Wednesday, April 27, 2011
It’s hard to find a good gum these days. I was looking for sugarless gum, something to clean my mouth between meals. But I also didn’t want something filled with artificial sweeteners. I detest things like aspartame (NutraSweet), sucralose (Splenda), acesulfame potassium (AceK) and saccharine. The other option for sugarless is Xylitol, which is a sugar alcohol which has a light, and very sweet flavor profile and a cooling effect which is ideal for gum. Xylitol is also show to be helpful in reducing plaque build up in the mouth between brushing that can lead to tooth decay.
PUR Gum is made with xylitol and is gluten free, nut free, dairy free, vegan and free of GMO ingredients. The gum comes in three flavors: Peppermint, Spearmint and Pomegranate Mint. It’s sold by Action Candy Company, based in Canada. I picked up these samples from the Frey company at the candy fair ISM Cologne earlier this year. It’s available in Canada and via online stores from Canada, though I expect it to be more widely available in the US soon.
The Peppermint pieces are nicely sized. They’re 3/4” long and 1/2” wide. They’re smooth and softly shiny. Two pieces are a good portion as suggested by the package. The mint is strong and quite cool as a result of the xylitol sweetener. As I’ll mention here quite a bit, the chew at first is a little tough, but it does mellow out.
The peppermint is clear and strong, there’s a light burn to it that continues for at least fifteen minutes into the chew. The sweetness doesn’t last long, but I’m fine with that.
Spearmint (in green) is racy. The chew is cool and fresh, but really strong. It’s Altoids strong. I find it burns a bit. The chew is soft at first but gets a bit stiffer as the coolness fades.
Even towards the later part of the chew, the minty flavor stays strong and the texture of the gum does loosen up quite a bit. The mint is green and penetrating without that grassy flavor that fresh muddled spearmint laves have.
The blister packs are nicely made. I understand the necessity for certain kinds of candy being sealed up like this, even though it takes up a lot of space. The pieces were easy to get out and the little paperboard sleeve was light and spare (and recyclable).
Pomegranate Mint in the pink accented package is different. The first note is a woodsy tangy thing that’s a bit floral and a bit minty. Then it’s very cool on the tongue, which is the xylitol. It’s all very busy. It’s not that the flavors or textures or temperatures are incompatible, it’s that they’re just not integrated. So it’s noisy, like three radio stations bleeding through on the stereo at once. But after a while with the chew it calms down and things start working a little better. The coolness fades and it’s just a mellow sweetness, the woodsy notes of the pomegranate and a light dryness comes out and then a fresh mint flavor. The texture of the gum base varies. At first it’s soft and mushy, then it seizes up and is quite tough for a while ... then towards the end (as in, maybe ten minutes, which is about the limit for a piece of gum for me) it softens up again. At the very end it still retains its minty notes but all the sweetness is gone.
Xylitol is an excellent substitute for sugar in specific applications like gum or mints and is good for folks who can’t have sugar, like diabetics. It’s not a calorie-free food though, two pieces of gum have 10 calories. There are also some white tea extracts in there, which may be added for flavor or perhaps for antioxidants. They don’t seem to make it worse but probably make it more expensive.
Some people are sensitive to the effects of xylitol. Such effects include abdominal gas and diarrhea. These effects are reported with larger portions than are found in chewing gum though, there is one gram of xylitol in each piece of gum and tests were showing effects when consuming over 65 grams per day. Also note that dogs are especially sensitive to xylitol which can cause seizures and liver damage, so please don’t let your dog have gum or mints made with any sugar alcohol - in fact, just don’t give you dog any candy at all.
I know that chewing gum with xylitol is probably really good for me as a between meal pick me up and substitute for candy snacking, and this version is already tops on my list. I didn’t care for the pomegranate at all, but the other two mint flavors are great. Now if I could just find someplace to actually buy it.
Thursday, January 27, 2011
Inside this tiny little box are nine pastilles. They’re called Grether’s Blackcurrant Pastilles and they’re world famous. They’re made in Switzerland, in a process that must be incredibly expensive and labor intensive because this little box cost $2.99. Remember, I said there are nine little lozenges in there. That’s 33 cents each. Per ounce, this is far more than I pay for some really incredible chocolate.
