Monday, March 23, 2015
Peet’s is another chain here in the West that I go to a bit more often. I was pleased to see their Easter themed items when I was there last week and picked up two bags, since I had a few co-workers with me and they were curious to try them.
The most beautiful of their assortment was the Peet’s Caramel Robin Eggs. They’re pastel blue with some small flecks. The bag was $5.95 for 7 ounces, expensive but not much worse than an extravagant drink.
I believe that these are made by Marich, also a California company. They also make an all natural version of these that are sold at Whole Foods as Quail Eggs.
The construction is simple: a soft caramel core is coated in chocolate and then given a beautiful matte shell. The shape is like a chocolate covered almond.
They’re just lovely to look at and have a great cool finish on them. If I dissolve them, the matte outside gives way to a slick and cool sugar shell. But I’m mostly a cruncher and found that the shell had a good texture that gave the right balance of crunch and not too much extra sweetness. The inner chocolate was interesting because it had a smoky, coffee flavor to it. The caramel center is chewy but not tacky at all. The flavor was a lot like toffee or maple, which went really well with the chocolate.
They’re just excellent, I couldn’t have enjoyed them more.
As I was ordering my cappuccino I noticed these. I recognized the Robin Eggs and realized these were Marich. This color reminded me of the Curry Cashews I had at the Fancy Food Show, which used real white chocolate, not some weird oily confectionery coating. From the name, Peet’s Citrus Shortbread Bites, they sounded like they might be good.
Like the Robin Eggs, they were also $5.95 for the bag. The bag is simple, the top is sealed but then has a twist tie featuring the little fabric ribbon bow. So, it can be resealed after you’ve taken a handful out.
The lemon flavored white chocolate is made with plenty of cocoa butter and whole milk. The melt is at first a little tentative, because of the confectioners glaze, but then it does give way very nicely to a soft, citrusy flavor. There’s actually a little pop of tartness in there from time time as well. The cookie center is crunchy and less like a shortbread and almost like a biscotti, it’s very firm and not as dense as a shortbread usually is.
They’re quite refreshing and go really well with cup of tea ... not so much with coffee. I would buy these again. I liked the chunky nuggets and unusual flavor combination for a candy but also the fact that it still used decadent ingredients like real butter in the cookie and cocoa butter in the white chocolate.
Monday, February 23, 2015
The package says: smooth dark chocolate enrobes a robust coffee-flavored center.
This is the first I’ve seen a coffee flavored item from Russell Stover in their single serve line, though I think they do some coffee items in their boxed chocolates.
The dark chocolate coating is pretty thick and sticks to the filling well. The filling is what I’d call a cross between a ganache and a fudge. It’s thick and has a good melt. The base is made from sugar and cream, so it’s like a ganache, but doesn’t have that much chocolate in it. Instead it’s just loaded with coffee. The coffee flavor is woodsy, with a little bitter acidic note to it. It’s definitely strong, and not terribly sweet, considering the amount of sugar in there.
It’s nice. However, it’s big. I don’t want this much chocolate and ganache. I want about half as much, and maybe in more of a stick or plank format than a big patty. Or maybe a smaller patty, like a Peppermint Patty format, but with a coffee ganache center.
The package says: Rich coffee-flavored filling surrounded by creamy white chocolate & dusted with cocoa.
My photo didn’t turn out very well, partly because it’s actually a low contrast wrapper. It’s a light gold foil with other darker gold accents and a mix of brown and white text. Not easy to read on the front and even worse on the back.
It smells similarly coffee-ish to the House Blend Coffee, only there’s a more sweet note from the white coating. The combination wasn’t appealing to me on paper, as I was expecting it to be cloyingly sweet. However, the bitterness of the center can actually accept quite a bit of sweetness from the white chocolate coating, which is especially thick at the middle. It never quite mixes to create a good approximation of a cappuccino or latte, but does give me more of a coffee ice cream note to the whole thing.
On the whole, Russell Stover has done an excellent job with their coffee flavoring for the center. It has a lot of the right flavor elements without tasting too much like instant coffee or including actual coffee grounds in the center. I wouldn’t mind seeing these in the seasonal varieties, mostly because those are a bit smaller than the Big Bite line, but I think this is a good addition to their line. Since there aren’t many coffee flavored chocolates out on the market, it’s a nice option.
