Saturday, November 11, 2006
Yesterday I told you about the Night of a Thousand Chocolates. Today it’s all about the “World Geatest Box of Chocolates” and the Artisan Picks of 2006 from CocoBella.
The box is interesting. It has a heavy focus on nuts with half of the offerings featuring nuts in them (hazelnuts as the top favorite). Here’s the lowdown:
- Marquise de Sevigne Praline Noisette - France (Hazelnut paste enrobed in Chocolate) - mellow with a sweet and smooth paste center with a healthy dose of hazelnut but really not a sugary sweetness (or so it seemed). It balanced really well with the thin coat of rich chocolate. The nicely toasted nut on top gives this candy my pick as the candy I would most like to wear as a hat.
Marquise de Sivigne Orange Amer - Belgium (Orange ganache in Dark Chocolate) - This one was fascinating. It tasted like orange juice - more like a whole orange than a caramel or ganache. It was kind of like the custardy filling of a lemon meringue pie (only orange) because of the tart bite to it. The mellow dark chocolate with its bitter bite pulled it all together.
Knipschildt Chocolatier Hannah - US (Liquid Caramel with Pink Hawaiian Sea Salt) - this one doesn’t look like much. I’d never had a Knipschlidt chocolate before, so I thought this would be interesting. It truly was. Lately I’ve been eating a lot of salted caramels and this one was interesting. The center was a soft, custardy caramel with a good rounded sugar flavor, maybe with a hint of molasses. The salt was not too much and did actually have a little mineral hint to it.
Michel Cluizel Vesuve - France (Madagascar Dark Chocolate Ganache) - A simple single origin dark chocolate truffle. It was soft and had a good mix of bitterness, acidity, dry finish with smoke and woodsy notes. I realized that my less than stellar experience with the Cluizel nibby bar last year should not dissuade me from trying more of their truffles.
Corne Port Royal Rocher Noir - Belgium (Hazelnut Praline in Dark Chocolate) - another hazelnut chocolate, this one was more like a hazelnut halvah. It had an interesting crystallized texture. The nutty flavors combined really well with the shards of sugar, though I would have preferred a little more toasty caramel flavor to it. The chocolate was nice and mild and set off the sweetness really well. It was a good chocolate, but I don’t know if it’s among the best hazelnut chocolates I’ve ever had. (And I’m the girl who likes Perugina Baci.)
Charles Chocolates Almond Cluster - US (Lightly Salted Roasted Almonds in Milk Chocolate) - it’s not the most elegant looking piece of chocolate, in fact, there’s very little chocolate here at all. Everyone keeps going on about how nicely Chuck Siegel roasts his nuts, and though I agree, the milk chocolate just isn’t doing anything for me here. Too sweet. (Have no fear, I’ll say nice things about Chuck’s nuts in a few days when I get to that review!)
Cary’s Toffee - US (English Toffee topped with Almonds) - I was surprised to see toffee there. I was also pleased. This generous bar has a wonderful caramelized scent with an immediate hit of butter. The toffee itself had a wonderful gentle cleave, breaking into shards when bitten. The dark chocolate really helped to bring out the darker smoke notes of the sugars. The extra nuts on top could stay or go as far as I was concerned, in fact, they kept falling off.
Marcona ones I’ve had at tapas bars, and the different flavor of them and density of oils really set off the slightly salty zing of the cocoa outside.
Christopher Elbow Strawberry Balsamic - US (Strawberry Puree with Caramel and Balsamic Vinegar) - a lovely looking candy with an inventive design that really screams balsamic vinegar. But here goes ... I’m not fond of vinegar and chocolate. I’ve tried a few in the past year and maybe there’s one out there that will make me happy, but this one isn’t it. The center was a little too tart for me and the white chocolate a little too sweet. I think I would have preferred everyone compromising a bit in the middle. Perhaps a milk chocolate and a caramel with more butter to balance the acids.
Christopher Elbow Aztec Spice - US (5 Spice Blend with Ancho and Pasillo Chilis) - this one was lovely, one that I’ve actually had several of now. The spice is mellow and robust at the same time. I could make out the caramelized flavors of the roasted chilis and the cinnamon and allspice gave it a good woodsy boost.
