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.
Thursday, May 15, 2008
I picked this bar up at Target. They’re not available at all Target stores, in fact, the only one I see them at is the Target in Harbor City here in the Los Angeles area. I think it’s cool that Target has regionally relevant offerings and while this isn’t exactly a local product, I’m sure the folks who requested it and buy it are happy to have a taste of home.
Bubu Lubu is a Mexican candy from Ricolino. It’s described on the package (in English and Spanish) as strawberry flavored jelly and marshmallow with chocolate flavored coating. I know, I know, why am I buying a mockolate product? How could I not! Look at that metallic blue wrapper, the white marshmallow character with the spiky Lisa Simpson hair and strawberry-flavored scarf & gloves! And the name, people, just say that name out loud a few times.
They don’t say so on the package, but many folks enjoy Bubu Lubu frozen. (I don’t happen to care for cold candy, but that’s just me, so I ate mine room temperature.)
Even the shape of the bar is fun, with its little curves.
Inside, it’s pretty obvious how it lives up to the description. A white marshmallow base with a stripe of fruity red jelly and then covered in a crackly mockolate coating.
The strawberry jelly is tart and smooth but overwhelms any delicate vanilla flavors the marshmallow may have. The marshmallow is bouncing and lightly foamy, kind of like a meringue. The jelly creates a bit of a grainy coating, especially when it comes into contact with the mockolate, so it’s yet another texture. The mockolate, well, it’s kind of waxy and only vaguely cocoa flavored. I consider it the edible container for the jelly & marshmallow, not a full participant in this confection.
The bar is rather light, even though it looks pretty big it only weighs in at 1.23 ounces (35 grams).
Since there’s really nothing else like this in the American candy bar world, I think it’s great that this is finding its way onto American shelves. Not really a bar for me, the strawberry isn’t authentically jammy enough. But hey, it was 50 cents, so it’s not like I can expect something extraordinary. If you’re watching your calories, the fact that there’s no chocolate in there and all that marshmallow & jelly means that it rings in at a modest 126 calories.
This actually isn’t the first time I’ve bought Bubu Lubu, but this was the best looking bar I’ve had so far. I’m not sure if I’m not getting them fresh, or this is just the way that they always look. I’m not sure I’d ever find this combination, even factory-fresh with top notch ingredients excellent, but I’m sure that there are many fans of the bar.
Monday, April 21, 2008
This curious limited edition comes from Canada. In Canada there are fewer possessives in their confections. Hershey’s products are marked only Hershey Canada and Reese’s products have a logo that omits the apostrophe S entirely. (Okay those are the only two instances I could find.)
The package says it was Imported by Hershey Canada, Inc., but I guess Canadian labeling laws don’t necessitate saying where the product is actually from, just that it’s not from Canada. We certainly didn’t get these in the States ... I find it hard to believe that the American factory would churn these out for Canada and not us, and that only leaves the Mexican factories as a possible source.
I first learned of the existence of the Limited Edition Reese Hazelnut Creme candy on CacaoBug‘s blog. Even though she wasn’t pleased with them, I still wanted to give it a try and asked Canadian reader Amber to see if she could find them when she visited Los Angeles last month. (She’s my Canadian candy mule!)
The cups, as viewed here, are naked. They have no paper cups. They’re also smaller than the typical Reese’s Peanut Butter cup, these clock in at a mere 15 grams each. (About the same size as the junior size individually wrapped ones.)
They smell like Easter. I think you know the smell, sweet and milky. The “chocolate” is marginal. Not chocolatey and though it smells milky, it doesn’t taste like milk chocolate. The melt on the tongue is waxy, which I was willing to chalk up to the hazelnut butter until ... well, read on.
The hazelnut creme center is less than creamy. It’s stiff, not quite a peanut butter and though it has sweet and smooth melt, I wouldn’t characterize it a creme.
The whole thing, sadly, doesn’t taste much like hazelnut. Not like the giuandiua I was hoping for. Oh, wouldn’t a Nuttela meets Reese’s be nice? This isn’t it.
