Monday, January 11, 2010
I love variety, in fact I crave it. I was excited to find this selection of three different kinds turron (torrone) in this box from El Almendro. It includes Turron Duro, Turron Caramelo and Turron Crocanti.
Each piece is about one ounce (there are seven so I got three of the Duro) and individually wrapped. In fact the package was wrapped a lot. The box was wrapped in cellophane. There tray inside was wrapped in cellophane and each of the pieces is wrapped in cellophane. They’re very fresh.
The most remarkable thing about all three varieties is that they’re mostly almonds. Each lists the ingredients as 60% almonds.
Turron Duro is a light and crunchy turron. This version is common in both Italy and the Iberian Peninsula. El Almendro is Spanish and the best thing about it, of course, is that in Spanish you trill the double r ... it’s like extra exercise for your mouth, so you work off more calories.
The finger is three inches long and one inch wide, so it’s a nice bar-like portion. The white nougat is crispy and filled with nuts and has the scent of marshmallow, almonds and honey.
If you’ve always wanted more of those little nougat bits in a Toblerone, this is the stuff. They’re tacky but mostly crunchy, only mildly sweet with oodles of almonds. The honey notes are prominent but never quite dominate because there are just so many nuts. My favorite of the three,
The Turron Crocanti variation has a transparent amber version of the turron instead of the milky white stuff. Here the caramlelized sugar flavors win out over the honey. There’s no egg white in it, so it’s more of an almond brittle. It’s also a little more bitter as candy part is quite dark and burnt tasting (in the best way possible).
The Turron Caramelo was a little confusing to me at first. Every time I looked at it, I though ... oh, it’s a fig turron! And then I’d eat it and it’d be a sesame turron.
The candy looks like something I’d get in a dish at a Chinese restaurant. It smells quite dark and toasted, like sesame oil. Sesame isn’t always a good pick for me. I enjoy Sesame Snaps (those sesame finger cracker things) and Sesame Brittle (those little fingers wrapped in cellophane and sold at health food stores) and of course I’m a nut for Halvah. But sesame has a dark side - a side that reminds me of burnt hair and flaming plastics. The bars were extra hard and crunchy, which was a little disturbing as I’m worried sometimes that I’ll break my teeth on candy I’m reviewing and then where will I be!
The flavor is actually quite pleasant after I smashed the bar around inside the package when I had my second one. The sesame overshadows any honey or almond and definitely ventures into the bitter burnt notes. This was my least favorite.
I’m glad I got a variety that confirms how much I prefer the version that has egg whites in it. Now I just need to find a package that has them in these perfect sized fingers. Often the Spanish turrons come in dinner plate sized wheels, which means messy smacking & breaking.
It’s pretty wholesome and filling stuff, at only 110 calories per stick and the fact that it’s mostly almonds and all natural might make some parents pretty happy.
Wednesday, September 16, 2009
I got these at Target, as you can probably tell by the package if you saw yesterday’s review but they don’t make them themselves - they’re just repacked. The bag says they’re made in Spain but I can’t find any note online of who actually makes them (Haribo has a factory in Spain but so do a lot of excellent Spanish gummi companies). You can even buy them in bulk online. The idea that any candy corn products are made outside of North America strikes me as a bit odd - as far as I know, we’re the only market for candy corn products. You don’t see it in Europe or Asia ... or at least you didn’t used to.
As freaky as they look, the idea of a puffy marshmallow-like candy corn was appealing.
Unfortunately these are not as marshmallowy as I’d hoped. Yes, they’re puffy and chewy, though denser than a regular marshmallow. They’re a cross between a traditional dense & translucent gummi and a marshmallow (many of the ingredients are the same, after all).
The bag, once opened, smelled again of that fake butter flavor. I don’t get it. When did candy corn flavor mean butter? I always thought it was toasted sugar and honey.
If you’ve ever had the Haribo Strawberry Puffs, these are very similar, just a little pointier and of course with a cute layered effect. They’re the same height as a regular piece of candy corn, just four times wider & three times thicker. The layers go all the way through, that’s no airbrush job on the outside.
Out of the bag they have less of the butter notes and smell more like a regular old vanilla marshmallow. But biting into it the butter scent returns along with a jarring tartness. It’s a tangy vanilla flavor - the only thing I can liken it to is a yogurt flavored gummi. The ingredients list lactic acid, so my dairy comparison wasn’t far off.
