Wednesday, December 7, 2005
Name: Clark Bar
I finally tracked down a Clark bar (they aren’t that easy to find on the West Coast). Clark bars were originally manufactured by the Clark company in Pittsburgh, Pennsylvania starting in 1917 (WWI) but were bought a few years back by Necco. I remember when I lived in Pittsburgh one of the best things about it was the huge, lit Clark sign on the factory. What I also liked about the Clark company is that they made one of my favorite gums, Teaberry.
The Clark bar is very similar to the Butterfinger and the current 5th Avenue bar. (All of these bars have changed hands over the years, Butterfinger was originally made by Curtis and 5th Avenue was by Ludens.) It’s possible Clark was the original peanut butter honeycomb bar, but even if it wasn’t it was one of the few to survive to the present day. The center of a Clark bar is honeycomb peanut butter crisp covered in a chocolate-like substance (I don’t know if it was ever covered in real chocolate).
Given the choice when it came to peanut crisp bars, I usually opted for the Zagnut, which is a coconut covered peanut crisp bar (now made by Hershey’s). So my recollection of the real Clark bars is a bit dim. But what I can tell you about the one I tried is that it’s very dense. It’s not crispy like a Butterfinger and it lacks the complex toasted flavors of the 5th Avenue. (Look at the photos on the head to head review to see the difference in the centers.) However, the fake chocolate is much better than most, it’s sweet and smooth without being waxy. The crisp ends up becoming rather chewy and finally gives up a little more molasses flavor, but still doesn’t have the pop that 5th Avenue gives me.
Rating - 5 out of 10
UPDATE April 21, 2010: Necco has updated the Clark Bar, it’s now bigger and has a real chocolate coating. They’re also available in dark chocolate. Check out the new reviews as well as a full head-to-head comparison of Butterfinger, 5th Avenue and Clark Bar.
Tuesday, December 6, 2005
Most folks grew up somewhere near some sort of factory or have visited one. Some are absolutely terrible neighbors. I can remember living in Humboldt County and dreading a shift in the wind which would bring the acrid, burning sting of the pulp mills’ stacks to Arcata.
However, I also remember living near Hershey, Pennsylvania and getting a wonderful whiff of chocolate when passing through town (well, we also smelled peanut butter from the Reese’s plant, which was sometimes a little burnt from the roasting process and not that pleasant).
Chicago has its own problems right now as the EPA is cracking down on local chocolate manufacturer Blommer. The EPA has ordered Blommer to install equipment to remove the sweet emissions from their plant. (Image credit: Tim Boyle/Getty Images)
Name: Chocolate Covered Cacao Nibs
You’re saying, what the heck is a cacao nib and why cover it in chocolate? (Well, never ask why cover anything in chocolate ... we cover things in chocolate because that’s what sets us apart from animals.)
Cacao (that’s pronounced cuh-COW) nibs are what chocolate are made from. They’re the edible part of the cocoa bean after it’s been harvested, dried, fermented, roasted and hulled (winnowed). Yes, after all those steps (usually invovling at least two continents) you get these unassuming little crumbly brown bits. These are raw chocolate. In order to make a chocolate bar you take a bunch of them and mash them into a paste and then add some more cocoa butter and some sugar and maybe a little lecithin to keep everything smooth and you’ve got a chocolate bar. (The extra cocoa butter is made from taking nibs and expeller pressing them to get out the cocoa butter which leaves behind the cocoa solids which are used to make powdered cocoa.)
You can eat the nibs just as they are. They’re kind of like really roasty tasting nuts. Not quite chocolately, but they have a wonderful butteriness that you don’t find in many nuts. But they’re a little chalkier than a regular nut as well and can be freakishly bitter at times. Apparently using nibs in recipes is all the rage now, especially since Martha Stewart featured them in a recipe recently. By coating the nibs in chocolate they’re a lot more scrumptious.
But enough about the history lesson. This is pure chocolate enjoyment. Seriously. Whew!
The chocolate coating is 62% semi-sweet Scharffen Berger chocolate over the cacao nibs, which are unsweetened. They look kind of like little glossy cocoa krispies. But they taste absolutely divine. There’s an alcoholic aroma to them, an intense bitter start and then this incredible mix of woodsy flavors, acidic elements, astringency and this lingering smoky feeling on the tongue. The vanilla of the chocolate coating also lingers nicely. The nibs, being a rather raw product, are unpredictable. Sometimes they’re crunchy and smooth, sometimes you get one that’s a little fibery or chewy.
What’s also odd is that some of them taste different. I guess they may have been from different trees or harvested a different week or something. Some mouthfuls will be fruity, with intense plum or apricot notes and sometimes it’s oaky or maybe have a touch of maple or even sassafrass to it. What it does is make me want more ... I keep eating them. Which is bad. These are expensive little puppies. (As is all Scharffen Berger.) Of all the Scharffen Berger products I’ve tried (and they’re very well regarded though I’m not particularly fond of them) this is the one that sends me over the moon.
Rating - 10 out of 10
I love eating candy but I think one of the things that makes it so appealing is the look of it. There are a lot of great photographers out there taking awesome shots of candy.
Of course one of the best things about candy is the continuity, I love a whole frame filled with the same thing, sweets!
Monday, December 5, 2005
This story is making the rounds on the internets.
I’m fond of “what if” questions. This one goes, “What if you put a roll of Mentos into a 2 litre bottle of soda?”
The answer is, well, a mess.
I’m not about to try it myself, I’m going to believe the video on the webpage as authentic (and of course the chemistry makes perfect sense).
Put a roll of Mentos into a carbonated drink and you do get a foamy, sticky eruption.
I’m wondering if it would work just as well with seltzer?
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.