Wednesday, December 28, 2005
Name: Snickers Almond
Why didn’t someone mention that the Mars bar was quietly replaced with the Snickers Almond bar five years ago? I didn’t notice. Mostly because I was never a Mars bar fan. A Mars bar in the States used to be a nougat bar with almonds and a strip of caramel and covered in milk chocolate. A Mars bar in other parts of the world is like a Milky Way is here in the States: a nougat bar with a stripe of caramel covered in milk chocolate. In the rest of the world a Milky Way is like the American 3 Musketeers. I can go on and on, but suffice to say that Mars has a big old confusing name problem on their hands and all I can do is try to make a grid to display it. (Please correct me if I’ve got them wrong.)
USA….............. contents ..................UK/Canada
You know, there are a bazillion names for these candy folks to choose from, why do they have to confuse the globe-trotting candy lovers so? For some other attempts at disambiguation, have a look at this page comparing the old Mars and the Canadian Milky Way (with cross sections).
But I digress. I’m supposed to be reviewing the Snickers Almond bar.
But I don’t wanna review this bar because I didn’t like it much and it reminded me why I forgot about the bar entirely. It smells good, which is just a ruse. First, the nougat is nothing more than a flavorless grainy sweet blob. Good nougat has a flavor of some sort, an essence of honey or malt or, well, something. This is just sweet. The caramel is also sweet, but has a touch of salt to it which I fully support. The almonds are nice, but scant. The chocolate is sweet and passable as a chocolate cloak. As a whole combination it just didn’t wow me and didn’t satisfy me. I didn’t finish it.
There are other bars out there that do this better. The See’s Awesome Nut & Nougat Bar is one (but probably not a viable alternative as it’s not that easy to get a hold of). Frankly I prefer the plain old Snickers bar to this. There was a Mars Midnight for a while there in the nineties that I was rather fond of but gone now.
Rating - 5 out of 10
Tuesday, December 27, 2005
Name: Max Brenner Chocolates: Dark Chicao, Waffle & Milk Chocolate Cubes
Here’s a little Hanukkah treat for everyone, some Israeli chocolates! The Max Brenner package says “Creating a New Chocolate Culture” and I’m inclined to hop on board this philosophy. Michal, a candyblog.net reader, sent me these wonderful treats and I’m very impressed by the combination of flavors, textures, the simplicity of ingredients and most of all, the playfulness of the packages and formats.
Dark Chicao: Dark chocolate thins with Ecuadorian cocoa bits. These are rather similar to the Scharffen Berger Cacao Nibs I tried and loved recently. I was a little scared when I took them out of the tin because they looked a little chalky, but we can chalk that up to their trip half way around the planet to get to me. They were a little bruised but tasted phenomenal. Dark, dark chocolate with crunchy nibs. The chocolate is buttery with a strong woodsy essence and a slight dry finish. Because there’s so much cacao in there and not much sugar they don’t get me hyped up the same way a chocolate bar does. At 75% cacao though, they’re probably giving me some sort of theobromine high.
Waffle: Crispy Belgian waffle in milk chocolate praline. I’ve had many bars like this and they’ve usually ended up being too much cookie and not enough chocolate or too waxy or greasy. Here’s a wonderful balance of chocolate, soft flavors and crispy waffle with a hint of hazelnut. The box is fun (the size of a pencil box with a tray/sleeve to pull out and reveal the candies) and the size of the little drops is just right, two bites for me. The Max Brenner milk chocolate is very rich, with 52% cacao, it’s darker than many consumer dark chocolates.
Milk Chocolate Cubes: Michal was good enough to translate the boxes for these. They’re minitruffles I’m guessing, one set is “Milk Chocolate Cubes filled with Hazelnut Praline and Caramelized Pecan Bits” and the other is Milk Chocolate Cubes filled with “Caramel Hazelnut Praline and Roasted coconut” (well, those are not really cubes, more like spheroids). The hazelnut/pecan one is sweet and toasty, like a hit of toffee only in a milk chocolate with just a few flakes of crispy to it. They’re very rich and sticky and should probably be consumed with some strong coffee. (Or the Dark Chicaos!). The coconuts were amazing fun. Instead of soft coconut like you’d find in a Mounds of Bounty bar, this is crispy coconut that adds a bit of crunch and chew to the sweet milk chocolate. The boxes are cool because they’re designed to be a greeting card or favor of sorts. You can write a little message on the back like those Valentines boxes of candy that we used to exchange in junior high.
I’m digging Mr. Brenner’s new chocolate culture. Their packaging is interesting and not overdone. The little mylar packs kept everything fresh and the design on them is really inventive, slightly self-deprecating and sets it apart from a lot of other candy that I’ve seen that positions itself in this part of the upscale market.
