Thursday, June 12, 2008
Dove has been adding quite a few new items to their line. Not only do they have the Dove Bites and Caramels plus the little chocolate covered almonds, they’ve expanded their line of bars to include Single Origins, Organics and new flavor inclusions for their standard dark and milk chocolate. None of this new stuff, oddly enough, is included on their website.
I have a huge cache of 9 different bars that I’ve been making my way through for the past two weeks. Today I’ll cover their 3.52 ounce packages of Milk Chocolate products: Silky Smooth Milk Chocolate, Extra Creamy Silky Smooth Milk Chocolate, Blueberry Almond Silky Smooth Milk Chocolate and Peanut Toffee Crunch Silky Smooth Milk Chocolate.
While many of the flavor inclusions items are new, the biggest change is the packaging redesign. The large bars used to come in a simple foil wrap with paper sleeve design. The new version is a radical and welcome change.
The bars come in a paperboard box that opens like an envelope. Inside are tucked three individually foil wrapped bars, each a little over 1 ounce (the total weight for the package is 3.53 ounces).
My consistent complaint with the large 3 plus ounce tablet bars is that they’re not made for “eat some now, save some for later”. I usually end up putting my partially eaten bars into a ziploc bag because the foil wrapper is usually not enough, and of course the paper sleeves are often glued to the foil and are trashed when opening.
All of that is solved here. The box closes and opens easily, the bars are simple enough to pull out and unwrap ... and even if you don’t finish one, it’s easy to tuck it back into the package. It also helps with portion control. The 33 gram servings come to about 180 calories (a regular candy bar is usually around 50 grams and clocks in at 220-280 calories) so you feel like you’re getting a lot, especially since it’s presented so nicely.
I’ve had the Dove Silky Smooth Milk Chocolate before, but I thought I’d give it another try.
The format of the bar is really pleasant. The pieces are thick enough to give a good snap, but not so thick as to make you feel like you’re gnawing on the bar to bite off a piece. The squares break easily, each little bar has six.
The bite is far softer than a dark chocolate, but true to its name it is silky smooth. It doesn’t give up a lot of flavor at first, it’s mostly the texture and sweetness that I noticed.
A little later, on the second piece the more subtle notes of mild cocoa and caramel toasted milk came out. It’s still extremely sweet - so much that I really can’t eat it straight. Some coffee or plain almonds do a nice job of cutting it.
Still, it’s not for me. It’s not chocolatey enough, not roasted enough and reminds me of the difference between skim milk and whole milk when it comes to density.
Rating: 7 out of 10
The first thing I noticed about the Dove Extra Creamy Silky Smooth Milk Chocolate was how light in color it is. The second thing I noticed was the smell. It’s very sweet and smells more like a toasty hot coffee cake than a chocolate bar. It’s milky and sugary with only a faint whiff of cocoa.
The bite is also soft, like original Silky Milk Chocolate. But this one has a much stickier melt. It’s smooth, don’t get me wrong, they haven’t led anyone astray, but it’s also thick and slightly fudgy.
Oddly enough, because of the lightness in color I was expecting this to be sweeter than the original, but it wasn’t, it was actually less sweet tasting.
The milk flavors were much stronger here, but mostly it was just an experience in sweet and silky texture.
So I turned over both boxes and tried to figure out what the difference was. Before tasting them I just assumed it was sugar. What I found is that it’s actually milk. The Extra Creamy, doesn’t have more “cream” as the name implies, it’s actually more skim milk.
The ingredients list goes like this:
Silky Smooth .................. Extra Creamy Silky Smooth
Even though they both have the same 11 grams of fat per mini bar and it’s really only the skim milk that’s more plentiful in the Extra Creamy, the Extra Creamy has twice the cholesterol (10 mg versus 5 mg for the regular Milk). Extra Creamy also has 50% more calcium ... 6% of your daily RDA.
Rating: 6 out of 10
Beyond the choices in levels of milk chocolate, Dove has added some more decadent “candy bars” to the line now. The Peanut Toffee Crunch Silky Smooth Milk Chocolate pretty much had me loving it before I even opened the box.