Let me just say, the packaging is lovely. The tin is nicely made, with smooth edges and rounded corners. The printing on it is excellent and the design work fits the candy so well. I love this little tin and considering the fact that I paid $3 for it, I’m definitely going to find a use for it. (I think I’m going to put my earphones for my MP3 player in it.)
The pieces are soft but stiff, the shape fits easily in the mouth. They all bear the GP initials on them but aren’t distinctively attractive really. They’re translucent but quite a deep shade of purple.
They melt slowly, and though I can chew them, mostly I just squish them a bit. The melt or dissolve is smooth and has a dark blackcurrant flavor to it, it’s a mix of blackberry, pomegranate and boiled jam flavors. It’s a little tangy but mostly floral and berry.
They do soothe in a way that hard candies simply can’t, but without being sticky. Blackcurrant isn’t one of my favorite berry flavors, there’s a weird note to it, like the vine called Lantana that’s prevalent here in Southern California. It’s just a little gamey to me. I think the texture is spectacular, but the flavor and price is just too much for me. I wish they did a raspberry, honey or licorice though.
Monday, November 8, 2010
Cooler temperatures mean more chocolate consumption in my world. I’ve really been enjoying the bars from Equal Exchange, so I decided to branch out from the plain dark chocolate bars to their flavored offerings.
The Equal Exchange Chocolate Caramel Crunch with Sea Salt is a modest bar, sporting only 55% cacao content, it’s not extraordinarily dark and has more of a candy bar flair to it with bits of salty toffee.
The bar is wrapped simply in a burnt orange and brown wrapper that goes with the color coding Equal Exchange has going on for their line.
The bar is inside a thin white plastic sleeve which is easy to open and slip the bar back into. The bar looks great, it has a reddish hue to it and the inclusions of toffee bits are visible within the chocolate mass.
The bar has a distinct and bright snap. Breaking the bar reveals a plethora of big crunchy toffee bits (made with just four ingredients: cream, sugar, vanilla and sea salt). The chocolate itself smells like coffee and has a light acidic bite to it. It’s sweet, but not sticky and has a well rounded woodsy chocolate flavor. The toffee bits are crunchy and buttery with a strong salty note. They go exceptionally well with the chocolate and complement the smooth melt of the chocolate with the hard burnt sugar notes and the dash of sea salt.
This bar straddles the world of easy to eat candy and decadent treat. The chocolate isn’t as nuanced as the darker single origin bars, but it’s also more accessible. It’s one of my favorite toffee chocolate bars now. (It still prefer the slightly more candy-ish Green & Black’s Peanut Bar, but that’s milk chocolate and I’ve had more of those bars than the Equal Exchange.)
It’s fair trade, organic and Kosher. It’s made in a facility that processes tree nuts and peanuts and of course isn’t vegan because of the milk in the toffee.
UPDATE 11/16/2010: I transcribed the ingredients incorrectly in an earlier version of this review. There is no corn syrup in this bar. The only sweetener is organic unrefined and/or raw cane sugar. I’ve revised the review to reflect the accurate ingredients.
Wednesday, October 13, 2010
The first experience I had with fair trade chocolate as Equal Exchange exactly five years ago. I was in love with their ethics and their product. Fair Trade as a concept means that everyone in the chain to create a product for sale gets a fair payment. It also means that working conditions are safe and that child labor or slaves are not engaged.
The bars are now much easier to find and the breadth of the program and the product line has expanded over the years. I was sent this assortment of their darkest bars: Ecuador 65%, Very Dark 71% and Panama 80%. First of all, they’ve redesigned their packaging to great effect. The wrappers are simple and compelling and distinctive in the now cluttered world of chocolate bars. The focus is on the product and the producers, the inside of the wrapper details Equal Exchange’s programs.
Each bar is 3.5 ounces and is certified organic and Kosher. Unlike some Fair Trade bars, all of the ingredients in Equal Exchange’s dark bars are Fair Trade content.
The Organic & fairly traded Dark chocolate from Ecuador (the bar on the top of the pile) is 65% cacao content. The bar looks crisp and perfect, right down to the snap when I broke it in half. Each bar is sealed inside an opaque plastic sleeve to keep it fresh.