Christopher Elbow Rosemary Caramel - US (Caramel infused with Rosemary) - The caramel in here is the slow flowing kind with a slight grain to it and a strong infusion of rosemary. However, the white chocolate added no vanilla balance but a pure sweetness that just drowned out the balsam qualities. This chocolate with its eighties style gemtone brushstrokes of color gets my pick as the one that I would least like to wear as a hat.
Valentino Framboize - Belgium (Whole Raspberry with Raspberry Buttercream) - I was really looking forward to this one. I have to say that it didn’t look very appealing to me, but the thought of a whole raspberry made me look past its bulging belly like a boa constrictor digesting an elephant. Aside from that, it was nice and floral with a really good raspberry flavor, but again too sweet for my tastes. I wanted more chocolate and less of the buttercream, I guess.
Marquise de Sevigne Creme Brulee - France (Caramelized Butter Ganache) - More like a praline than the custard I was expecting (like the Kee’s one I tried in NYC). Caramelized, a little grainy but rather light. Tastes a bit like coconut but not in a bad way. It kind of grew on my after I got past my expectations. It was more like the sugar crust of a creme brulee than the custard itself.
Amadei Supremo - Italy (Milk Chocolate Espresso Ganache) - simple and divine. I’d leave it at that, but the way I’ve laid out this page I kind of have to go on about each one the same amount. It’s not the prettiest one of the bunch, being from a rather common stock mold, but the milk and mellow ganache go well.
Maglio Stuffed Fig - Italy (Almond and Lemon with Fig) - when Michael Freeman was presenting the box and he got to this one I was just itching to bolt across the room to wolf one down. Billed as a dried fig stuffed with candied lemon and almonds, I was pretty much sold. Upon trying it was I in love with the figs and chocolate (as I’d already been downing the Trader Joe’s ones in my motel room earlier in the day) but didn’t get the lemon and almond notes I was promised. Don’t worry, I didn’t demand my money back. The dark chocolate was absolutely wonderful. I am surprised that I actually shared this with the neighbors (it’s pretty big and easy to cut into pieces) but I felt bad because someone pointed out that Amy spits out a lot of stuff I give her.
Michel Cluizel Champignon Caramel - France (Caramel Mushroom with Almond Praline Cap) - Were you wondering if I was saving the best for last? There actually aren’t in any particular order (I think the order I took the photos in). I didn’t know what it was, I think my mind was still on the fig thing when it was mentioned in the presentation. It looks like a mushroom. The stem is a wonderful firm caramel covered in mellow white chocolate. The cap is a little half-sphere cup of almond praline (like the florentine cookies) filled with a truffle ganache and then coated in chocolate. Genius. Cute and absoutely an incredible combination.
There was another walnut item in the box which I didn’t try.
On the whole, the box isn’t my favorite. However, after sampling the wares at CocoaBella, I know that Michael Freeman has good taste. I find boxed chocolates frustrating on the whole, because there’s usually such an assortment, as in this one, once you hit on a favorite you’ve eaten it and have to move on. The good thing is that it’s a great cross section of a lot of different chocolatiers that I probably never would have recognized before that are now on my “seek out” list.
So, my tip is, if you have the money, dive in and take a chance. If you don’t and you still want to explore, try the CocoaBella “Build a Box” feature on their website (or go into the store). The pre-selected boxes don’t actually tell you what’s in there but do have some good indicators (Dark Chocolate, Exotics, Milk Chocolate, Truffles and Wine Pairings). I think if I had to pick a box out for myself, I’d try either the exotics or the truffles.
Friday, November 10, 2006
It finally happened. I ate too much chocolate.
I had always figured that my first chocolate overdose would happen with a giant Toblerone or a bag of Hershey’s Kisses. This was the happiest surprise of all, it was with some of the best chocolates on the planet.
On November 1st I attended CocoaBella‘s unveiling of the “World’s Greatest Box of Chocolates.” This box is the culmination of Michael Freeman’s tastings of hundreds (probably thousands) of chocolates from some of the best chocolatiers. Instead of just shoving a box in the mail with some literature, Freeman and his PR team held a reception to introduce not only the chocolates but also the aesthetic and even three of the chocolatiers.
CocoaBella Chocolates bills itself as a purveyor of the best small batch artisan chocolates from all over the world. They carry Amadei, Christopher Elbow, Michel Cluizel and Charles Chocolates, among others. What’s different about them instead of going into all of those shops to find your favorites is that you can create your own box with chocolates from any or all of the chocolatiers. One stop shopping, if you will.
