Saturday, December 24, 2005
Merry Christmas to all my Candy Blog readers.
May your day be as sweet as your sugar plum dreams.
Friday, December 23, 2005
Name: Italian Soft Almond Nougat
When I was a kid we got rather eclectic Christmas stockings filled with candy treats that we never got any other time of the year. Christmas candy was unlike any other in our house or for any other holiday, it was a trip around the world in an oversized sock. English hard candies, Swiss & Belgian chocolates and Italian Torrones. I’ve been having a hard time finding Torrones the past few years here in Los Angeles, I used to get them at Cost Plus World Market, but haven’t seen them for quite a while. This is why I was so excited to see that Trader Joe’s had these when I was there last weekend.
Torrones are soft nougat usually flavored Amaretto, orange, vanilla or
lemon. Most European countries have their own version of the Torrone, the French do nice nougats, in both the soft and hard varieties and the Swiss Toblerone bar has hard honey nougat bits in it and the Spanish are well known for their version, the Turron. The European nougat is rather different than what you find in the American candy bar trade. Trader Joe’s has carried nougat in the past in long bars, but I’d never seen these Christmas classics before. They’re individually wrapped pieces in its own little box and gives a little history:
There are 18 of these little individually wrapped packages, boxed together. The torrone is soft and pliable white nougat that is and is sheathed in an edible, tasteless wafer to keep it from sticking. The slice of nougat has a lot of nuts but is not as “fluffy” as some others, in fact, it looks downright flat. The pieces are ample, like one of those big block pencil erasers. The scent is very nice, sweet and with a good
dose of honey in there. It’s good and soft, so it’s not going to remove any dental work, sweet and it dissolves quickly and mixes with the delicate almonds. The flavoring is a little odd. Most Torrones are one flavor but this one seems to be a mix of lemon and amaretto. But neither is very apparent so it just ends up being a subtle essence.
Overall, they’re not quite satisfying my jones for a good Torrone, but they are fresh and here so they’ll do for now for the stocking stuffers. They’re certainly cheaper than some others I’ve bought but I miss the fanciful pictures of Italian royalty on the individual boxes. The biggest drawback of the overpackaging (plastic wrap, boxes inside bigger box) is that it’s quite obvious how many you’ve eaten when there’s a huge pile of torrone detritus next to you on the couch.
Rating - 8 out of 10
Thursday, December 22, 2005
Someone’s gone out and done the legwork for me! The Washington Post published a taste test of Hanukkah Gelt or Chocolate Coins, so if you’re looking for the pretty and tasty stuff, take a look at their list before you hit the store.
The good and unsurprising news is that See’s is at the top of the list along with Godiva as the best (See’s is far more affordable).
Of course there are dozens more brands, but always good to have something to go on.
Just wanted to let you know if you’ve been trying to view CandyBlog today and have had trouble, it’s my web host. They’re experiencing a major DOS (denial of service) attack on all servers. Their techies are working hard at filtering them and getting the system back up, but things are up and down at the moment.
So, if you’re here now or are reading this through a feed, it’s not you, it’s me. Thanks for your patience.
Name: Dolfin Chocolat: Noir au Gingembre Frais, Au Lait au The Vert Sencha du Japon, Noir aux Fuelles de Menthe
I thought on the eve of the start of Whalewatch Season here in Southern California it was appropriate to review something under the brand name Dolfin (we see more dolphins on whale watching trips than whales anyway). The Man bought these bars for me recently at a wine & spirits store in our neighborhood. The gentrification of our little ‘hood means that the former liquor store now carries a wider selection of wines, beers and of course Belgian chocolate.
What drew him to the bars wasn’t the reviews but the fact that the bars are packaged in these plastic cloaked paper envelopes that reminded him of tobacco pouches. It’s actually a pretty simple and successful idea, a long bag that you fold over several times to keep a good seal. The bars inside are additionally sealed in little plastic sleeves but at 2.47 ounces, I wasn’t going to eat them all in one sitting and I appreciated having a clean and crisp way of carrying them around until I do.
Noir aux Fuelles de Menthe (Dark with Mint Leaves): Instead of being your common dark chocolate bar with mint oils in it, this bar contains real spearmint leaves. This was the least successful bar for me. The mint was nice and it being spearmint was a nice change from the more common peppermint, but the bar seemed a bit more chalky than the others. At first I thought it had bloomed, but the sheen was right and the snap looked good. I can only assume that it’s the interaction of the real mint leaves in there. They also make the bar kind of grainy. The sugar balance is good though and the mint is smooth and has some good tannins in it that mix well with the rich dark chocolate.
Noir au Gingembre Frais (Dark with Fresh Ginger): I’m a ginger nut and many of the ginger/chocolate combinations that I find are with milk chocolate, so finding one that was in dark chocolate is exciting. The bar had a good woodsy mix of scents - the spicy ginger and smoky chocolate. The dark chocolate is only 52% cacao (as is the mint one) but it just felt really rich and dense. It was a little grainy but had a lot of flavors in the mix with a good buttery base to help the ginger and chocolate mingle.
