Thursday, May 14, 2015
In this new episode of Candyology101, Maria and I talk about one of the oldest and most flexible candy processes: panning. Stick around until the end of the podcast and we have an expanded Treat or Trick section with plenty of Sweets & Snacks Expo teases.
Thursday, April 30, 2015
If you were to make your own perfect mix of Skittles, what flavors would you include?
What new Skittles varieties would you like to see?
Wednesday, April 15, 2015
In the latest episode of Candyology 101, Maria and get back to study of candy with Compressed Dextrose, or whatever SweeTarts and Smarties are supposed to be.
Wednesday, April 1, 2015
In our latest episode of Candyology 101, Maria and I compare our list of our least favorite Easter candies and then cover Jelly Beans.
Don’t forget we have show notes to accompany the episode if you want to check them out.
You can download the episode directly via the MP3 link.
Wednesday, March 18, 2015
In episode 10 of Candyology 101, Maria and I review our lists of the top Easter candies and talk about the iconic chocolate rabbit.
Thursday, March 5, 2015
You can download the file directly: MP3.
Here’s a quick review to go with the podcast.
In preparation for the episode, I picked up the 99 Cent Only Store version of the popular Mars candy bar array. The cross sections are shown in the image above. They’re all packaged by Momentum Brands in Turkey. Though the wrappers said that they were milk chocolate covered candy bars, the milk chocolate actually contained dairy whey, which is considered a filler in the United States and cannot be labeled chocolate here. In general whey is used in place of extra sugar in cheaper milk chocolate. Think about it, if you want to make an inexpensive chocolate, you’re going to use as little of the most expensive ingredient as you can. So the cacao content (not even listed) is probably not more than 20%. Then there’s milk, which is usually milk fat and milk powder (which includes both the milk proteins and milk fats) ...and sugar. Too much sugar and the chocolate is unappealing and too much milk fat and the chocolate won’t set. So, milk protein does nicely as a filler that has a slightly malty flavor but is generally benign.
Choco Coco (Bounty) are like Almond Joy without the almonds. The coconut was very firm, but thankfully not that sweet. The milk chocolate has an odd malty flavor to it and a sort of “vitamin” note. Overall, satisfying for a cheap candy ... there were three little bars in the package for 60 cents.
Choco Duo (Twix) - This was a smaller package instead of the king size versions of the others. The sticks smelled malty and sweet. The biscuit base was very hard with a sort of graham cracker or digestive note to it, instead of the exceptionally bland version in the US Twix. The caramel was quite stiff but ultimately chewy ... much chewier than a Twix. The texture of the whole was more within my preferences than actual Twix. But it still isn’t in my arena of candy bars.
Coco Nut (Snickers) were also a king sized package that had two not-quite-full-sized bars. Mine were bloomed (all others were shiny) and I noticed right away that they’re much flatter than Snickers. The ratios are completely off and the peanuts taste foreign, as if they’re a different variety from the US bars. It’s not very peanutty, the caramel and nougat had the same chew ... it was fine for eating, but did not scratch the same itch that a fresh Snickers does.
Coco Nougat (Milky Way) is not at all like a Milky Way. This is actually more like the Milk Munch (also make in Turkey) that I had years ago. Very malty, a little too stiff and not fluffy enough.
I’ll stick to paying full boat for my Mars family of bars, especially when for a similar price, the 99 Cent Only Store sells those snack package with 6 or 8 little bars for a dollar anyway.
Thursday, February 19, 2015
Maria and I went to the store and picked up 15 items from the pick a mix ... you can listen to the results.
Friday, January 23, 2015
Last week I went to the Winter Fancy Food Show in San Francisco. Most times I present tasting notes from each day of the show, but this year I’ve got a podcast that does it all!
Join me with Maria as we explore the new flavor trends and product introductions:
Here’s the full set of photos I’ve posted. You can also read my previous Fancy Food Show notes going back to 2007 here, kind of interesting to see how packaging has changed for some companies and how other heralded flavor trends did not catch on.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.