for the original Creme de Menthe.
The Mocha Mint Indulgence is a freak product. I don’t even know what it is. The pieces are ugly (sorry, no photo of the interior, this is supposed to be a tantalizing post). Putty brown mockolate over a layer of mint green confection like the center of the regular Andes.
It smells like minted cardboard. The texture is like grainy wax. The flavor is like musty Christmas candles found in a drawer at an estate sale.
To close is something to restore our confidence in nuts: Ococoa Nut Butter Cups made right here in Los Angeles by Diana Malouf. I picked them up from her in person before Christmas but never go around to posting the review.
More than just gourmet peanut butter cups, these are tall cups filled with exotic nut butters & fruits. The flavor array is: Classic Peanut Butter, Pistachio Date, Sesame Fig, Hazelnut Chocolate, Almond Cherry, Cashew Apricot, Marzipan Truffle, Macadamia Guava, and Sunflower Honey.
The box is elegant and substantial.
The cups are about an inch high with a cute ruffle of chocolate around the collar and an inch in diameter at the top.
They were a bugger to photograph the interior, luckily their website has the fantastic and accurate cross sections that you can peruse. This one is Guava jam & macadamia nut butter. Probably the best experience I’ve had with macadamias & guava, which aren’t really my fave, but done very well here.
I was attracted most to the Sesame Fig, which I gobbled up after taking a photo. The sesame paste is combined with chocolate to create a sesame Nutella of sorts, though quite firm. Inside the center was a reservoir of fig jam. The toasted & grassy flavors of the sesame went well with the fresh & slightly tangy notes of the fig. Sunflower Honey was next on my hit list. Sunflower seeds have such a distinctive taste. This center was like a creamed honey with sunflower flavors.
Cashew Apricot was really decadent, as the apricot’s pine-notes were offset by the deep toasted butter flavors of the cashews. The hazelnut was also stellar, the freshness of the nut butter was so different from many other guianduias I have regularly. (I shared some others and didn’t take complete notes on the rest.)
Unlike many nut creations that rely on salt to bring the nut flavors forward, Ococoa lets the sweetness of the nuts come through. The only problem I had with these, if it could be called that, was the construction. The chocolate cap on the top was very thick, so biting the pieces in half wasn’t very easy. While I don’t think it’s imperative that all chocolates be dissected, it meant that there was always a larger reservoir of chocolate at the end when sometimes I really wanted to end on a nut note.
They’ll set you back $22 for a 9 piece box.
Monday, February 9, 2009
I got a hold of the king size version (I don’t know if it comes in the regular size) via Nestle’s PR company who offered me some samples. I’ve been looking for them for about a month, as the Butterfinger Buzz Facebook page says they should be available at 7-11 and Walgreen’s.
The package is a little confusing. It says with as much caffeine as the leading energy drink. The whole package has 80 mg of caffeine (the same as an 8 ounce Red Bull). But the recommended portion is one half of the package which nets you 40 mg of caffeine. 40 mg is about the same caffeine as 3 ounces of brewed coffee.
The little bars are less than attractive. The mockolate coating isn’t very chocolatey looking, it’s much lighter than most milk chocolate and has a chalky, matte appearance instead of a silky & shiny look. It does smell a bit like cocoa and peanut butter with a small whiff of Cap’n Crunch cereal.
The crunchy peanut butter candy center is rather different from the regular Butterfinger. First, it’s an unnatural red/orange color (thanks to Red 40!). It’s also denser. I’ve eaten three of these bars, just in case it was just that one bar that was a little off from the norm. The middle half of the bar is more like a hard candy than the flaky peanut butter crisp.
Other than the color & texture difference, I can also state that there is a definite bitter bite to this. (Who knows if it’s just the caffeine or and added contribution of the detestable red food coloring?) The bitterness lasts as a slight metallic aftertaste for several hours, at least for me. I don’t have this problem with coffee, which also has caffeine and can often be bitter, but will fade away after I’ve swallowed it.
I know these will likely generate lots of interest, especially from students, gamers and long-haul truck drivers. It is nice to have the option to get a little candy boost with some caffeine. This integration didn’t quite make the cut for me, though.
