Hershey’s has come out with dozens of varieties of Kisses over the past ten years or so. They’ve filled them with Peanut Butter, Cherry Cordial, Caramel and Coconut while others were flavored like Candy Corn and Mint. The new Hershey’s Kisses Air Delight are the first I can think of that are less than other Kisses. They’re not filled with chocolate, they’re filled with little air bubbles.

Aerated chocolate is nothing new, it’s actually quite popular in other countries like the United Kingdom where the Cadbury Wispa is popular and Japan where the Nestle Aero bar comes at least a half a dozen seasonal varieties. (Hershey’s says that aerated chocolate is a $500 million dollar market segment worldwide.) The new Air Delight line is a first for Hershey’s though. In addition to the new Kisses, there’s also a bar version which weighs the same as a regular bar (1.44 ounces) but has almost 20% more volume.

The Kisses are molded, but look like virtually all other non-classic Kisses. The foil wrapper is silver with brown dots on it. The little flag says Air Delight. They do actually feel lighter than a regular Kiss. The bite is soft or if you’re not a chewer, they do melt much quicker. The flavor isn’t quite the regular Hershey’s milk chocolate twang, but there are some sour notes in there. It’s not quite fudgy, but a little salty and milky. I have to say that just a half a dozen were very satisfying and they go nicely with other snacks like pretzels, nuts or Cheez-its. It’s rather smooth, but I wouldn’t call it rich. The melt is like a chocolate frosting - a little on the sugary side and not enough chocolate and certainly not enough cocoa butter. But it’s candy.

So the chocolate is lighter, because they put air bubbles in there, diluting the chocolate. The same “classic bag” of solid Kisses is 12 ounces. The Kisses Air Delight is 9.4 ounces. A standard portion size (200 calories) is 9 pieces (40 grams). For Air Delight it’s 11 pieces (41 grams). So each Air Delight Kiss is approximately 3.64 grams, while a classic Hershey’s Kiss is 4.44 grams, or approximately 18% lighter.

I like the idea of having an American version of a style of confection that seems to be available everywhere else. The addition of air does make the melt more pronounced and heighten the flavors. It’s also a darn clever way of giving consumer less for the same money. But sometimes we, apparently, want less for our money. The fact that chocolate can hold such a texture is a bit of a marvel, but like many molecular gastronomy novelties, just because you can do something doesn’t mean that it’s good. I’ve had my fair share of aerated chocolate products over the years and find that I’m not particularly enamored of them - but since Hershey’s pointed out that there’s a half a billion dollar market out there for the stuff, I guess it’d be silly of them not to try.

Hershey’s marketing information promises that this will be their largest Hershey’s Kisses Brand introduction in 5 years (I’m guessing the last was the now defunct Kissables) and the largest Hershey’s launch in 10 years. What that means for consumers is a greater likelihood that you’ll actually be able to find them in stores, if you’re looking for them. The Kisses Air Delight are supposed to be on shelves in early June 2011.

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1. Nestle Aero 70% Dark
2. Vanilla Beans KitKat & Bitter Orange Aero
3. Candy Corn Kisses
4. Kisses Coconut Creme
5. The Mint Kisses: Chocolate Mint & Candy Cane
6. Elite Aerated & Lotte Airs
7. Dairy Milk Bubbly

I love the combination of chocolate and cookies. The KitKat bar is a great confectionery combination of the two. But as I’ve gotten older, I’ve craved sweets less and come to appreciate texture and taste a bit more. So an ordinary milk chocolate KitKat can be a little sweet for many snacking situations (and there are many snacking situations).

I picked up the KitKat Otonano Amasa, which is the “adult taste” version - a little less sweet and with more cookie texture.

KitKats from Japan come in smart little boxes instead of plain old plastic packaging. I suppose it’s wasteful, but they do protect the contents well. On the back there’s a little “To” and “From” section for gifting.

Inside the box are two individually packaged two-finger pieces. Each is listed as 95 calories each.

The bars are just like any other KitKat, cream filled wafers covered in chocolate. But the chocolate here has little bits of dark chocolate cookies incorporated. The taste is similar to the Oreo Bitter Bar I tried recently. But in this case the texture at the front is is the creaminess of the chocolate. The flavor is slightly bitter like charcoal or, well, Oreos. The crispy wafers are light and flavorless.