This bar did have a crunch to it, the tempering was crisper than the other two bars. It smelled of toffee and stewed fruits. It was sweet on the tongue at first but had a lot of flavors going on immediately, a light tangy note of apricots and then some more fudgy flavors like the tasting notes predicted. It was sweet and didn’t have the puddly melt like the others but still had a very fine texture.
The Organic & fairly traded Very Dark chocolate is 71% cacao content but doesn’t list the origin beyond “Latin America.” The bar was nicely molded, shiny and with no voids or bubbles. It had a slight red cast to it.
71% has a great blend of flavor characteristics. It has a rich scent, very woodsy with coffee and cherry notes. On the tongue I was getting more green notes, like olives and asparagus plus a little hint of charcoal. It’s bitter but also has a silky melt that’s also a little sticky.
The Organic & fairly traded Extra Dark chocolate from Panama is 80% cacao content. This bar was more of a smoky brown and had less of the red color that the other two had.
This bar smells distinctly like raisins, tangy and fruity with a little wine note to it. The flavor is the same: a strong tannin base but with berry and cherry notes. It’s a little tangy but with a great soft melt on the tongue and a light dry bite. For a very dark bar this is incredibly munchable, smooth and not too bitter or chalky.
I found myself drawn to both the 80% and the 65% for wildly different reasons, they were all distinct but those two fit my desire for rich chocolate at the moment. I liked the wrappers and the plastic sleeve that held its own (I was able to put the uneaten portions back in there without making a crumbly mess or melting it by handling too much).
Equal Exchange has also made some more “candy” version of their bars such as Organic Chocolate Caramel Crunch with Sea Salt and Orange Dark Chocolate. I’ll have reviews of those soon. All of their chocolate is a pretty good value, retail for these bars is around $4.00 which is less than some of the more upscale bars but more than your standard Lindt or Ghirardelli.
They’re vegan, soy free and gluten free. They may contain traces of tree nuts, milk and peanuts.
Tuesday, December 22, 2009
Beverly Hills is a different world from the funky and uneven aesthetics of Silver Lake where I live, even though they are only about twenty minutes apart by car. While Silver Lake has a few chocolatiers and bakeries that carry fine confections, Beverly Hills has been at it far longer and has international muscle behind many of its biggest names.
For quite a few years folks have been telling me to try Teuscher. People rave, far and wide, about their Champagne Truffles. I even went into the Teuscher shop in Rockefeller Plaza in New York a few years ago but the shop was packed with people and the ambiance was a little too fussy, confining and precious for my tastes.
As the years went by the fact that I hadn’t tried their chocolates was becoming a glaring omission in my chocolate experiences. So when I was contacted by a representative of the Beverly Hills outpost of the Swiss-based Teuscher, I thought the time was ripe. I arranged to visit their petite shop and cafe in Beverly Hills located on the corner of Brighton Way and Camden, a scant block off of Rodeo Drive.
Teuscher is a Swiss chocolatiers but they have fourteen North American locations in addition to their shops in Europe, Asia and the Middle East. All chocolates are made in their Zurich facility and express shipped regularly (usually once or twice a week) to the shops. Their array of chocolates is rather standardized, regardless of the location. They make a variety of truffles, nut-based confections like marzipan and gianduja. They also have classics like candied fruits (dipped in chocolate), nut clusters and novelty molded chocolates (usually seasonal selections).
I was introduced to Avivia Covitz, the owner of the Beverly Hills shop. She charmed me with her tales of pairings of chocolates, eating two at a time to increase the vast variety that already existed in single pieces to create even more unique confectionery experiences. (Kind of like me and my mash ups ... though I’m sure she’s classier and doesn’t actually smash them together.) She guided me through the offerings and I chose about 15 pieces (from the dozens available) as an introduction to the fine chocolates.
Since their Champagne Truffle is so well known, I picked up three - two in milk chocolate and one in dark chocolate. They look more like rum balls that truffles to me, especially the milk chocolate ones which are very light brown with a white confectioner’s sugar dusting. They’re not round, more narrow and tall. It’s a sweet flavor right away as well, but my concerns about it being too sweet were quickly dispelled. The flavor isn’t quite champagne but more of a deep yeasty and white wine grape note. There’s no fizz or bubble, but a crisp and dry finish.