I understand that hazelnuts are far more expensive than peanuts, so I understand why the little cups are 15 grams instead of the full-sized 21 grams. But if you’re gonna go to all the trouble of making a special edition for hazelnut lovers, give them what you promise. Hazelnuts! The ingredients for a RPBC are: milk chocolate then peanuts then all that other stuff. The Hazelnut Creme cup has an unappealing list of ingredients that goes like this: sugar, modified milk ingredients, hydrogenated palm kernel oil, hydrogenated coconut oil, hazelnuts, cocoa powder, dextrose, soy lecithin, artificial flavour, propyl gallate & ascorbyl palmitate.
So not only are you not getting any actual chocolate in here, you’re getting a scant amount of hazelnuts and that creme is made from modified milk ingredients.
It may as well be from R.M. Palmer, because that “Easter” taste I mentioned earlier is pretty much the Palmer taste. The taste of disappointment.
Wednesday, February 27, 2008
It looks good, but it’s always bad.
Why do I keep buying it?
For you, dear readers. It’s a public service that I’m obligated to perform.
The thing about Palmer is that they have so many other things going for them. They have cute designs, usually their packaging is nice, they’re Kosher and of course they’re made in the USA (Pennsylvania for locavores). But it’s like they go out of their way to disappoint once the stuff hits my mouth.
“Sugar, Partially Hydrogenated Vegetable Oil (Palm Kernel Oil and/or Palm Oil), Whey, Cocoa, Lactose, Skim Milk, Soy Lecithin, Vanillin, Artificial Colors (Blue #1, Blue #2, Red #40, Yellow #5, Yellow #6 & Red #3). May contain Peanuts/Nuts.”
Look how far the cocoa is down on that list, #4 ... I think it’s only in there for coloring!
The rabbit is admirably attractive. It has a nice dark sheen, it’s shiny and has little details like the winsome eyeroll and it’s holding a flower. It took me a while to figure out that the white blob at his belly is a little fluffy white chick ... maybe. It’s also pretty thick. It’s just a little shorter than the Russell Stover one and weighs and extra quarter of an ounce. The walls of the shell are a bit thicker.
But you know, the taste is not that good. It has a cool feeling on the tongue, it’s very sweet and has a fudgy grain to it. It tastes nothing like chocolate, more like milk powder and peanut shells. (Oddly, that’s not really a bad taste, just not chocolate and not as sweet as I’d have thought based on the ingredients.)
The serving size is the whole rabbit, which clocks in at 260 calories, with only 50% of that from fat. Yes, the rest comes from carbs (usually chocolate is a 60/30/10 mix of fat/carbs/protein ... with some room for movement depending on dark or milk varieties - some extreme darks I’ve had are 85% fat).
Sometimes I wonder if Palmer is doing the cocoa industry a service by buying beans that would otherwise be turned into compost or rot in the co-op storehouses. I don’t think I’d mind their products if they were sold as “biodegradable decorations” ... but sadly the appearance of a nutrition label seems to indicate they really do think people want to eat it.
Considering the fact that there are actually good real chocolate bunnies around at similar prices if you keep your eyes open (Russell Stover isn’t quite as cute, but there’s also a Hershey’s version, too), there’s no reason to buy these except for off-label uses: Easter dioramas, photo shoots or just buy them all as a public service to remove them from the shelves so that others may not be faced with similar disappointment.
R. M. Palmer Hollow Milk Chocolate Flavored Bunny ... the Easter equivalent of a lump of coal.
Tuesday, December 4, 2007
Sometimes I really want some malted milk balls. I’ve never liked Whoppers much though, the mockolate coating simply ruins it for me. On the other hand, their Robin’s Eggs at Easter are pretty good. The mockolate layer is minimized by being far thinner, covered in a hard candy shell and of course a larger center for more malt.
Those sorts of candy coated malted milk balls used to be limited to Easter availability, but like many other items that are becoming more common for the Christmas holiday season (Cadbury Mini Eggs & Creme Eggs), Whoppers has their Sno-Balls.
But I will.
First, on the package there’s a penguin in front of an igloo. There’s also a polar bear and walrus ... which is fine, they’re arctic animals. The penguin, however, is a southern hemisphere animal. Why not just put a lion on there or a kangaroo?