The evening began with the normal press recieving line where we were given our name badges as we entered the little shop in San Francisco. I was offered wine and given an overview of the evening. We would start with browsing and we were free to try ANYTHING in the shop. The chocolates for the box unveiling were located along one wall, but anything behind the counter was also available. There would be a presentation by Michael Freeman and three of the chocolatiers were actually present, Christopher Elbow of Kansas, Chuck Siegel (Charles Chocolates) of Emeryville and Jacques Dahan of Michel Cluizel Chocolates (Paris).
It was clear since the shop still didn’t have that many people in it and there were many name badges laid out on the table that there would be some mingling until everyone arrived. I browsed. I took photos. I didn’t touch anything. It smelled good and looked fantastic. There were other bloggers there, so I began to relax. It was no mistake that I was there.
At the back counter there were two men working to create and plate chocolates. I recognized both of them. On the left was Chuck Siegel and on the right was Christopher Elbow. Since other folks were talking to them, I sidled up and listened in. They were creating three fresh creations for us to try, nothing that either of them were ever going to include in their chocolate lines, just one-offs. I chatted with both of them and some other writers and then started trying some of the chocolates. I started with the nutty items, I had to pace myself. I got four chocolates under my belt when the presentation began.
Michael Freeman explained the chocolate shop, where he carries at least 300 different items. It sounds like exhausting work traveling Europe and the States to find some of the little chocolatiers and he insists that you can set down any of the chocolates he carries in front of him and he can identify it on sight.
Jacques Dahan did a little tasting of three of the Michel Cluizel single origin chocolates. I felt a little smug, as I’d already tried these as a tasting kit a few months back, but was comforted to see that my tasting notes of the time still held up. Dahan reiterated some of the literature in the tasting kit, that Cluizel fosters relationships with the plantations, just as I imagine great sommeliers do with wineries. There’s a great deal of pride involved in this upscale chocolate. What I found particularly refreshing though, was the openness and the nods that each of the chocolatiers were able to give to each other.
There were Siegel and Elbow, two men who might be regarded as rivals, happily collaborating on a set of chocolates for the evening.
Oh, and what were those chocolates? The little one is a simple dark ganache with a dollop of fresh mango and ginger chutney. Fresh and earthy, the bitterness and complexity of the chocolate was set off nicely by the rooty balsam flavors of the chutney. Then there’s the fresh fig, split open filled with a white chocolate ganache then dipped in dark chocolate. Wonderfully fresh, and the mild sweetness of the fig itself was set off well by the truffle cream, which happily was not sickly sweet. The dark chocolate wasn’t as powerful as I’d hoped, but maybe I didn’t pick one out that had been dipped enough.
The last one was a little mousy looking and they were pretty quiet about what it was. Just a peanut praline with a surprise. The next day Siegel explained a bit more about how praline is made, basically they take raw nuts and throw them in a copper kettle with sugar and heat it all together. As the nuts roast the sugar caramelizes. Then it’s ground together to make a paste that has little flecks of the sugar in it. This little square had an extra bonus though, at first I thought it was just something like the center of a Butterfinger bar, but then it popped. Then there was a lot of popping in there. Unflavored Pop Rocks. It was an interesting combination (and was a great help for my novel).
After the presentations it was back to the chocolate floor. I took photos, of course, and now that I had a better understanding of what Freeman was up to, I started really examining the offerings behind the counter. I also started tasting. I started tasting things that weren’t in that box. I knew that I was going to try more of Charles Chocolates the next day (yes, there’s still more to tell from my San Francisco trip!) so I looked at the other chocolatiers.
At first Elbow’s were missing the mark for me, they were very sweet (but they’re so darned pretty). Some that I tried that were fantabulous, most notably was the Orange Honey Blossom, which was a half-sphere button with a drippy honey cream center with a true honey taste and texture. I regret not trying one of the Bananas Foster. The Cluizel was fantastic and so incredibly specific. It finally dawned on me the unique position Cluizel is in, because they make their chocolate, from bean all the way to the final truffle creation. There are so few actual chocolate factories on the planet, and the fact that this one creates more than just the bars and couverture for the rest of the industry sets them apart. (And I need to pay more attention to them now.)