Rating - 9 out of 10 (now I just need to find a source in the States)
Departures, the American Express magazine, has an incredible list of The Only 149 Chocolates You Need to Know About. Well, I didn’t count 149 manufacturers on Christine Muhlke’s list, but there’s some good stuff there, not just what to eat, but where to go on vacation for full immersion.
There are also some great quotes from other foodies and this was my favorite:
I happen to love See’s because it’s so dependably fresh and tasty and I don’t need hand painting on something that’s going in my tummy. Of course I’ll have to work my way through the list to see if they stay at the top!
(Link found via Roboppy - thanks!)
Now that we’re through Christmas and the stockings and desserts, there’s New Year’s to consider.
It’s not a very candy holiday, but you can make it that way if you want. I found two great lists of candy cocktails:
And the Candy Addict has a roundup of 15 recipes as well for all sorts of candy oriented cocktails including a Tootsie Roll and Peanut Butter Cup. The SweetTart sounds pretty good to me, although I’ve never been particularly fond of sweet drinks (I pretty much drink water, unsweetened tea and milk though I will indulge in hot chocolate from time to time).
This leads me to a recipe The Man and I formulated this summer for a Lemon Martini:
1 part fresh lemon juice
Shake with ice, serve in a chilled martini glass, rub the rim with lemon rind or if you want a festive look, try yellow sugar or cocktail sugars. You might also want to drop a lemon drop in there or if you can find one of those lemon stripe candy sticks, that’d be pretty cool as a stirrer. The drink is VERY zesty, as it has a lot of lemon in it. We make our own lemon vodka by simply taking a lemon and using a peeler to get just the best yellow zest off of it, placing the strips in a jar and covering with good vodka. Stick in the fridge until insanely yellow and the zest strips star to curl. If it’s too lemony (is that possible?) dilute with plain vodka.
Of course always be safe - it’s easy to over-imbibe when the drinks are sweet and tasty. I want everyone around for the New Year!
Friday, December 23, 2005
Name: Italian Soft Almond Nougat
When I was a kid we got rather eclectic Christmas stockings filled with candy treats that we never got any other time of the year. Christmas candy was unlike any other in our house or for any other holiday, it was a trip around the world in an oversized sock. English hard candies, Swiss & Belgian chocolates and Italian Torrones. I’ve been having a hard time finding Torrones the past few years here in Los Angeles, I used to get them at Cost Plus World Market, but haven’t seen them for quite a while. This is why I was so excited to see that Trader Joe’s had these when I was there last weekend.
Torrones are soft nougat usually flavored Amaretto, orange, vanilla or
lemon. Most European countries have their own version of the Torrone, the French do nice nougats, in both the soft and hard varieties and the Swiss Toblerone bar has hard honey nougat bits in it and the Spanish are well known for their version, the Turron. The European nougat is rather different than what you find in the American candy bar trade. Trader Joe’s has carried nougat in the past in long bars, but I’d never seen these Christmas classics before. They’re individually wrapped pieces in its own little box and gives a little history:
There are 18 of these little individually wrapped packages, boxed together. The torrone is soft and pliable white nougat that is and is sheathed in an edible, tasteless wafer to keep it from sticking. The slice of nougat has a lot of nuts but is not as “fluffy” as some others, in fact, it looks downright flat. The pieces are ample, like one of those big block pencil erasers. The scent is very nice, sweet and with a good
dose of honey in there. It’s good and soft, so it’s not going to remove any dental work, sweet and it dissolves quickly and mixes with the delicate almonds. The flavoring is a little odd. Most Torrones are one flavor but this one seems to be a mix of lemon and amaretto. But neither is very apparent so it just ends up being a subtle essence.
Overall, they’re not quite satisfying my jones for a good Torrone, but they are fresh and here so they’ll do for now for the stocking stuffers. They’re certainly cheaper than some others I’ve bought but I miss the fanciful pictures of Italian royalty on the individual boxes. The biggest drawback of the overpackaging (plastic wrap, boxes inside bigger box) is that it’s quite obvious how many you’ve eaten when there’s a huge pile of torrone detritus next to you on the couch.
Rating - 8 out of 10
Thursday, December 22, 2005
Someone’s gone out and done the legwork for me! The Washington Post published a taste test of Hanukkah Gelt or Chocolate Coins, so if you’re looking for the pretty and tasty stuff, take a look at their list before you hit the store.
The good and unsurprising news is that See’s is at the top of the list along with Godiva as the best (See’s is far more affordable).
Of course there are dozens more brands, but always good to have something to go on.