Mars introduced Snickers Charged around this time last year, which was 60 mg of caffeine as well as B vitamins & taurine.
Honestly, if Nestle wanted to impress me, they should make a gourmet Butterfinger, with some of their real Swiss chocolate. And I can have that with a cup of coffee and really a buzz going.
Tuesday, December 16, 2008
A few months ago I saw Creme Drops at the 99 Cent Store, but since it was hot out, I didn’t pick them. Then I saw Robby’s review on Candy Addict of the Necco variety and I thought maybe I’d made the right decision.
But then I saw these on the website for the Vermont Country Store and made a mental note. Well, that mental note didn’t sit there too long because a couple of weeks later VCS wanted me to try some of their candy and I specifically requested their Assorted Cream Drops.
Since it’s finally gotten cool in Los Angeles, chocolate shipping produces less anxiety than the other 8 months of the year. (They’re packaging for shipping was great, too, by the way. Everything arrived in great shape.)
The rest of the description is rather vague. The name they use is Chocolate-Covered Cream Drop Assortment with 6 Luscious Flavors but the box never actually list the flavors by name (but digging around on the description page does yield the list).
And the drops all look exactly the same.
So I set about picking them out of the box and cutting them in half, like it was some sort of logic puzzle like mine sweeper.
After eight of them (three were Lemon and not in a row), I determined that they are randomly loaded into the box. The dividers in the box do a great job of protecting the candies without any fussy papers. (Eventually I found that sniffing them carefully did allow me to pick out orange or maple, but then again, who wants one that I’ve held up to my nose? I think I’m better off poking holes in the bottom.)
Yellow = Lemon: sweet and creamy but a little like a scented candle. The bittersweet chocolate shell set the mellow center off quite nicely. It’s not very zesty, just a light aromatic lemon. All of the pieces had sugar grains in it though, unlike the other flavors. I’m guessing this was just a manufacturing glitch.
Beige = Maple: I could often sniff this one out, the maple flavor was quite pungent. It combined well with the sweet and slightly stringy fondant center.
Orange = Orange: reminded me of a creamsicle. Sweet and with a good mouthfeel and a nice chocolate note that cut that almost-too-sweetness of it.
Pink = Raspberry: this interior was very bright pink, which alerted me that this was probably the one with the Red Dye #40. It was all about the floral and perfumey flavors, not much of the rich tangy berry in there.
Brown = Chocolate: this is the mellowest of the bunch. It’s not so much chocolatey as just less sweet and slightly creamier. The filling is not quite silky, but the gooeyness is more than pleasant.
White = Vanilla: tastes exactly like a Junior Mint without the mint. The fondant center is wonderfully smooth, the chocolate becomes the star. It melts easily though admittedly the whole thing is very sweet. I would recommend eating these with strong black coffee or black tea.
These are a quality product. The consistency of the fondant center was fresh and glossy, the chocolate was good. They’re not really something that I would eat on a regular basis, when I have a box of mixed chocolates, I usually leave the creams for last so actually buying a box of creams isn’t something I’m likely to do. I prefer the slightly fattier creams that Fannie Mae (we had a box of those at the office recently) or See’s make. But if you’ve always wished that Junior Mints came in other flavors or perhaps want a less chocolatey or dark chocolate version of a Cadbury Creme Egg, then this might be for you.
Rating: 6 out of 10
The description on the package says: Creme Filled Center with Smooth Chocolate Flavored Coating!. So yeah, it’s mockolate. (But at least their snowflakes have six points.)
I had hopes though, since it’s also a full 12 ounces ... for only a dollar? That’s quite a value there. A one pound box of sugar is about $1.19 at my local grocery store.
Because they’re bagged and not in a box with little partitions, they are a little more scuffed than the Vermont Country Store variety. (But again, the price difference is absurd - VCS are $1.25 an ounce and Zachary’s are 8.3 cents an ounce.)
They also only come in one flavor, plain. (Or perhaps I should call it vanilla, but there is no vanilla or vanilla flavor listed on the ingredients.)
The shell is mockolate but has a dark, toasted scent.
