Tuesday, March 3, 2015
At the Fancy Food Show last month I ran across another small-batch caramel maker. This one is called Suss Sweets. They’re based in New Hampshire and have a line of caramels with an interesting package idea - the caramels are sold in long logs, not individual pieces. So a standard roll is 1/4 of a pound. You slice off however much you want.
I found them at an Italian deli at Americana at Brand mall in Glendale. I had to go through the entire basket of caramel logs to find the only Maple Pecan one, since it was the flavor that I sparked the most with at the show.
There’s a lot of packaging for what looks so simple. The outside is a piece of baking parchment, twisted at the ends with a little sleeve with the label on it. Inside is a box, embossed with the logo (kind of a waste, I didn’t notice this touch until I was throwing it out). Then inside the box, the caramel roll is wrapped in wax paper.
The long log was easy to slice into appropriate pieces. The nuts were not as numerous as I’d hoped, so some slices were nutless. However, the maple and pecan flavor was throughout the entire bar. The chew of the caramel was smooth with excellent toasted sugar and fresh butter notes. The salt touch was quite light, enough to balance the sweetness but not so much to make me grab a glass of water. The nuts were fresh and the pecan flavors went very well with the woodsy and vanilla maple notes.
The bar was expensive at $7.50, but of course it was a quarter of a pound. But the fact that they’re not ready to eat meant we couldn’t just try them with our coffee at the store, we had to wait until we got home and got out a knife.
I did get to try the full range of flavors, including Pumpkin Seed and the straight Vanilla with Sea Salt. It’s a good caramel, just like I make at home when I have the time and the weather cooperates. It’s a fun item if you’re putting together a gift basket, especially if it’s a themed with coffee, cheese or other sweets. The fact that you can control the size of the pieces will appeal to some consumers, but I think I just want mine individually wrapped.
Wednesday, February 18, 2015
The description is: crunchy pecans & toasted quinoa with soft & buttery caramel enrobed in chocolate and topped with Himalaya pink sea salt. They’re Kosher and made with mostly organic dairy ingredients as well. Though they use quinoa for the crunchy bits, they’re not a gluten-free candy as they may contain wheat. Also, they’re made in a facility with other tree nuts, eggs and peanuts. Too bad, because a gluten free and peanut free notation would really set these apart.
The patties are about 1.5 inches across, so either one big bite or two small bites. The nutritional listing is a little odd, as it says that 3 pieces are 36 grams and come to 140 calories. That’s just ridiculous for something with so much chocolate and full dairy caramel ingredients. So, my calculations say that it’s 102 calories per ounce, I’m going to say that they’re at least 125.
They smell like a sweet milk chocolate with a hint of earthy cereal notes. The patties are very flat and turning them over reveals that the inclusions are small. So the pecans are really not crunchy pecans but actually crunched pecans along with the quinoa.
The chew of the caramel is good, with some excellent buttery notes and toasted sugar flavors. The quinoa is crunchy, but not overly so. The pecans were barely evident, to the point that some pieces seemed to be lacking pecans entirely. But when I did get them, they had a wonderful woodsy, maple note. I would have preferred much more in the pecan front, even if they were just small pieces, or even just the quinoa and leave out the pecans entirely.
I don’t know if I would pick these up again, but I enjoyed the package I had. If I saw that they had a dark version or mucked around with the proportions, I’d give them another go. But there are other Trader Joe’s items that I much prefer over this, including the Butterscotch Sea Salt Caramels. The price point seemed a bit high, but is far better than DeMet’s Pecan Turtles which are usually about twice the price per pound and use inferior ingredients.
Wednesday, January 14, 2015
It’s odd to think that the 10 most popular chocolate candy bars have been around longer than most of us. Those bars are Reese’s Peanut Butter Cups, Snickers, M&Ms, Hershey’s Milk Chocolate and KitKat, all of which were introduced before 1950. Plenty of candy bars have come and gone over the past century, but it’s so crowded at the top with those tried and true favorites. I bring this up because it’s rare for me to remember the introduction of a new candy bar that’s actually still on the market 25 years later.
Hershey’s launched a new line of chocolate bars in 1989 with a simple idea, that they were a little creamier than their famous Milk Chocolate and Milk Chocolate with Almonds. They came up with the brand called Symphony and introduced them with actual fanfare ... commercials featuring classical music.
Their tagline was pretty good: They’ll never be another unfinished Symphony.
