Monday, September 20, 2010
Werther’s Original Dark Cream Caramel Chocolates
Last week I reviewed the Werther’s Original CaraMelts which were a buttery flavored white confection. I found them confusing and disappointing. But I had hopes that Storck who makes the Merci Chocolates and Chocolate Riesen caramels could do chocolate well.
So I picked up these Werther’s Original Caramel Chocolates Dark Cream. They’re billed as Rich European Cream Chocolate Marbled with Smooth Creamy Caramel. That marbling of smooth creamy caramel had me worried, as I don’t think that you can mix caramel and chocolate together to make a chocolate-like product, it yields something more like a caramel product.
The ingredients sounded pretty good - there’s a lot of milk in there in various forms, but none of the weird tropical oils that I experienced in the CaraMelts.
The pieces are just like the CaraMelts and pretty much the same as the traditional Werther’s Original hard caramel pieces. They’re ovals about 1.25 inches long and a little under an inch wide. They have an attractive swirl of two kinds of chocolate, a dark milk chocolate and a white chocolate along with a hefty extra dose of cocoa. They’re wrapped in little twisted plastic with maroon color coded ends.
I loved the look of the swirly pattern, each piece was different and the swirls go all the way through the chocolate piece (not like some Hershey’s Kisses that just have stripes on the surface).
But let me back up a little bit here for a moment. When I was a teenager I was obsessed with candy. As I got older I found ways of getting money to buy it, but there was a certain lattitude in the house when I was growing up that sweets that you made were more permissible. So to ease a craving I would actually make candy or cookies. And sometimes I would make frosting. Just frosting and eat it. At first making frosting involved a recipe (and sometimes the smearing of the result on Ritz crackers, Saltines or bread). Later frosting was simply: butter, powdered sugar and cocoa. Cream until smooth and consume from the same dish. If there was no cocoa in the house, vanilla frosting would result. (Other variations of desperation would be brown sugar & butter, sometimes with peanut butter.)
The point of that story is that I’ve eaten a lot of butter mixed with cocoa. Pounds of it. I’m very familiar with the mouth feel, smell and the taste of it. The Dark Cream Caramel Chocolates are like chocolate butter. If that’s what you want, well, here it is. The melt is quick and smooth. There’s a buttery taste to it, but more of a clean dairy note than a powdered milk or yogurty tang. It’s certainly not at all fake tasting either. There’s a light salty note, like cocoa often has. They’re slick when melting, but not in a thin or greasy way.
In short, they’re very fatty. The cocoa flavors are well rounded, mostly woodsy, brownie-like with a little coffee note. But they’re cocoa flavors, I don’t quite get actual chocolate from it.
I liked them quite a bit, much more than I thought I would for a product that has, by my calculations, 170 calories per ounce. (Most chocolate is about 145 or so.) There’s also a lot of cholesterol in there for something called Dark Cream (I guess that’s the cream part) - 10 mg. But all that milk also gives the serving of 7 pieces (240 calories) 3 grams of protein, 10% of your RDA of Iron and 6% of your Calcium.
I like their packaging, as I’ve mentioned before, it’s spare and light but still protects the candy. It’s made in facility with all the major allergens: wheat, soy, milk, tree nuts, peanuts. (No eggs mentioned.)
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