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Tuesday, June 6, 2006

Happy Hippos

Look, they’re little candy bars shaped like hippopotami! How can you not want one?

The first thing I thought of, of course, is the children’s board game, Hungry Hungry Hippos! Except in this case, you eat the hippos instead of the hippos eating marbles.

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Why are they Happy Hippos?The candy is basically a formed wafer shell filled with a hazelnut cream (think Nutella) and partially covered in a white coating. It comes in two varieties - Biscuit (unwrapped) which is all vanilla and milk and Cacao (wrapped and smashed) which is half hazenut/milk filling and half chocolate paste. Wouldn’t you be happy if you were filled with hazelnut paste?

The Biscuit one reminded me a lot of the Kinder Bueno I tried last year, but not quite as chocolatey. The appeal is certainly the little look of the hippo as you bite off his head.

The Cacao has a much richer flavor set with the addition of the chocolate cream. It’s a little sticky and not quite as tasty (at least in recollection) to the Kinder Bueno. The crunch of the wafer shell is pretty awesome though. If you like KitKat’s little wafers and wish there were more in there, this might be a bar to seek out (or its cousins - Kinder Bueno, Duplo or Tronky).

Here’s a place to get them online. Here are some other Hippo links too: a photo gallery of Happy Hippos and another review (scroll down a little on the page) from Pete Glover.

Name: Happy Hippo
    RATING:
  • 10 SUPERB
  • 9 YUMMY
  • 8 TASTY
  • 7 WORTH IT
  • 6 TEMPTING
  • 5 PLEASANT
  • 4 BENIGN
  • 3 UNAPPEALING
  • 2 APPALLING
  • 1 INEDIBLE
Brand: Ferrero
Place Purchased: gift (thanks Joz!) and Mel & Rose
Price: $.79
Size: unknown (about .5 ounces)
Calories per ounce: unknown
Categories: Chocolate, Nuts, Cookie, Ferrero

POSTED BY Cybele AT 9:55 am    

On the Floor!

I’m on the floor of the All Candy Expo!

They have internet kiosks positioned around for folks to check their email or to look at company websites.

I’ve done about 1/3 of the floor, just walking it and glancing at the booths - taking reference photos for later posts. I’ve only talked to four companies ... because they’re so nice and welcoming.

Any nervousness I had about coming here is completely gone and it’s all exceeded my wildest expectations.

I hope to get my internet issues resolve, and as William suggested, if I can’t log on at the hotel, there is a Panera with free wifi about a block from there so I can pop over and post some photos with the posts.

POSTED BY Cybele AT 5:12 am     All Candy ExpoNewsComments (2)

Connection Frustration

So I booked myself into this swell hotel and got all settled in and now their server has died and I have no internet connection.

Have no fear, I’m continuing to write all my lovely posts about every little thing going on, but there will be a slight delay in posting them.

I’m having a fantabulous time and people are wonderfully open and I’ve enjoyed talking to every one of them. My fears of being ignored as one of those “internet” people has completely and happily dissipated.

More later if I can find a computer with a USB port that will let me transfer over my other write ups! The show floor opened 2 minutes ago to the press, so I’m off!

POSTED BY Cybele AT 2:02 am     All Candy ExpoNewsComments (2)

Monday, June 5, 2006

Landed in Chicago

Here I am, all settled into my hotel room and it’s not even 10AM. The trip was okay. It was raining in Pittsburgh and of course the middle of the night when I left the house (and my brother was quite the sport to get up and help me throw my bags in the car and make sure I didn’t forget anything) at 4AM.

The flight full and being the first one out for the morning at 6AM, it seems that the ticket counters still don’t understand that as passengers we’ve been trained to show up 90 minutes to 2 hours before a flight. They didn’t open the ticket counter until after 5. Which meant that I didn’t get any breakfast before getting on the plane. I’ve had three mint Mentos. I’m soooooo hungry.

