Wednesday, December 14, 2005
Name: Frolic Bears
I picked these up at the 99 Cent Only Store a while back and was rather scared of them. I don’t know why I’d pick up candy I was afraid of, maybe it’s a way of facing demons. I’m not afraid of Manischewitz products in general (except for their sweet wines) and of course I love lollies. Maybe it was the name Frolic Bears. Maybe I don’t want my candy to be active and enjoying itself before I chow down on it.
After opening the package I figured out why they were at the 99 Cent Only Store at a fraction of their grocery store price. The bears were missing their ears. You can see from the photo above that the lollies are made by pouring the molten chocolate directly into the trays and inserting the sticks. This tray was a little short on chocolate and some of my bears were deformed.
Once I got over their appearance I decided to eat a few. First, the sticks are a little short for adults. Maybe they’re not made for adults. Okay, they’re not made for adults. The chocolate itself was very sweet and the rather American style of being creamy without milky. It was kind of crunchy at first (it’s kinda cold today and my office isn’t heated at night so it may as well have been refrigerated) but melted easily after that. They don’t have a lot of flavor other than that, no chocolate nuances. The vanilla isn’t real, so that note is a little lost too. However, this is certainly something I’d be happy to give to a kid. They’re Kosher and of course are meant for Passover. The price is great, but I just can’t get over the bland chocolate. If I had kids coming over to the house I might be slightly more inclined to purchase them again.
Rating - 4 out of 10
Tuesday, December 13, 2005
There’s been a lot of talk on the internets about Turkish Delight, also known as Turkish Paste or Lokum. Most of this sudden interest is because of The Chronicles of Narnia movie that just came out.
If you’re not familiar with the books, this sweet treat plays a pivotal role in the story as the second youngest child, Edmund, meets up with the White Witch who seduces him with the promise of as much Lokum as he can eat. Some people wonder how he could betray his siblings over a simple sweet (which was bewitched) but you have to remember that the story takes place during WWII when sugar was very hard to come by, even for children in middle class families. I’m enough of a sugar freak to have done some things that were probably not well thought out because I needed my fix that I can sympathize in a way for Edmund. (And he does redeem himself.)
Turkish Delight is rather unknown in the States and probably with good reason. Americans are not really familiar with floral flavors and delicate candies such as these. They don’t really keep well, so it’s easy to get stale Turkish Delight, which only leads to disappointment. I’ve had my share of crusty Turkish Delight over the years which has made me question why I like it, but there’s something so elusive and sublime about it, I’m tempted to travel to Turkey just to partake of the freshly made stuff. Here’s a fabulous first-person account on Lulu’s Lulu Loves Manhattan blog.
Turkish Delight is a rather simple jelly candy made from sugar, cream of tartar, corn starch and a little flavor. It’s quite different from other jelly candies in that it doesn’t have any gelatin or pectin to firm it up, just the corn starch. (This makes it a good candy to get/make for Vegan friends.) This is a kind of unstable mixture which can go bad rather quickly, so Turkish Delight is always best fresh. Covering it in chocolate is actually a pretty good way to keep it fresh, as Fry’s has found with their Turkish Delight bar
Classic Turkish Delight is usually Rose flavored but can be mint or lemon. There are other varieties that include nuts (hazelnuts or pistachios are popular), coconut and of course other fruit flavors like strawberry, raspberry, apricot and I even saw this recipe on Becks & Posh for Cardamom Rose which sounded really good to me. I tried making Turkish Delight several times as a teen (having been told that the fresh stuff was the best) but never quite succeeded. A recipe probably would have helped. Heaven help the teen who has only the ingredients label to go off of; my mother was very patient with the strange pans of fragrant goo my sister and I created.
I’ve always been fond of aromatic flavors, I don’t know if it’s because I used to eat flowers as a kid (not just violets and rosepetals but also honeysuckle and nasturtiums) but I find them very intriguing. I later worked in an herb shop as a teen where I was exposed to many amazing teas, flowers and herbs. They’re beguiling because they taste like they smell. And they have a wonderful aftertaste. There’s been a huge resurgance of floral flavors lately in upscale cooking/food - I’m seeing a lot of rose flavored, lavender, violet as well as some of the more woodsy flavors like anise/licorice/fennel, rosemary and the essences of bergamot, orange and lemon (and I’d love to try some calamansi).