Friday, December 19, 2014
As a little stocking stuffer item, I’ve noticed these boxes of Russell Stover Cake Truffles at drug store chains and places like Target this year.
I picked up a pair of boxes since they were only $1.00 on sale, though often the regular price is about $1.79 for 2 ounces. There are four pieces of candy in the box, one of each of the cake flavors: Red Velvet, Chocolate, Carrot and Wedding Cake.
All of these flavors have been presented in the seasonal shapes, so they’re not new candies, just a different assorted presentation. The ratios do differ slightly from the Egg or Santa versions, though.
Red Velvet - (Dark Chocolate) this first debuted as a Santa piece in 2012, though is also available at Easter and Valentine’s. It’s a dark chocolate shell with a red “creamy” center that has some cake mix in it. Oddly, this could benefit from a white chocolate coating to simulate the cream cheese frosting often found on Red Velvet cake, though this box already has two white coated pieces. The center is less sweet, so that’s a plus, but the batter-like consistency simply tastes like paste to me. (Santa review.)
Carrot Cake - (White Chocolate) this first debuted as an Easter piece in 2014. Like the other cake flavors, this features actual cake mix in the center, which gives it an uncooked flour note ... it’s a little pasty, unlike the experience I had with the Egg version which wasn’t as dense. The flavor profile is actually nice, a good spice mix that fits well with Christmas with a hint of allspice, nutmeg and cinnamon. (Egg review.)
Wedding Cake - (White Chocolate) - this first debuted as an Easter piece in 2014. If you don’t like spice flavors found in Carrot Cake, then maybe Wedding Cake is more your speed ... all fake vanilla, sweetness and PlayDoh. I thought (Egg review.)
Chocolate Cake (Milk Chocolate - might actually be new. I can only find records for Brownie pieces before this. The center here was less sticky and pasty, so that was a plus but the raw flour notes were very distracting as it tasted more like wallpaper paste (yes, I’ve eaten that before, thankyouverymuch). There’s a grainy note, as well, since the sugar isn’t completely combined. So, think of it more like a chocolate cookie dough and you might be pleased.
If you’re frustrated that the seasonal shape items are too big, then these are probably a good idea for you. I’ll stick to the more traditional coconut and pecan delight versions though.
Tuesday, September 2, 2014
Hershey’s has a lot of returning holiday favorites for Halloween, but hasn’t neglected to introduce a few new items. Hershey’s Candy Corn Creme with Candy Bits was one of the odd items that really has no name (I think the best adaptation of an existing name to Halloween would be the Cadbury S’creme Egg).
A few years back Hershey’s had a seasonal variety of Kisses called Candy Corn Kisses. It made perfect sense, Kisses are kind of triangular and the layered look was a nice adaptation of the idea. The white confectionery base was simple enough, just a sort of honey/strawberry flavored version.
In the Hershey’s brand scheme, though, the Cookies n Creme bar has already captured the white confection lovers, so they’re more likely to spark to the new Hershey’s Candy Corn Creme with Candy Bits.
The bar is simply a white chocolate style confection (Hershey’s uses a combination of cocoa butter and other oils instead of just cocoa butter which it would need to be a true white chocolate). Scattered within the bar are orange and yellow candy sprinkles. The effect is that it does have a similar coloring to candy corn, though the yellow-white of the creme is dominant instead of the yellow-orange of Candy Corn.
If you’ve always wanted Candy Corn to have fat in it, that would be why you’d want to buy this.
The snack size bars are simple, they’re long and have four little segments with the name Hershey’s inside each.
The bars smell sweet and milky, with a hint of strawberry. It reminds me of a glass of Strawberry Qwik in smell only (certainly not in color). The melt is decent, not creamy smooth, but a little waxy. It’s quite sugary and extremely sweet, though the flavor and a hint of salt moderates that slightly. The sprinkles are annoying. They’re waxy and add no actual flavor or real textural interest. I would have preferred either nonpareils or perhaps if they swirled different colors of confection into it instead.
I think the Kiss version was more successful visually, but I didn’t care for the butter flavoring. This one is definitely less intense, but neither is great to eat. If Hershey’s wants to capitalize on their Cookies n Creme bar, I think making a seasonal version with a cookie in it, a la Golden Oreos might actually be more tasty.