It was a great combination, I liked it so much that I bought another bag of the snack sized ones. Which is goofy because they’re ridiculously expensive for KitKats. The package here was $2.25 for 1.19 ounces, the bag was $5.89 for 5.29 ounces. I could get some fine chocolates (well, See’s) for about $16 a pound.

Which is what leads me to the trepidation I have about the bar. The ingredients.

Ingredients: Palm Oil, Sugar, Wheat Flour, Cocoa Powder, Salt, Cacao Mass, Lactose, Powered Skim Milk, Cocoa Butter, Yeast, Salt, Soy Lecithin, Baking Powder, Flavoring, Yeast.

Palm oil. That’s what the bar is. Most of the time I find palm oil candies to be greasy and stiff, but this was really well done for a rainforest destroying confection. Oh, and palm oil is bad for you. Far worse than cocoa butter. So if I’m going for a candy that has a whopping 160 calories per ounce (which is about as high as the scale goes), it’d better be exceptional. So while I enjoyed this candy physically like it was a 10 out of 10, the price and ingredients knock it back to 8 out of 10.

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2. Russell Stover Cookies ‘n Cream Nest
3. Eat with your Eyes: KitKat Cookies Plus (Japan)
4. KitKat Dark
5. Q.Bel Double Dark Chocolate Wafer Bar
6. Cookies ‘n’ Creme Showdown
7. KitKat Bitter & White
8. Twix Dark Chocolate

Scho-Ka-Kola has a cult following, especially in Germany. The concept is simple, it’s a caffeine enhanced chocolate. They use both coffee and cola nut to boost the stimulant content which is where the name comes from, Schokolade (chocolate), Kaffee (coffee) and Kola (cola) . It was introduced at the 1936 Summer Olympics in Berlin by Hildebrand as a “sport chocolate”. Later it was used during the war, especially by German pilots. Today it’s made by Sarotti, which is owned by Stollwerk which itself is now owned by international chocolate giant, Barry Callebaut. It’s still made in Berlin and the packaging has changed little over the years.

The tin is easy to carry in a roomy pocket (though I’d worry about melting). It’s about 3.5 inches in diameter and one inch high. There’s a helpful little thumb-print impression on one side of the lid, press it and the tin opens easily.

The round tin holds little “slices” of the chocolate disk. There are eight slices on each layer of the tin, separated by a stiff piece of waxed paper. A serving which would contain the equivalent caffeine as a cup of espresso. My guess (and part of this is from translating the package) is that a serving is four pieces and the actual caffeine content is about 50 mg. So it’s not a lot, but it’s a mild and even boost. It says to me that munching a few pieces an hour would be a good way to keep a steady dose of caffeine in your system without getting all jittered up.

The chocolate isn’t very intense or dark, it’s 52.5%, but the rest of the content isn’t all sugar either. It’s 2.6% coffee and 1.6% cola nut powder. Kola nuts (or cola nuts) are closely related to cacao and have a fair amount of theobromine as well as caffeine in them but far less fat.

The pieces are thick (just shy of a half an inch) and have these great ridges that make it easier to hold them without getting too warm from your hands and bite. (One piece is less than a quarter of an ounce, so it’s a fine mouthful if you won’t want to bite.) The flavors are quite deep and on the woodsy side. There’s a dry and bitter note to it in the flavor, but it didn’t leave me wanting a lot of water. The coffee flavor is muted, it’s mostly a roasted and charcoal sort of chocolate. Not intense but also not pansy. There were no acrid caffeine flavors for me, so the fact that the caffeine was still integrated into their natural sources probably helped. It probably also means that the caffeine is metabolized a little slower.

I picked up this little tin for 2 Euros, but in the States these things sell for about $6 retail. For $6 I could buy a truly extraordinary bar of chocolate. But if I were traveling in Europe and wanted an alternative pick-me-up to the sub-par coffee that’s found in far too many places, then this is the way to go. Easy to carry and share and with a reliable dosing scheme.

There is a little milk in there, so it’s not a vegan product. The tin also says that it may contain traces of almonds, hazelnuts and gluten.