The packaging design is largely unchanged since their introduction in 1989. There are two different bars in the line, the same as at the launch. There’s a plain milk chocolate bar (with red accents) and the Symphony Creamy Milk Chocolate Almonds & Toffee Chips with blue accents. Though they’re both still on the market, the Almond and Toffee Chips is the easiest to find, since it’s distinctively different from those other top 10 bars.
The bars themselves have changed quite a bit, partly because Hershey’s no longer wraps their bars in foil with a paper sleeve. The Symphony bar I picked up bore a striking resemblance in shape to the Hershey’s Almond bar ... once I opened it, it was pretty clear why. It’s now the same mold. The previous versions of the bar had segments with the Symphony logo at the center of each.
The current ingredients are not at all premium:
I found a wrapper online from 2001 that tells a simpler story (but the current bar is .1 ounces larger):
When I was photographing the bar, I noticed that it had a lot of voids and bubbles in it, so I weighed it to make sure that it was accounted for in the bar. Sure enough, the bar weighed 43 grams, the wrapper states 42 grams.
Though it looks like a Hershey’s chocolate bar, it doesn’t taste like it. That’s not to say that it’s spectacular or that different from many of the other inexpensive chocolate bars, but it definitely doesn’t have the Hershey’s sharpness. Instead of the bar is fudgy sweet, so sweet that there’s very little chocolate flavor. The dairy notes are good, and combine well with the toasty flavors of the toffee chips and almond bits. It’s exceptionally sweet overall, only the inclusions give a little relief.
For the most part the bar gave me a sore throat. The combination is refreshing for the price point, but for a little more I could just get a Ritter Sport bar or even a Toblerone (but really the same price per ounce), since their bars are two times or more the size). If Hershey’s wants to step up their game with this bar, I think it needs a brand refresh - I’m not saying they need to go dark chocolate, but actual better chocolate like the Bliss line or going with a certified cacao source would help it stand out.
Tuesday, January 6, 2015
So, I bought the Nestle Damak bar, without even knowing how much it was ($3.99, I find out).
It’s square, its made in Turkey. It’s just milk chocolate with pistachios. I figured I’ve probably spent most of my life eating California pistachios, it’s nice to find a bar that actually lists the sourcing of their pistachios ... would they taste different?
The bar is similar to a Ritter Sport in shape and format. It’s just shy of 3 ounces. The bar is wrapped in foil and that is wrapped in the paper label. Inside, it was glossy and quite fresh, divided into 15 pieces sporting the Nestle logo.
The bar smells nice, sweet and milky but with a little grassy note which I’m guessing is the pistachios. There’s no fake pistachio flavor to it. The ingredients are good, plenty of sugar, pistachios and cocoa butter (actually listed in that order). They use sunflower lecithin instead of soy lecithin.
The milk chocolate is so different from normal Nestle milk chocolate, it’s hard to believe it’s the same company. The flavor is authentically dairy, rich and with a toasted note to it. The melt is exceptionally smooth. The pistachios are crisp and buttery, with a crunch that’s almost like a macadamia nut but with a sort of green tea freshness to it. There’s a hint of salt. Though sugar was listed first, it’s not that sweet.
I ate the whole bar, and I’d try the Turkish Nestle items again if the opportunity presented itself. I’d also seek out some Turkish pistachios too, they were exceptional.
Monday, December 29, 2014
barkTHINS won the Most Innovative New Product award at the Sweets & Snacks Expo for the Dark Chocolate Toasted Coconut variety. I can’t see quite what’s so innovative about that. I picked up a package of the barkTHINS Dark Chocolate Pumpkin Seed because it was on sale. The stand up package holds 4.7 ounces and was on sale for $3.99.
The top of the package says that it’s a serious twist on snacking. Which is a grandiose statement for a bunch of seeds in chocolate, which is one of the oldest forms of chocolate inclusions. Perhaps the twist they’re referring to is the fact that the chocolate and the sugar in the chocolate is Fair Trade certified. And the soy lecithin is non-GMO. There are no dairy ingredients, though it may contain traces of peanuts, tree nuts, milk, wheat or eggs. The FAQ on their website explains that their innovation is the fact that the bark is thin enough to snap into pieces.
All my grumbling aside, I like what I saw on the ingredients label and the concept of simple, ethically sourced dark chocolate with some fresh toasted seeds in it.
I’ve never quite understood the appeal of bark as a product. I understand why I make it, because I have leftover chocolate from a kitchen project and then just mix up some stuff I have sitting around and call it a tasty mess. I can’t imagine selling it. I want my pieces consistent and I want my seeds integrated.
