Sunday, February 21, 2010
As Canada is hosting the Winter Olympics, my thoughts have turned to all the wonderful Canadian candies the athletes and spectators must have access to. Canada has great candy, a wonderful mix of American, British and French confectionery traditions along with their own innovations.
Neilson’s Jersey Milk is one of those uniquely Canadian chocolate bars. Here’s a fun peek at a display of them from the 70s at a store.
I photographed this bar and had a bite of it, but several days later before I got a chance to eat it, it got melted. Makes me jealous of Canada and how they don’t have that problem as often as us Southern Californians do.
Saturday, February 20, 2010
Winter holidays mean chocolate money. As a kid I think I was more fascinated with the chocolate coins and the foil impressions than the chocolate itself. (This isn’t surprising as most chocolate coins are just terrible.) I found a cute alternative to the gold foil stuff in the little mesh bags. This Japanese version comes packaged in little plastic sleeves, not foil though. But still, the result out of the wrapper is impressive.
Sadly the product itself, made by Tirol, is mockolate. Pretty to look at, but not terribly tasty. Package photo if you wanted to try to find these.
Friday, February 19, 2010
Easter Candy season is upon us. I’ve spent the past week or so visiting all the drug stores and discounters to see what’s new. (Photos here.)
Hiding Eggs are those huge marshmallow candies like jelly beans but with a fluffed and grainy center. I don’t like eating them, but they’re definitely pretty.
Thursday, February 18, 2010
I love foil wrapped chocolates. I love it even more when the wrapping is off and what’s underneath is still just as pretty.
These orange flavored dark chocolate scallop shells were just that. Shiny and sweet and orangey.
Wednesday, February 17, 2010
This foil-wrapped acorn was hollow in the back and held a little package of molded chocolate squirrels.
Tuesday, February 16, 2010
Another Aldi find from last year. They’re simple little chocolate covered biscuits.
The individual fingers are pretty generous and the milk chocolate was glossy and satisfying with a good dark note.
Monday, February 15, 2010
The week after Valentine’s Day my attention is split between marked down holiday candies and all the new stuff for Easter. Here’s a tease of something on the shelves, foil wrapped eggs.
They’re really just football shaped Hershey’s Kisses. (Package photo here.)
Sunday, February 14, 2010
Anyone who has visited this blog regularly knows my fondness for Caffarel, the Italian chocolate maker that invented gianduia. What’s even more remarkable about them is that they don’t just make little nuggets of the stuff, they fashion it into beautiful morsels in clever shapes & wrappers to look at before you gobble them up.
While at the Fancy Food Show I was happy to see the Caffarel booth. Caffarel is devilishly hard to find in the United States, but if they’re planning to distribute directly, maybe things will improve - wider distribution and perhaps the prices will be a little better.
These were simple little milk chocolate hearts, barely larger in diameter than a penny, the chocolate is silky smooth, sweet and milky with a cool melt on the tongue. As far as I’m concerned, the script Caffarel on any candy says I Love You.
Happy Valentine’s Day! Did you get chocolate or candy from your sweetie?
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.