Name: Dolfin Chocolat: Noir au Gingembre Frais, Au Lait au The Vert Sencha du Japon, Noir aux Fuelles de Menthe
I thought on the eve of the start of Whalewatch Season here in Southern California it was appropriate to review something under the brand name Dolfin (we see more dolphins on whale watching trips than whales anyway). The Man bought these bars for me recently at a wine & spirits store in our neighborhood. The gentrification of our little ‘hood means that the former liquor store now carries a wider selection of wines, beers and of course Belgian chocolate.
What drew him to the bars wasn’t the reviews but the fact that the bars are packaged in these plastic cloaked paper envelopes that reminded him of tobacco pouches. It’s actually a pretty simple and successful idea, a long bag that you fold over several times to keep a good seal. The bars inside are additionally sealed in little plastic sleeves but at 2.47 ounces, I wasn’t going to eat them all in one sitting and I appreciated having a clean and crisp way of carrying them around until I do.
Noir aux Fuelles de Menthe (Dark with Mint Leaves): Instead of being your common dark chocolate bar with mint oils in it, this bar contains real spearmint leaves. This was the least successful bar for me. The mint was nice and it being spearmint was a nice change from the more common peppermint, but the bar seemed a bit more chalky than the others. At first I thought it had bloomed, but the sheen was right and the snap looked good. I can only assume that it’s the interaction of the real mint leaves in there. They also make the bar kind of grainy. The sugar balance is good though and the mint is smooth and has some good tannins in it that mix well with the rich dark chocolate.
Noir au Gingembre Frais (Dark with Fresh Ginger): I’m a ginger nut and many of the ginger/chocolate combinations that I find are with milk chocolate, so finding one that was in dark chocolate is exciting. The bar had a good woodsy mix of scents - the spicy ginger and smoky chocolate. The dark chocolate is only 52% cacao (as is the mint one) but it just felt really rich and dense. It was a little grainy but had a lot of flavors in the mix with a good buttery base to help the ginger and chocolate mingle.
Au Lait au The Vert Sencha du Japon (Milk with Sencha Green Tea from Japan): Wow, this bar smells like green tea ice cream. The wonderful lightly floral and woodsy tea blends wonderfully with the delicately dairy tasting milk chocolate. The bar is smooth and very sweet except for the green tea bits. It makes the bar better for doing a bit of chewing before letting it melt on the tongue instead of leaving a tab of it on the tongue first. This is definitely a bar that I could eat a lot of and I’m hoping that even though it only has 32% cacao, the benefits of both the green tea and chocolate will bring me good health in the new year.
Dolfin has a huge line of these “creation” bars, including Masala (hot spices), aniseed, pink peppercorn and Earl Grey tea. They have boxes with tasting squares that look like they would make for a fun evening.
Rating - 7 out of 10
Wednesday, December 21, 2005
I’ve noticed that I get a lot of Google search hits on this blog for CraniYUMS. Well, that and Choxie. So it’s about time I gave folks what they’re looking for. This has got to be one of the more innovative candy formats I’ve seen. I got this as a sample at my Candy Warehouse visit over the summer. They hadn’t decided to carry the pops, so I didn’t want to blog about it until it was available then I forgot about it until I saw Candy Addict‘s post a few weeks ago.
What is it? It’s a hard candy lolly in the shape of a Tyrannosaurus rex skull then covered in a gummi “flesh”. The fleshy part is transparent, so you can see the skull shape at the center. It’s actually a pretty fun idea.
I wasn’t quite sure how to approach consuming it. A gelatinous skin does not lend itself to sucking, and of course it’s a bit big for putting in the mouth whole. So when I tried nibbling on the end of his snout, I kind of get the sense that there should be some growling involved. The gummi part is definitely gummi, but I guess that’s a good thing. You kind of have to rip it off the candy skull with your teeth. As a gummi it’s rather mild, not zesty orintensely flavored. The skin is cherry flavored and the skeleton is green apple. Once a corner has been started it’s pretty easy to nibble off pieces then to get to the center. The skeletal center is hard candy, but not quite hard, because I’m guessing the gummi softens it a little bit. The flavor overall was just bland, I wanted some zip to it all. Maybe mine was a little old, but I also think I’d prefer the lemon/cherry combo.
I’m obviously not the target market for this candy, but I can see it being a fun thing to pick up at a museum gift shop for my nephew should we go look at a dinosaur exhibit. But I can also see a kid getting kind of bored with it after a few minutes. It depends on the kid. I found myself eating all the gummi skin but I didn’t eat the center. They get big points from me on originality, but I see it as more of a special occasion candy than a regular one.
The package says it’s made in China, but it’s distributed by an Denver, CO company.
Rating - 5 out of 10
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.