Wednesday, October 10, 2007
Dove has been adding to their line of Promises, the little chocolate nuggets they sell. It’s nice they have such a diversified line and I do enjoy a little foil wrapped treat. Lately they’ve been stuffing caramel see review) inside those little nuggets of milk or dark chocolate. Now they’ve added a few more versions of those to the line by flavoring the caramel:
Milk Chocolate Hazelnut Flavored Caramel - this was less caramel and more like a hazelnut creme. It had a nice nutty flavor to it, though I didn’t quite identify it as hazelnut. A little salty hit cut through the sticky sweetness of the milk chocolate.
Most of my little pieces were dented. I don’t know if that was a function of the travel or if they’re particularly delicate. (5 out of 10)
The Mint Caramel Dark Chocolate terrible, terrible pieces of confectionery nonsense. Gobbledygook, I tell ya! Gibberish! There’s nothing wrong with caramel, nothing wrong with dark chocolate, nothing wrong with mint. But put them all together and you get this humongo double take of “what the heck were they thinking?”
The caramel is just weird - it’s like it’s over emulsified, if there is such a thing. It’s gooey, but has no buttery element, no burnt sugary elements ... it’s become its own strange, pudding-like product. That’s it! It’s like peppermint-butterscotch pudding ... with dark chocolate. It’s just all kinds of wrong when I think too hard. (4 out of 10)
The strangeness continued with the Dark Chocolate Raspberry Caramel.
Luckily I didn’t have a whole bag of each of those, just a little handful ... and now they’re on their way to Kimberly, who won the drawing! (I should have had her sign some sort of a waiver.) Again, it’s like raspberry flavored butterscotch pudding. I just didn’t like all the flavors together and the salty hit of the caramel with the raspberry was just over the top. (4 out of 10)
The happy news is that the rest of this is all good. The more traditional new offerings to the Dove Promises line are just the regular milk and dark chocolate with some crushed almonds added in.
Almonds are a personal favorite of mine, I practically live on them (really, I eat them just about every day as a snack). What’s always bothered me about Dove chocolate is its foolish consistency ... it feels too perfect, too manufactured and lacking any personality. The crushed almonds in the Dove Dark Chocolate with Almonds fix that.
They add some texture, they add some extra flavor, a little crunch ... they just complete the Dove Dark Chocolate. Any trepidation I had about their chocolate has disappeared with the added element. (8 out of 10)
The Dove Milk Chocolate with Almonds benefits similiarly from the crushed almonds. It makes the milk chocolate, which was always a little sticky sweet to me, more malty and rich. The milky flavors now take on a toasted, darker tone.
They please me. (7 out of 10)
A single Milk Chocolate with Almonds has about 45 calories in it.
I don’t have the nutritional info on the Caramel line or the Dark Chocolate with Almonds, just the Milk Chocolate with Almonds, as that’s the only one I have the complete packaging for. I’m not sure when these are showing up in stores, they’re not on the Dove website yet. Anyone see them in stores yet?
Tuesday, October 9, 2007
I have a deep attraction to pretty candy. I’ve always enjoyed arrays of colorful candies spilled out on my desk. I like to arrange them in patterns, rainbows, color combos. I put them in glass jars, layered by color or shape. Mix them up, repeat and eat.
Most candies are pretty limited in what they can do with shapes and variety. Compressed Dextrose - the plain old chalky sweet and tart candies however, are extremely flexible when it comes to design (I call them chalk candies). With the loss of Tart ‘n Tinys, the time has come to find a replacement.
Oak Leaf (part of SweetWorks) is one of the few sugar-candy companies that really pays attention to the possibilities of pretty candy. At the All Candy Expo I got to see in person the huge variety that they make. I also got to bring home a good selection of those that attracted me most.
Holy moly, the green Baby Tears is actually lime! Who knew anyone made anything lime any longer? It’s all green apple these days. I think blue is Blue Raspberry, which was okay but certainly not sour.
There are a few versions of baby tears out there, (ZOMG has a review here).
Most of the candy is the same, the only differences are the colors and shapes. Some have different flavors depending on the mix. I was tickled by this Bonz variety. They sell it a couple of different ways, with just the skulls, just the bones and a mix of the two. (The plain bones are fun for a dog theme, the mix is great for Halloween or pirate themes.)
The bones themselves were super tart and kind of chalky on the inside instead of being dense. Pink (cherry), Red (also cherry), Yellow (lemon), Blue (sweet raspberry), Green (lime) and White (pineapple?). The candy shell was thin and easy to chomp through or dissolve off.
The skulls didn’t have an identical color line, there was a Purple (grape) and Orange (orange) and the Green was darker (watermelon).