The dark, in my opinion, was even richer and a little more yeasty. They’re dusted in cocoa, so far less sweet right when it’s placed on the tongue. The texture is smooth, with a little pop of flavor at the center where the champagne cream center is.
I also tried their newer truffle, the Vodka Truffle. This one was wrapped in silver foil and after being unsheathed the molded sphere looked rather like a Lindt Lindor truffle though the center was vastly different. The dark chocolate had berry notes and a little astringency. The truffle center was quite gooey (Aviva cautioned me that it was to be popped in the mouth whole, no biting in half) and had a strong alcoholic bite along with a smooth dark chocolate liquor flavor.
I’m a huge European nougat fan, so seeing this piece was encouraging. Also seeing the wide use of nuts such as pistachios, walnuts (even though I can’t eat them), hazelnuts, almonds and of course hazelnuts made me happy.
The Montelimar nougat is dipped in chocolate on all sides except for the top. (which is a little dry). It’s a little grainy but still soft and chewy. The nuts (pistachios and almonds) are fresh and the honey notes are definitely a plus. The nougat still has a wafer on it, which kind of confusing because it doesn’t seem to be necessary and creates a kind of cereal flavor to the chew.
One of the big things I noticed in the Teuscher line is the liberal use of honey, which I think is far under-utilized in chocolates.
The Honey Caramel covered in dark chocolate was delightful. I love honey, I love chocolate and I love caramel. That doesn’t always mean a good combination will result, but in this case it does. The caramel has a dark flavor, a malty note and the beeswaxy and floral vibe of honey. There are also little bits of almond in there, which bring the whole thing together with a bit of texture.
There’s a large array of marzipan at Teuscher, which I found fascinating. The little logs like this are simply adorable and promised to have a large proportion of chocolate to the almond paste filling. (I believe it also came in pistachio.)
Sweet with a powerful almond extract flavor. The dark chocolate is creamy and offsets the sweetness well. The texture of the marzipan is dry but holds together without being sticky.
I also tried a Zebra Gianduja which is a striped combination of milk, white and dark hazelnut paste neatly dipped in dark chocolate similar to the Montelimar. The hazelnut notes were lost in the sweetness and the texture was just a little dry. Still, the nut notes were very fresh.
I was fond of the idea of these. They’re simply called Crunchy Chocolates and they come in milk and dark chocolate. They’re a homey dab of chocolate studded with little crunchy bits of honey and nuts. It’s like comfort candy. They’re basically everything I’ve always wanted a Toblerone to be. The chocolate is smooth and creamy with its own flavors. The honey bits give an added flavor punch and almost a salty note. The almonds give crunch and their own buttery note. I liked their thin shape, which made it easy to bite but thick enough to have lots of inclusions.
I always like to try the candy kitchen classics when I go to a new chocolate shop. I feel like I can learn a lot about the attention to detail when a chocolatier does something as simple as candying some orange peel or ginger. There are lots of ways to do it well, so it really just gives me a sense of where their sensibilities are.
Teuscher’s sensibilities in the candied fruit rind arena are right in line with mine. The Candied Orange Peel is dipped in dark chocolate. Moist and almost jelly-like, there’s no hint of sugary grain. It’s rather sweet but all of the zesty notes of the orange are preserved and just a light hint of the bitter orange oil. It goes well with the dark chocolate couveture.
The Chocolate Dipped Candied Ginger was a similar glace style. Tiny little ropes of roots, simmered in sugar until tender, then dipped in chocolate. These had a little extra flair with the white chocolate racing strip around the bottom. It was just a little accent that didn’t detract at all from the dark chocolate and the earthy notes of the ginger, just a little tip of milk flavors into it.
Belle Epoque was the only other truffle I picked up, again it was an alcohol inspired and infused one. This is a dark chocolate ganache with Gran Marnier. I loved the look of it and have found that I prefer enrobed or dipped truffles to molded ones.
There is a strong whiff of alcohol and orange zest. Little notes of tobacco and oak along with chocolate pudding. It’s definitely one of my favorites and would probably win out on my list of things to eat from there on a regular basis because it was just less sweet than the Champagne. (And given the choice, I’d probably opt for an aperitif of Gran Marnier over a flute of champagne.)