The Peanut Toffee Crunch is simply crushed Munch bars (a great candy bar!) mixed into the milk chocolate. If you’ve never had a Munch bar, it’s just a thick slab of peanut brittle. The peanut toffee crunch is very simple, adds a wonderful texture, a hint of salt and the toasty flavors of both burnt sugar and roasted peanuts.
This is a great tasting bar. It’s creamy, it has the right proportion of crunchy bits and has pretty much real ingredients (some artificial flavors).
Rating: 9 out of 10
The final bar is the Blueberry Almond Silk Smooth Milk Chocolate. The package says: pairs the sweetness of blueberries and perfectly roasted almonds with Dove Silky Smooth Milk Chocolate.
The almonds are crushed into little bits, but quite abundant. The blueberries, on the other hand, are not as plentiful and not spaced as evenly. The big thing I got out of this bar was a sore throat. I don’t know how it ended up tasting so much sweeter than the other bars but it did. There is an addition of sugar on the label after the blueberries (perhaps sweetened dried blueberries?). It’s totally unnecessary and really I wish there were more berries, with some sort of tart chewy component (but I have their Cranberry Almond in Silky Dark Chocolate to compare it to). Even weirder, a close reading of the nutrition facts says that this has less fat and less sugars but the same level of carbs (must be the almonds) than the three other bars.
It’s also the only one in the group that uses a preservative in it, TBHQ (I’m guessing for the blueberries).
Oh well, it doesn’t matter. Given the choice of this and the Peanut Toffee Crunch, I know what I’m grabbing every time.
Rating: 6 out of 10
Patti at CandyYumYum has a review of some of the other bars that I haven’t seen yet (Hazelnut) and mentions some Dessert Bars (she has the Bananas Foster which sounds right up my alley). I need to recover from this seriously sweet chocolate binge and then I’ll do a roundup of the Silky Smooth Dark Chocolate offerings plus the nutritionally enhanced Beautiful & Vitalize bars.
Friday, May 30, 2008
This short work-week has been a bit of a round-up period, I’m doing a lot of these short reviews in long posts to try to cover a lot of the candy I have.
I first had these a couple of years ago, at a time when I was gobbling up every Japanese black sugar candy I could get my hands on. Japanese black sugar (kuro sato) traditionally comes from Okinawa and is similar to molasses or muscovado sugar.
I couldn’t resist buying a few boxes of the Morinaga Black Sugar Caramel (Kokutou) in my last order from JList, mostly because I was also ordering other black sugar items and wanted to remind myself.
They don’t look like much, but the little bullion cube sized morsels are packed with dark creamy flavor. Not too sweet and just slightly rummy at the end. They come in oodles of other flavors. I’ve tried the original Milk Caramel, Matcha, Black Sesame and Azuki, but I always come back to the Black Sugar.
Rating: 8 out of 10
While Morinaga has their line of milk caramels, Meiji has their toffee squares called Chelsea that similarly come in many varieties: Yogurt Scotch, Butterscotch, Matcha, Azuki and even mixes like Dessert.
When I saw that the Black Sugar Chelsea variety was available in the single flavor box, I jumped and ordered three packs.
The design aesthetic of the Chelsea line can’t be beat. The little box with it’s slide tray & bronzy flower design is easily distinguished from the other flavors, yet easily identified from a distance as Chelsea.
The flat pack box is easy to stash in a pocket as well, and the individual wrappers keep it all fresh.
The smooth tile of candy has no voids. Though it’s sweet, it’s pretty mellow and milky, kind of like a chai without the spice. There’s a background of woodsy flavors like brown sugar. It’s not as intensely “black sugar” as I’d like, but these are really refreshing. They don’t feel heavy and have a sort of jasmine tea finish that feels so fresh.
Chelsea also comes in bags with plastic wrapped pieces. I don’t like those as much, I really like the foil wrappers (though they’ve done a nice job of designing the sealed wraps).
Rating: 9 out of 10
Even though I already had two packs of Banana HiCHEW sitting around from a trip to Mitsuwa Marketplace earlier this year, I just had to order the Tropical Mix along with the Pineapple.