Second, mockolate. Why, oh why, can’t Hershey’s put some real chocolate on here? It’s not even that much of a chocolatey coating here. The good thing, though, is that the Sno-Balls have less fat in them than regular Whoppers. A 41 gram serving of Whoppers has 7 grams of fat ... all of them saturated. The Sno-Balls have 5 grams of fat, 4.5 grams of them are saturated. Okay, still not great, especially when it’s coming from Partially Hydrogenated Palm Kernel Oil. (Honestly, I can’t figure out how they both have the same 180 calories per serving though with 30% less fat in the Sno-Balls. Fat is twice as caloric as carbs or protein ... maybe there’s more fiber in regular Whoppers?)
But all that ranting aside, these are quite cute. The white spheres are speckled to various degrees with red and green. The crackly candy shell has a thin layer of mockolate below it. Both have a soft, cool effect on the tongue. The malt center is dense and crispy. It doesn’t have a huge malt or salt punch like some others, but a nice texture that melts in the mouth well.
I’d love it if they were a little bigger so I’d get more of the malt proportion I crave. What’s particularly nice about these over the Robin’s Eggs is that there’s less artificial coloring. I never cared for the pink Robin’s Eggs because they taste bitter to me. In this assortment there is no bad egg.
I’ve been eating them for a couple of days, and as long as I don’t think about how much I’d like them to be Chocolate Covered Malted Milk Balls, well, we’re getting along fine.
Tuesday, November 20, 2007
As a kid I loved Ice Cubes. They’re little squares of hazelnut mockolate. Their unique selling proposition included the fact that they were individual pieces that sold for 10 cents a piece and had a wild, cool feeling on the tongue when they melted instantly.
I remember buying them at the student union on the Kent State University campus when I was a kid waiting for my mother to be done with classes or my father to be done with work. (I usually panhandled to get the money to buy them, I was pretty shameless in the lengths I would go to get my fix.) Later when I was in college on my own I would use my meal points at the Jolly Giant Commons to buy these by the tub.
The little candies have been around since the mid-thirties, made in Germany by a small company called Nappo and sold by Albert’s in the States. They’re similar to the Caffarel Gianduia, except for the fact that they’re made with partially hydrogenated coconut oil instead of nut paste and chocolate.
I was really excited to find these looking so smart and crisp at The Candy Store in San Francisco on Friday. I see them every once in a while, but they always look sad and melted. The Candy Store had a whole jar of pristine looking Ice Cubes in both wrappers (they’re switching to a gold wrapper from the traditional blue and white so there’s a crossover right now).
They don’t smell like much, a little sweet, a little nutty, but nothing like chocolate. They have a soft bite and an immediate hit of cool on the tongue. They melt quickly (as partially hydrogenated coconut oil has a melting point of 76 degrees F) and have a decent mix of nutty flavors, a little milkiness and a little hit of cocoa. A little grainy, they’re not quite as good as I remember.
Now, for the sobering part. Read the ingredients: partially hydrogenated coconut oil, sugar, low fat cocoa, dried sweet whey, soy flour, hazelnut paste, soy lecithin, artificial vanilla flavor.
There is no nutritional info included with these, but this page tells me that just one of them is 22% of my daily value of saturated fat (65 calories).
So while I enjoyed this little trip back in time to taste those little cubes of obsession and trans fats, now that I’m all grown up and have found good sources of candy, I don’t think I’ll ever eat these again now that I’ve found Caffarel Gianduias. (The traditional ones are perfect, the novelty shaped ones are fun & make a cute stocking stuffer.) In fact, at The Candy Store the price for Caffarel and Ice Cubes was identical ... 75 cents each. I bought a handful of Fig and Chestnut ones ... something I’ll feel a little less guilty about eating.
Tuesday, October 30, 2007
I’d buy them by the tray, which was usually about 99 cents at the IGA that I rode my bike past on my way home from my art class on weekends. They seemed a suitable treat for a budding artist. Wrapped in pretty foil ... named for a mountain range in Peru, but called by the French liquor flavor creme de menthe. At that time in my life I despised alcohol, except for a drizzle of Creme de Menthe on vanilla ice cream.
Over the years those tray package became more expensive and they started putting fewer candies in there. I recently bought a box for $1.00 and it had a scant 2 ounces in it ... but hey, it was back to the original price point! The candy is mockolate with a mint confection in the middle. They make a pretty cross section of dark looking chocolate flavored coating and the light green stuff in the middle. They have a cool feeling on the tongue and of course a pleasant mintiness that doesn’t overwhelm.