After completing my selection of the complementary fine chocolates, I also decided to also buy a few other items to get a sense of the rest of the Teuscher line of offerings. One of the charming items that vary from season to season are the molded chocolates. When I was in the shop before Thanksgiving, they had turkeys.
I was drawn to the Chocolate Bees. (I have no idea if they have a formal name, as there’s nothing on the package.) They came in a double layer mounded on a four inch by six inch gold foil tray. That was wrapped in clear cellophane and decorated with a narrow, yellow gossamer ribbon.
The milk and dark chocolate bees have a wingspan of two inches. But they’re not just milk and dark chocolate novelties. They’re dotted with honey crystals and almond bits. The texture wasn’t quite as dense and flavorful as the Crunchy chocolate pieces mentioned above. Instead these were a bit more like a Toblerone piece. Not quite as vibrant or intensely textured. Still very pretty and fun.
I also picked out a few straight Gianduja (they pronounce it John-Do-Ya) hearts. They’re beefy, over two inches wide and almost an inch high. One was milk chocolate (blue) and the other dark (orange).
The flavor was more milky and sweet chocolate in the milk chocolate than hazelnuts. This was my feeling about all the gianduja items from Teuscher. I’m assuming this is just the Swiss style, though I also noticed it with the Belgian brand Leonidas as well. Since I prefer more hazelnut and darker chocolate flavors, even then dark version here didn’t quite satisfy me and I didn’t end up finishing them. (Part of it is that I was so enamored of the Pralus Creme de Noisette that it’s going to become one of my standards.)
Orange Marzipan covered in Dark Chocolate
The final item I picked up, also foil-wrapped like the above hazelnut hearts, was an orange marzipan piece. This was more like a decadent candy bar. The marzipan was moist, a little sticky but with a great citrus zest note instead of amaretto. The almond texture and flavor still came through, but without the bitter almond flavoring that so often pervades European marzipan. This is definitely one of the highlight pieces for me. I liked that it wasn’t fussy and if I were wandering around Beverly Hills and wanted something to go with my coffee (they do have a highly regarded coffee bar), this is a good impulse item for me.
My hesitations with the products are really minor. I’m not that keen on the packaging or the design of the shop. The confections are well labeled in the chocolates case, which is great for people like me who must avoid a particular item like walnuts, but the rest of the items were not. The foil wrapped items were just color coded and once you left the shop, well, you’d better have a good memory. The little trays of molded items are see through, so you can, well, see them but no ingredients or even product names. My feelings are that the look and feel of the place is dated, but if you’ve been shopping there for a dozen years, you might feel like they’re dependable and consistent ... so I can’t really fault them for that.
The milk chocolate and hazelnut items were on the sweet side for my preferences, but the dark truffles, especially the Belle Epoque are right up my alley. I will definitely plan on trying more of the flavored marzipans and the caramels since I was so fond of the Honey Caramel.
The prices are on the high side at over $70 a pound (an 8 ounce box of 16 Champagne Truffles is $37.50) and the website doesn’t allow you to build a custom box. However, in the store you’re free to get exactly what you want. I think the Champagne Truffles are worth the diversion if you’re in Beverly Hills (or any other neighborhood that has a shop) but I don’t think I’d special order them on the internet unless I was certain they were going to be spectacular and just what I wanted.
My trick when visiting Beverly Hills is to park in the valet parking garage on Dayton Way just off Rodeo Drive. It’s free for the first two hours during the day. Teuscher looks like a great spot to hang out sipping coffee at the sidewalk tables and sampling a little box of chocolates while people-watching.
teuscher chocolates Beverly Hills
Tuesday, December 8, 2009
My mother sent me a crazy-big box of holiday candies from Aldi that arrived over the weekend. I’ll have lots more on those (photo here) soon.
The first item I wanted to mention was such an incredible deal. It’s rather generic looking box, designed smartly and spare though a rather vague package about what’s inside. It’s called Chocolate Swiss Assorted Chocolate Squares. (They’re not really squares, but the Swiss aren’t known for their precision, oh, wait, they are.)
