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Wednesday, May 23, 2007

UHA Puccho Custard

These are freakish, disarming and charming all at once. I don’t know why I ordered them from JBox, but I’m certainly glad I did.

I thought that the Puccho line is really inventive. If you’ve never had them they’re a chew studded with bits of gummi and then other candy, usually little sour or fizzy nuggets. I know it sounds weird but it really works.


JBox.com called this variety Baked Puccho—Custard Cream. But from the package and taste I’ve decided it’s really creme brulee.

The chew is a light vanilla, smooth though not quite as bouncy as HiCHEW. Then as the chew continues there are little grainy sparkles of caramelized sugar and then soft and dense nuggets of caramel flavored gummis. Creamy and crunchy and chewy.

It sounds weird, I know, but they’re completely addictive and I’m sorry I didn’t buy more (especially since they’re currently out of them). They’re satisfying in that they make me feel like I’ve had a decadent fatty custard but they’re also so engaging because of the chew that I want to keep it going.

The other flavor they have in stock at JBox right now is Mikakuto Baked Puccho—Baked Apple & Cinnamon which also sounds pretty weird, but judging by my first impression of these, they’re probably very good.

Name: Baked Puccho - Custard Cream
  • 10 SUPERB
  • 9 YUMMY
  • 8 TASTY
  • 7 WORTH IT
  • 4 BENIGN
Brand: UHA
Place Purchased: courtesy of JBox.com
Price: $1.40
Size: 60 grams
Calories per ounce: unknown
Categories: Chew, Gummi, Japan, UHA

POSTED BY Cybele AT 5:06 am     Comments (9)

Tuesday, May 22, 2007

Jelly Belly Licorice Bears

Licorice BearsJelly Belly is introducing a new product to their Confections line. Not quite a jelly bean and not quite a gummi bear, these are Licorice Bears. I previewed these little guys at the Fancy Food Show in January but it was nice to have more than three to give them a real taste drive.

These sassy, spicy and soft bears aren’t quite like black vine licorice either. The texture is rather like a smooth gumdrop. They’re made with corn syrup and a potato starch base, which makes them softer on the tongue and easier to dissolve than a wheat & molasses based vine. (All that ingredient talk really takes the magic out of it, doesn’t it?) The natural and artificially flavored bears are super sweet but have a nice woodsy and clear licorice/anise flavor to them.


The size and shape is rather close to the Haribo bears I’m so fond of.

I would find these irresistible in a bowl or jar in front of me. The bag I got as a preview sample from Jelly Belly is just about gone (and I just got it on Friday, which is saying a lot about my lack of control). I much prefer these to the black jelly beans, something about the consistent texture that I really like. Unlike Black Crows, they don’t stick to my teeth in the same way, either.

I’m not sure how easy these are going to be to find, I even had trouble finding them on the Jelly Belly site at first . But the price is decent enough, only a little more than Jelly Belly beans at $4.99 for the half pound bag. I’m rather fond of Licorice Pastels and I’m wondering if these could be panned with a crunchy candy shell ... that might be heavenly.

There’s no gelatin in this product, so it’s suitable for vegetarians (and I’m pretty sure they use American-grown beet sugar as well in all their products, so these would be okay even for vegans). There’s also no wheat in there.

(As a silly side note, I took that photo of the bag of Licorice Bears seen at the top. Later I went to the Jelly Belly site and found that while my photo looks lovely and professional, it also looks exactly like theirs which led me to wonder why I bothered taking mine. Oh well.)

UPDATE: It looks like Jelly Belly sent these samples out to a few places. Candy Addict’s Caitlin just posted her thoughts as well.

Name: Licorice Bears
  • 10 SUPERB
  • 9 YUMMY
  • 8 TASTY
  • 7 WORTH IT
  • 4 BENIGN
Brand: Jelly Belly
Place Purchased: samples from Jelly Belly
Price: retail $4.99
Size: 8 ounces
Calories per ounce: 98
Categories: Licorice, United States, Jelly Belly, Kosher

POSTED BY Cybele AT 4:05 am     Comments (7)

Monday, May 21, 2007

Factory Fresh Reese’s Peanut Butter Cups

Fresh from the FactoryHershey’s is offereing a new product line/service on their Hershey’s Gifts site: Fresh from the Factory.

You can now order selected products to be delivered fresh from the factory. If you live within a certain zone (see the map) you’ll actually have it within 96 hours of when it rolls off the production line.

Which leads me to wonder, does fresh candy taste better?

They’re offering Reese’s Peanut Butter Cups, Twizzlers (red & black), Good & Plenty and Payday Bars.

Hershey’s contacted me a couple of weeks ago asking if I’d like a taste ... I figured what the heck. It’s been a long time since I’ve tried fresh stuff from Hershey’s. I’m guessing that the candy that I’ve bought at Chocolate World is particularly fresh (especially the special trial items that they give out at the end of the Chocolate World ride), but other than that, I can only say that most of the stuff I eat is only fresh ... not factory fresh.

I’m already known to be a huge fan of Reese’s Peanut Butter Cups. So instead of just reviewing them, I thought I would pick up a package from the local grocery store to compare. The grocery store freshness code said 40HLV2 8C which means that the cups were good until March 2008. Sounds pretty fresh, too.

