Tuesday, July 28, 2009
In 1973 Toffifee was introduced in [then West] Germany. The candy was unlike anything else on the mass-produced market and capitalized on Germany’s fondness for hazelnut and chocolate. The candy was such a huge success in Europe, it was introduced in North America as Toffifay in the late 1970s with a large marketing campaign that still sticks in my head.
The tagline “Toffifay, it’s too good for kids” is gone but the rest of their description of the candy and marketing line of All Your Favorites in One are still used.
Though I doubt this is actually how they make them, this is what they say: We spin chewy caramel into a little cup, drop in a whole hazelnut, cover it in chocolate hazelnut filling and top it with a drop of delicious chocolate.
The international Toffifee website lists the components with precision:
I loved Toffifay when it was first introduced, though in my penny pinching days of college/grad school I could scarcely afford oatmeal & eggs and wasn’t about to pay candy bar prices for something half the weight.
Then when I did start working regularly I found the partially hydrogenated oil content to be a little disturbing. So I was happy to see that the ingredients have now shifted to naturally bad for you tropical oils like palm. The individual serving four-pack is pretty hard to find, but I picked up the 15 piece tray at the local KMart. Even though the expiry was nigh (August 31, 2009) they looked pristine & glossy.
There are a few ways to eat the candy: I usually bite it in half, as I have a well-documented fascination with what bisected confections look like and of course my own tooth prints.
But sometimes I like to scrape the chocolate disk off and then attempt to peel the caramel cup apart to have a really intense hazelnut & buttery choco experience.
They smell quite divine - a little buttery and a lot hazelnutty. The little chocolate disc is mediocre chocolate. It’s very sweet and a little grainy, but holds its own against the even sweeter hazelnut paste inside the cup. Of course what gives the candy its true punch is the whole hazelnut at the core. The caramel cup is a cross between the flavor of a good caramel (nice salty mix of toasted sugar and butter) and the soft & yielding chew of a Kraft caramel.
The combination of textures, sugar & fat work extremely well for me. I think the packaging is excessive (a plastic tray inside a paperboard tray sealed in cellophane inside a paperboard sleeve) but then again it was fresh and unmarred. Sometimes the little cups satisfy me in a way that few other candies can. But I’m always hesitant to pick them up simply because they’re over $25 a pound and when I think about what sort of candy I can get for that price, I usually hold out for the higher quality stuff.
I’ve always found it a bit odd that no other versions of Toffifay ever emerged. No Marzipan, no Peanut Butter, No Caramel Macchiato, no Rum Raisin.
Lance at Candy Addict declared them Awesomely Addictive and Esquire magazine actually gives them an endorsement (though the text indicates it’s against their better judgment), Candy Monster pronounces them Freakin’ Adorable and Rosa of ZOMG Candy eats hers by placing the chocolate side on her tongue.
POSTED BY Cybele AT 9:12 am
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.