The good news is that the pumpkin seeds (pepitas) are actually integrated into the chocolate. The pieces are pretty consistent in size and thickness and with a good amount of pepitas. The general size of the pieces is what I’d call, “too large.” They’re about 2.5” by 1.5”. This is a nice portion, however, I found them a bit large and wanted more small pieces. Luckily, I could make my own ... while providing lots of small pieces would mean that large piece lovers would have some assembly to do.
The chocolate is nice, a little on the fatty side which means that there’s a nice silky melt, but also that the calories per ounce on this were 164 ...quite high. (Pepitas have between 145 and 160 calories per ounce, depending on the variety.) The cocoa flavors have a lot of toasty toffee notes and a little hint of grassy olives (or maybe that’s the pepitas). There’s a hint of salt, which offsets the sweetness very well. The pumpkin seeds are crunchy and crisp with no really flavor of their own, just a clean chew with maybe a hint of pistachio.
I enjoyed it, though I do find snacking on bark to simply be difficult. The inconsistency of the sizes and the inclination for me to want to pick through and find the right size and density of seeds is problematic. I’m not sure why they can’t be little bars or puddles. The use of pumpkin seeds is different enough, though the price on these is a bit steep. I’ll finish the bag and probably consider the salted almond and coconut version in the future if I see them on sale again.
Wednesday, December 24, 2014
Theo Chocolate makes organic and fair trade chocolate from bean to bar in their factory in Seattle. They have a selection of seasonal bars in addition to their regular items, this year I picked out their Theo Chocolate Nutcracker Brittle because I liked their Salted Almond bar. It features almonds, hazelnuts and sugary brittle chunks in smooth, rich 70% dark chocolate
The most notable quality of this seasonal bar is that it’s vegan. That’s right, the brittle is not made with any dairy, so the bar is free from any animal-derived products. (Though it is made in a factory that also processes milk, eggs and wheat, so it may contain traces of gluten or dairy as well as peanuts or other tree nuts.)
The wrapping is nice, a simple paper over-wrap with the chocolate bar enclosed in foil underneath. The bar is made with 88% fair trade ingredients and all organic products (except for the baking soda and salt). The corn syrup is also non-GMO and they do not use soy lecithin (or lecithin of any kind).
The bar looked great and smells wonderful. It’s a woodsy cocoa blend, it smells like toffee and fresh brewed coffee and toast. For a 70%, it’s well balanced. The cocoa flavors are a little on the acidic side with some bright sour cherry notes along with the other woodsy components mentioned earlier. It’s sweet, at first, but the baked brownie flavors dominate towards the end. The nuts are kind of separate as a flavor and texture. The almonds and hazelnuts are crunchy and fresh (though hard to tell apart) and the little brittle pieces are crunchy without being tacky or chewy. I missed the little hint of salt from the Salted Almond bar, but that’s not what was promised here.
It’s a nice seasonal bar, but I have to wonder why it’s not a year round offering ... no reason not to have this for Valentine’s.
Tuesday, December 23, 2014
I picked up this box of Villars Mini Tasting Chocolates made in Switzerland. It was a bit expensive at $12. The box says it’s “at least” 45 pieces, but I counted 50 in mine. There are four different kinds of chocolate: Milk Chocolate (20 pieces), Milk Chocolate with Caramel 10 pieces), Milk Chocolate with Hazelnuts (9 pieces) and 72% Dark Chocolate (11 pieces).
I used to pick up Villars milk chocolate with hazelnut bars at Trader Joe’s many years ago. I suspect that Villars is still making products for Trader Joe’s under the house label, but I can’t be certain. This is the first time I found them at the local grocery store, though it seems like the kind of package you might see at an airport duty free shop.
Villars is a small chocolate company, according to Wikipedia they’re bean to bar, based in Fribourg, Switzerland and employ about 140 people. They’ve been around over a hundred years.
In my assortment, it was pretty well balanced, with slightly more of the Milk variety than the other three. The little bars are, well, tiny. They’re about 5 grams each, but that also means there’s only about 30 calories in each one.
The pieces are 1.3 inches high and .8 inches wide. The wrappers are made of some sort of mylar type plastic. They’re shiny on the inside but devilishly hard to tear. Each piece is glued shut with a teensy little dot of well-stuck glue.
Just smelling this little Lait bar I was reminded why I liked Villars: they add barley malt to their chocolate. It’s just a little hint of malt that keeps it from being too sweet. It’s a little roasted and the quality of the milk gives it a light yogurt bite. I can’t eat a lot of it, which is why these little bites are just right for me.