The box holds 7.05 ounces and cost $2.29. Inside are about 45 tiny little gold-wrapped chocolate bars in four varieties. The bars are tiny, less than 5 grams each and 1.25 inches long and .75 inches wide.
After spreading out the contents, it looked like miniature stacks of gold bullion. I divided them up to get a sense of the distribution of the flavors. It’s obvious just at a glance that the red labeled ones (Gianduja) are the most prevalent. Then there were almost equal amounts of the Milch and Haselnuss. There were only seven Zartbitter.
The utilitarian color-coded labels say Schweizer Schokolade: Swiss Chocolate.
The cute little bars are perfectly formed. The scent is soft and milky with a light malty note.
The texture is silky smooth and sugary. The dairy flavors are most prominent with the malt and some caramelized notes. The cocoa takes a back seat, providing just a subtle woodsy note and of course the inimitable melt. The bite is quite small, so this was one case where I wanted slightly more from these slight pieces.
This bar was the same as the milch but with the addition of some crushed hazelnuts.
The scent is mostly from the hazenut. There’s a light toasted and cereal note in there. The texture of the chocolate is the same as the milch, soft and creamy but with a strong grassy flavor of the hazelnuts and the crispy crunch of the pieces. Wonderfully snackable.
Gianduja, or gianduia, is a paste made from sugar, chocolate and hazelnuts. Depending on proportions of the ingredients, sometimes it’s solid enough to make into bars. This gianduja is still a bit softer than the milch. There’s no snap at all, it just bends (and as you can see from the photo, gets dented easily).
That softness gives it a quick melt. In this case it has a strong roasted hazelnut flavor and a little bit of cocoa in there. It’s quite sweet, but doesn’t have much grain like some other versions like Milka can. It’s a bit sticky and completely filling.
This is quite a nice looking little bar. It has a very bright snap to it and a smoky scent.
The flavors and texture are very different from the milk varieties. It’s thick and chalky after it melts a bit on the tongue and is a lot like a rich chocolate pudding. It has some strong bitter components and some tea and astringency as well. Sometimes it tastes burnt, like the edge of an overdone brownie. It’s not complex, just kind of a comforting and fleeting bitterness and dryness. I can’t say that I loved it, but I found it a decent counterpoint to the very sweet milk chocolates from time to time.
It’s a great value, when you consider how much a mid-brand large chocolate bar would cost about the same. It’s more than Dove Chocolate Promises or Hershey’s Miniatures, but this is also a variety set that’s pretty hard to find. The ingredients are fair - there are no additional oils in there, but they do use PGPR (though it’s listed after soy lecithin so I have to wonder how much is in it and if it’s in all varieties).
Thursday, October 15, 2009
I was surprised and pleased when I ran into the bars at the nearby Cost Plus World Market.
There are three varieties with a bold package design that keeps in tune with the Swiss Army style of the red shield with a white cross. The bars are larger than most American single-serve chocolate bars, about half the size of the typical 3.5 ounce (100 gram) tablet.
The wrapper calls them Survival Portions though the rest of the package is rather vague about how these help you survive, or what exactly the challenge is that needs a portion for survival.
I think the design on the wrapper is great. The bold design of the logo caught my eye immediately and the nice placement of the description & statement that it contains caffeine from guarana is easy to see.
It’s billed as Swiss Army Energy Bar Chocolate - Skimmed Milk Chocolate with Cornflakes and Guarana.
Guarana is an Amazonian vine related to the maple tree that produces a little fruit with seeds high in caffeine. In its purest form I understand the roasted fruits/seeds are a bit like cocoa powder, a bit astringent and bitter but also with some pleasant cocoa & coffee flavors. In this instance it’s just a guarana extract and it only makes up 1/2% of the total bar.
It’s quite a nice looking bar - shiny and nicely molded with scored pieces for easy portioning.
Once I broke the bar it was easy to see the little cornflake bits. It smells rather sweet but also slightly malty, which I attributed to the cornflakes.
The texture is quite smooth, though not quite silky because of the cereal bits. It’s sweet but the slightly salty, mildly malty cornflakes plus the dairy notes of the milk made it all work. I only got the slightest hint of caffeine bitterness that lingered high and light at the finish.