There are all sorts of ingredients in here, including partially hydrogenated oils, PGPR, resinous glaze (on the jimmies), tocopherols and artificial colors. The candy contains milk products and soy and is made on shared equipment with almonds. There is no statement about gluten or peanuts.
Thursday, April 17, 2014
One of the most popular luxury chocolate brands is Valrhona, which is made in France. Though you may not know the name or the label, chances are you’ve had their chocolate because they’re used so widely in the pastry and confectionery trade. Though I rarely buy their bars, I am fond of their feves, which are little oblong chocolate disks which are great for baking or simply eating.
Since it’s Easter, I thought I’d review one of the iconic confections of the season: White Chocolate. Valrhona introduced a new white chocolate bar last year called Valrhona Blond Dulcey 32%. It’s like a dark white chocolate, if such a thing could exist. It’s 32% cocoa butter, which is more cocoa butter than some chocolates have for all of their combined cacao content. The next ingredient by percentage (32%) is then whole milk (in the form of whole milk powder, skim milk powder, butter and whey), then there’s sugar and some vanilla, soy lecithin and salt.
If you think that sounds rich, it is. That’s 50% of your saturated fat in half a bar. When I calculated the calories per ounce, it came out to 195 (that can’t possibly be right). But it’s also 3 grams of protein and a full 15% of your daily RDA of calcium.
The bar is thick, which is nice considering that it’s only 2.46 ounces, smaller than the usual 3.5 or 3 ounce tablet that I’ve become accustomed to as a premium bar. The diagonals score the bar well enough that it can easily be broken into these irregular but perfect bite-sized pieces.
The color is just what you see here, a butterscotch color instead of the creamy yellow-white or most cocoa butter confections. The literature about the Blond Dulcey makes note of the biscuit flavors along with a touch of apricot. They’re not wrong, it does have a rich cereal note to it, along with some toffee and maybe a light hint of lemon.
The bar has a good melt, though I admit that it’s a little fudgy at the start. I’d say that’s more from the milk solids than any sugar-grain. It’s lightly salty at first, there’s over 100 mg of salt. It is like a digestive biscuit flavor, just lightly toasted, sweet but not so much that it hurt my throat. There was no slick or greasy coating in my mouth afterwards as many white confections made with tropical oils can leave.The vanilla note is overpowered by the sort of toffee and burnt sugar flavors, though I would have enjoyed some bourbon or tobacco in there.
I found my bar when I was in London, though they do sell them in the United States. It was about $8, which it’s pretty steep for a smallish bar like this. I’ll probably stick with the Green & Blacks or the Ritter Sport if I can find it.
This may be one of those white chocolate bars that converts people who don’t like white chocolate. Or just something for those who do like white chocolate to munch on. It’s a lot more satisfying than many other white bars that I eat, I didn’t feel the need to eat the whole thing. That may be a function of the high protein content as well.
Thursday, April 10, 2014
Nestle Mini Smarties Filled Chick are little hollow chocolates wrapped in yellow foil. Inside is a small handful of mini Nestle Smarties. I kind of made up the name of the candy, the name on the sticker on the base of the foil is
Hollow milk chocolate figure containing mini Smarties. Seems like they could have named them something like Nestle Nestling.
The idea of a hollow chocolate figure filled with other treats is nothing new, but is a fantastic idea that’s utilized much better in Europe since these overprotective Americans think that we’ll all choke on the fillings. Nestle has many different sizes they do for Easter, as well, including a foil wrapped hen filled with Smarties as well, and often sold in a box that looks like a chicken coop with a bunch of the little chicks.
There were a lot of displays of these in grocery stores and drug stores while I was in London, so it was easy to pick up both. Most were priced at about two for one pound, which I thought was a bit steep for 30 grams (about 1.06 ounces) when you factor in that it’s Nestle chocolate.
The milk chocolate isn’t stellar, as it is Nestle; the ingredients are subpar. It wouldn’t qualify as real milk chocolate in the United States, as they use milk whey as a filler. However it’s 25% cacao content and they do use sunflower lecithin instead of soy, so if your kid has a soy sensitivity, you might want to seek the UK Nestle confections. The Smarties also use all natural colors for the shells and rice starch. Still, the label states that it may contain traces of soy, gluten, peanuts and other tree nuts.
For those of you not familiar with them, Nestle Smarties are little chocolate lentils. Unlike many of Nestle’s global brands, they’re not sold in the United States very often, as they have the same name as a pre-existing candy. Instead of renaming them, Nestle just doesn’t compete with M&Ms in the United States. (They do in Canada, though.)