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6. Pocket Coffee

Farley’s and Sathers bought Brach’s, the iconic pick-a-mix candy manufacturer back in 2007 from Barry Callebaut. For a while it seemed that the candy quality was getting worse, not better for the attention. But Brach’s is being rebooted, it appears. They’re getting a new look plus a new focus on their target demographic, women - especially mothers. So they’re focusing on quality and traditional favorites. One of the selling points is that they’re using real milk chocolate. Their newest product is Brach’s Peanut Butter Poppins.

They’re described as creamy peanut butter center coated in 100% milk chocolate.

It’s hard to discuss any chocolate and peanut butter product without referencing the most popular version of the combination, the Reese’s Peanut Butter Cup. There used to be a product called Reese’s Peanut Butter Bites. They weren’t extraordinary, but had the advantage of being a Reese’s product that didn’t have individual wrappers or fluted cups. Those were discontinued and replaced just recently with Reese’s Peanut Butter Minis, which are a molded product.

The new Peanut Butter Poppins are a panned chocolate. It’s a sphere of “peanut butter” covered in milk chocolate and then sealed with a little glaze to make them shiny and keep them from sticking together. I say peanut butter because I don’t think that’s what it actually is. While they’re boasting that they now have their best tasting chocolate ever, have a look at the ingredients for the peanut butter center:

Sugar, Palm Kernel Oil, Partially Defatted Peanut Flour, Peanuts, Nonfat Dry Milk Solids, Dextrose, Salt, Soy Lecithin, Modified Food Starch, Gum Arabic, Corn Syrup, Coconut Oil.

In my world, the first ingredient in peanut butter would be peanuts. This is not a whole peanut product, but instead it’s like juice from concentrate, they took out some of the natural peanut oils and replaced them with palm kernel oil.

They’re really lovely looking morsels. Though they vary a bit in size, they’re all spherical and shiny. Some are the size of a garden pea and a few were the size of a garbanzo. The smell sweet, milky and like roasted peanuts or freshly baked peanut butter cookies.

The waxy glaze on the outside is a little difficult to dissolve and leaves a little film in the mouth. Though they’re advertising this new milk chocolate, it’s not noteworthy. It’s not creamy and not even that chocolatey. It does its job of containing the peanut butter candy center. The center is smooth with little crunchy bits that I can only describe as sweet crunches, not peanuts. It’s like there’s a sugar crust in there that creates these little crystals that give it texture. It took me a long time to figure out if it was in the chocolate shell or the center. The center is very salty, in fact a serving of 25 pieces has 160 mg of salt, a lot for a confection.

The center tastes a lot like peanut butter cookie dough, it’s a well rounded flavor that includes salt, nuts and sweetness along with a rather smooth and cool mouthfeel. I found them extremely salty, but I recognize that my low salt lifestyle makes me more sensitive to those things. That, of course, didn’t stop me from eating the entire 5 ounce bag in two days - what can I say, there was a new Doctor Who on.

Poppins is a trademarked word for Brach’s, so maybe they have other plans for this line of candy. A creamy mint fondant might be a good next step or other fruit creams like strawberry, raspberry and orange and of course coffee.

I think they’re a great idea that’s well executed. Yes, they’re salty and no the chocolate is not fantastic, but I’d venture to say that it’s better than the stuff on the Reese’s Peanut Butter Cups these days. I’m looking forward to finding their Malted Milk Balls and seeing if they’ve successfully resurrected the classic real milk chocolate and crunchy malt center.

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2. Snyder’s Peanut Butter Pretzel Sandwich Dips
3. Trader Joe’s Soft Peanut Brittle
4. Reese’s Peanut Butter Cups Minis
5. Brach’s Indulge Almonds: Coconut & Caramel
6. Dove Peanut Butter Silky Smooth Milk Chocolate
7. Brach’s Robin Eggs (Solid Milk Chocolate)
8. M&M and Reese’s Pieces Peanut Butter Eggs

Last month I got a fun little treat from Santos of Scent of Green Bananas that I wasn’t expecting. It’s the Marmite Very Peculiar Milk Chocolate.

Marmite is a popular spread in the United Kingdom and other countries of the crown such as South Africa and New Zealand (though each has a different variation). It’s made from yeast extract and is rich in B vitamins. It was popular during the wars especially because it provided important vitamins and minerals for children that were otherwise scarce in their protein poor diets. In addition to the yeast extract there are some other flavorful vegetable additives such as onion, garlic and celery.

