Tuesday, September 12, 2006
The lovely folks at Endanged Species thought I should try more of their bars (well, so did the lovely Candy Blog readers in the comments section). They happily sent me a small selection to try, here are a couple of the milk chocolate bars.
Milk Chocolate with Peanut Brittle - there’s an elephant on the package! I’m guessing because elephants like peanuts. The base of this bar is a very dark, rich milk chocolate with 52% cocoa content. In fact, it’s so chocolatey that the sugar (made from water-filtered beet sugar) is third on the list of ingredients instead of first in most milk chocolates. That’s not to say that the chocolate isn’t sweet, but it also has an intense creaminess to it that I’ve found very rare in other milk chocolates. The dairy component is quite rich but it doesn’t feel sticky.
Sprinkled in there are peanut brittle chips. They have a nice salty bite and crispness and add a good peanut crunch. I’d argue that it isn’t really peanut brittle but toffee, since it’s so buttery, but I don’t feel that argument much matters.
This is a fantastic bar that may convert some folks who say they don’t like milk chocolate because it’s too homogeneous tasting but it still retains its munchability. I ate the whole bar in a matter of two days. 9 out of 10.
Milk Chocolate with Rice Crisp - this bar has a manatee on the front. I doubt manatees have a fondness for rice though as vegetarians I don’t imagine they’d be adverse to it. This bar contains the same dark 52% cocoa content milk chocolate. This bar has a slightly smokier taste to it, which I’m guessing is added by the crisped rice. The first third of the bar, I hated it. The crisped rice tasted bitter and burnt to me. But I thought maybe I just had a bad rice crisp or two. I waited a day and tried it again. The crisped rice still reminds me of those bits of barely popped popcorn that end up in the bottom of the bowl. Very toasted tasting and with a much denser crunch.
Though the second try was more successful, I just wasn’t keen on the rustic taste of the rice crisps. There weren’t enough of them to make it a really crunchy bar and the intense flavor they added didn’t thrill me. I’m a huge fan of grains and eat a lot of them (barley is my favorite, if you didn’t already know) but this just wasn’t my thing. 6 out of 10.
Endangered Species is now based in Indiana (they moved from Oregon last year) and the make ethically traded chocolate bars in a huge variety of flavor combinations. The cool part is that the commitment to the environment goes to all facets of the production and marketing. The packages are printed on recycled paper and with soy-based biodegradable inks. The 10% of all profits are donated to animal conservation causes. Each bar is branded with a different endangered animal and the inside of the wrapper has that animal’s story. There are often coupons as well and tips for making small changes in your life to lessen your impact on the environment.
Though the bars are all natural, these are not organic (though there are other bars in their repertoir that are). Some of the cocoa beans that they acquire are Fair Trade certified and others do not have the certification but are ethically traded. Their packaging and story helps them to appeal to kids moreso than other wholesome-branded chocolates.
Friday, July 7, 2006
P Whattles? P-Nuttles! I make fun of it, but it’s really a pretty cool name for a candy.
Sometimes I forget about the blessed simplicity of some classic candies.
The uneven looking little morsels are simply panned peanuts coated with a crunchy toffee. Sweet with a solid salty hit, they’re dependably tasty. No worries if you come across a nut that’s lost its toffee coat, that means more crunchy shell at the bottom of the package.
These are great to put on ice cream or of course a good summertime sweet that won’t melt.
After my bad peanut experience yesterday, I was very happy with these. Not a bad nut in the bag, and considering how many that was, those are good odds. The only problem I have with them is that I have no idea where to buy them. I’m going to have to keep my eyes open for sightings in the wild, but at least I know I can get them online. I wouldn’t be surprised to find them at 99 Cent stores, as I’ve often found Cup-O-Gold there.
Monday, May 22, 2006
It seems like some parts of the country are known for different confections. The South does wonderful things with pecan pralines, San Francisco has a wonderful way with dark chocolate, the Jersey Shore has its salt water taffy. Now I’m noticing that Colorado is attracted to toffee. My neighbor got this as a gift at the office from a co-worker returning from Colorado. It’s, apparently, the thing that people bring back from Colorado.
These thick slabs of almond toffee are described thusly on their website:
Instead of pieces of almonds dotting the toffee, this toffee has generous whole almonds. The slabs are extra thick and the chocolate coats both sides with an extra dusting of powdered almonds. The toffee has a crisp bite with a strong buttery taste to it. It cleaves well and melts on the tongue with a good salty bite and caramelized sugar flavor.
I can see why Enstrom’s is so highly regarded. This is tasty toffee. The only thing that bugs me about is the whole slab idea. I’d prefer my toffee to be in regular pieces that I can pick up and bite or pop in my mouth whole. But if that’s my biggest complaint, well, I don’t have much to complain about. As far as I’m concerned, you can’t go wrong with any of the toffees I’ve had from Colorado (see Silver Bear).