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At the airport my luggage was rather late in arriving ... which only made me realize that I should have grabbed breakfast while I was still in the terminal. The airport shuttle was a joke and I’m not doing that again if I can help it. I missed the first one because my luggage wasn’t there. Then there were eight other hotels on the list of stops. And guess where I fell on that list? LAST. So after a drive into Chicago with rush hour traffic it was a TWO HOURS before I was let off at my hotel. All to save about $8 off the taxi. Hmm, maybe I’ll buck up and buy myself an hour of my life back.

What was nice was how many other people I met and hearing about all the OTHER conferences and conventions going on this week (no one else was for All Candy Expo). It passed the time. And our driver was very nice as were the other folks on the shuttle, so I got a good sense of where I was at as people pointed out landmarks and places they’d eaten at.

I arrived at the hotel and hoped that there’d be a room for me to settle into at this early hour (check in is at 3PM, so the worst case scenario was that they’d hold my luggage until evening).

I’m staying at the Blake and the room is AWESOME. Huge, spacious and other big words that mean big. The decor is simple and elegant and there’s a nice large desk with a real desk chair and free WI-FI so that I can hook everyone up with every little thing for the week.

I’m headed off to the convention center now to get my registration and then back into town to see if I can catch a seminar on new chocolate trends.

POSTED BY Cybele AT 5:06 am     All Candy ExpoNewsComments (5)

Charleston Pralines

I had to look up what a praline is, because I’ve seen so many different versions over the years. And it’s really not helped me to figure out what exactly is and isn’t a praline. In Europe a praline is usually a nut and sugar paste, often used as a filling.

But for the purposes of this post, in the American South the praline is a highly nutted fudge - composed of sugar and butter and sometimes cream that’s caramelized to a dry, crumbly, melt-in-your mouth consistency. Some pralines, such as those from Texas are a bit softer like a caramel.

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These pralines, in plain and chocolate are from the Charleston Candy Kitchen (they also have a store in Savannah), a gift from my vacationing neighbors. They’re sizable plops filled with plump and sweet pecans. The candy mixture melts in the mouth with a slight cooling feeling. At first there’s a slight grain of the sugar and a moment later it’s all collapsed into a thick and sweet syrup on the tongue with a strong pecan/maple flavor.

The chocolate ones had the addition of cocoa to them, but it wasn’t quite as satisfying as a good chocolate fudge because it lacked that creamy component. They were tasty, but the plain ones were more satisfying in their pure expression of pecan-ness. I ate them all ... it was probably well over a half a pound and it took me about 30 hours, but I wolfed all four pieces down. I’m glad they didn’t come with a nutrition label.

Pralines are kind of like fudge. I don’t often buy them but if I do have them, it’s a regional thing. Kind of like salt water taffy ... it’s the kind of candy you bring home from a trip. Maybe next week I’ll blog about the chocolate covered macadamia nuts from Hawaii.

Does anyone else know of regional candies that folks bring back as gifts? What was the best one you got?

Name: Pecan Pralines
    RATING:
  • 10 SUPERB
  • 9 YUMMY
  • 8 TASTY
  • 7 WORTH IT
  • 6 TEMPTING
  • 5 PLEASANT
  • 4 BENIGN
  • 3 UNAPPEALING
  • 2 APPALLING
  • 1 INEDIBLE
Brand: Charleston Candy Kitchen
Place Purchased: Charleston Candy Kitchen
Price: unknown
Size: 10 ounces
Calories per ounce: unknown
Categories: Chocolate, Nuts, United States

POSTED BY Cybele AT 4:44 am     Comments (18)

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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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ON DECK

These candies will be reviewed shortly:

• Brach’s Valen-tiny’s

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

• Candy Rant: Stimulants are not Energy

• Flavor Trends: The Slow Extinction of Lime

• 10 Candies that Shouldn’t Be So Disappointing

 

 

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