The bite of the Zachary candy (left) is vastly different from the soft and glossy VCS variety (right). This is a solid fondant, similar to the center of a York Peppermint Pattie.
The texture is smooth, but crumbly, kind of like an albino fudge.
I rather liked the center but the mockolate coating ruined it for me. It was sweet and had that stale Easter essence. It’s rather sad, I’d gladly take 1/3 of the quantity at twice the price if they were real chocolate because the centers are pretty good.
I can recommend these for people who already love them (and I shouldn’t quibble with folks who like what they like). I can recommend these for placing as a decoration on a tray of cookies or perhaps adding to a dessert plate when you’re really in a crunch and don’t like your guests (or know that they all have colds and would simply appreciate the fondant texture).
Rating: 3 out of 10
I kind of wish both varieties came in mint.
Monday, December 8, 2008
I’m kind of a truffle purist. In my world, a chocolate truffle is chocolate with extra butterfat added to it and sometimes, if you wish, egg yolks. My recipe for truffle ganache is pretty simple: combine 1 cup of heavy cream and 8 ounces of bittersweet chocolate in a double boiler on low simmer. Allow to melt over the lowest possible heat, blend well - cool completely before refrigerating to solidify. (I usually double or triple that, but those are the proportions.)
Flavorings like mint extract or orange oil might be added. I usually make raspberry truffles by combining the ganache with seedless unsweetened jam or cognac ones by tipping in some cognac (then keep warm a while longer so some alcohol can evaporate to keep it from getting runny). But the list of ingredients is brief.
They can be rolled in cocoa or crushed nuts but I usually dip them, just because they keep better that way, are generally more attractive and are of course, neater than all that cocoa powder all over the place.
Trader Joe’s has been selling French Truffles for years (though the package changes design from time to time). I tried them once, many years ago and thought something was off about them and never touched them again. Even though they’re an impossible price, at $2.99 for 8.8 ounces. And French! Because, you know, if it’s imported, it has to be good! (That was sarcasm.) I still didn’t buy them and avoided them when offered.
But I was on the prowl this weekend for Trader Joe’s holiday offerings and decided it was time to give these their due on the blog.
Now, I understand how price and mass manufacturing techniques can change a time-tested recipe. So here’s what it’s done to the venerable French Truffle:
Ingredients: Palm kernel oil, sugar, low fat cocoa, whey powder (milk), cocoa powder, soy lecithin, natural vanilla flavor.
If you gave me this list and asked me what that was, I’d say that was mockolate. There is no chocolate in here. No cocoa butter. There isn’t even any milkfat in here. Just palm kernel oil. (And there must be a lot because these clock in with a caloric density of 177 calories per ounce.)
Now, to be fair, Trader Joe’s does not state on the box that they’re chocolate truffles. Nope, they’re just French Truffles. (In fact there’s nothing else on the packaging to describe them except for some little lines that say that it’s all natural and contains no preservatives. Oil is actually a good antioxidant.)
Inside the red box is a tough, gold mylar pouch. The French Truffles are just in there. No tray, no fussy packaging, just in an un-resealable bag.
The little domes of these French Truffles look like flattened spheres of pig iron we used to pick up on the railroad tracks when I was ateen. They look like little rusted bells.
They smell a little woodsy, a little like Elmer’s glue and a bit like cocoa.
The bite is smooth, they’re soft and yielding, but not at all chalky or crystallized like fudge can be.
The melt on the tongue is instantaneous. It becomes runny and slick. The sugar isn’t completely combined as it would be if chocolate was used, so there’s a bit of a grain to it. The cocoa flavors are mellow and rich with a strong smoky component.
They’re not terribly sweet, almost salty (as cocoa can taste sometimes) though there’s no additional salt added to them (the natural sodium is 30 mg per serving). The buttery texture is really compelling and they don’t feel greasy on the tongue or waxy.
All that said, after eating one or two, I don’t feel like I’ve eaten chocolate. I don’t get that same kick.
As a confection, they’re certainly worth the $3 for the box. But to get 80% of my saturated fat in five pieces, especially when that saturated fat isn’t of the non-lethal cocoa butter variety, I think I’ll give these a pass now and in the future. There are far better real chocolate products from France or Trader Joe’s.