I’ve gotta say, I didn’t like them. I really wanted to ... the texture & chew with the lightness is really refreshing. But it just needed a lighter touch of honey or plain vanilla without the tang. But they would still make a striking decoration for a cupcake or in a candy dish.
Like the Chocolate Covered Candy Corn, they give you a lot of info about the origins: Candy Made in Spain, Package Made in China and Packed in Mexico. The expiry on these is January 2011! These are durable candies!
(I got to thinking that maybe Peeps should do a giant marshmallow candy corn. Just a thought.)
Wednesday, August 5, 2009
I’ve been fascinated with Japanese cola candies for a while, and I think I completely forgot about the German cola candies. (I did review the Haribo Fizzy Cola a few years back.)
The great thing about Haribo is that they make an incredible variety with a huge variation of flavors and shapes. The bad thing about Haribo is that the quality varies depending on which factory they’re made in. These were made in Spain.
The bottles are nicely formed, they’re plump and have the shape of a soda bottle. The candy is created using two different colors - a dark amber and a clear, the bottom of the bottle is the darker color and gives the impression of a glass bottle filled with cola. So simple, but so convincing.
These are rather firm but still have a pleasant cola scent when I stick my nose in the bag and inhale. It’s a little lemony citrus and a bit of spice.
The firm bite doesn’t burst forth with much flavor. It’s at first citrusy ... a little tangy. Later I get the cola notes, which is a little woodsy and mellow spice. But it’s very bland. It’s like lemon soda with a splash of cola instead of a cola splashed with lemon.
I want something a little more intense, something that gives me a lot of cola flavor. Maybe I’m spoiled or impatient ... these are still fun though, a great summer vacation candy to munch on while on long drives.
Thursday, September 27, 2007
Last year I tried the Limited Edition Chocolate Covered Pop Rocks. They were interesting, not really anything to bring me back to eating Pop Rocks on a regular basis.
But this year Pop Rocks had something completely new and not packaged in a flat envelope. This is the new Milk Chocolate Pop Rocks Bar. The gentleman at their booth at All Candy Expo was careful to tell me that they used premium chocolate for this bar. (I’m not sure I’d call it premium, it does have PGPR in it.)
The bar is petite at only 1.16 ounces and three chunky segments.
The chocolate is soft and rather creamy but sweet. It melts quickly to reveal the chunks of Pop Rocks that, well, pop. It’s like a proactive Nestle’s Crunch Bar (with better chocolate).
The chocolate is light and lacking in the darker chocolate flavors, I got an overwhelming taste of raisins, but I don’t know if that had something to do with some actual flavor to the Pop Rocks.
The bar can be eaten two ways, as far as I’m concerned. The first is to simply let it melt and allow the Pop Rocks to pop. This creates a mild and interesting effect, but not terribly different. The second is to chew up much of the bar and then let it melt, giving it another chew or two as it dissolves completely. This is extremely noisy (at least inside my own head) and by far the most fun.
Popping candy chocolate bars have been around for a few years, most notably a brief appearance in the United States by the Wonka Xploder bar, which I never got to try.
I expect them to be found in the same places I see Pop Rocks (7-11, Target and candy shops), no word on the retail price. This bar was made in Spain.
Friday, August 3, 2007
I’ve been accumulating chocolate bars faster than I can review them. (And faster than I can eat them, to boot!)
Here’s a selection of what’s been in my queue for a while with some brief thoughts on each. I don’t know much about the companies that make them, but all were tasty enough that I’m going to keep an eye out for the brands again.
My boss went to Spain and brought back three amazingly beautiful artisan chocolate bars from a company called Mallorca. Each bar was similar in format - 10 squares and wrapped in clear cellophane. The plain bar was wrapped face up, the nutted bars were bottoms up to show off the elegantly placed nuts.
The basic bar is called Kilamanjaro Chocolate and was an admirable middle-of-the-road 75% dark chocolate. It was smooth and creamy with woodsy notes and a bit of coffee in there. There was a slight grain to it and a later crisp dry finish. It was pleasant but perhaps a little too dry and acrid for me in the end.
