Tuesday, December 16, 2014
Tcho is a bean to bar chocolate maker based in San Francisco. Their early chocolate programs simplified the ideas of single origin distinctions and simply labeled their chocolate bars with the flavor characteristic based on a flavor wheel.
Though their early products were simple dark and milk chocolate bars, they’ve not created some interesting new flavored bars. I picked up two little tasting squares of their Tcho Mokaccino. They’re only .28 ounces, so it really is just a bite or two of chocolate. It’s described as: Serious Milk Chocolate + Blue Bottle Coffee.
Tcho is made with fair trade cocoa beans, organic ingredients and is certified kosher. (They do use soy lecithin in their chocolate and also handle nuts in their facility.)
I happen to enjoy the coffee renaissance that’s been going on for ...oh, the past 30 years. The pre-ground cans of coffee of my childhood are long gone: a time when single origin meant you looked for the Colombian mountain on the can as an indication of flavor.
The little piece has a wonderful Spirograph-style pattern on it. It tastes a little smoky, very milky, with an almost cheesy note. The coffee is intense, but on the sweet side (I don’t take sugar in my coffee, so having it combined with chocolate tends to sweeten it too much for me). The coffee notes blend very well with the chocolate but the most important thing here is the texture. It’s smooth ... there’s now coffee bean grit like so many coffee chocolates end up with (or whole beans) that I don’t care for.
I’ve been watching Tcho since they started up and were in beta. Though I appreciate many of their attributes, I’ve not been impressed with the products themselves, the dark chocolate is gritty and has an odd fat balance to it for me, and often the beans taste burnt. They do some interesting chocolate covered items, like nuts, which are good but not remarkable enough for me to fork over the premium price.
That said, I’m glad I had an open mind and picked up the Mokaccino. The little squares are a bit expensive, but if I bought two of them instead of an actual cappuccino, it’s about the same price.
Friday, December 12, 2014
Chocolate covered cherries are a broad confectionery art form. They vary quite a bit, from syrupy cordials to sticky fondant. Most contain a whole cherry, though even that varies depending on the maker’s wishes.
See’s Candy sells both a milk and dark chocolate cherry. You can’t buy them online, they’re available only in the stores, as far as I know, as they don’t travel well. (Though I recall seeing them in a foil-wrapped version before in the past.)
They’re big, quite big. I positioned one of the Trader Joe’s Liqueur cherries next to it as a comparison. The Trader Joe’s are about 12 grams and the See’s varied between 26 grams and 29 grams.
The See’s version is mostly a soft fondant, with a small reservoir of syrup. See’s calls them simply Milk Cherry and describes them as, A plump, dipping cherry surrounded by a liquefied soft center covered in milk chocolate.
The milk chocolate is very nice, I enjoy the custom blend that Guittard makes for See’s, it’s milky and has a light toffee note to it. The creamy melt goes well with just about everything, including the first bite of a soft fondant. The fondant has a cherry cough syrup note to it and a strong vanilla flavor. The best part was the truly large cherry at the center ... it as so big that I feared that it still had its pit and I bit into it quite gingerly. The pink coloring is pretty awful, but I take it as a traditional aspect of this candy.
The Dark Cherry was supposed to be less sweet, but since mine weighed more (about 2 grams), I figure they just made the sugary center even larger. It’s simply too much for me. The fondant is a wonderful texture, but it, too, tastes like bubble gum. Bubble gum is nice, but really not as a chocolate item.
Since I’ve had quite a few of these in the past few weeks, I can say that I don’t think I like the fondant, I prefer the liquid or syrup centers. But if you’re a fondant fan, this was exceptionally smooth and imbued with quite a bit of flavor. In the future though, I’ll pass.
Monday, December 8, 2014
Since I tried the an array of Queen Anne chocolate cherries, I though it would only be proper to try the best-known cordial cherries. Luckily they were on sale at Target yesterday for only $1.39 for a box of 10 cherries ... less than I paid for the lowest priced version of Queen Anne.
Cella’s Cherries come in a variety of packages, I’m most familiar with the boxes that feature individually foil wrapped versions. They come in both Milk Chocolate and Dark Chocolate versions. I chose dark.
This box of Cella’s was minimalist and efficient. The box was about half the size (flatter) than the Queen Anne and still held 10 pieces. (Though the total box only holds 5 ounces, not 6.6 ounces, so they’re smaller.) The tray plastic, but it’s easy to pull the chocolate’s out. They were all flawless, though I heard from a reader who also bought some over the weekend and half were cracked.