Still, there will be detractors for any candy and I have no problem with that either. There are lots of candies out there I detest, such as Marzipan (though I keep giving it a try hoping that I’ll change my mind because the concept is sound) and if everyone liked the same thing, there wouldn’t be much of a need for this blog. Snarkmarket had an interesting post with fascinating comments, and Slate had an article which prompted me to write this post.
I think part of it is about engaging the imagination. I like tasting new things, especially ones specific to a region or culture. It helps me to connect. Open your mouth ... and your mind!
Name: Xocoatl Venezuelan 73.5% Dark Chocolate Bar
My sister-in-law brought this for Thanksgiving (she brought a lot of stuff and we didn’t get to this that evening). It’s part of the whole trend in authentically flavored chocolates in the Aztec tradition. This bar is from a company called Xocoatl - A Master Chocolatier (which I still haven’t quite figured out how to pronounce, though I excel at saying Huitzilopochtli ). Here’s a list of Aztec Gods in case you were wondering about their names. Xocoatl was the fire god, which only makes sense that so many folks are naming their spicy chocolate after him. As Chocolate is a New World discovery, it’s natural thatchocolatiers investigate the roots of the food and its original preparation. Though few people drink it as it was originally made as a peppered, salted and spiced drink mixed with milk or water, we can learn a lot from the original preparations about the complex flavors inherent in the beans.
The gold wrapper not only makes this bar look precious, it’s actually really good protection from odors and probably reflects a little hit that might come its way in an ordinary day. It’s a pretty big bar too, rather flat and about the size of a 3x5 card. The bar I got was exceptionally fresh, with a good snap and wonderful aroma. The major smells from the bar are woodsy and with a big pop or rum/vanilla. The bar is smooth, but not terribly buttery. Not at all grainy, the spicy part doesn’t hit until the morsel has melted completely on the tongue. There’s a dry finish that helps to deliver the slight heat from the spice andcinnamon.
I wish it were just a little smoother, a little more buttery, but at 73.5% cocoa solids, they packed a lot in there. It’s not overly sweet and very flavorful. If you are in the area and check out the shop, I actually recommend their Mayan Hot Chocolate, which has a wonderful Mexican style like Ibarra hot chocolate mixed with some spice but most notably almond bits which give it a bit of nuttiness and smooth everything out. I’m also curious to try their fruit and nut bars sometime. They do a violet and rose petal that sounds right up my alley.
Rating - 8 out of 10
Monday, December 12, 2005
I’ve been telling people for years that the things that we think are bad for us like coffee & tea (ulcers & stained teeth), chocolate (fattening & empty calories) and nuts (fattening) are just not true.
New evidence has come forth that chocolate has wonderful antioxidant compounds and when eaten in moderation and hopefully dark it also adds iron, minerals and fiber to the diet. Similar things are being said about coffee and tea now with green tea now found practically everywhere.
Now those fatty nuts are being debunked. Not only are they a good source of protien (especially for those who eschew meat), but also fiber and essential amino acids. Now it seems they’ve been shown to have cholesterol lowering properties. The American Chemical Society (whose website I sometimes end up at looking for the American Cetacean Society) released a report a few weeks ago revealing the test results of the concentrations of phytosterols, a class of plant chemicals that have been shown to reduce cholesterol levels and improve heart health. They ranked 27 nuts and grains.
The highest concentrations were found in Sesame Seeds and Wheat Germ but Pistachios and Sunflower Kernels weren’t far behind. So gobble up that Halvah! Have some Pistachios (perhaps in a French Nougat) and why not pick up some of those fantabulous Chocolate Covered Sunflower Seeds I reviewed. At the bottom of the list were Brazil Nuts and Walnuts.
The Detroit Free Press has a fun article about the candy most commonly associated with Christmas: Candy Canes.
It includes sources for sugar-free candy canes and other candy cane merchandise.
But here are the fun facts from Candy USA about the twisted sticks:
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.