The Tropical Mix package seems to promise peach, white grape, banana and pineapple. I’d assumed that this was a mixed flavor package. But when I opened it I found that each piece was identically wrapped. Sadly (well for me and my silly expectations) it was a fruit punch and not a mixed pack. The flavor of the fruit punch is actually quite nice, I can actually detect the peachy and banana flavors in there.
My Pineapple HiCHEW were backordered (probably because I bought three packs). I was certain they were good and I wasn’t disappointed. They have a light yellow center and were extremely fresh and soft.
They start sweet then build with a tangy and kind of woodsy pine essence. The flavor lasts all the way to the end and still leaves a fresh feeling in the mouth.
Banana Rating: 7 out of 10
I bought these on a lark. Last year I picked up something called UHA Puccho Baked Custard, which sounds dreadful but it was pretty dreamily good. Of course I wanted to buy it again and have had no luck finding it. (It probably said limited edition on the wrapper, but I don’t read Japanese.)
So when I saw this Tsubu Tsubu HiCHEW Chocolate Banana, I thought that sounded something like a custard-like chew. For $1.25 I could take a chance.
It’s a HiCHEW banana base, soft and bouncy and included in the chew are little things that look like large nonpariels (sprinkles). I guess that’s supposed to be the chocolate part. It’s not really. The crunch is nice but not as well defined as the Puccho does with their gummi & crunchy inclusions.
While I think that HiCHEW is made for people of all ages, my guess is that the Tsubu Tsubu is probably for kids and my grown-up palate just couldn’t get into it.
Rating: 5 out of 10
Thursday, May 22, 2008
I knew the Roca Buttercrunch Thins were coming out, but I still haven’t seen them in stores. There are four varieties, milk chocolate, 60% dark, dark truffle & caramel truffle. Luckily I got this sample box of the 60% Cacao Roca Buttercrunch Thins from All Candy Expo (the one that I was most interested in!).
While I love the toffee center of Almond Roca (and the Mocha Roca), I’m not fond of the greasy mockolate coating and messy crushed almonds. (Yes, I sometimes scrape them off and just eat the center.) Isn’t it nice that Brown & Haley finally recognized that they can use better ingredients.
The 2.8 ounce box holds 8 pieces, each in their own little slot in a divided tray. It’s about the size of a VHS box (maybe a little thinner), but it seems like a lot of packaging and protection for what are probably pretty durable little candies.
The initial description of them as Thins was intriguing, I was picturing little toffee tiles like Valerie Confections sells. Instead I saw a post on Chocolate Traveler that showed that these are little sticks, which is fine with me.
The smell like toasted nuts, burnt sugar and dark chocolate. The dark chocolate coating, in my case, was slightly bloomed (and I blame myself for that, as it started to get absurdly hot in Los Angeles and didn’t follow my own precautions). The texture was just fine though. (And the last two got really bloomed, so I know what bloomed chocolate is in this case.)
I love the Roca toffee, it’s crispy and buttery at the same time. It has wonderfully complex burnt sugar flavors and the added nutty bits of almonds. The dark chocolate was also a smooth and creamy, adding a little more dimension with its own dark palate of flavors.
While I consider this a very successful confection, I find the packaging a little overdone. Does it really need to have both the fold over flap (hand purse style) box, plus the tray? The whole thing is then overwrapped in cellophane.
The price point, as far as I can tell from the Brown & Haley website is $3.95 a box, which puts it at over $22 per pound. For that price I’d either go up a notch and have some Carey’s of Oregon, Poco Dolce or Valerie Confections, or go down a notch and have a Heath Bar (why oh, why won’t they make them in dark chocolate?).
Thursday, April 03, 2008
Theo Chocolate, the only all Fair Trade and Organic chocolate company that makes their confections from bean to bar in the United States is growing. This year they added two new bars to their 3400 Phinney line, bringing the total to four milk chocolate bars and four dark chocolate bars.
They are all a standard format of two ounces in four sections and feature artwork on the wrapper by Kitten Chops.
I picked my full-sized samples of the new bars at the Natural Products Expo last month. The Fig, Fennel & Almond in 65% Dark was the one I was most looking forward to.
Let’s see, favorite things:
Figs? I never knew fig love until I had my own tree. Check!
Fennel? Love it in salads, prefer licorice in candy. Check!
