Friday, May 27, 2005
Butter Peanut Nougat
Name: Milk Nougat
Nougat is tough stuff to define. Some nougat is light and fluffy, others are crackly, sticky toffee-like candy. This is the latter. The little bricks are hard and crack when you smack them on the corner of a table. You can easily bite off a third of it and after it gets warm in your mouth is has a nice give for chewing.
Think of the nougat chips that you have in a Toblerone bar ... these are like that only with a very strong butter flavor instead of honey and peanuts.
I like the consistency and fresh flavor. The Milk Nougats are also wrapped in that fantabulous edible rice cellophane. However, after chewing them down to the last little bit, a very strong and artificial butter flavor erupts. Like the that artificially flavored butter you get in bad movie theater popcorn. It doesn’t go well with the delicate vanilla of the nougat or the hearty peanuts.
I’m a huge nougat fan, I love the stuff from Italy (torrones) and the French nougats (both soft and hard) and was a bit disappointed with the unpleasant butter taste to these. Alas, that’s affected my rating. I’ll give other Chinese nougats a try if I run across the, as everything else, including the packaging and tiny bite size of these is excellent. Also, the price can’t be beat. European nougats are often over $5 a pound.
Rating: 5 out of 10.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.