The milk chocolate was creamy and had strong dairy notes, almost sticky and fudgy (but then again it was rather hot when I was eating it). The hazelnuts were dreamy little spheres - they were coated with a crispy sugar glaze of caramelized sugar with the nuts fresh and crunchy inside. They went so well with the chocolate I was often torn between pulling the nuts out and eating them whole and eating them with the blocks of chocolate.
I would love to get my hands on this bar again.
The Chocolate Negro con Almendra Marcona Chocolate features two blanched Marcona almonds in each square. The almonds are crisp and buttery (and are always more rounded than the pointy American almonds).
The dark chocolate here was not as strong as the first Kilamanjaro bar. It was sweet and bright tasting, some citrusy flavors along with light woodsy notes and a good buttery melt on the tongue.
The almonds were the star here, I love Marcona almonds, it’s like they’re a different nut from the almonds I usually get, they have an almost hazelnut/pine nut flavor to them.
Since it was purchased in South Korea, I have not idea what the back of the package says except for the web address: www.happynco.com which didn’t help me much in figuring out this bar. Sure, the front says stuff like “lighten up your day with dark angel dark chocolate” but I was curious about ingredients and stuff. The website is filled with cutesy images with butterflies and daisies but no sign of this bar. The character on the package, the spindly-legged princess with blonde hair is called Happy Girl with her even blonder Happy Guy. But the bar is called Dark Chocolate Dark Angel from Hatai and says it’s 42% cacao. Not too dark ... kind of in the middle.
The back of the package has some helpful pictograms that told me that the bar can be broken in half while it’s still in the package (the paperboard sleeve is scored). Then I think you’re supposed to share.
The bar inside the package is quite cute (mine was a little broken, but I reassembled it). It features a large section with a butterfly in darker embossed chocolate and four smaller squares with a milk chocolate heart and potted flowers opposite a darker chocolate piece of wrapped candy and a rainbow.
The pieces have a nice snap (obviously, since they broke easily before I got the bar). The flavor is creamy and has a slight dairy edge to it. I wasn’t wild about it, but I thought the packaging was sweet (a little too sweet and immature for me, but fun for a tween or teen and the fact that you can get sheets or pillows to match just sends it over the top for me).
What I found in the end was it didn’t have quite enough of a chocolate hit to me, but it went well with a handful of almonds and pretzels as a snack.
Finally, I got three bars from Cacao et Chocolat in Paris shortly after Christmas from my father. Two of the bars (including the one shown) were dark chocolate. One was called Teculi and was 79% cacao. It was rich yet still buttery. The bar was crisp and glossy and really smelled glorious. It has some fruity cherries in there, maybe raspberry and plum along with the deep cocoa notes.
The second bar (which looked an awful lot like the first so there’s not another photo) was called Tobago and was 88%. This one I actually still have about 1/3 sitting around in my chocolate box. It’s very dark and really a lot of effor to eat. It’s like a riot of flavors in my mouth. Some acidic notes of citrus (grapefruit mostly) and dark woodsy tones of cedar along with coffee ... but then it’s just too dry for me. I miss the creamy cocoa butter to float it all around on my tongue.
The final bar in the set was a white chocolate one (which I didn’t photograph because it was broken). It was glorious ... it was so buttery and though sweet, it had some wonderful cocoa background notes (I don’t know if it was deodorized cocoa butter as a base or it just assumed some of the chocolate flavors from being shipped to me with the other strong bars).
In my package were also some truffles, which didn’t look photo-worthy after their world travels, but I found them quite nice, very simple. Creamy, toasted flavors and a good buttery melt. They have a nice website in both French and English (though I don’t know if they’ll ship to North America). It looks like the kind of place I’d definitely put on my list of shops to visit (along with everywhere else David Lebovitz tours).
I give the whole pile of chocolate a 6 out of 10 with the standouts of the Mallorca Chocolate con Leche Avellana Caramelizada and Cacao et Chocolat White Chocolate bar at 8 out of 10 (bars I would buy for myself). I have no idea of the price on these and of course none of them have nutrition labels on them.
Thursday, May 3, 2007
I found this bar at a store called Kearn’s on Beverly Blvd. in Los Angeles. I’ve passed by this little convenience store for 13 years without ever stopping in. Because it’s in an Orthodox Jewish neighborhood, I thought they might have an interesting selection (and perhaps some leftover Passover Coke). They carried a good line of candies, with a strong focus on jelly based ones (Sunkist Fruit Gems, anyone?). They also had some imported items, especially ones from Israel in the Paskesz brand.