These were dreadful. As cute as they are, they’re just as tasteless. The scale, for one, is just horrible. The Watermelon is the same size as the Strawberry and that’s bigger than the Lime! The Orange has a cute bumbly coating, but it’s so thick and flavorless I was worried it was actually a piece of plastic display. The grape had a similarly hard shell filled with a flavorless sweet powder. The Banana was the only standout, though I’m still not sure how I feel about it. Some days when I chomp on them I find the fake banana flavor comforting. Other days it feels rather cool on my tongue and slightly bitter I’m wondering if I’m eating fingernail polish remover. I had another small assortment of little fish in my mix and found the banana-yellow one in there even more alarmingly chemical-tasting. (I’m wondering if there’ll come a day when someone diagnoses Banana Candy Workers Lung.)
All of the candies are fun and at most places where I see them in bulk (at those pick-a-mix places at the mall) they’re way overpriced. You can buy them for about $2.50 a pound on Amazon (different brand) ... if you’re willing to buy 24 pounds of Bonz at a time. I wouldn’t pay more than $4 a pound for these unless I was depressed and nothing but bright food coloring and sugar could shake the doldrums.
They make Super Sours (different sizes, coated and uncoated), Smiles, Snaps, Lil’ Jewels (perhaps like the old Tart ‘n Tinys?) and Fishes along with all sorts yellow Bananas and multicolored Crazy Bananas.
The best way to buy these, as far as I can tell, is from those candy machines in kiosks at malls and arcades. At only a quarter for a little handful, it’s a pretty good pick-me-up.
If I wanted a fun and casual candy buffet (especially one that could stand the heat in summer), these could definitely be at the top of my list. Though some flavors are hit & miss, I still give them an 8 out 10 ... because they’re still pretty to look at if I don’t eat them.
EDITED 11/28/2007: I updated this to correct an earlier error. I attributed this candy to Concord Confections in error. These candies were made by Oak Leaf.
Monday, October 8, 2007
Gimbal’s LavaBalls aren’t a new product, I even saw them at the 2006 All Candy Expo. But I never saw them in stores (except online in 5 lb boxes), so I was hesitant to write about something that you couldn’t get.
Well, I found them, at Walgreen’s (and they’re probably in other places) ... so here’s a review!
Gimbal’s is an old San Francisco panned confectioner, run by the same family for four generations. They make a line of gourmet jelly beans, some fun licorice product and pectin/jelly items. The bonus with Gimbal’s (besides the high quality) is that their facility is practically allergen free ... their candies are free of gluten, peanuts, tree nuts, gelatin, gluten, eggs and dairy. They’re also Kosher. (They do use Soy.)
LavaBalls are chewy hot cinnamon candies. Like their name implies, they’re a spicy cinnamon.
They’re like a giant jelly bean. The gumdrop center is lightly spiced, kind of like a Spearmint Leaf, mild but still making a generous contribution to the overall flavor. On top of that is a little layer or super-spice that’s covered by the rest of the nicely warm candy shell.
They’re about the size of a marble, which is a satisfying size for a sizzling chew. They’re not too hot for me, but there’s a pleasant burn and sometimes they’ll catch me a little bit with a tickle in my throat.
The balls are about the size of a marble, so they’re bigger than their newest competitor, the Chewy Atomic Fireballs (which are not allergen free) and marginally spicier and just deeper in flavor.
I enjoy these a lot and would definitely find them good traveling candies, a movie watching snack and good for swift novel-writing. Each LavaBall has about 13 calories each.
They do contain beeswax (and artificial colors/flavors) so may not be suitable for vegans.
Sunday, October 7, 2007
This is the bread pudding I’ve been pondering for the past month and I mentioned in this review. It’s based on the flavors of a Molasses Peanut Butter Kiss (also Mary Janes, as the name implies): sticky peanut butter, sticky molasses and creamy custard.
I made this recipe based on the bread pudding recipe I’ve been using for years in The New York Times Cookbook (I have a first edition, I don’t know if this is in subsequent editions): New England Bread Pudding. I’ve never actually followed the recipe as written, I’ve always mucked around with it.
This bread pudding has a base, mild flavor of peanut butter with a little woodsy hit of molasses that’s mixed into the milk & egg custard base. There’s actually no refined sugar in here (except for whatever was used in the bread). Bread pudding is pretty hard to mess up, so feel free to alter proportions, just be sure to cook it completely.
Preheat oven to 375 degrees F.
Cube or pull apart the bread. Bread can be stale or fresh, but let it dry out a bit if possible. Set aside.
In a large pot that will hold all of the above ingredients (approximately 2 quarts) put in the milk and butter. Heat over medium until milk starts to scald. Turn down to low and add peanut butter and molasses, whisk to combine (or if you like things rather freeform, just stir). Add whiskey. Scramble the eggs in a separate bowl, then add about a half a cup of the hot milk mixture slowly, combine then add to milk mixture in pot.
Combine and allow contents to warm up to just under a boil. It will thicken slightly with the addition of the eggs.
Turn off burner. Add bread, stir gently then allow to sit for five minutes.