They’re well molded, shiny and fresh. Cella’s feature a 100% cordial center, which means no sugary fondant, it’ll all syrup and cherry in there. Cella’s are also made in a peanut free and gluten free facility, so these are appropriate for a wide range of sweet-lovers. Sadly, even though this is a dark chocolate product, there is some dairy in there (and soy). It would have been nice to find a vegan cherry candy. The cherries are treated with sulfur dioxide, sodium benzoate and calcium chloride and they add red dye #40.
They do smell like cherry. So much that it really overpowers the chocolate, but in general I consider the chocolate in a cordial cherry to be only a delivery vessel. The syrupy center is sweet, but certainly less so than the Queen Anne. The cherry is firm and crunchy and has just a slight tart note to it and a wholly maraschino flavor.
I was never really a cordial cherry fan, but I’ve been coming around. For the price, I really can’t complain about this product. The chocolate was creamy and had some toasted notes, though could certainly be darker. It was excellently tempered and these would be a lovely treat to serve with dessert to folks at the holidays. Because there’s a lot of water in the center, these are quite low in calories per ounce, so if you’re looking for a little treat without breaking your diet, this is also a nice change as the flavors are intense and linger. There are better looking packages, though, if you’re looking for a hostess gift.
Some people prefer the fondant style center to the syrup cordial, so it’s good to know what kind of person you are going in. SugarPressure did a comparison of Brach’s, Cella’s and Queen Anne and preferred the Queen Anne.
Friday, December 5, 2014
I have nothing against cherries. In fact, I love fresh cherries. I’m not fond of cherry flavored candies, so it stands to reason that I should actually like chocolate covered cherry cordials since they do have a real glace cherry at the center.
So a few years ago I tried the European version of Ferrero Mon Cheri ... which features a whole cherry in alcohol. That went well. But still, I’ve been hesitant to try some other varieties I see at drug store chains.
Though it seems odd, I thought I’d start at the bottom. I picked up the cheapest, but most widely available line I could find: Queen Anne Cordial Cherries which are made by World’s Finest Chocolate.
The boxes varied in price between $1.50 and $2.49 for a box that holds 10 cordial cherries totaling 6.6 ounces. Queen Anne makes cherries in a few versions: Milk Chocolate and Dark Chocolate as well as newer versions in French Vanilla and Black Cherry Cola. They also make a cordial blueberry, but I’ll save that for another time.
The packaging is far from elegant, but it is serviceable. There are ten candies in the box, each tray has five little plastic cups and the whole thing is sealed with a plastic film on top. The two trays are stacked in the box. The chocolates were in good shape, even though I’m guessing they get tossed around a bit en route.
Queen Anne Dark Chocolate Cordial Cherries were a good place to start. The chocolate can’t be particularly dark, as sugar is the first ingredient and the chocolate itself also contains anhydrous milk fat and PGPR. The cherries are souped up in high fructose corn syrup, citric acid and some extra Red Dye #40. The ingredients also mention another “dark coating” made from partially hydrogenated soybean and cottonseed oils and cocoa along with sugar.
They do look quite good and smell like, well, cherries but the cocoa notes of the chocolate do actually come through.
They’re a messy affair if one who likes to bite and not pop. I like to grab the cherry in the first bite to make sure I get it with the least amount of sugar ... leaving the syrup behind in the remaining hemisphere. The cherry is crisp and chewy with only a lightly tart note. But it tastes realistic and not quite as strongly of maraschino as some others.
It’s all overly sweet though, especially if I was going to eat the other half that didn’t have a cherry. The chocolate is passable, not overly sweet but also lacking a good quality creamy smooth note.
Though the nutrition panel says there’s only one more gram of sugar in this version over the dark, it’s astronomically sweeter. It’s pretty much inedible for me, though I’m sure some folks will enjoy the sugary vanilla blast. The cherry flavor is completely lost on me, which is too bad because the texture was spot on.
Oddly enough, this was the version I was looking forward to most. A bit of extra spicy flavor from the cola might help, and it actually did. The textures were the same, the cherries were firm and of good quality. The cola flavor was extremely mild, though. It was a little hint in the smell, and then maybe a whiff of it in the second bite. This one had the most maraschino flavor to it.
None are ever going to pass my lips again, not because they’re necessarily bad candy, but they’re certainly not the candy for me. There are better chocolate covered cordial cherries out there. A starting place will be finding better quality chocolate, as it should not just be treated like a container, but a gateway. So if I’m going to reset my brain to enjoy them, I think I should spend some time finding better ones.