Fact is, I was seriously overloaded with chocolate. I wouldn’t call it a chocolate high, more like a chocolate sedation. I wanted it all, but part of my brain wasn’t working well enough to figure out where to put it. I couldn’t possibly fit any more in my tummy. I had a half a glass of wine during the presentations and after that a bottle of sparkling water. A glance over by the door though, and I saw that the name badges were replaced with gift bags ... with a box of chocolate to take home. I sighed in relief. As much as I didn’t want to leave, because the Golden Ticket would be voided the moment I stepped outside the door, I had to go. The wine had worn off at least a half an hour earlier and it was time to go back to the motel.
I lost count with how much I ate. It was probably a third of a pound of chocolate in two hours. Good thing I didn’t have any lunch or dinner.
POSTED BY Cybele AT 7:05 am
Thursday, November 9, 2006
Altoids have been around for well over two hundred years. They’re simple little nuggets of sugar, mint flavor and a little acacia gum to hold it all together. I’m not sure if they count as candy, as they’re intended for breath freshening, not wholesale gobbling. (But just because that’s what they’re intended for doesn’t make it so.)
Altoids were made by Callard & Bowser for many years. Then there were a series of buyouts, Callard & Bowser was bought by Suchard. That company was owned by Beatrice. The whole shebang of Callard & Bowser-Suchard was then sold to Kraft which sold it in 2004 to the Wm. Wrigley, Jr. Company. As a Wrigley brand they make more sense than belonging to a company that makes Velveeta, however, I’m still cross with Wrigley for discontinuing Reed’s.
What was once just a humble piece of peppermint chalk is now a veritable empire of its own. There are the mints, a line of gum, sour hard candies and even some freako weird breath strips.
So that brings us to the newest brand extension. The Dark Chocolate Dipped Mints. Called “Curiously Chocolate” on the tin, I have to admit I find it curious myself. I got a hold of two of the new flavors - Peppermint and Cinnamon.
Out of the package they’re not remarkable looking at all. They look kind of like buttons or maybe slightly smaller Junior Mints. They smell only vaguely chocolatey but that’s probably because the peppermint or cinnamon scent is so strong.
On the tongue the chocolate melts rather readily and is much thicker than I would have expected. It’s dark and with a slight grain to it (but hey, Altoids are pretty grainy too) but a rich taste permeated with the mint or cinnamon in question.
I really didn’t think these were going to be any good at all, but I enjoyed the little creamy hit of chocolate. I preferred it when I immediately cleaved the mint so that I got mint and chocolate at the same time, but letting the chocolate melt off and then getting to the mint has nice too.
My biggest concern is the durability of these. What I like about Altoids in general is that I can leave a tin in the car or at the bottom of a bag and not worry how long its been there. I know for a fact that I’ve eaten five year old Altoids. But I wouldn’t want to eat old chocolate.
These are preview packages of the new Altoids, they’ll be available in January 2007 on CandyWarehouse.com, though there is word that they’re popping up in places.
Note from the package: Altoids are made with gelatin, therefore not suitable for vegetarians.
Other strange notes: I went to the Altoids “Shoppe” on their website and they’re out of stock on about half of the products. Come on! You’re the factory, make some more! (And here’s a link to a recent story in the Chicago Sun Times I read.)
Monday, November 6, 2006
When I went to San Francisco earlier this summer I was eager to try out Recchiuti chocolates. They have a lovely little shop in the Ferry Building where all the most expensive and exclusive fresh foods are sold in the city but it was packed so I just looked and figured I’d buy another day (instead I bought some stuff at Miette Patisserie).
This time I went there at lunchtime on a weekday and found things a lot easier to handle. I had a lovely chat with both the women behind the counter (one was wearing devil horns, I’m thinking because I made my purchase on Halloween).
Recchiuti is the concoction of Michael Recchiuti with the tagline on their website of “Indulgence on the verge of Obsession”. That sounds just like me! He’s been making chocolates since 1997 with special emphasis on flavor combinations and herbal/fruit infusions.
The chocolates are positively lovely. In the store they’re laid out on little plates in beds of crushed cocoa beans. The staff was knowledgeable about all the chocolates and helped to guide me towards the ones I knew I’d like.
They sell in two different ways. You can get a gift box with a set number of chocolate pieces in it or you can buy by the pound ($55 a pound). As it was just for me, I didn’t need the spiffy box and seeing how the candies varied so much in size, I wanted to be free to choose without worrying about whether one flavor was a better value than another. I ended up with a quarter of a pound, which ended up as a large selection (I got quite a few doubles, so only about 2/3 of my booty is shown here - 22 pieces plus one free taste there on the spot with my purchase).
