Thursday, January 5, 2006
I saw these mentioned on the Junk Food Blog a while back and then noticed them at the 7-11 and thought, what the hey, I’ll give them a try! I’m generally not into eating things with extra caffeine, especially not sweets as I have sleep problems, but I figured I could sample them before noon.
I love the tins, I think the color and design is great. The text on the tin is a little odd “Finally some mints with BAWLS. Spiked with the same high-caffeine guarana that fuels our BAWLS soft drink, these fizzy sweet mints are the first candies that help you stay up all night. Feel the power of BAWLS mints. Because regular candy is for babies.” First, this is far from the first caffeinated candy. Penguin Mints jump to mind. And if that’s too recent, how about any number of coffee candies. Including those Italian ones with real espresso in them that truckers use called Pocket Coffee. Oh, and the old standby, chocolate covered espresso beans.
Okay, so let’s just step away from the assertion that they’re the first “stay-awake candies”. How about the fact that they keep calling them mints. Now, I understand how sometimes names get co-opted. Like white chocolate isn’t really chocolate, but because it shares some of chocolate’s qualities and ingredients, we call it that. I don’t think that just because your candy is pellet shaped that it can be called a mint. These are not mint flavored. They’re some sort of punch flavored. And that’s fine, but when I’m expecting mint and I get razzleberry, I’m annoyed.
So, let’s take this candy as if no one showed me the package or told me what it is:
It’s a strangely speckled aqua-blue tablet, about the size of a baby aspirin and the color of a toilet bowl freshener. They don’t smell like much, but once on the tongue there’s a very pleasant tingly sensation, especially if you keep it on the tip of the tongue where the sour zap enhances it. Crunching it or splitting it makes it foam a little more. The flavor is rather bland, something sour and perhaps berry. There’s no indication of what flavor it is (I’ve never had BAWLS soda) but a little search on the web calls it a cross between lemon/lime and cream soda. It’s kind of fun, but gives me the burps. (One of the reasons I avoid sodas.)
I don’t know how caffeinated these little buggers are, but to be safe I only ate about five a day during the time that I was evaluating these. As a candy they’re rather disappointing. I want more flavor out of them, like Pop Rocks. But then again, I’d rather have the fizzy and no caffeine. Way too expensive for candy, but as a caffeine supplement to keep on hand when I have a coffee withdrawal headache, they probably rival that pack of Black Black that I keep at the office. But maybe if they were gonna call them mints they might have wanted to make them, well, mint flavored.
Further reading: Wikipedia on Guarana, Guarana.com on Guarana, for sale at ThinkGeek, review of BAWLS mints by Eugene at pbworkzpc.com (he gives it a 4/5) and death by caffeine - how many BAWLS mints will it take to kill you?
For those of you wondering, Wikipedia pegs the caffeine content at 5 mg per tablet.
Wednesday, January 4, 2006
The LA Times food section had an interesting article today on foodblogging.
Yup, that’s me, hyper-focused. Well, if you consider candy to be as narrow as following only slices of pizza in New York City. Which, I don’t, of course. I think candy is as big as the world itself. Sweets are universal.
I was, happily, included in the list of blogs along with such highly read ones that are already on my daily rounds like The Accidental Hedonist and Kiplog’s FoodBlog and I’ve now be introduced to some other promising reads (they’re all good, I’m sure, but I’m not about to read about bacon or hamburgers): Wednesday Chef, I Was Just Realy Very Hungry and Pho-King.
I got two wonderful gifts of salted licorice recently. One from Anne of Anne’s Food and the second for Christmas from our friend Christian.
These little monkey shaped licorice pieces are coated in salt. I was a little bit of a scaredy cat (but overall adventurous lately, so don’t be too hard on me) so I dusted off as much salt as possible. The first thing I noticed upon putting it on my tongue was that the salt was not as “salty” as I was used to. It was like a watered down salt. Very salty by volume, but just slightly less salty by intensity for the amount. And more metallic tasting. I looked at the package and it doesn’t say sodium chloride, it says ammonium chloride. It’s amazing that the pallette can detect the difference between the two mineral salts, but there you have it.
After the salt part melts away the inside is a firm, chewy piece of licorice that is by contrast very creamy tasting. It’s an odd combination, the sweetness of the licorice is also not a sugar sweet like we’re often used to, but the root sweetness of licorice itself (a lot of licorice we eat like in black vines is not actually real licorice root).
These other buttons are actually “double salt” and are from Holland. They’re the size of pennies, only thicker. What’s devilish about them is that they don’t look salty. They don’t look any different from a regular licorice button except for the firm warning letters emblazoned on them…. DZ. They’re firm and rather solid feeling. But put it on your tongue? Shazaam! It’s a powerful jolt. I’m serious, I’ve given it to a few people now and all of them have an immediate and clearly visible reaction.