The little chick is rather thin. The chocolate is rather soft, so it was easy to stick my thumb through it to break it up. Inside were 15 little Smarties lentils, far smaller than the regular Smarties. They come in pleasant pastel colors.
The chocolate is bland and sweet and sort of fudgy-thick. It doesn’t taste like something that should be eaten, more like packaging. The texture is decent enough, but I admit I’m spoiled from the Rococo Chocolate I had yesterday, so perhaps the proximity of the reviews is unfair. The Smarties don’t use the same chocolate. They taste nutty, like unroasted peanuts and porridge. The thin, crispy shell is fun. They’re about as good as Sixlets.
Even though I thought this was a marginal product, they’re inexpensive enough to buy and use as place settings for a dinner or give to a child. The interactivity of the candy inside is really what makes this special along with the attention to detail in the foil wrap and mold.
Milkybar is a Nestle white confection bar. It’s made with natural ingredients, but like the Smarties chick, it contains extra whey as filler and some vegetable oils ... but there is real cocoa butter in there. It does seem to have a mix of sunflower and soy lecithin. The other allergens listed on the label were traces of peanuts and tree nuts. While I may complain about the use of vegetable oils, this is 26% dairy, so they’re not kidding when they say milky.
This fellow clocked in a little shy of a full ounce, my guess is the difference in weight between the two is the little Smarties. (Why this one doesn’t get Smarties, I don’t know. They don’t make a white confection Smarties at the moment.)
It smells okay, very “dairy” though I’d also say slightly rancid or just not quite fresh. The texture is good, not as silky as, say, the M&Ms White Chocolate, but still not terribly grainy. The dairy flavors are thick and just unpleasant overall. The whole thing has a bit of a plastic note to it, as if I was eating a foam egg carton, not a white chocolate.
I’m not a white chocolate snob, I actually like the stuff, but this is not good white chocolate. It’s been a long time since I’ve had a Milkybar (I haven’t review them before) but it never impressed me since there are many excellent true white chocolate bars available these days. It’s still fun to look at, and for a child who doesn’t care for the milk chocolate stuff, if this is what they ask for, it couldn’t be cuter, and on top of that, the portion is already controlled.
Nestle has been doing a lot to source their cacao through verified sustainable sources, however, their Easter novelty line does not seem to have any of those certifications.
Wednesday, March 19, 2014
I’m not surprised that Russell Stover is expanding its cake-themed candies, as they already have a Cookie Dough Egg and multiple holiday version of Red Velvet Cake. This spring they’ve introduced three new eggs all with cake themes: Carrot Cake, Birthday Cake and Wedding Cake.
The thing that’s so odd about them is that they’re eggs. None of these flavors are particularly Easter themed. In fact, I find the idea of a Birthday Cake flavored egg for Easter downright odd. Carrot Cake is the only one that makes a modicum of sense, since carrots are associated with rabbits, which are associated with Easter.
Russell Stover Carrot Cake Egg covered in White Chocolate is only one ounce. It looks the same as the other Russell Stover egg packaging, green foil and a white emblem on the front with a little bow and the Russell Stover logo. There are elements of an amber orange and a slice of cake featured on the lower right.
As with the other cake and dough eggs that Russell Stover started making, it’s an odd sort of bon bon. The filling actually contains cake mix. So inside is an unbaked cake mix that’s creamed together with some milk and butter to create a filling that’s then molded into an egg shape inside a white chocolate shell. Kind of weird.
It smells very sweet with a little note of cinnamon and nutmeg along with some sort of dairy milk. It’s a little flat, so it’s easy to bite. It’s extremely sweet, but the filling has a sort of cookie dough consistency. It’s a little grainy, as I can feel the sugar and the raw flour in the center. It’s not pasty, as there’s enough fat in there to let it dissolve and melt like a bon bon should. The carrot notes are a bit lost, it’s the spice cake flavors that really create the reality.
Overall, aside from its sweetness, it’s pretty good. I can’t say that I’ve ever really wanted a carrot cake bonbon, so this doesn’t fill a hole in my heart. I’d say that some pecans would enhance it, but they’re an unlikely addition at this price point.