Cardamom Nougat - a rich chocolate ganache infused with cardamom and studded with honeycomb bits (a hard nougat) and cocoa nibs. One of the nibs was just terrible in the two pieces of this flavor that I ate (it was bitter and acrid) but the rest of it was phenomenal and left a fresh feeling in my mouth.
Star Anise & Pink Peppercorn - the anise zings to the front of the flavors here, then the chocolate comes in then that woodsy note of pink peppercorns without any of the burn. The flavors blend nicely and ended up feeling much lighter than I expected.
Rose Caramel - this is the little foil wrapped one there. The caramel was positively liquid and had a pleasant burnt flavor to it with a slight bitter note and a strong rose geranium scent. The rose and bitterness didn’t please me much.
Fleur de Sel Caramel - a great soft and chewy caramel with grains of salt in it. The caramel has a strong bitter and burnt quality to it the salt, of course, is quite strong. I really liked the texture of the soft caramel, but it was just too salty for me.
Honeycomb Malt - the filling is rather like butter with a bit of a grain to it like crystallized honey. The malt flavor is rather mild but the whole thing feels a little greasy and overly sweet.
Bergamot Tea - mellow and zesty with very strong notes of both tea and bergamot. A real favorite of all of them.
Candied Orange Peel - wonderful moist and chewy pieces of orange peel, candied without being sickly sweet.
Cinnamon Malt - very sweet and with a mild cinnamon flavor. Really too sweet for me, a little grainy and not much in the malt arena to compel me.
Mandarin - the smallest of the truffles. I wasn’t against buying it because I was paying by the pound instead of the piece. Sweet and dry with a nice zesty taste of fresh orange.
Force Noir - a simple dark truffle. They have another line that’s all single origins, but I wanted to try a simple dark truffle. The vanilla notes are very strong, the ganache is light and slightly acidic and super smooth.
Burnt Caramel - oddly, I didn’t get much of a difference between this one and the Force Noir.
Lavender Vanilla - mellow and round chocolate flavors with a strong balsam quality with a very noticeable lavender flavor and a honey finish.
Overall the ganache on most of the truffles is a little greasy for my tastes, it’s more on the butter side than the chocolate side. It keeps them super smooth and provides a good background for the flavor infusions, but the oiliness of them makes me feel fuller faster.
POSTED BY Cybele AT 5:55 am
Sunday, November 5, 2006
Recently my husband went to Chicago and called me from the Vosge homeworld asking what I’d like to have. I was really hoping for a Cardamom truffle (they call them Ellateria) but it turns out that flavor is part of a seasonal set and not made at the moment.
The new seasonal assortment is sold under the banner of Collection of Zion and features lots of freaky ingredients and flavors. I kind of enjoy such things, so I was curious to see what my mouth thought of these intellectually stimulating combinations of flavors.
Instead he brought home some other delightful chocolate spheres. Here are a few I tried:
Selassie (shown there in the center) - allspice + pumpkin = a mellow spice and soft chocolate ganache center gave it a custardy feel. The cloveness wasn’t really to my liking, but pleasant.
Ital - Blue Mountain coffee + fresh coconut = acidic, dark and bitter but wonderfully complex and nutty.
Zion - Red Stripe Beer + cocoa nibs = bitter and a little on the yeasty side with a dark complex and acidic crunch.
Budapest - Hungarian paprika + chocolate = mellow with a subtle spicy note that brings out some of the woodsy flavors of the chocolate.
Wink of the Rabbit - soft caramel + New Mexican pecan = milk chocolate is a nice change but a little sweet here, the pecan gives it a maple/woodsy flavor. The caramel is thick and a bit custardy.
It was a nice evening with my box of chocolates. They were all gone, lickety split. Never fear, I just got back from San Francisco and have lots of other exciting haut chocolates to talk about.
Tuesday, October 31, 2006
I have to call this one the deal of the month. I find a lot of great deals out there in candy world, but I had to mention this one because I gave the Queen Anne Milk Chocolate Covered Cherries a bad review last year.
So that makes it all the more wonderful that I took a chance on these.