Au Lait au The Vert Sencha du Japon (Milk with Sencha Green Tea from Japan): Wow, this bar smells like green tea ice cream. The wonderful lightly floral and woodsy tea blends wonderfully with the delicately dairy tasting milk chocolate. The bar is smooth and very sweet except for the green tea bits. It makes the bar better for doing a bit of chewing before letting it melt on the tongue instead of leaving a tab of it on the tongue first. This is definitely a bar that I could eat a lot of and I’m hoping that even though it only has 32% cacao, the benefits of both the green tea and chocolate will bring me good health in the new year.
Dolfin has a huge line of these “creation” bars, including Masala (hot spices), aniseed, pink peppercorn and Earl Grey tea. They have boxes with tasting squares that look like they would make for a fun evening.
Rating - 7 out of 10
Wednesday, December 21, 2005
Hershey’s Chocolate World will be shutting down their ride starting on January 3rd for a major upgrade and plans to reopen in April.
For those who have not visited the American chocolate Mecca that is “The Town that Chocolate Built”, it’s worth the diversion of you’re in the area. Of course the big appeal is not just the factory and park but also the main streets that feature streetlights shaped like Hershey Kisses (wrapped and unwrapped). Chocolate World was opened in 1973, built as an alternative to the factory tours that Hershey used to offer, and is right next to Hershey Park. Hershey Park itself is a fun destination, an amusement park built for the town and workers in the early 1900s, it’s now a great regional amusement park with one of the country’s best wooden roller coasters (The Comet).
I went to Chocolate World on New Year’s Day this year and found the Chocolate World ride a little ordinary and I have to say that I’m glad to hear that they’re redoing it. We used to call it, “It’s a Small Chocolate World” as it reminded us of “It’s a Small World” at Disneyland. The new ride is reported to include a trio of dairy cows and their bull, Hef, that will stress the importance of the local milk to Hershey chocolate.
Given the choice, of course, I’d prefer to visit the real factory but I understand that Hershey has 3 million visitors a year for Chocolate World and that’s just too many to take through a working factory.
Link to article at Lebanon Daily News.
I’ve noticed that I get a lot of Google search hits on this blog for CraniYUMS. Well, that and Choxie. So it’s about time I gave folks what they’re looking for. This has got to be one of the more innovative candy formats I’ve seen. I got this as a sample at my Candy Warehouse visit over the summer. They hadn’t decided to carry the pops, so I didn’t want to blog about it until it was available then I forgot about it until I saw Candy Addict‘s post a few weeks ago.
What is it? It’s a hard candy lolly in the shape of a Tyrannosaurus rex skull then covered in a gummi “flesh”. The fleshy part is transparent, so you can see the skull shape at the center. It’s actually a pretty fun idea.
I wasn’t quite sure how to approach consuming it. A gelatinous skin does not lend itself to sucking, and of course it’s a bit big for putting in the mouth whole. So when I tried nibbling on the end of his snout, I kind of get the sense that there should be some growling involved. The gummi part is definitely gummi, but I guess that’s a good thing. You kind of have to rip it off the candy skull with your teeth. As a gummi it’s rather mild, not zesty orintensely flavored. The skin is cherry flavored and the skeleton is green apple. Once a corner has been started it’s pretty easy to nibble off pieces then to get to the center. The skeletal center is hard candy, but not quite hard, because I’m guessing the gummi softens it a little bit. The flavor overall was just bland, I wanted some zip to it all. Maybe mine was a little old, but I also think I’d prefer the lemon/cherry combo.
I’m obviously not the target market for this candy, but I can see it being a fun thing to pick up at a museum gift shop for my nephew should we go look at a dinosaur exhibit. But I can also see a kid getting kind of bored with it after a few minutes. It depends on the kid. I found myself eating all the gummi skin but I didn’t eat the center. They get big points from me on originality, but I see it as more of a special occasion candy than a regular one.
The package says it’s made in China, but it’s distributed by an Denver, CO company.
Rating - 5 out of 10
Tuesday, December 20, 2005
There have been articles about this report floating around for the past few days, so I’m assuming most folks have heard that a new Swiss study has found that a little dark chocolate a day could help slow hardening of the arteries. They performed their small-scale experiment on a group of twenty male smokers. For the control group they consumed 1.5 ounces of white chocolate and the other group ate 1.5 ounces of dark chocolate a day. Then they took a look at their blood flow and determined that the dark chocolate eaters had better blood flow.
The article in Forbes magazine details some other reports as well that back this up. However, the article goes on to point out that dark chocolate is notoriously high in calories and fat. As a demonstration they say:
Okay, any idiot who eats candy knows that a dark chocolate Mounds (redundancy, hello?) is not really a chocolate bar, it’s a coconut bar covered in chocolate. The saturated fat in a Mounds bar comes from the coconut just as much the chocolate. Plus, why eat a Mounds bar for the dark chocolate benefit ... you should be eating one of Hershey’s new Extra Dark Chocolate. And while they’re at it they could mention that it contains 3 grams of protein, 4 grams of fiber, 20% of your RDA of iron and the fat is monosaturated. But really, there are lots of better ways to get your antioxidant boost from dark chocolate and one of them is using cocoa instead of chocolate. The antioxidant compounds are found in the cocoa solids (the control group used white chocolate, so they know it’s not the cocoa butter that’s having the positive effect), so adding cocoa to your sauces or stews might be a good start. Or a little pudding made with skim milk.
I think the next step, however, might be to find out if the same holds true in healthy non-smokers.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.