First, the look. The cups from the grocery store are .75 ounces each. The cups in the Fresh from the Factory jug were .55 ounces (not quite a miniature, not quite a full grown ... maybe I’ll call them juniors). The ingredients lists were exactly the same.


Grocery Store RPBC

The store-bought cup was good. The chocolate was cool on the tongue and sweet with a slight coconutty flavor. The peanut butter center was salty and nutty and though it’s not chunky and not creamy peanut butter, it’s slightly crumbly. If I could compare it to anything, it would be peanut butter cookie dough. Definitely a good associaiton.

Fresh from the Factory! RPBCFresh from the Factory! RPBC

The FFTF Reese’s smelled overwhelmingly like peanut butter. There was not a trace of chocolate to the smell. The junior sized cups were even looking, and of the half a dozen or so I’ve eaten so far, not one had a physical flaw to it. The cups were completely unmarred by shipping damage.

The bite and snap are good. The chocolate is sweet and fresh, but the real difference here is in the peanut butter center. It feels fluffier. It tastes a little saltier and has a more intense and fresh peanut taste.

Are they that different ... if you put both in front of me and blindfolded me, could I tell the difference? Probaby. Do I prefer one over the other? Not really.

The price here is steep. $20 for 1 lbs 7 ounces. (I could buy the same amount of Reese’s for $6 at the grocery store.) The jar is nice, but made of clear plastic and not terribly special. It does a good job of storing the candies for easy access and opening it does deliver an incredibly mouth-watering aroma.

As a novelty or special occasion treat, I might indulge in this once a year if that’s when the roll around. May is a pretty dicey month to be shipping chocolate to Southern California though ... it was only through their good packaging (with a chill pack) and a respite from otherwise warm weather that kept these safe and tasty.

Of the list of other products on the list, I think the one that interests me most would be the Good & Plenty. I love Good & Plenty and suffer through the leathery chew quite often. I found last year that they now offer Good & Plenty in peg bags (I got mine on the Penna Turnpike on my way to my sister’s wedding). They were so fresh and chewy it was like I was eating a completely different candy.

If you’re a die hard fan of one of these candies, I think it’s definitely worth it for the experience. It also makes a great, inexpensive but special gift for the candy fan in your life. Graduation and Father’s Day are around the corner. Or perhaps a wedding couple you know have registered for it ... or should?

Patti at Candy Yum Yum also got her sample this weekend, have a look at what she says.

POSTED BY Cybele AT 4:20 am     CandyReese'sReviewHershey'sReese'sChocolatePeanuts7-Worth ItUnited StatesShoppingComments (25)

Friday, May 18, 2007

Keep Our Chocolate (and Food) Real!

imageThe FDA is considering a petition by chocolate manufacturers to change the very definition of chocolate, which would allow the stuff that we buy called Chocolate to contain alternative vegetable fats (tropical oils) instead of the natural cocoa butter that has always been a part of our chocolate bars.

Follow my continuing coverage of the fight to Keep it Real here.

Submit your comments directly to the FDA here - the deadline is now June 25th.

POSTED BY Cybele AT 11:22 am     CandyFDANewsComments (7)

Other things in the FDA Citizen’s Petition

The Citizen’s Petition under consideration at the FDA (2007P-0085 - Adopt Regulations of General Applicability to all Food Standards that would Permit, within Stated Boundaries, Deviations from the Requirements of the Individual Food Standards of Identity) deals with more than just Chocolate. Chocolate is simply the rallying point. If you haven’t read up on it yet, you can view the brief on what’s covered here in Appendix C (PDF). Unfortunately the FDA has not released that file for public review, but it’s alluded to in the original Petition (PDF).

Advanced Technology
Yogurt - Use of reconstituted milk in yogurt
Mayonnaise - Enzyme Modified Egg Yolk in place of regular egg yolk

Change Product Appearance
Stewed Tomatoes - different chunk sizes
Macaroni - call non-standard pasta shapes macaroni
Canned Pineapple - created definition for Whole Pineapple
Bread - make small loaves of bread (less than ? pound)

Alternative Procedures for Production
Anti-Mycotic treatment instead of pasteurization
Different Aging Periods for Cheese

Some aren’t so bad. I don’t see why they can’t call a small loaf of bread a loaf and it’d be nice to be able to get whole pineapple in a can. But I don’t know what enzyme modified egg yolks are, and I don’t think I want them if I can have regular egg yolks. I don’t think I want anti-mycotic treatments in my milk products either, my only experience is using some sort of anti-mycotic additive to the paint on my bathroom walls, and though it was attractive and works well, I’m not going to drink it. And please, leave my yogurt alone.

Submit your comments directly to the FDA here - the deadline is now June 25th.

For more opinions from other chocolatiers, check out Amano and Best Regards.

You can check out my appearance on KCRW’s Good Food this Saturday, May 19th (and online here).

POSTED BY Cybele AT 11:12 am     CandyFDANewsComments (3)

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Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.





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These candies will be reviewed shortly:

• Hachez Braune Blatter (Chocolate Leaves)

• Rogue Chocolatier

• Dandelion Chocolate

• Candy Encyclopedia: The Difference Between Gummi and Jelly

• Candy Rant: If your Licorice isn’t black, it isn’t Licorice