Almonds? I eat them every day. Check!
65% Dark Chocolate? Not too dark, not too dry is the way I like it. Check!
Upon first bite this was too dark, too complex, kind of a mess. But like some Philip Glass piece, the spareness of each note eventually started making music.
It took about half the bar, but I started liking it more and more. The fennel stands out in the scent of the bar, a light and grassy licorice or anise note. Upon letting a bite melt it becomes a bit acidic, a little tangy and rather like raisins, but fresher. Not quite figgy but the seeds help. Later the little bits of crushed almonds pull it all back together.
The chocolate is dry and not quite as buttery as I’d like for a “candy bar” but for a chocolate bar, it has a nice bitter component that keeps the figs from feeling to sticky sweet. Still, it requires a bit too much effort for me to just eat the bar.
Rating: 6 out of 10
I had a very hard time with this bar ... I have a very hard time not eating it all before I finished writing this review.
It’s simply called Hazelnut Crunch Milk Chocolate.
It smells hazelnutty, and has little bits of crushed hazelnuts and a toffee crunch mixed into the creamy and rather dark milk chocolate.
The toffee bits are what makes this really fabulous. They’re very salty (in fact, there’s a lot of salt in this bar: 140 mgs) but man, each little milligram makes a little jolt of electrical energy delivering those flavors right to the pleasure centers of my brain.
Rating: 9 out of 10
Where I had trouble with the FF&A, the Hazelnut Crunch was one I couldn’t believe I ate the whole thing when it was gone. It’s a perfect afternoon bar, not too filling, not too sickly sweet and the little dose of nuts makes it feel very satisfying. In fact, I’d probably eat it anytime, anywhere ... but the Fig, Fennel & Almond would definitely need to be the kind of bar where I’d need to be in the mood.
Friday, February 01, 2008
Last year I ordered some wonderful products from Artisan Sweets which included this Nougat aux Figues: Cuit au Chaudron. I promptly took a photo of the product and then ate it.
Made by Suprem’ Nougat G. Savin in Montelimar, France it is much like the Arnaud Soubeyran Montelimar Nougat that I’ve had previously, meaning it has wonderful lavender honey in it along with a generous embed of almonds. Of course it also has bits of figs in there too, as you might have guessed from the picture and name.
The figs gave the nougat a bit of texture, with the crunchy little seeds and combined well with the musky notes of the lavender honey. It seemed to make the whole thing a little sweeter, but it was a fresh taste. It’s expensive stuff, so it’s a sometimes-indulgence for me. ($8.00 for 3.52 ounces.)
This particular nougat has full macadamias in it. It’s a light nougat, it actually felt lighter than many nougats in the hand. The scent was a light vanilla, almost like toasted marshmallows. Wow, the marshmallow comparison was evident once I bit into it. The nougat is fluffy and completely smooth ... there’s no hint of sugary grain to it at all.
While I was completely missing any honey notes and macadamias aren’t my favorite nut, this was fantastic. Sweet without being sticky or cloying and just the right balance with the neutrality of the macadamias.
Walters is a South African company (which explains the macadamias) and besides these samples and a store I found in the UK online, I don’t know where else to get this. I guess I’ll just have to keep hitting Keller’s booth at the trade shows. Here’s a review from Our Adventures in Japan of the Almond variety.
I’ve been on the prowl for good sources of Caffarel in the United States. Besides picking up those few pieces at The Candy Store in San Francisco and seeing them at trade shows, I’m completely at an impasse on how to find them besides hyping them on Candy Blog in hopes that more shops will carry them.
And why? Their products are good quality and in most cases so freaking cute I want to put a leash on them and buy them squeaky toys.
Above is one of the new items they were showing called Conetto, which is like a teensy Drumstick Ice Cream Cone (warning, sound on that site).
The little confection is about 3 1/2” tall. The waffle cone holds a firm guanduia that is then rolled in little toasted cereal “nuts” with a few little chocolate chips tossed in there. The hazelnut paste is soft enough to bite like ice cream with the added bonus that it doesn’t melt. So take your time.