The idea of adding savory items and flavors to chocolate is not new. However, Marmite is probably one of the most savory of all ingredients as it’s pretty much pure umami with a little dash of salt. Umami is one of the five tastes that we can perceive with the tongue. The savory notes of food are made up of glutamates and nucleotides. Things can be savory even without salt, think of unsalted beef broth.

The peculiar part of this chocolate makes up very little of its bulk. The ingredients list that 98% of the bar is milk chocolate. The remaining 2% is Marmite.

Milk Chocolate (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifier, Natural Vanilla), Marmite Flavouring (Yeast Extract, Lactose, Salt, Sugar, Citric Acid, Vegetable Oil, Onion Powder, Garlic Powder, Flavouring (contains Celery), Marmite Extract).

My desire to eat this bar is very low. I’ve never had Marmite, but I have tried Vegemite, a similar product from Australia. It’s quite salty and has a strong savory flavor with a hint of vegetable broth. It was very smooth, almost like a jelly. After photographing this bar I left these little pieces pictured here on the shooting table but sealed up the rest of the package for later sampling. I intended to return and put the chocolate away after dinner, but didn’t get around to it for several days. When I returned to the room (which I keep shut up, because I have a dog), I feared that I had an insulation fire. It smelled strange, there was a hot, burnt plastic smell in the room. So I felt the walls and inspected the outlets and turned all the lights on and off. I went outside and looked at the house and sniffed around in the closets above the chocolate studio. Later I came back into the room and realized that it was the little pile of chocolate pieces.

I admit my mind is not open.

Opening the package again, it’s not really a burnt smell that I was greeted with. It was the smell of vitamins. You know, that vaguely yeasty smell that comes with those horsepills that are fortified with B vitamins and maybe even a few minerals. It’s not bad and maybe there’s a little hint of milk in the background. I’m trying to adjust my head to think that it’s molasses and other earthy flavors that I enjoy.

The snap is good and the initial bite gave me a mild salty note along with the milky chocolate. It’s a little malty and yes, there’s a savory and peppery sort of taste to it, kind of like cheese. But there’s also a little hint of the sulfurish onion and garlic. There’s also a little mineral note towards the end that reminds me of dried milk, sweat and that weird flavor in the back of my throat when I have a sinus infection. There’s also a lot of salt, about 300 mg per bar, which is about 100 mg per serving.

I’d say that it’s okay. I think the idea of a yeast extract infusion to add flavor and vitamins to chocolate isn’t a bad one, but the fact that there are those more vegetable flavors in there does not create a pleasant combination.

I admit I only had about four bites of this stuff. While it is peculiar, it’s not enough to keep me interested enough to continue eating it.

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Nabisco Oreos were one of my favorite cookies. Most of what I like though is the crispy and crumbly dark chocolate cookie. Their initial form, the Oreo Biscuit, was introduced in 1912 and later became the format we know today with the molded sandwich cookie in 1952. One of the best mashups ever invented using Oreos was Cookies ‘n’ Cream Ice Cream. There are so many things you can do with Oreos, so it seems a little odd that Nabisco never came out with their own Oreo chocolate bar in the United States. Perhaps it’s their complacency that they’re the most popular cookie in the country. In Asia though, Nabisco tries harder. They have Oreo Chocolate Bars.

I picked up the Nabisco Oreo Bitter Bar at the Japanese market. The standard Oreo Bar has a cream filling with bits of chocolate cookies embedded in it, then the whole thing is covered in chocolate. When I looked at the ingredients on this bitter bar, I was pleased to see the intensity of the chocolate ingredients and decided that maybe this could be the ideal marriage of the Oreo Cookie and the candy bar.

The wrapper is in the familiar Oreo Blue color but decorated with a cacao pod and a little gold ribbon that says bitter in the center. The back of the wrapper is in Japanese though my imported one has a little English sticker on it with the ingredients & nutritional panel.

The bar isn’t that big, it’s only 1.35 ounces, so it weighs less than a pair of Reese’s Peanut Butter Cups (1.5 ounces) but still manages to contain 216 calories. The wrapper is 6.5” long but the actual bar is only 4.5”. I can’t complain since the bars I bought were pretty flawless looking, so it must have done a nice job of protecting the contents.