Saturday, April 29, 2006
I didn’t do a very good job of finding a lot of stuff at the end of Candy Season with the post-Easter sales. I think I did much better on the post-Valentines front and here’s one of the items I picked up at that time.
I’d never heard of Stephany but the side of the box said “always the perfect gift” which must also mean, “always the perfect after holiday bargain.” Though the box had hearts on the outside, nowhere did it say Valentines Day or love or anything like that, so I thought it could just be their regular design. It also had a smart little label that said that the candy was good until June 1, 2006!
Inside the box were four pieces of almond toffee covered in chocolate and rolled in crushed almonds. The chocolate was thick and sweet and the toffee hard but with a good toothsome cleave to it. The toffee had a good salty bit to it and the chocolate far outweighed the toffee in sweetness. The ample nuts were good and fresh.
What was also nice was the price and the fact that I could get something from Colorado (what is it about Colorado and toffee?) at my local Target.
But I guess the big news here is that Stephany’s Chocolates is no more. They closed down their factory and retail stores about 10 days ago according to news reports. I considered not posting anything at all about this candy, but I figured I bought it and took a photo and then ate it, I may as well document it so that other candy fans will know what happened.
Wednesday, March 8, 2006
See’s recently moved into the “candy bar” arena with their Awesome collection. They’re candy bars you can buy singly at their stores or in boxes of eight bars. They’re a buck a piece and prepackaged and a pretty good deal for a premium candy bar (unlike Lake Champlain’s 5 Star line).
See’s packaged an old favorite, peanut brittle into a compact bar and covered it with chocolate. It’s less of a nut brittle and more of a toffee though, in my opinion, but the recipe is absolutey for brittle (baking soda being the operative ingredient).
The bar is a little tiny, at only one ounce, it’s a little less of a candy bar than I’m used to. But the whole peanuts and salty brittle is a really great combination. It tastes really salty, but when I checked the sodium content, it’s not really any different than any other standard nut candy bar like a Reese’s or Snickers. The milk chocolate coating is sweet and smooth. The bar crunches and flakes easily with a slight foamy texture (that’s brittle for you). I liked the bar, but it’s not going to knock the Awesome Nut & Chew bar from that top spot in my mind.
I’m glad See’s created some more portable versions of their best candies. I’m just waiting for a Scotchmallow version in dark chocolate. I read in Los Angeles Magazine that the candy bars were actually created by the workers at the factory, who had been making them with short ends for themselves and as gifts when the corporate folks decided it was a really good idea. I know it sounds odd, but for dieters, these could be a good option. The bars are smaller than standard candy bars (this one is an ounce, the Nut & Chew and Walnut Brittle are 1.5 ounces) so you can feel indulgent without being tempted by a full box of mixed chocolates. I’m a firm believer in giving yourself what you crave, in moderation. Because there are a lot of nuts in all versions they’re very filling (the protein and all).
Wednesday, February 1, 2006
Toffee is a strange thing. It’s like caramel gone too long on the burner, but it becomes its own special delight. In the United States, toffee is generally hard caramel: a mixture of sugar and butter. It’s boiled slowly to “hard ball” stage and then cooled, usually as flat pieces. What’s so wonderful about it is the way it cracks. It’s completely irregular. It flakes, it crumbles and it fractures. It’s buttery and sweet and often has a nice salty twang to it that cuts through the stickiness. (In the UK they also have soft toffees, which confuses the heck out of me, until I start eating them and then I get distracted. Mmm, toffee.)
I got these full-sized samples directly from Brian at Silver Bear Toffee in Colorado. The first indication of their decadence is that the label says “refrigerate,” now that’s fresh toffee!
The ingredients are pretty compelling too: chocolate, almonds, butter, sugar and corn syrup. Each package was a little white box with planks of broken up toffee. The toffee was then covered in chocolate on top and sprinkled with more almonds. The dark chocolate one was my favorite as the smoky and smooth chocolate matched the sweet and salty toffee perfectly. The toffee was so buttery though that sometimes my chocolate fell off the slab. No matter. Toffee is casual; toffee is jeans and a tee.
While I may have said I preferred the dark chocolate one, the milk chocolate one disappeared first (it could have been that toffee snitching elves were visiting my kitchen). The toffee crumbles wonderfully on the teeth and becomes a smooth and buttery experience on the tongue. There are lots of nuts in both versions but not in huge pieces, which I prefer (otherwise it’d be nut brittle).
When I eat commercial toffee bar, like a Heath bar, my usual custom is to eat the chocolate off first and then eat the toffee slab by itself. I have no desire to do that with this stuff, I want to eat the whole thing: the chocolate, toffee and nuts all at once.
The webstore isn’t open yet (I was hoping it would be in time for Valentine’s) but you can still order by phone:
Silver Bear Toffee
Toffee is $15 a pound and
$8.00 by the half pound. Mine came boxed well with a cold-pack to keep it from melting (not really an issue in the winter).