It only weighs .9 ounces, so it’s probably not a show-stopper when it comes to calories and since indulgence is partially about appearance, this might be an excellent calorie controlled treat. (Of course the wrapper doesn’t say how many calories, but I’m going to go out on a limb and say it’s not more than 150.) Now the only things holding me back are where to get them and how much do they cost?
BruCo makes wonderful flavored chocolate bars. I’ve had their orange one and rum one and thought they were quite nice with an attractive package. Last year at the Fancy Food Show I also tried their spiced chocolate and found it far too spicy for me. This year that had some other items that were definitely to my liking: BruCo Salt Tasting Chocolate, Ciocc’Olio & Cabosse.
Ciocc’Olio: The firm white chocolate center has a quick buttery melt. The taste is not strongly of olives. I was expecting a sort of grassy quality to it, but instead it was more nutty. It was definitely smooth and set off by the equally smooth and slippery melt of the dark chocolate shell.
Cabosse: I wasn’t quite sure what this was supposed to be. At first I thought it was a dark chocolate guanduia, but later I thought it was simply a firm ganache with cacao nibs in it. Strong and fruity, this was a nice piece, the perfect size and really attractive.
I also tried a Salt Tasting Chocolate set. I’ll probably have a full review of that at a later date. Basically it’s two different versions of a salted chocolate in one package. Hooray for variety.
One of the other companies that I see at the trade show a lot is Marich. They’re known for their fine panned chocolates, especially their Holland Mints and produced the first gourmet malted milk balls in flavors like Espresso and Peanut Butter.
They’re based in Hollister, California (which seems to be a hotbed of panning with other confectioners like Jelly Belly, Sconza and Gimbal’s nearby) but seem rather hard to find. Part of it is that they sell in bulk to many shops that repackage the product without reference to the supplier or they end up in bulk bins. In this case I found this little package of their Triple Chocolate Toffee at Ralph’s in Glendale after trying them at the All Candy Expo.
They were absurdly expensive considering everything else in that aisle, $2.89 for that handful pictured above. But they are lovely to look at. They smell great too, like burnt sugar.
I didn’t know at first if the triple was referring to how much chocolate was on the outside or the fact that there were three different kinds. But suffice to say that either title works, because there is a lot of chocolate on each of these ... a pretty precise proportion that matches well with the chunk of butter toffee at the center. The toffee itself is wonderfully crisp and has that great cleave that very buttery toffee has. A little salty, it balances well with the not-so-dark but also not-too-sweet chocolates.
I’d probably pick these up again, but not at this price. Luckily Marich has a webstore.
Everything here gets an 8 out of 10 but no further specs as I don’t know retail prices (unless otherwise noted), calorie profile and often not even the ingredients.
Friday, October 26, 2007
Sconza introduced Dark Chocolate Toffee Almonds featuring “70% cacao international blend chocolate” at the All Candy Expo last month. I was really looking forward to them, as I think Sconza makes great panned candies, especially nuts.
Sconza is based in Oakland, California, one of the best confectionary areas in the country. Sconza has an interesting product line that includes such wonderful items like Jordanettes (Jordan Almonds), incredible toffee coated nuts and even a line of impossibly-large-to-eat jawbreakers.
This new chocolate covered almond capitalizes on one of those things they do so well, toffeed nuts.
Each generously sized almond is covered in a crunchy and thin coating of butter toffee. It’s salty and crispy and provides a satisfying crunch when biting through the thick coating of very dark chocolate.
The chocolate is strong, with dark fruity overtones and some coffee notes. The almonds are fresh and crunchy and provide a mellow counterbalance to the salty toffee and rich chocolate.
I love these. They’re only vaguely sweet, so I don’t feel sick after eating a handful. At the same time only one or two are extremely satisfying. They’re beautiful to look at smell positively divine.
I haven’t seen these in stores yet, but I’ve found other Sconza toffee and nut items at places like Bristol Farms (a high end grocer). I don’t know what the retail price is, but I think $4.00 for a bag would be such a deal.
Thursday, September 13, 2007
One of the cultural differences it took me a while to get over was the British insistence on calling caramel “toffee”. I can forgive them, mostly because they do such a nice job making soft toffee in the classic butter caramel style. For those Brits reading, in the US we call toffee a hard crack, boiled sugar and butter mixture.
