Friday, January 6, 2006
There are two things that are great about tasting international candies (well, more than two, but two that I’m going to point out here). The first one is finding new and exciting candy with combinations or ingredients I’ve never had before. The second one is finding the same thing that we have available here in the States. And you wonder why I find the latter a great thing? It’s because it’s a confirmation of the universality of candy. Whether it’s the same megaglobalcorp making it elsewhere or a spontaneous expression of convergent evolution, it’s all a reminder to me that candy is the Great Uniter.
These fun little popables are kind of like those Pirouline cookie sticks. They’re a little wafer cookie tube covered with chocolate. There are little holes in either end (most of the time) that makes them look like chocolate macaroni that you could string up and wear (and eat!). This is one of those rare instances where the candy shown on the package looked exactly like what was inside. They were glossy milk chocolate that smelled like sweet, milky chocolate. They’re also very light since they’re crunchy, hollow cookies. That amount of air in there is actually, I think, a good thing as it makes you feel like you’re eating more and also allows the flavors and aroma to mix. The chocolate is very sweet but really smooth and a little sticky with a hint of the European style of milk chocolate. The crispy cookie center is airy and with a hint ofcaramelized sugar to give it a little contrast to the vanilla sweetness of the chocolate.
It’s easy to just keep eating these. It’s such a simple idea, it makes me wonder why we don’t have something like this in the States. There’s a huge variety in theKlik line, including chocolate corn flakes, which reminds me of the Ritter Sport Knusperflakes.
This sounds like an unlikely bar: Extrafine Milk Chocolate with Cookies and Crunchy Wheat Germ. Let’s face it, most of us grow up thinking things like wheat germ are yucky. But think of it like Grape Nuts. In fact, why isn’t there a chocolate bar with Grape Nuts? These cookie and wheat germ aren’t as big as Grape Nuts but they’re very tasty and add more than texture to the bar. The wheat germ has a wonderful malty quality that gives the bar a nutty punch and moderates some of the sweetness. The chocolate here is also the same very sweet but exceptionally smooth milk chocolate.
It’s also a really pretty bar. When I opened it up I was pleased to see that it’s molded in the shape of a bunch of bubbles. It makes it easy to break off pieces, but they’re not little squares, instead they’re nice little domes which means more room for crunch.
Even though I don’t read/speak Hebrew, I was easily able to pick out the Klik items from the box from Michal. I credit this to the vibrant design and packaging. I know I’m not going to run across these again, but I know I’ll recognize them if it does happen.
Note: Israeli Kliks are nothing like the American Kliks which are a candy dispenser similar to Pez but they dispense Smarties ... the American Smarties, not the UK ones ... sigh, it’s tough being global.
Thursday, January 5, 2006
Sometimes Americans think that we invented politicians that say bizarre things and create tempests in teapots. How could The Daily Show with Jon Stewart be so popular without them?
Well, the UK has their share and this week they’ve intersected with the CandyBlog world.
David Cameron, the Conservative leader in London said that retailers with their king sized candies and impulse purchases at the checkout are one of the causes of Brit’s obesity. He singled out WHSmith, ““Why? As Britain faces an obesity crisis, why does WHSmith promote half-price chocolate oranges at its check-outs instead of real oranges?”
Really? Half-priced chocolate oranges are the problem?
And it’s WHSmith’s responsibility to fix the diets of Brits? They’re not even a grocer! The store’s response, “We sell a wide range of products. Customers could buy chocolate or healthier alternatives such as cereal bars or fruit and nuts. Oranges are not that easy and our customers don’t want them, but they might want chocolate oranges. They were very popular in the run-up to Christmas.”
More reading on the subject:
And finally, if it makes any difference at all, the Google ads next to the article on the Telegraph were all for fruit.
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.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.