The Lait Caramel smelled quite milky. It’s not actual caramel though, it’s more like toffee chips, which is great. I enjoy a little toffee mixed into my milk chocolate and this is a good version. Like the milk chocolate, it’s sweet but wonderfully creamy and rich. The little toffee bits break up the stickiness with a little crunch and hit of caramelized sugar. The thinness of the little bars means that the bits are also small, but Barbie dolls and Star Wars action figures may find them just right.
The little Lait Noisettes bars come in a purple accented wrapper.
The sweetness of this bar is quite strong, but the chips of nicely roasted hazelnuts mellow that out. It’s a little chewy, almost like coconut. It could use a touch of salt, but otherwise, I liked the Noisettes best.
I was looking forward to the Noir 72% quite a bit. It’s hard to find little tasting squares in very dark chocolate. I also noticed that Gelson’s, where I bought these, also has Villars in bulk tubs, so I could buy little callets and disks of their dark chocolate for about $12 a pound. Well, that’s not going to happen, now that I’ve tried this. The chocolate smells good, a little toasty and like coffee. The melt is quite nice ... but the feeling on the tongue is dry and chalky. The finish is far too dry for me, far too acidic and yet it’s quite sweet for a 72%.
I think for baking or maybe as a base for chocolate mousse, this would be excellent. But it’s not my style for straight eating.
For the price, these aren’t phenomenal, I want a lot better dark chocolate for $24 a pound. But the miniature size and variations are just what I needed this week. Now that I’ve had my samples for the review, the rest will be distributed by Santa Claus into the Christmas stockings. I’m hoping for lots of the Noisettes in mine. I also wonder if Villars has also made repackaged items for Aldi, as these were rather similar (though the chocolate moulds were different, the tasting notes are very similar).
Villars is owned by a French company called Bongrain, which bills itself as one of the top transformers of milk in Europe and worldwide. Maybe it sounds better in French. They make cheese and yogurt in dozens of different countries in Europe, North America and Africa ... and chocolate in Switzerland.
Monday, December 22, 2014
Think of them like a hearty petit fours. The base is a gingerbread cake, topped with a layer of fruit jelly then a layer or marzipan. For this particular brand of Schulte Dominos, the fruit jelly is apple and the marzipan is actually persipan, which is made from apricot kernels instead of almonds. Although they seem like an ancient sort of confection, according to this page they were invented by Herbert Wendler in Dresden in 1936.
I’ve had dominos quite a few times, Aldi sells a few varieties in both milk and dark chocolate and of course I’ve had them in while traveling in Germany. This particular version has a nice coating of dark chocolate, which keeps the confection from becoming too sweet. They’re pretty shy on calories, only 50 each, probably because part of it is a little bit of cake.
This package has 10 pieces in it, which fared quite well - only one was cracked on the top. The package holds 4.4 ounces, so each piece is just shy of a half an ounce each. The package says that this is an Authentic Traditional European Recipe. I don’t know if there are a lot of modernized versions or departures from the traditional ... or if other non-Europeans have adopted the confection and have created a competing version.
Each piece is not quite a cute. They’re 7/8 of an inch square and about 3/4 of an inch high.
I’ll start from the top down. The persipan is much like a marzipan. It’s soft and has a good texture that’s not too pasty or sweet. The flavor is much more amaretto infused that many marzipans I’ve had, which makes me wonder if it’s a natural flavor profile for persipan. There is a distinct bitter note to it.
The next layer is a jelly, which is pretty bland. I had to read the ingredients to find out that it must be apple at all. It’s a little tart and has a slight mealy quality that real apple pulp can bring to a jam.
They smell rich, a little like cocoa and molasses and maybe a hint of ginger.
The base layer is called gingerbread. It’s made from a mix of wheat flour and rye flour along with brown sugar and molasses. It’s quite dry, which I think is okay because the jelly and persipan provide a bit of moisture and texture to the whole thing as long as you don’t eat the layers separately. However, there’s not real spice note to it, or ginger flavor at all.
They’re hearty and satisfying. It’s a great mix of textures with the cool tartness of the jelly mixing with the dry cake and slightly chewy persipan. I had no trouble finishing the tray of them over two days.
I have to wonder what a premium version of these would be like. Perhaps with some actually flavored jelly like a good grape, a spiced apple or something more in the citrus marmalade family. I did see that Niederegger makes a version, though I probably can’t find those in the United States. The cake part might be better if it was an actual Lebkuchen with ground nuts in it.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.