Though it’s sometimes hard to tell who makes Trader Joe’s products, I’m quite convinced that these are made by CHOCMOD.
Thursday, November 13, 2008
I picked up this Rally Bar at Hershey’s Chocolate World last month. The only place I know these are being sold is at the Hershey’s stores, as a few other candy bloggers have mentioned. (Hershey’s Insider, Jim’s Chocolate Mission & Sugar Hog.)
The Rally Bar was one of the few candy bars introduced by the Hershey’s company under its own brand name during the 70s. Sure, Hershey’s has plenty of chocolate bars with inclusions and they also have other candy bars like Almond Joy and Fifth Avenue but those were made by other companies that were later purchased by the Hershey’s corporation.
The Rally Bar wasn’t much of an innovation. It’s a nougat center with a coating of caramel, rolled in peanuts and then covered in a chocolatey coating.
I remember them existing when I was a kid, but I also recall them having a yellow, orange and red wrapper, not this generic white wrapper. The Rally isn’t quite extinct either, it’s found in some small enclaves around the world.
I was intrigued by the idea that Hershey’s would re-release nostalgic bars. Kind of like bringing back Good & Fruity.
The bar looks nice, it’s great to get a fresh candy product. Thought it wasn’t a real chocolate coating, it was glossy and smelled sweet and milky.
Biting into it, I got a feeling that this was familiar. The nougat center is a decent toasted vanilla flavor, the caramel around it didn’t do much for the flavor but adds a great texture and cements the peanuts to the bar. The nuts were well roasted and of the three bars I’ve eaten, only one had a bad nut. The mockolate coating is rather smooth, certainly less grainy that Hershey’s Milk Chocolate is these days and at least let the stars of the bar, the nougat and nuts come through.
After seeing them on Frances’ blog post though, I was pretty convinced that these were not really the Rally Bar, but just repackaged Oh Henry! bars as sold in Canada.
On the left is the Canadian Oh Henry and on the right is the Rally Bar.
They look rather similar. Each weighs 2.2 ounces (larger than most American bars). And Hershey’s no longer makes any of its candy in Canada, leading me to believe that they’re now made in the United States and exported. (Perhaps some Canadians could confirm this.) And they’re both mockolate.
The only appeal I see in this bar is the nostalgic value, whether you’re Canadian or American and remember it from the 70s. There are plenty of other bars that are remarkably similar and could probably serve the same role. Snickers, Chocolatey Avalanche Payday, Oh Henry (USA) and of course Baby Ruth. But I’ll finish the ones I picked up. No use letting them get stale.
Friday, October 10, 2008
While I’m probably painted as something of an anti-mockolate crusader, I don’t hate all quasi-chocolate products. Things like Andes Mints and Goldenberg’s Peanut Chew are pretty good even though they’re not quite real chocolate candies.
So I thought I’d give the Andes Fall Harvet limited edition mix a try.
It includes three flavors: toffee, orange and cocoa. Each little plank of candy is individually wrapped and comes in a nicely designed bag with orange leaf outlines all over it. Instead of the usual Andes logo on each piece of candy, these have three random embossed harvest themed designs.
The ingredients aren’t promising: Sugar, partially hydrogenated vegetable oils (palm kernel & palm), nonfat milk, cocoa, lactose, milk protein concentrate, cocoa processed wtih alkalai, corn syrup solids, soy lecithin, salt, baking soda, molasses, orange oil, natural and artificial flavors, artificial colors (yellow 5 & 6).
This piece is the only one of the set that’s not layered like Andes Mints. Instead it’s a milk chocolatey confection with toffee bits mixed in.
The toffee bits are very crisp and crunchy and remind me more of a brittle (which is often a bit foamy but not quite a honeycomb or sponge candy). The crunches are a little salty as well. The mockolate confection is very sweet but doesn’t have much cocoa flavor to it. A little on the waxy side at room temperature, it does okay texture-wise in the mouth.
It smells like orange confection, kind of like a cheap version of Terry’s Chocolate Orange.
