Thursday, April 2, 2015
I’m a big fan of Malted Milk Balls and consider the candy coated Pastel Malted Milk Egg to be one of the best holiday candy creations ever. Brach’s has been making a pastel egg for at least 55 years, and malted milk balls for even longer.
Though the Brach’s brand has been around for over 110 years, they’ve changed ownership, leadership and product focus dozens of times. This means that the products themselves also change. The changes can be for consumer-driven reasons, supply issues and costs. I’ve noticed, since Candy Blog is coming up on 10 years, that the Brach’s Fiesta Eggs have changed quite a bit over the years, and have some photos and notes to document it.
Name: Pastel Fiesta Malted Milk Eggs
Though this was my first year reviewing them, it wasn’t the first time I had them and thought they used to be better.
Name: Fiesta Malted Milk Eggs
I’d say that this was a lackluster version, though I liked the center, the chocolate brought the whole thing down.
Name: Fiesta Malted Milk Eggs
These were simply too difficult to eat because of the size and shell. The center was good, especially because the ratio was so high.
Name: Malted Milk Pastel Fiesta Eggs
The center this year is different. It’s darker in color, which does indicate that the recipe or manufacturing process has changed. The colors are great, I like the shell, though many commenters do not like the new version. I can’t put my finger on what’s wrong here, except that I don’t plan on buying them again, but I’ll finish the bags I have.
Wednesday, April 1, 2015
In our latest episode of Candyology 101, Maria and I compare our list of our least favorite Easter candies and then cover Jelly Beans.
Don’t forget we have show notes to accompany the episode if you want to check them out.
You can download the episode directly via the MP3 link.
Tuesday, March 31, 2015
One of the problems with Pixy Stix, when it comes to offering them as party favors, gift decoration or as part of a candy buffet, is that you can only buy them in the assorted flavors. No one sells them in single flavor packages. Enter YumJunkie’s Sassy Straws. They come in twice the number of flavors, have really cute colors and designs on the straws what’s more, they can be ordered as separate flavor packages.
The flavor offerings go like this: strawberry (pink), watermelon (med-pink), blue raspberry (light blue), blueberry (blue), grape (purple), lime (green), cherry (red), orange (orange), black cherry (black).
The design of the straws is attractive when seen as a bulk arrangement. It’s simple, just a repeated pattern of colored swirls. The straws don’t have any writing on them, or notations of their flavors.
I picked up a full set of flavors at the Fancy Food Show earlier this year.
There’s no secret recipe for these granulated candies, it’s the same thing that makes up SweeTARTS or Lik-M-Aid. It starts with granulated dextose, which is just glucose (the stuff in corn syrup). Dextrose isn’t quite as sweet as regular table sugar, so this formula take flavors really well without being overly cloying.
The flavors are actually pretty good. I’m not going to go through each one, but I can say for me the highlights were Strawberry, Grape (which is not quite Pixy Stix grape), and Orange. The dissolve is great, with a granulated start, cool feeling as it releases the flavor and a tangy note throughout. I didn’t like the Blueberry and found the Black Cherry and Cherry to taste exactly the same (which is just fine, it’s really about the straw colors, after all). I did wonder why there was no yellow (lemon, banana, pineapple, whatever).
Each straw is about 6 inches long. While the candy is 101 calories per ounce, there are only 8 calories per straw (only 2.25 grams of candy in there). It would take more than a dozen of these straws to make 100 calories.
Now, someone needs to convince Wrigley’s that they should sell Skittles in individual colors.
Monday, March 30, 2015
While in London last year, I picked up quite a few chocolate bars. One brand that I noticed had good distribution and prices, was Willie’s Cacao. The company direct sources their cocoa beans and manufacturers their chocolate in England. For a small company they make a wide array of chocolate products, like the bars I picked up in single origin varieties like Madagascar, Peru, Indonesia and two different sourcings from Venezuela. In addition they also have a line of single origin cocoas, chocolate pearls and bars with flavors and inclusions.
I picked up the Venezuela Gold Las Trincheras 72% at Waitrose. The package is two little 40 gram bars that are wrapped separately for £2.99, or about $4.50. A lot of other single origin bars are priced at twice that, so it was a gamble that this was going to be passable stuff. The box is quite elegant, dark brown with orange, creamy yellow and gold foiled lettering. The package states that the single estate cacao comes from Hacienda Las Trincheras in northern Venezuela.
The flavor profile is described as smooth nutty notes, which is exactly why I like Venezuelan origin cacao.
The box helpfully gave me both the bar’s origin date and the best by date. It was produced in November 2013 and good until May 2015. I ate one of the bars after I returned from my trip last year, and saved the other in my climate controlled chocolate fridge until last month.