Restaurants that serve them with the bill may even be perceived as classy. (Well, it’s classier than getting nothing at all!) The Tootsie site even claims that Andes Mints are the number one selling after dinner mint. I wonder what the number one before dinner mint is? I give them a solid 6 out of 10 as an adult, but back when I was a kid they were probably an 8 out of 10.
Andes has come out with a few other versions over the years ... none that I’ve tried. But I saw a display of the new Andes Dessert Indulgence at the All Candy Expo and was fixed up with ample samples. The Limited Edition Dessert Indulgence array comes in an 8.5 ounce bag with an assortment of three flavors: Raspberry Cream, Lemon Meringue and Key Lime.
Each piece is individually sealed in a plastic wrapper instead of wrapped in foil. They’re substantially bigger than a standard Andes Mint as well. Why? I have no idea. But the base ingredients are still the same: sugar and partially hydrogenated oils.
Key Lime has only two layers, a base of light green and then a top level of a lighter green with little flavor crystals which is kind of like faux zest. The scent is fresh, like limes. However, as most folks who have had both key limes and more commonly used Persian lime there is a difference. Key Limes have a deeper flavor and a strange thick consistency to their juice. Persian limes have a high intensity and clear flavored tartness and a wonderfully bitter zesty flavor. This tastes like Persian lime ... or Lime Blossom candles.
Lemon Meringue flavor should be characterized by a nice tart custard with a balancing toasted meringue that is less that a sweet complement and more of a fluffy cooling bath for the mouth. The Lemon smelled, like the lime, a bit floral and pleasant enough for me to want to stick a wick in it. The texture evoked similar feelings, as it wasn’t nearly as creamy as I’d hoped. It did have a pleasant tartness to it, but not that toasted, almost marshmallow flavor to complement it.
Raspberry Cream was such a disappointment. It smelled really strong ... too strong. The ingredient list does boast “freeze dried raspberry puree” and I have no doubt about that. The waxy texture and overly sweet start is then met by a strong taste of chopsticks ... or dried grass clippings. I know what the taste is, it’s raspberry seeds. It’s that taste you get when you puree unstrained raspberries and the seeds get in there, but in this case they became a really noticeable flavor. Hey, maybe it added some fiber!
Sometimes I like “white confections” but in this case, I felt pretty sick after eating five of them while typing them up (I’ve had about 10 total since I took the photos over the weekend). They just didn’t sit well with me. I really wanted them to be something else, which is always a bad idea. I should just accept them unconditionally for what they are. But they don’t have cocoa butter in them and the flavors are just ... well, not satisfying to me, not enough to get me to eat any more of them. So into the Limited Edition Giveaway they go! They only get a 4 out of 10.
Each piece contains 50 calories (regular Andes Mints have only 25 each).
Monday, October 22, 2007
Here’s one of those candies that I only saw in my Trick-or-Treat haul: Sixlets. Oh sure, they were probably in stores that I frequented. They come in a variety of packets, including the “changemaker” size that holds eight little candy spheres and used to sell for a two cents.
The big reason I shunned Sixlets was I was never quite sure what they were. Are they like M&Ms? Are they candy coated peanuts? Are they a jawbreaker?
Eating them never really answered those questions. They definitely don’t have nuts in them, but taste a little nutty. They’re not like M&Ms, though there is a chocolate-like center. They’re not jawbreakers, in fact the shell is pretty thin.
Sixlets are currently made by Oak Leaf, who makes bubble gum and other confections in Canada that are usually sold in bulk and dispensed in gumball machines that are sold by the handful. Before that they were made by Hershey’s, which purchased the Ovation brand that made Sixlets under management of Leaf (they also made Whoppers, which Hershey’s kept).
Sixlets are certainly cute. They come in vivid colors: Yellow, Green, Red, Orange and Brown. They’re spherical and consistent looking, with a shiny candy shell. The center is a malty-flavored mockolate. Made from partially hydrogenated palm kernel oil, sugar and milk protein, they’re not really that appealing as a confectionery item to eat on their own. Cocoa powder is way down at the fifth position on the list of ingredients. The candy shells are pretty ordinary, except for the orange one, which has a light orange flavor to it (just as Smarties from the UK do). The mockolate barely has a chocolate taste, and the whole thing is a little grainy and a bit greasy.