It’s quite sweet and a little grainy on the tongue (kind of like a Terry’s Chocolate Orange). The orange essence is quite pronounced with a strong zest and slight bitterness to it. To balance that there’s plenty of sugar. But don’t expect any dash of chocolate flavor in there. It might be a cocoa colored confection on the top and bottom, but the orange flavor goes straight through.
It’s the same light colored mockolate confection as the other two, this time with a darker mockolate sandwiched in the middle.
It’s a little saltier than the orange one, which helps. It does taste a bit like hot cocoa, but also a little like cardboard and Tootsie Rolls.
Four pieces provided 50% of my daily intake of saturated fat ... and not even a good one like cocoa butter.
I think I’ll stick with the original from now on.
Friday, September 26, 2008
When I was a kid chocolate was regarded as something completely lacking in any merit nutritionally. As an alternative there were carob products. Usually things like carob drops for oatmeal cookies and carob covered milk balls as treats.
Even though I don’t think I had much of a sophisticated palate as a child (I ate Jell-O powder straight from the box), I still knew the difference and preferred real chocolate products.
But now I’m an adult with an awareness of my ability to set aside childhood traumas of being given this supposed treat of carob raisins instead of actual chocolate. (And I certainly question why anyone without allergies would replace chocolate with carob in our modern and well-informed world.) So I picked up what I thought might be a representation of good carob.
Carob is an evergreen legume that puts out little pods which are harvested and turned into carob powder. (If you’ve seen Locust Bean tree, they’re closely related and look like that.) It’s been used by humans for at least 4,000 years throughout the Middle East and parts of Africa and the Indian subcontinent. Early sugar was made from these pods.
Carob contains both sugar-sweetness and a roasted flavor that is reminiscent of chocolate in some ways but because it contains no substantial oils or fats of its own, it’s usually consumed as a powder (often called St. John’s bread) in drinks or baked goods. When combined with some fats it can be made into a pasty block somewhat like chocolate.
The simple paper wrapper for Goldie’s Premium Carob Bar says, “no refined sugar, no preservatives, no chocolate, cocoa or caffeine.” Wow, there’s a lot that’s not in there. And I love every one of those things save one.
The ingredients don’t sound too bad to me: Barley malt, fractionated palm kernel oil, carob powder, soy lecithin and milk. (I don’t feel great about fractionated palm kernel oil - I don’t know what it is.) But I love barley malt and milk!
Opening it up, it looks like a milk chocolate bar, but the back of it looks more like freshly poured brownie batter. I recognize that comparing this to chocolate is unfair, so I won’t for the rest of this.
The snap is kind of soft, but the product is solid, not gooey or melted at all.
It smells like roasted grains. It reminds me a lot of Postum (a drink made from, well, roasted grains).
The texture is rather like eating unbaked pie crust or shortbread dough. It’s thick and rather hearty but with really no melt-in-your mouth-qualities.
I could dissolve it, but it was always a bit waxy. Chewing it resulted in a bit more of a creamy puddle in my mouth as long as I kept it circulating, though it still had a bit of a peanut butter stickiness to it.
I liked the roasted flavors and that it wasn’t very sweet. But the flavor never really popped for me. I’m a big fan of barley. My favorite tea lately is Mugi Cha, which is Japanese roasted barley steeped just like tea (which I was introduced to as a latte at a little place in Hollywood about four years ago). I love barley sugar candy, barley flour in baked goods, especially just barley in soups, pilafs and stews and of course malted milk balls.
I found Goldie’s Carob Bar rib-sticking and substantial but sadly lacking in satisfaction. I could see being happier with it as an ingredient in a combination bar of some sort, maybe with nuts, caramel or wafers/pretzels of some sort. A dash of salty cashews might be a nice complement.
I don’t think carob is a bad thing, I just think it got a bad reputation back in the 70s. This is good quality stuff with a really intriguing flavor (kind of reminds me of halvah in a way) but just not for me.
The nutritional profile of carob is actually not as good as chocolate - no minerals, no calcium or fiber but some protein and virtually the same fat and calories per ounce.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.