The bar smells toasty and sweet, like a cup of hot chocolate. The bite is firm, the center isn’t a soft truffle, instead it’s kind of like a firm cream, like the center of a Frango. There are cookie bits mixed into the dark chocolate center, so the melt isn’t quite smooth because of the crumbs. There is a distinct bitter note of charcoal and deep cocoa

The chocolate coating outside is not terribly dark but is really creamy and smooth.

The ingredients impressed me for the most part, no tropical oils, no partially hydrogenated fats. It’s all milk and cocoa butter. Sure there’s sugar in there and even a small amount of high fructose corn syrup (in the cookie part, I believe), but I overlooked that.

I loved this bar. Absolutely loved it. I bought one while shopping with my sister in Little Tokyo with no intention of reviewing it, then after eating it I went back and bought three more. They were $2.19 each, and I’m pretty price conscious, so that alone is an endorsement. However, most other reviews I saw of it online were underwhelming. I can see their point, it is a little dry and kind of single note with the bitter chocolate cookie dominating.

The bars come in other versions. Aside from the Cookies ‘n’ Cream classic style, they’ve also been available in caramel coffee, strawberry, matcha, banana and macadamia nut.

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The Choceur Milk Chocolate Flame Egg is 12.4 ounces of chocolate for only $3.99. It’s an impressive presentation of chocolate. The packaging is a paperboard sleeve over a huge blue or pink mylar wrapping. The egg is about six inches high and made as two separate hemispheres. Each side is wrapped in gold foil then taped together with a pretty sticker with red butterflies on it. Inside the egg is a little cellophane bag with candies. In the Pink Flame Egg is a bag of milk chocolate eggs with vanilla creme wrapped in gold foil. In the other egg is a little assortment of hazelnut chocolates.

The candy is made in Germany. The package says that it’s all real milk chocolate and has no artificial flavors or colors

They traveled quite well, considering the fact that my mother bought them in Ohio, then took the train to Philadelphia then all the way back to Los Angeles. One of the eggs had a little dent in it, like someone put a thumb through it, though none of it damaged the packaging, so I felt it was still good to eat.

The milk chocolate shell is, well, milky and sweet. It’s European style milk chocolate, so the milk flavors echo that of dried milk a bit, so there’s a little malty note. It’s smooth, but not silky like Dove or Lindt. The tempering is good, everything was shiny and crisp.

The Pink Sleeve version had a small assortment of chocolates inside. There were four different candies with an elegant presentation. They were a little scuffed up here and there, since they were inside a bag inside the egg instead of a little tray.

The dark chocolate faceted piece is Nougat in Milk Chocolate. It was a milk chocolate cream with hazelnut paste and hazelnut pieces in a very mild dark chocolate shell.

The star for me was the Soft Caramel Covered with Crisp Rice and Milk Chocolate piece that looks kind of like a miniature 100 Grand bar. And it was rather similar. The center was a milk chocolate cream nougat which was covered in caramel then the crisped rice mixed into the milk chocolate. It was sweet but had a lot of texture, a little chewy and a little crunchy.

The Hazelnut Trio was a little row of hazelnuts inside what looks like a mountain range. The white chocolate topping was sweet and quite milky while the fresh but small hazelnut at the center of each mountain lent a large crunch to the whole thing.

The red foil wrapped chocolate is Milk Chocolate with Apricot Flavored Center. I didn’t read the package before I ate the first one, so I really didn’t know what it was. The center is a very soft and creamy ganache with a fruity flavor that I thought might be some sort of fruit liqueur, but I couldn’t put my finger on it. It’s sweet but has a light melon or actual apricot note to it.

The second egg in the Blue Sleeve had more than a dozen large gold foil wrapped eggs inside. The package calls them Cream Filled Milk Chocolate Eggs.

The eggs are very long and narrow, a little over 1.5 inches long. The matte foil is quite pretty and I have to say that nestling the eggs into the half of the chocolate shell and placing it on a platter is a lovely presentation.

The center is soft and creamy with only a slight grain to it, like a good vanilla buttercream frosting. The flavors aren’t intense though the milky notes of the chocolate do take over. It’s a lot of sweet at all once, but thankfully there’s a light salty note to it as well. The center is made from palm fat, so I’d suggest a little moderation on that front and perhaps stick to the milk chocolate egg shell.