After the creamy experience with the milk chocolate version, I was thinking perhaps this one would be nice but probably sweet. I was happy to see that the first ingredient is cacao mass and the second sugar then cocoa butter ... so this was going to be pretty chocolatey.
It has the same 1/2% guarana extract content, which amounts to about 42 mgs of caffeine per bar.
The scent isn’t very complex, just sweet with a woodsy roasted note. The texture is smooth and has a good immediate melt. It’s a bit bitter with an overall fruity and berry note to the chocolate flavors and a little hint of smoke towards the end. I got a similar bitterness at the end as well that was different from the initial bitterness.
The white bar is a bit different, first because it has coconut instead of cornflakes. It’s made with real cocoa butter, and quite a lot of it (the second item on the list of ingredients, right after sugar and followed by skimmed milk powder).
Of course all that fat amps up the calorie count here, this bar is 290 calories versus the 260 for the previous two bars. The other confusing aspect of the nutrition label is that it lists salt as an ingredient but says that there is no sodium in it.
The bar is a light yellow, buttery looking block. The little white flecks of coconut are quite small. The overwhelming scent of the bar is coconut.
The bar melts readily and has a smooth texture, except for the soft & chewy coconut flakes. It’s sweet and milky but also has a fair bit of a salty note which keeps it from seeming too sticky like some white chocolates can. I might have preferred it with the cornflakes, but it’s still a fun bar. I didn’t sense any bitter aftertaste here, which may have just been the chocolate and not the guarana in the previous bars.
What sets these bars apart, besides the Swiss Army branding is the caffeine content. It’s not that much at only 46 mg per bar, the same caffeine content as 1 ounce of espresso or a 4 ounce cup of coffee. And as I mentioned, the portions are quite generous for what is basically an “all chocolate” bar with only a few small inclusions.
They’re well priced for what they are, a quasi-novelty item but also a decent chocolate bar with a unique set of attributes. They’ll probably be very popular stocking stuffers this holiday season.
They have an odd website, it looks great, but feels a little off because of what appears to be a machine translation of the text. The wrappers say Imported into the USA by Cost Plus, Inc. so I’m guessing they’re the exclusive retailer for these here.
Monday, September 7, 2009
Lindt is an iconic name in the world of chocolate. Its founder Rodolphe Lindt invented the chocolate conching machine in 1879 and set the standard for “eating chocolate”. Today Lindt & Sprungli chocolate is a behemoth company which makes both solid chocolate bars, their consumer truffle line of Lindor products & their iconic chocolate rabbits but also owns the American chocolate company, Ghirardelli.
They have a multitude of lines of chocolate bars, each with different profiles. The Excellence line is often found at drug stores, grocery chains & even at airport shops. It’s a nice size & excellently designed package. The paperboard sleeve holds a 3.5 ounce chocolate bar - it’s thin but nicely scored into easy to break & eat portions. (Other lines include Classic Recipe, Les Grandes, Creation, Petits Desserts - at least 50 bars.)
Before I started writing Candy Blog I was a pretty died hard Lindt fan. Their darker bars were one of the first on the market that I was exposed to that gave the cacao content. I was pretty happy at 70%.
My experience with Lindt milk chocolate is rather limited, so before vacation I picked up this bar: Lindt Excellence Toffee Crunch.
It is rather thin and I have to preface this review with the fact that I prefer my bars that have inclusions to be a little thicker.
It smells sweet & buttery.
The chocolate has a nice snap, even in the heat we were experiencing in Southern California. Inside each piece it was easy to spot the little toffee bits.
The chocolate is smooth and milky and though the texture isn’t quite as fine as I would have wanted, I’m not sure it would matter because of all the toffee bits.
The toffee was firm & gave a good little bite of salty burnt sugar and butter.
The effect was great, it was filling & satisfying without being too cloyingly sweet. Still, for my personal preference I might want bigger toffee pieces and a darker milk chocolate. But I can see that this would have lasting appeal for some folks and if I ate it with something to offset the sweetness it’d probably be gone by now. Also, I was a bit irritated that there were artificial flavors in there for a product at this price point - good toffee is not that hard to create and it doesn’t need artificial caramel flavor.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.