Last weekend I went to a new British food shop called The British Food Shop in Laguna Niguel. They had a very nice selection of consumer candies from the United Kingdom at decent prices, everything also looked exceptionally fresh. I picked out quite a few things, including some Walkers’ Nonsuch Toffee.
The big slabs aren’t much to look at, unless you hold it up in bright light and admire the depth and richness of the pure caramelized color ... like it’s a Tahitian pearl or a puppy.
The bars aren’t really user-friendly and a bit hefty at 3.5 ounces. They have little sections in them, but the best way to eat the candy is to chill it and then whack it firmly on the corner of the table or counter. I find this works best if you put it in a ziploc baggie first, lest it burst its way out of the package.
The toffee smells buttery and rich. It’s a very firm caramel chew, so it helps to prewarm it in the palm of your hand or in your mouth for a moment before trying to chew it.
It’s ultra smooth, not too sweet and barely salty. The burnt sugar notes and true butter flavor are a simple pleasure.
The package states that there are no artificial colors or preservatives, but neglects to mention the artificial emulsifier (E471, also known as mono and diglycerides of fatty acids, which may be from an animal source). 8 out of 10
The other variety I couldn’t resist is their Treacle Toffee. For those of you unfamiliar with the term treacle, it’s basically molasses and is often called golden syrup. This toffee features 13% black treacle, which sounds extra good.
Molasses is revered for its nutritional profile, it’s like sugar, only with plenty of necessary minerals (calcium, magnesium, potassium and iron). Those minerals add a wonderful woodsy, nutty taste to the sweet syrup. I’ve had a craving for molasses for a few weeks, I’m guessing it’s an essential mineral I’m missing or something. I’ve been pondering a recipe for Molasses and Peanut Butter Bread Pudding. But that’s neither here nor there ... this is a review of toffees!
This toffee smelled like pecans, maple sugar and a cedar closet filled with caramels and honey all at once.
This chew is just as smooth and satisfying, if a little less sweet than the original variety. I really enjoyed both the depth of the flavor and the consistent chew of it. 9 out of 10
Now I’m curious to try Walkers’ other nutted varieties of their toffee and of course the licorice variety. The company has been making toffee (and only toffee) for over a hundred years and is still run by the Walker family. I like the idea that a company that makes a quality product can simply continue doing so generation after generation. Toffee may not be the most popular candy category any longer (chocolate is), but it still has an important place in the confectionery pantheon.
Wednesday, January 24, 2007
I tried the Honey Roasted Peanut Roca for the first time at the All Candy Expo in Chicago last summer. It took quite a while before I saw it in the “wild” and I was really surprised that my first sighting was at the 99 Cent Only stores.
I don’t have a photo of the innards, but I can tell you that it looks just like any other Roca. The foil wrapper on this one is coppery-orange but the little turd-looking candy is just like you’d expect.
The aroma was definitely peanutty with a strong initial crunch in the toffee. The toffee softens quite quickly to a firm chew and then becomes very buttery and a tad grainy as the sugar gives up its structure. I didn’t get much of the Honey Roasted Peanut vibe but the toffee was certainly competent (and I’ve eaten a lot of toffee this week.)
The faux chocolate coating on the candy was less than satisfying though. Rather greasy and soft, it was held in place by the peanut bits stuck to it. I appreciate that they’re experimenting, but this particular one was distracting for me. It didn’t add any “chocolate” flavor to the mix.
On a side note I did try the Candy Cane Roca while at the Fancy Food Show. The combination of toffee and minted chocolate was kind of odd, but overall nice. I don’t think I’d buy it, but I’d pop a few in my mouth if they were sitting in a candy dish.
I found the packaging for Honey Roasted Peanut Roca a little odd on this one as well. Perhaps it was that it was sold at the 99 Cent Store, but the incongruous 3 PIECES on the lower left kind of cheapened the whole thing. It also didn’t look like it belonged because of the font and it didn’t have the gold shadow the rest of it had. I know, I’m being super picky here. But I actually looked at the label rather critically when I first picked it up because I thought it was some sort of knock-off.
I think I’m going to stick with Almond Roca.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.