Russell Stover Birthday Cake Egg in Milk Chocolate with Sprinkles doesn’t look much like a birthday item. Sure, there’s a bow on it, but there’s a bow on all of them, and they’re not for anyone’s birthday.
This egg feels bigger than the others, though the wrapper says it’s also one ounce. The cake featured in the picture is a yellow cake with a chocolate frosting. Just as the carrot cake version lists cake mix, this one lists Yellow Cake Mix in the ingredients (also white chocolate, even though it’s covered in milk chocolate).
The egg is not molded like the others, instead its enrobed, like the Cookie Dough Egg I reviewed last year. There are little sprinkles stuck to it, though I think there were just as many rattling around in the package when I unwrapped it.
I don’t care for sprinkles, they look pretty and all, but they’re a mess. They don’t taste good and they just leave evidence everywhere that you’ve not only been indulging, but indulging in something with sprinkles on it.
The egg itself smells a bit like dough, it has that uncooked batter note to it. The center is soft and easy to bite, the chocolate stays together, but the sprinkles rarely make it into my mouth. The milk chocolate is merely passable, it’s not strong but does have a sort of malty element that stands up to the otherwise bland battercream. Though I don’t have a cookie dough version right here, I recall this being much different except that the center is a little softer and less crumbly.
If you’re a cake person, sprinkle person or your birthday happens to fall around the time we celebrate the resurrection of Jesus, this may be the perfect candy for you.
Russell Stover Wedding Cake covered in White Chocolate is an extremely sweet confection. (I didn’t get a photo of the package, or even a particularly good photo of the candy.)
It’s a white cake center with a white chocolate coating, so the notes are pretty much vanilla and sugar. The center is a bit softer than the Birthday Cake, though still has the sugary grain to it. It’s just slightly fluffed but has an overall milky sweet flavor and a hint of the raw flour.
It was far too sweet with no actual purpose to it. The idea of wedding cake that’s all white with white frosting and no note of raspberry or marzipan is actually kind of foreign to me. This taste more like grocery store sheet cake ... which is not something I think anyone strives to emulate. I’m sure there are some super-sweet-toothers who will enjoy this, but I think it as was just too sweet and one-note.
The cake thing is lost on me. I don’t mind when things go back to the source of why we made it a cake flavor in the first place, like taking the flavor elements of coconut and chocolate and caramel from a German Chocolate Cake ... but yellow cake can stay in the realm of baked goods from no on.
Thursday, January 2, 2014
Justin’s White Chocolate Peanut Butter Cups are a limited edition version of their dark and milk chocolate peanut butter cups. They’re available only at Whole Foods this winter.
What sets these apart from other white peanut butter cups is the fact that Justin’s not only uses real white chocolate, it’s also fair trade cacao butter.
All of the ingredients are organic except the sea salt,which is an inorganic item anyway. The palm oil is sustainably sourced and the cacao comes from Rainforest Alliance certified growers. Justin’s is gluten free as well.
Still, with all those qualifiers, they’re still a white chocolate candy, which has a pretty narrow band of fans.
The cups are beautiful, a creamy yellow white with a little dollop in the center. The white chocolate has a lot of milk in it (the third ingredient) and has a lot of dairy flavors to it. The peanut butter center is salty, with a grainy crunch but also a smooth roasted flavor to it. From my early taste tests of Justin’s peanut butter cups, they’ve really come a long way in balancing out the texture of the center without being too oily or too dry. The white chocolate bring a lot of creaminess and vanilla flavors, the overall effect is like eating peanut butter cookie dough.
I’m a fan of good white chocolate (and will eat bad white confections against my better judgement) and this is some very well made stuff. Since Reese’s switched to a white confection, as far as I know, these are the only nationally distributed white chocolate peanut butter cups available.
I did notice one odd thing on the package. The cups are 1.4 ounces total and it says that it’s 180 calories. But the rest of the nutrition panel does not support that. There are 16 grams of fat (9 calories per gram) and 19 grams of carbs (4 calories per gram) then 4 grams of protein (4 calories per gram) all tallies up to 236 calories, not 180. (Reese’s Milk Chocolate Peanut Butter cups are 210 calories for 1.5 ounces.) So if these calculations are correct, that’s 169 calories per ounce. Mmm, high fat density.
I like these and I’d probably pick them up again. But Justin, where are those dark chocolate hazelnut butter cups I’ve been longing for?
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.