Prepare your baking dish. For mine I used four ramekins that hold 12 ounces each. You can make it all in one dish (one that holds 48 ounces - pick something that won’t be more than 3” deep or else it won’t cook completely in the center). Whatever you choose, you’ll need a pan a bit larger to use as a water bath. Place the smaller pan into the large pan. You can grease it if you want, I don’t and it doesn’t seem to make a bit of difference.
Optional: drizzle some molasses in the bottom of the baking dish. This gives it a bit of a sauce on the bottom, but if you’re not fond of molasses (why are you making this?) then you can omit this step.
Scoop the pudding mixture with a measuring cup or ladle into the ramekins or baking dish. Make sure it’s spread evenly. I crumbled a little brown sugar on top to make a crust, but feel free to omit.
Put the pan into the preheated oven. Add water to the larger pan, about an inch or two. (Make sure this doesn’t dry out.) Yes, you can add the water before you put it in, but this makes it very heavy and more likely to spill.
Bake for 40-60 minutes. In order to check for done-ness, listen to hear if the butter is sizzling around the edges. Also, the pudding will pull away from the sides a bit. Insert a knife into the pudding about one inch from the side. If it comes out clean and hot, it’s probably done. Shake the pan gently and see if the center has a more liquid “jiggle” than the rest. If so, leave in another five minutes. Repeat the above. If you bake it a little longer, that’s okay too, just make sure that the water bath doesn’t evaporate.
Allow to cool and set up before serving. Can be refrigerated and served cold or warmed up in a microwave or oven.
Serving suggestion: A la mode or with some whipped cream. Drizzle a little extra molasses and or peanut butter on if desired.
Makes 8-12 servings
The bread pudding is rather hearty and filling, so I’d suggest it as a winter dessert. I also think it’s a mighty fine breakfast. (I know, some people think that’s crazy, but really, how different is bread pudding from French toast when you think about it?) I’m planning on making this again with an egg bread and possibly more peanut butter. I’ll report back with any findings.
Saturday, October 6, 2007
Technically this happened last week, not this week, but bear with me. Last Friday I got to meet another one of my fellow candy bloggers (I have a set of three in-person meets so far!). Joanna from SugarSavvy.net was in town and we went out to lunch at the Farmers Market (because it was the densest candy location I could think of near my office). We had a little lunch with the incredible view of Littlejohn’s Toffee & Fudge. They were wrapping their slick and gorgeous caramel kisses (caramel covered marshmallows). Joanna bought some penuche, a pecan praline for a friend and I also got a praline and a piece of honeycomb (because it looked so good on Rosa’s post over at SugarSavvy ... but I ate it and can’t review it now). I probably jabbered on a lot about candy, but it’s pretty rare that I get to talk to anyone about candy except through the blog.
She also gave me a wonderful selection of four chocolates by Xocolatl de David. I’ve gobbled them up without taking their picture or reviewing them. (I’m sure I’ll have them again and do some coverage.) Mmmm ... dark and scorched fleur de sel caramels coated in rich chocolate. I definitely have to visit Portland one of these days.
As another update, the winner for the Ultimate Candy Expo Box was Kimberly. It was a little warm in both our locations last week, so I’m boxing up a list of her top requests and a bunch of other stuff to send off on Monday. There were 537 valid entries (a few doubles on the comment thread and a few that came in via email). I’m kind of 21st century in my drawing method. I export the entire list to an spreadsheet. Sort it (in this case by email address) and then have a random number generator tell me which entry won.
I’m thinking about running another giveaway, this time filled with Limited Edition items (some you may have loved, many you may have hated!). Any thoughts?
As a little follow up to another post earlier this week, Hershey’s has named Richard Lenny’s replacement. They’re promoting from within and have tapped David J. West (43) as the new President, CEO and Director. West’s current position is Chief Operating Officer, Exec. VP, Sr. VP and Pres of the North American Commercial Group (see, he’ll have a much shorter title!). Don’t worry about Lenny (55), he’s leaving with plenty of compensation for his hard work this year: a $1.1 million base salary and $10.25 million in long-term compensations ... that’s just this year. (He has some other yet unexercised options worth $23.5 million.) More about Lenny’s history with the company here. Of the 20 top executives in Hershey, West was the youngest in senior management.
Chew on That has their monthly roundup of answers from bloggers. October’s topic is “What is the one thing in your refrigerator or pantry that you cannot live without?” As I’m not the cook in my household, my answer isn’t an ingredient, just something I eat.
Monday: Reese’s Whipps (4 out of 10)
Tuesday: Java Twix (8 out of 10)
Wednesday: Limited Edition Hot Cocoa Kisses (5 out of 10)
Thursday: GudFud Stuffed Marshmallows (6 out of 10)
Friday: Chocolate Poppers (6 out of 10)
Healthy Friday Bonus: Welch’s Fruit ‘n Yogurt Snacks (6 out of 10)
Weekly average was 5.833 with 50% chocolate content.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.