Thursday, December 4, 2014
Their website lays out their attributes succinctly: They are white in color, peanut in shape, peppermint in flavor.
Spangler is already one of the best known makers of Circus Peanuts, the ordinarily orange colored, peanut shaped but banana flavored confection. This new version puts Circus Peanuts in play as a new product line for Holiday theming, especially since they made a Halloween version themed for Candy Corn.
They’re white, so they’re difficult to photograph. They’re about two inches long and don’t smell like much at first.
Upon my first bite, I did find that they’re quite minty. The texture of the marshmallow, when fresh, is light though a bit on the grainy side. They’re not the puffs you’d associate with Campfire or JetPuffed brands. Instead these are dense with a little bit of a sugar grain and get quite chewy and tacky when stale.
The mint is mild but definitely refreshing. It cuts the otherwise too-sweet notes of the marshmallow quite a bit. There’s only a smidge of salt in there (10mg) but what’s actually nice about these is that they’re, as far as I can tell, all natural. No artificial colors, because they’re not colored at all.
Out of curiosity, I added a peanut to my hot chocolate. I pulled it into “marbits” and tossed it on top. They do float, even though they’re a denser fluff than a Peep. The outside does become a little creamy and definitely imparts a minty note. But the center stays a bit grainy and starts to remind me of a wad of toothpaste. Still, it didn’t ruin a perfectly fine cup of hot chocolate. Now I’m wondering if I’d like a classic banana Circus Peanut in my hot chocolate.
Wednesday, December 3, 2014
Godiva was founded in Belgium as a premium chocolatier. The company is now owned by a Turkish holding coming (Yıldız Holding) but is headquartered in New York and named after an Old English noblewoman.
The chocolate is reliably of good quality, though the prices are on the high side compared to other brands now available. I love their packaging, but I’m usually disappointed by the products as they tend to be bland.
Still, I was tempted enough by a press release about a new collaboration collection that I stopped by the local Godiva shop and picked up a box of the Chef Inspirations Flavors of the World Collection. It was $18 for a box of eight chocolates in six different flavors.
So, six flavors and eight pieces means that I got two duplicates. The box is nice, a rounded rectangle with a plastic formed tray inside. The whole thing was shrink-wrapped and definitely fresh and flawless when I opened it. It included a little brochure that described both the chef and chocolates themselves. Here’s a little bit from the website:
Banana & Caramelized Coconut: Milk and white chocolate enhanced with caramelized coconut flakes, coconut milk and banana essence topped with the crunch of West African cocoa nibs. The banana flavors are sweet and have a bit of a creamy note. The coconut has a little tropical flavor, the whole thing is soft and chewy. The milk chocolate is smooth, but extremely sweet.
Black Tea Mousse & Sichuan Pepper: Chinese Sichuan pepper flavored ganache blended with an aromatic black tea mousse and wrapped in pure Belgian dark chocolate. The mousse has a very light chocolate note but strong tannins from the black tea. I didn’t catch much of the pepper, which is too bad. But I did enjoy the tea and this one was less sweet than the others.
Sirop de Liege with Speculoos: Classic Belgian Sirop de Liege, a pear and apple syrup, and a Speculoos cookie mousse wrapped in pure Belgian dark chocolate. This is a beautiful piece and an interesting combination. It is by far the most innovative and successful in the assortment. The speculoos is soft and creamy with a hint of gingerbread spices. The syrup is more like a fruit jelly, tart and smooth and bright, it’s really a great pairing with the dark chocolate and cookie butter. They should make this in a bar format.
Japanese Dark Sugar Ganache: Dark chocolate layered with Kuromitsu molasses and Valencia almond praliné mixed with diced hazelnuts and Guerande sea salt. Since I started Candy Blog, I’ve been obsessed with Japanese black sugar, so this was the piece was thinking would be a home run. It’s nice, don’t get me wrong, but lacks any sort of black sugar note at all. The almond and hazelnut notes are great and the touch of sea salt does really balance the piece which gets a bit sweet, but the molasses is just so slight, I missed it. And I had three of these ... the two that came in the box and I bought one on the spot and ate it at the mall.
Brazilian Coffee Nut Praliné: Brazilian coffee and Costa Rican chocolate blended with hazelnut praliné enrobed in white chocolate and decorated with crispy chocolate confetti. As you would expect, this one was sweet with the white chocolate coating. The coffee notes a fresh and bright and the hazelnut flavors really mixed well. The little crisps on top gave it the texture it needed as a finish. Dark chocolate enrobing would have made me a bit more satisfied.