I was curious what kind of salt this one had as it came in an otherwise unmarked package. Here are the ingredients that I found on one of the internets:
I have to admit that I’ve only eaten three of these. The first one was on Christmas Eve when I got them, and I’d been eating cheese and crackers (and maybe had a glass of wine) and it didn’t seem too overpowering. The licorice taste was readily apparent. I popped another one when photographing a couple of days ago and found it really strong and if I dissolved the salt on the back of my tongue it didn’t seem so bad. Yesterday I made the mistake of chewing it up before the salt dissolved and I was shocked (repulsed) to find that the whole mess suddenly tasted like basement: the basement of a home that has a lot of cats and rarely cleans out the catbox. There was a definite rooty, earthy flavor there and an overwhelming cast of ammonia (this was before I’d researched ammonium salts). I actually went to the bathroom, spit out the rest of the candy and rinsed out my mouth. I’m game for most things, but when it tastes like known poisons, I’m not gonna take that bullet for a blog.
As someone who didn’t grow up on this stuff, I may have missed the boat on appreciating it. I probably shouldn’t have started with double-salted, maybe half-salted. I’m actually rather fond of mixes of savory and sweet, and of course I love licorice so this should be right up my alley. I’ll keep trying. Well, I’ll keep trying with the monkeys, I can’t bring myself to try the Dubbel Zouts again.
Here’s more from Wikipedia on Salmiakki (salted licorice) and Ammonium Chloride. It says that ammonium chloride is a good expectorant and I’m gonna have to agree with that after all the coughing when I was done. Here’s what Bad Candy had to say about Dubbel Zouts.
Tuesday, January 3, 2006
It looks like Nestle is finally going to go whole hog into the Limited Edition stuff like Hershey’s and Mars have been doing. I saw a few mentions on Junk Food Blog about new Nestle Limited Edition candies. I immediately ran out to my local 7-11 that seems to carry these things and was lucky enough to find it on my first try.
The 100 Grand with Peanuts is exactly what you’d think. A 100 Grand bar, which is caramel covered in milk chocolate and crisped rice. In this case the peanuts are mixed in with the caramel, not with the milk chocolate.
First of all, during the five year period of time when I faithfully adhered to the Nestle boycott, the one bar that I missed was the $100,000 Bar (as it was called at the time). There is no other bar like it; caramel, chocolate and crisps seems like an obvious combination, but Nestle seems to have “unique” as a selling point. (Yes, Steve Almond goes on about some bar called a Caravelle in Candy Freak which was similar but better, but I don’t think I ever had one.)
This new version is interesting. Even though there aren’t a lot of peanuts, because they’re whole and mixed in with the caramel, it really bursts with caramel flavor, but not a lot of actual caramel chew. The salty-ness of the caramel goes nicely with the peanuts but I’m not getting enough sticky caramel to give me the nice contrast with the crispy rice. But, I’m comparing it to the regular 100 Grand. I think a better thing to compare it to is the Snickers Cruncher bar, which it seems I liked much better. Snickers just knows the peanut/chocolate combo much better.
I’ll keep picking up the regular 100 Grand in the future. Unless they bring back the Caravelle, then you can expect a new review.
Monday, January 2, 2006
I’ve reviewed a few single orgin chocolates before (and I really liked the Chocovic). I find the idea of it being like fine wine and elusive and all that intriguing, but it’s also kind of frustrating because you might find something really fantastic that can never be replicated. That’s why chocolate blends like we’re used to are so widely used. A Hershey bar always tastes like a Hershey bar. Godiva always tastes like Godiva.
Lake Champlain is also the maker of the highly esteemed and highly expensive Five Star Bars. And of course my friends Will & Susan are well aware of my affection for good chocolates and gave this to me for Christmas.
The packaging is very pretty, four different single origin/cocoa percentages in pretty little wrappers and six of each little square. They’re in a clear plastic box that lets you see the delectable stacks of squares. Not only did I review these in alphabetical order, but it also happens to be the order of increasing cocoa solids.
African Blend (54% cocoa solids) - This one was by far the sweetest, it has a good mild woodsy aroma with a slight smoky note. It’s not at all complex, but very pleasant.
Sao Thome (70% cocoa solids) - This one has more immediate bitter notes and though very smooth it was also rather dry. The buttery melt has a slightly tart bite towards the end, complex blend of woodsy notes and vanilla. By far my favorite, the most chocolatey in my feeling.
Tanzania (75% cocoa solids) - This one was exceptionally smooth and buttery, which surprised me given its high cocoa solids. It was also bitter and had a very dry finish. There was a bit of a sour bite on the front of the mouth and a slight cherry note to the whole flavor (a blend of both the sour cherry and the more robust wild cherry flavor).
I tasted all of these without looking at the website and was pleased to see that I was tasting the same things that they’re selling these squares on. These types of tasting squares are a great way to get a good cross section of all the flavors that chocolate can hold within it.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.