I found them at the 99 Cent Only Store. In fact, I saw them for several weeks at several different stores, which usually means it’s a new item and probably more likely to be fresh. I’ve seen the Queen Anne line at Von’s for $2.99, so at 99 cents, it was quite a deal for 5 ounces of chocolate. They come in a rather elegant stand up cardboard box/bag with a sealed cellophane pouch inside.
I’m a huge fan of Chocolate Covered Candied Orange Peel and the fact that you can’t get such a thing at Trader Joe’s is rather disheartening (I got the “orange sticks” once thinking that’s what they were, but it was a jelly stick covered with chocolate).
These were fresh and glossy and had a wonderful scent of orange zest. The orange peel inside was firm and a little chewy but not overly sweetened. The dark chocolate though not the best in the world was a wonderful sweet complement to the zesty innards.
If I see these again, I’m definitely going to pick them up. I have quite figured out how to decipher the code on the back as to how old these are (164513 was all it said), so I consider them a limited opportunity good deal. At this price they’re an 8 out of 10, at regular price they’re a 6 out of 10 ... so I’m calling them in the middle for the review rating at 7 out of 10.
(Queen Anne Candy is made by the same company that makes those World’s Finest Chocolate bars that the band kids are always trying to sell you.)
I know it’s Halloween, but I’ve decided to cover chocolate covered fruit today. I’ve just had a craving for it, maybe it’s because it’s fall or maybe it’s because I’m lacking some micronutrients or something. I’ve also discovered that chocolate covered fruit is great for snacking on while writing. Especially when mixed with a few nuts like plain raw almonds and pretzels.
Trader Joe’s and their wonderful panned candy supplier have done it again. I just spotted Figments a couple of weeks ago and picked them up immediately. They’re dried black mission fig pieces covered in dark chocolate.
The pieces are quite variable, some as large as the tip of my finger and others the size a sunflower seed. The big ones, of course, were the best because there was a high density of both chocolate and fig. The figness got lost in the smaller pieces.
Dried figs have a wonderful earthy flavor to them, less sweet and tart than raisins. There’s the added bonus of the texture of the seeds, which some people don’t care for, but I think of as tree caviar.
Sometimes the chocolate overpowered the figness and sometimes the figness just wasn’t very powerful. This is definitely an excellent treat to have by your side when writing a novel. (Which I plan to start tonight at midnight, but have sadly eaten all my Figments already.)
Monday, October 30, 2006
I have only one gum that I consume regularly. It’s plain old Chiclets (peppermint). They’re not that easy to find (and I think made in Colombia now) so when I see the multipack at the 99 Cent Only store I usually grab one.
I then empty out the box on my desk and divide the pieces up into groups of three. I chew three pieces at a time and then spit it out when the sugar is gone. Rinse, repeat. A whole box of 12 pieces might last an hour.
Sugarless gum is great for freshening breath and calming a queasy stomach, but Chicklets are like candy to me. But let’s face it, they’re just white tiles ... sometimes I want something pretty to chew on.
So the 99 Cent Only store didn’t have the Chiclets last time I was in there ... so I bought these gumballs (hey, at 4 for 99 cents, how could I resist?). Made by Wonka, they’re plain old large gumballs with Nerds inside.
They’re big gumballs and have a pleasant rattle when you shake them close to your ear. The Nerds inside are confetti colored and have no relation to the outside color/flavor of the gumball itself. Some gumballs had lots of Nerds in them, with 12 being about average. However, there were two gumballs (I consumed two packages) that had four or less.
The gum itself was ordinary with a light fruity flavor.
Orange: orange - mild and pleasant. The tart bump of the Nerds was nice and combined well with the sugary graininess of the gum.
Purple: grape - it had that bitter initial taste to it, which I suspect is the food coloring. The flavor was floral and fruity though it faded quickly but went well with the Nerds.
Red: cherry - a light cherry flavor and a slight bitter tinge but sweet and pleasant after the flavor was halfway gone.
Green: apple - I’m not sure what flavor this was, it was sweet and fruity and had a slight sour bite which goes nicely with the grainy tartness of the Nerds.
Yellow: lemon - sweet and tangy and probably the most flavorful of all of them, not that it lasted very long.
I’m not going to switch to these. The flavor wasn’t very intense, though the gum was nice and soft and had a good sugar charge to it that was supplemented by the Nerds. If you’re one of those people who likes to eat saltines with your gum for a nice crunch, these might be perfect for you.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.