Honey Roasted Caramel: Caramel infused with hints of honey, almonds, brown sugar and condensed milk covered in milk chocolate and crunchy almonds. This sounds rather pedestrian and it really is, but that’s no reason not to appreciate it. It was chewy, but not too sticky. The honey and darker toffee notes were good and the milk chocolate brought it together well with some other dairy notes. The almonds were kind of lost, but at least fresh and crunchy.
Overall ... well, it was too sweet and not intense enough. I liked the attempts and part of the fun was just imagining what the combinations would be like. But I think I’ll stick with my local chocolatiers like Compartes or Valerie if I want to get into that price range, or just stop at See’s and be happy with their caramels.
Monday, December 1, 2014
There are so many kinds of candy canes these days, usually branded with other candies names and flavor varieties. There are: Starburst, Red Hots, Lemonheads, SweeTarts, Warheads, DumDums ... Bacon. They all pretty much look the same, They’re five or six inches long and have a little hook at the end.
In the case of Frankford’s Soda Pop Candy Canes, each candy cane is 1/2 ounce, which is a very generous size for a piece of sugar candy. There are 12 canes in the box, which is a bit of overpackaging ... but did protect my canes and is at least recyclable cardboard. There are three flavors: Orange Crush, Dr Pepper and A&W Root Beer. Yes, they’re soda pop flavors, but there’s no cola in there. This is where I went down the Wikipedia rabbit-hole…. The Dr Pepper Snapple Group also owns Squirt and Wink (both grapefruit sodas), IBC Root Beer and Hires Root Beer in addition to A&W Root Beer. Finally, they have RC Cola, which seems like the flavor they definitely left out here.
I’ve been warming up to the flavor of cherry in candies, so I’m wondering if I can also learn to love the flavor of Dr Pepper as well. The red candy candy certainly looks attractive, and just slightly different from a peppermint candy cane ... so that I didn’t expect mint. I didn’t photograph it, but the center of this candy cane is also red. The flavor is rather like Dr Pepper. It’s sort of black cherry and amaretto, though I’ve heard that it’s also supposed to be plum flavored. There’s no acidic bite, which you get a little with the soda version. Overall, it’s pleasant, it’s not very intense or vibrant, more of a soft flavor like vanilla. I didn’t care for how red it made my tongue, but that’s a personal preference.
Orange Crush is tangy and much more intense that I would have suspected, with a sort of sherbet creamy note. It’s a solid orange flavor, artificial but still well rounded.
A&W Root Beer smells nice right away. The flavor is sweet and soft, not too intense. It doesn’t have the peppery kick that some root beers sometimes show, instead it’s more on the mild and creamy spice side of things. Though there are lots of artificial colors in there, I didn’t notice them giving a bitter taste.
I think the flavor array is interesting, a little off the beaten path without alienating older folks with things that are too sour. There are a lot of other great soda flavors that Dr Pepper owns that would go great ... especially 7 Up and Vernors Ginger Ale. The colors are also a bit atypical, but I enjoy a little change from the standard green and red.
Monday, November 24, 2014
They’re described on the front as Red Velvet Flavored Marshmallow Dipped in Cream Flavored Fudge. The package is white and features a big window on front to see the three individually dipped Peeps nested in their tray.
I have to say that as odd as this Peep looks, it’s an impressive accomplishment. It really looks velvety. The deep red sugar crust also has a bit of shimmer to it, with little gold flecks. The base of the Peep is dipped in a white fudge to simulate the cream cheese frosting usually associated with Red Velvet Cake.
I’m not a fan of Red Velvet Cake, but I’ll go on record to say that this is one of the best candies to evoke the Red Velvet experience I’ve had. I’m not sure that’s a compliment, but that’s why I gave this a 6 out of 10 and not a 4 out of 10.
The marshmallow inside is a cocoa flavor. It smells like cake batter, which isn’t a bad thing either. The red sugar crust taste like red food dye. The white dip on the base of the Peep tastes like sugary wax. So, we have all the components of a red velvet cake: a cake that is neither vanilla nor chocolate, some extra red food coloring to give it an off flavor, and a solidified palm kernel oil coating.
The marshmallow is fine, it is lightly sweet but the cocoa helps to cut it. The cream base could have a little more salt in it, to evoke the cream cheese frosting a bit better. But overall, it’s just an entirely weird Peep. And at least it’s different from the regular Peeps.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.