What they lack in taste they more than make up for with economy and portion control. What other candy comes in little tubes of 8 pieces? Not to mention the fact that each little tube has only 35 calories!
Why Oak Leaf came out with the Limited Edition Dark Chocolate Flavored Sixlets is beyond me. The regular ones barely taste like chocolate and any health benefits of “dark chocolate” will be ruined by the use of partially hydrogenated vegetable oil.
The package is attractive, the Sixlets mascot is some sort of an insect ... well, maybe he’s an insect, he only has four legs. And he wears glasses ... and wants us to eat one of his segments.
These little packets were unmarked. Just generic clear cellophane tubes with little unbranded spheres inside.
The taste of the “dark chocolate” isn’t really noticeably different from the regular Sixlets. They’re just as disappointing as the regular Sixlets ... except that I paid for this whole bag (I picked the other little guys up at the All Candy Expo).
There are differing stories about why they’re called Sixlets. The current packaging has them in tubes with 8 pieces or 20. Some folks say that they used to come in tubes that had six for a penny. Others say that they came in boxes that had six individual boxes in each package and that’s how they were written up in the wholesale catalogs. It could be that someone just thought it sounded like a good name ... maybe they were into numerology. The number six represents “Reaction/flux. Responsibility” according to Wikipedia. If anyone else has any theories, I’m happy to entertain them.
Like them if you will ... just don’t call them chocolate. They might be good for decorating ... the rest of these are going in the Trick-or-Treat bowl (don’t worry, I’ll give the kids something good and just slip these in while they’re not looking).
Wednesday, October 17, 2007
I’ve been planning another Peeps Mash Up for a while and thought that Halloween was the perfect opportunity for a Monster Mash Up.
I even went out and bought the new Peeps Spooky Friends, thinking it’d be so fun to have the variety of the different shapes. Alas, Peeps Spooky Friends are not terribly mashable. However, the Candy Blog Candy Archives is always prepared, and I was able to pull out my trusty Peeps Yellow Bunnies as a stand in. (They also photograph better than the conjoined Peeps Ghosts.)
If you’ve never done a Peeps Mash Up, the recipe is simple. Pull a Peep apart to reveal the sticky innards. Then press that sticky puff into a dish or package of something ... consume.
First up is Oreos & Peeps which was a combo I wanted to try for a while. Cookies and Cream is a nice combo that seems to go so well with ice cream, how could it be bad with Peeps? I tried it two different ways, the first was crumbling Oreos, as shown and mashing them into the crumbs. What I found is that I didn’t care for the cream part in there ... the closeness of the texture and graininess to the Peep itself wasn’t distinctive enough. Instead, the way to do a Peep & Oreo Mash is to open your Oreo, scrape the cream off with your teeth, then place the whole Peep on one side, replace the cookie topper, mash down and consume.
The darkness of the cookie, the little hit of salt and of course the sandy crunch of the Peep makes an excellent combination. (And completely redeems my opinion of Oreos after last month’s tasting of the new Cakesters.)
I give them an 8 out of 10.
I picked up a mini-mix pack from Kellogg’s (as they seem to be the only company that still makes them). First up, Cocoa Krispies & Peeps.
Cocoa Krispies are ideal for this snack, as they’re small and adhere easily to the exposed sticky marshmallow. They’re lightly crunchy, though a little sweet without enough cocoa contribution. I give them a 6 out of 10.
I was never a big fan of Apple Jacks as a cereal as a kid. I so rarely got to eat sweetened cereals, this was pretty far down on my list. (Cap’n Crunch was my favorite, followed by Froot Loops.) Would Apple Jacks & Peeps change my mind?
The simplicity of the flavors Apple Jacks, a little apple, a little cinnamon, actually sets off the flavorless Peep really well. They larger loops though, don’t hang onto the Peep quite as well, so smashing them a little to break the Os is a big help.