Thursday, December 15, 2005
Name: Bits ‘n Fits and Bits ‘n Mints
I got a wondeful package last week from a reader, Michal, in Israel. (I sent her some stuff too, but sadly it has not arrived yet.) It was a huge box of all sorts of goodies that will take me about a month to savor properly (and photograph & review, fear not!).
The first grouping I have is from Hachez, which is a German chocolate company that’s been around since 1880. These (except for the dark chocolate one) are from their Cocoa de Maracaibo line. It’s an exceptionally rich milk chocolate that boasts 55% cacao from Venezuela. In the States the government says that you only need to have 10% cocoa solids to call your concoction Milk Chocolate. In Europe that standard is at least 25% cocoa solids. Even most semi-sweet chocolates don’t have 55% cocoa solids in them!
The most amazingly cool things are their “Bits” tins. The tin shape might be a bit familiar to some folks as it seems to be identical to those that hold “Hint Mints” that can be found at places like Cost Plus World Market and coffee shops everwhere. The neat thing about the Hint Mints is that the curved tin makes it easy to keep in a pocket. You don’t really wanna do that with a tin full of chocolate. But it’s a really elegant way to be social with your chocolate when you pull one of these out and offer a little chocolate nibble to a friend or someone you want to impress.
The dense milk chocolate for the Bits ‘n Mints is a little different. I wouldn’t call it waxy, but it doesn’t yield immediately. It sits on the tongue as it warms than then suddenly melts into a consistent puddle. It’s probably because there’s less fat in it than I’m used to in a milk chocolate. It takes a moment for it to come to body temperature, then it’s very smooth. I mean, really smooth. It’s literally like butter with a wonderful rich chocolate taste (very little milk taste to it) and a good cooling mint essence.
The Bits ‘n Fits are unlike anything else I’ve had before and pure little pebbles of delight. The outside is the same milk chocolate but the center is a mix of amazing roasted flavors. Inside is what I can only call a hazelnut toffee with a huge boost of coffee flavor. A warning though, the package says that not only does it have 1% espresso powder, it also contains 1% guarana, which is a cousin of caffeine except more expensive. I don’t know what that makes the “speed” content of this candy but at a little more than 1 ounce, you probably can’t go too wrong. They’re sweet and have a combination of textures that makes me wish they sold them around here.
Name: Longs - Cocoa de Maracaibo Classic & Espresso and Cocoa d’Arriba Orange
Cocoa de Maracaibo Classic - like the Bits ‘n Mints, this bar was incredibly buttery without being oily. The first ingredient for Hachez’s milk chocolate is not sugar, not butter and not milk solids, it’s Cocoa Butter. My favorite butter! The milk solids come in at 18% so there’s very little room for sugar in there. The milk flavors are much more evident in this bar than the Mints or the Espresso bar below. The milky flavor is very European like a much smoother, refined version of a Cadbury.
Cocoa de Maracaibo Espresso - similarly smooth and slick tasting, this bar has an intense burst of espresso flavor. Actually, don’t think of it as flavor as in something that comes out of a bottle, it tastes like freshly ground coffee smells.
Cocoa d’Arriba Orange - This particular Longs falls under the Cocoa d’Arriba line, which is 77% cacao chocolate from Ecuador. The bar smells like a combination of orange rinds and dark cocoa. With all the cocoa solids in this bar, there’s very little room for sugar. The bar is certainly chocolate with a substantial bitter bite but no real acidity or dryness that some bars have. It has woodsy flavors and of course the intense orange essence. I really liked this bar but probably couldn’t eat as much of it as I could with the Cocoa de Maracaibo bars.
I’ve seen some of the Hachez product in stores before and I hope they make a bigger run at the American market. I think this Cocoa de Maracaibo is unlike most other mid-density chocolate available right now. It’s rich without being too dense and retains all the wonderful qualities of the cocoa butter that so many high-end chocolate seem to sacrafice for that high cacao percentage.
I also have to commend Hachez for their website. Though it doesn’t break out info on all their products individually, they do have an English version and the photography and additional pages are really wonderful.
Ratings: Bits ‘n Mints and Bits ‘n Fits - 9 out of 10
Tuesday, November 22, 2005
Name: Ghirardelli Squares - Milk Chocolate with Carmelized Almonds
I couldn’t resist picking up this bag of sweet treats. I was originally plowing through the clearance table at the drug store because they had Hershey’s cookies for 50 cents a package (and it was one of the few times I’d seen the York ones) and I was hoping for some Halloween finds but then I thought, $2 bucks for Ghirardelli? I’ll take it!
I suspect that this flavor is being discontinued because it has no page of its own on the site (well, there’s a link, but the page has a 404 error on it). Anyway, these are cute little 1.75” squares of milk chocolate with little crunchy almond bits in it.
The milk chocolate is smooth and creamy, not too milky tasting but a bit sticky. The almonds are nicely roasted and have a good carmelized bite to them. Mellow and a little bit zippy, there are really nice little sweets to have around.
Rating - 8 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.