I’ve had a few Paskesz candies and find them decent middle of the road fare, rather like Hershey’s or Mars but with a good wholesome twist on the ordinary crunch.
Looking at the Milk Munch bar it was pretty obvious that it’s a Milky Way knock-off (Mars knock-off for your European readers).
The milk chocolate is unremarkable. It’s sweet and creamy, but lacks any real chocolate flavor contribution here. The main flavor here is the rather cereal tasting nougat. Salty and perhaps a little malty, it tastes a bit like cookie dough. The caramel is nice and soft, but again, not very flavorful.
I was hoping for a Milky Way Bar here, but I got something a little more toned down but far saltier ... and Milky Ways are pretty sedate as it is. But there was something more dense about the nougat portion that just didn’t please me. And at more than the price of a regular Milky Way, it just wasn’t worth it.
Note from wrapper: made under the supervision of Rabbi O.Y. Westheim, Manchester
Wednesday, February 7, 2007
I spend a lot of time looking a photos of candy on Flickr. It’s a good way to stay in touch with what is enchanting other people. The thing that I’ve noticed lately is that people are often attracted to the same thing, over and over again. In general this would be like people taking photos of common landmarks (lots of photos of the Eiffel Tower that are tagged Paris, a lotta Golden Gate Bridge shots in San Francisco and “cute” has more cats than dogs or babies).
One of the things that pops up with startling regularity in the Candy tag is a candy vendor at the Mercat la Boqueria in Barcelona, Spain. So I did a quick search and found more than a smattering of them (well here are 48 at least):
Has anyone ever shopped at this market or bought anything there? How much are those gummis?
Friday, December 15, 2006
While at the All Candy Expo over the summer, there was some excitement over the new chocolate Pop Rocks to come out later in the year. I got a sample of them there, in a little cup, not a packet with the final design. In fact, when I saw the packet at the 7-11 last night, I didn’t even recognize it. The colors on the package look more orange than chocolatey brown (and I was actually interested in orange pop rocks).
The Pop Rocks Bubble Gum was a bit of a disappointment. I was expecting it to be like the bubble gum cotton candy I had earlier this year. Instead it was a little bits of white bubble gum mixed with even smaller bits of rather unflavored Pop Rocks in light orange and pink. The fun is gone in a matter of seconds. Either you chew up the gum part and all the pop rocks go off at once or you leave it in your mouth and have the gummy unreactive lumps at the end.
The gum itself is nice, soft but it takes about half the packet to create enough gum to make a bubble.
The Chocolate Pop Rocks are very light in color and look kind of like little crisped rice, but about the size of sesame seeds. In fact they remind me of Cocoa Krispies. The popping is light and refreshing, but not as pronounced as the Green Apple I’ve had recently.
But Pop Rocks are not the only game any longer. There is a Turkish company called HLeks that’s making carbonated candy as well under the name Shoogy Boom. They have a nice range of flavors, including lemon and cola. I picked up the comparable flavors: Chocolate Covered and Bubble Gum. They also have a freaky chinless clown as a mascot. Seriously, this cannot be endearing to children.
Shoogy Boom is a slightly smaller serving, at only 7 grams per packet instead of the 9.5-10.5 grams you get with Pop Rocks.
The Shoogy Boom Popping Bubble Gum had a similar format to the Pop Rocks, just a mess of little gum bits and some light orange popping candy pieces mixed in. I have to give it to Shoogy Boom, they deserve their boom name, the popping is definitely active, more than the Pop Rocks. However, the gum absolutely sucks. It was like when you decide to eat a piece of paper and eventually get that stiff unchewable piece of fiber. Only this had a light bubble gum flavor.
The Chocolate Shoogy Boom were darker than the Pop Rocks and a bit rounder. The chocolate tasted much more like chocolate instead of cocoa. The popping though was far and away better than the Pop Rocks. A slight tartness to the candy inside but overall a good noisy affair. They’re both a tasty and interesting change from the original.
I think what’s best about them is that they don’t have the same tendency to lose their pop over time because of humidity that the regular popping candies can.
An internet search revealed nothing about any retailers in the US carrying Shoogy Boom, so please leave a note here if you’ve seen them sold anywhere.
Other Reviews: Candy Addict (Chocolate)
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.