It helps that Apple Jacks had a pretty good jingle. (A is for apple, J is for Jacks, Cinnamon-toasty Apple Jacks! You need a complete breakfast, that’s a fact. Start it off with Apple Jacks. Apple Jacks! Apple Jacks! Ten vitamins and minerals-that’s what it packs. Apple-tasty, crunchy, too! Kellogg’s Apple Jacks! Apple Jacks, Apple Jacks ...)
I give them a 5 out of 10.
Even though the large flakes don’t stick well, the little bits do cling and still provide a good crunch. The thing I like best about this combo is that Corn Flakes have a wonderful dark, malty taste to them, and that sets off the lightly toasted sugar flavors of the marshmallow.
There’s also a little hit of salt in there, which mellows the more overt sugar. I think I might prefer an unfrosted Corn Flake in this case. But plain Rice Krispies are probably a good bet as well.
I give them a 7 out of 10.
It’s not illustrated here with a photo, but I also tried Corn Pops & Peeps. Once Corn Pops are removed from their packaging, even in a desert they immediately become sticky and tacky, so they’re an ideal item to Mash. Though they’re very sweet, their flavor profile matches Peeps really well. They have that lightly toasted flavor, but none of the malty, salty tones of the Corn Flakes. I give them a 7 out of 10.
They make a nice combo, though they don’t really have much of a visual appeal (but then again, neither to the Corn Flakes).
The one thing that disappointed me though, was that Froot Loops have changed so much since I was a kid. Back then we only had three flavors ... Orange, Lemon and Cherry. They went together really well and looked like food. The modern Froot Loops, well, I just can’t get behind blue food. And I don’t like all my flavors mixed up, I just wanted some light citrus fruit flavors, not a whole jumble of a world-traveled fruit stand.
The fruity flavors, though, stood up very well to the sugary sweetness of the Peep.
In the future I’ll probably go with the generic brand of fruity loops that have more limited flavors ... because I’m a fuddy duddy.
I give them a 5 out of 10.
The idea of wiping peanut butter on my Peeps wasn’t quite in the cards, but Reese’s Pieces & Peeps sounded like the perfect Mash Up. I heard that Reese’s has put out minis, but I can’t seem to find them. The larger Reese’s Pieces didn’t stick well to the Peeps, but the flavor combo of the lightly sweet peanut butter, the crunch of the shell and grainy sugar was a solid combo.
The colors also went really well. You’ve gotta give props when it comes to the appearance.
I give them a 8 out of 10.
The photo there at the top of this page is Sixlets, which are mockolate spheres covered in chocolate. Sixlets and Peeps also had a great deal of visual appeal with the muted fall colors and shiny shells. Sixlets have a natural coolness on the tongue, but not a very strong chocolate flavor. They stuck well to the marshmallow, but the overall effect was too sweet and not flavorful enough. I think I’ll stick to the original idea of M&Ms Minis.
I give them a 4 out of 10.
It’s been years since I’ve had BBB, and if you aren’t familiar with them, they’re candy coated peanuts. The candy coating is pretty thick, so some of them at first seem like jawbreakers. So the mixing of two vastly different densities has an odd and scary feeling to it. I’m afraid of chomping down too hard, lest the hardness of the BBB be too unyielding, but I also felt like I was practically gumming away the marshmallow and losing the texture and flavor combo.
I give them a 4 out of 10.
Candy Cane Pop Rocks & Peeps seemed like the perfect Mash Up. Peeps is coming out with Peppermint Star Peeps later this year, but I so loved my Pop Rocks and Peeps earlier this year, I thought, what could be better than peppermint Pop Rocks and a nice mellow Peep.
Well, the main problem with this idea is that the Candy Cane Flavor Pop Rocks aren’t actually peppermint!
Say what? Seriously, what would you think if someone handed you this package? If you opened it and dumped out the contents and saw the above pile of pink and white Pop Rocks ... what flavor would you expect?
Would you expect Strawberry?
Yeah ... they’re strawberry. I have nothing against strawberry Pop Rocks and thought they rocked my Peep ... but I wanted Peppermint Pop Rocks and I’m completely annoyed that someone out there not only thinks that any pink flavor can be considered candy cane flavored, but that they wouldn’t actually SAY that on the package if it was so.
I give them a 3 out of 10 ... not because it was bad, but because I’m irritated.
The next Mash Up Round Up will focus on Savory & Spicy!
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.