The bars are lovely, the mold, which says Willie’s Delectable Cacao gives the otherwise ordinary 2.75 inch square a bit more flair. The tempering is very nice, there’s a good snap to the bar and no bubbles or voids. The color is a little on the red side of dark brown.
The melt is easy but not too quick. The ingredients are very simple, no emulsifiers. Just cacao, raw cane sugar and cocoa butter. There’s a little dryness early on, and some bright fruit notes. The overwhelming flavor I get is not nutty but raisins. I usually associate strong raisin flavors with Peruvian chocolate. There are some other notes of rosemary, roses and plums, but I didn’t catch more than a fleeting cashew note. It’s a bit bitter at times as well, but not so much that it distracted from the other flavors, just enough to keep it from getting too sweet.
For the price, I think they’re very well done bars, and I appreciate the packaging style that allows me to actually eat some now and really save some for later, as I did here. However, I didn’t love this particular bar enough that I would import it. I am interested enough in the brand that I would pick it up again, especially some of the other origins.
Friday, March 27, 2015
When I was at the Fancy Food Show in San Francisco in January, I picked up a lot of little chocolate pieces, but not full sized bars for review. So here are a few thoughts on some items that are now in stores:
Perugina Baci are perfect little bites of dark chocolate and hazelnut. Of course they had to twist it up a bit and introduce a white chocolate version ... and now there’s Peugina Milk Chocolate Baci.
The wrappers are light blue instead of silver. They’re pretty and look the same in shape and structure as the standard dark. The milk chocolate does change the confection quite a bit. The hazelnut because more of the star, as well as the dairy notes from the milk chocolate coating and creamy filling. I still liked them, but I ate some classic dark at the same time. I still prefer the bittersweet coating because it brings out the roasted flavors. But these are still nice and probably something kids may enjoy more or supertasters who don’t like bitter things.
I enjoy BT McElrath’s Salty Dog bars (which it turns out I haven’t fully reviewed), which are a great sweet/savory mix of creamy chocolate, salt and crunchy toffee bits. So I was very excited to try the new BT McElrath Buttered Toast. It’s described as Toasted artisan breadcrumbs in our proprietary blend of 40% cacao milk chocolate.
It’s sweet and definitely buttery. There’s a soft bite to this and little bits that crunch like panko. There’s a light salt note along with a little toffee and malt to it as well. Even though it’s a very rich milk chocolate, it might be a little too thick and sticky for me ... maybe I’ll wait for the dark chocolate version to come along.
The BT McElrath Super Red is a 70% bar with little flecks of freeze dried fruit.
The tart notes of the berry bits with the rather dark chocolate combine for a lot more flavor intensity than something like a nut chocolate combo would give. The seeds also give a little bitterness, as does the chocolate and dark berry notes.
Vosges calls these Super Dark bars, though they’re only 72% dark chocolate. That’s because the super part isn’t modifying the chocolate, it’s modifying the inclusions, which are all deemed superfoods. It’s like they went out of their way to put bitter things in there. I picked up two samples (they look pretty much the same). Vosges Super Dark Matcha Green Tea features spirulina, matcha (pulverized green tea) and cocoa nibs. The grassy notes of the matcha are immediately forward. I enjoy a lot of green tea, though I don’t have matcha very often because it’s pulverized leaves, not just steeped tea. Though I understand that there’s more flavanol bang per gram in matcha than the brewed leaves, it’s just too intense for me. This bar brings out a lot of that experience, so if you’re a matcha fan, this is a fun bar, especially because there are some cocoa nibs in there for crunch. The bitterness was just too drying for me. I had to follow it with some Hojicha.
The Vosges Super Dark Coconut Ash & Banana features Sri Lankan coconut charcoal coconut ash and Hawaiian Banana. The bar does look much darker, blacker than a usual chocolate bar. It smells like coconut cream. The flavor is bizarre as well. There are the immediate chocolate notes, which are like crispy brownie edges, then the coconut flavors and something, well, umami that I can’t put my finger on. Then there’s the weird banana flavor, which is a little like fingernail polish remover, it’s not an integrated flavor, it’s like it escapes from the chocolate and evaporates immediately into the back of my sinuses - eventually within the chocolate I did come across a few tangy bits of dried banana, which were completely different on the banana taste spectrum. I wouldn’t call this a pleasant bar experience, though I do appreciate the attempt at the unique. The ash notes come out at the end, more as a sort of dry charcoal notes.
I actually love the little sizes of all the bars, and BT McElrath sells theirs in an array of sizes, some with mixed flavors so you can try more of choose to suit your mood. Vosges also sells some of their Super Dark pieces in boxes, but they’re about $80.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.