While I don’t think I’d just buy these for eating, I loved the look of them and for less than $4 for 3/4 of a pound of actual chocolate, I’d call it an excellent value. It’s a great option for a household with children, who are more likely to dig into the sweeter sides and of course everyone like gigantic versions of everyday items.

The Choceur Milk Chocolate Bunny is 5.29 ounces and made of German chocolate. It resembles the Lindt chocolate bunny quite a bit, though when unwrapped it has some little molded details that the Lindt rabbit lacks. At $1.99, it’s an excellent deal. It’s sizable and easy to eat, as it’s a hollow bunny.

The foil decorating is charming and nicely done to accentuate the shapes like legs, ear contours and mouth.

The bunny looks great. Again, these little friends traveled all the way across the country by rail protected only by their foil and placed inside another bag.

It’s absolutely charming as well, and by that I mean the little collar it wears has an actual metal charm with a rabbit silhouette on it. The elastic gold band is sized about right for a child or small adult (I had it around my wrist for a few hours this morning without any loss of circulation).

A Lindt Rabbit is about twice the price (I saw them for $3.99 this season) and weighs only 3.5 ounces. This rabbit is 5.29 ounces. It should be noted that this is not Lindt chocolate. Choceur, Aldi’s house brand of chocolate, is made in Germany. It’s the same, as far as I can tell, as the egg shells of the Flame Eggs. It’s sweet and milky and with only the slightest cocoa notes to it. Still, it’s pleasant and if you’re presenting this to a child, they will not be disappointed. It’s a beefy looking, rotund little rabbit with thick walls and a good shape. So if you’re going for true chocolate quality and flavor, go for Lindt (or even more upscale with Lake Champlain or See’s). The value here is certainly better than the American options but the flavor profile is certainly in the European style.

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6. See’s Hollow Eggs with Novelty
7. Upscale Hollow Chocolate: Michel Cluizel & Hotel Chocolat
8. Palmer Hollow Chocolate Flavored Bunny
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Tony’s Chocolonely is a rather funny name for a chocolate company. They make fair trade chocolate in the Netherlands and can be found in much of Western Europe. (I saw them in department stores in both Amsterdam and Cologne.)

The packaging is eye catching with its bold use of primary colors and large friendly typefaces.

The issue of slavery, particularly child slavery, in cacao growing regions of Africa has been well documented. You can read more on Tony’s website. The aim of Tony’s Chocolonely is to source their cacao directly in Ivory Coast and Ghana from fair trade plantations in order to create a more responsible supply chain model and provide living wages for farmers. But really, it can’t happen overnight and this sort of widespread change needs more than just niche producers, it requires the involvement of the price-conscious, major chocolate buyers like Hershey’s, ADM, Mars, Kraft, Nestle and Cargill.

The packaging of Tony’s Chocolonely is friendly and casual, and probably a lot more attractive to children than many other fair trade options out there. So it’s a great choice around a holiday when you want to give kids a treat that might include a lesson but also include, well, the actual goodness of the treat they expect. The chocolate levels are not as intense, I’d say we’re close to the family chocolate range instead of the gourmet intense end of things.

The Easter Egg range that they gave me as a sample comes in this cute little egg carton that holds a full dozen eggs, which are about 1.5” inches high - a little larger than the size of a quail’s egg.

The Milk Chocolate Eggs are quite decadent. The chocolate is definitely kid friendly, but not without its appeal to candy lovers of all ages. The bite is soft, like a Cadbury though the cacao density is much higher at 30%. The milky flavors are in the Belgian style, clean but rather thick and sticky.

The Dark Chocolate Egg has a great snap, though in this size it’s a little hard to bite. (So just let the whole thing melt in your mouth.)

The flavor profile is very mild. There are light fruity and woodsy notes, but it’s overall a very sweet chocolate. It’s a dark chocolate for children who can’t have milk products or perhaps vegans.

The Milk Chocolate Praline Eggs are probably the most luxurious of the bunch, perhaps it’s just me because this style is not as common in the United States. The milk chocolate shell looks the same but is easier to bite. They’re filled with a hazelnut paste, which is sweet and nutty ... there’s a light and fresh floral note, a little like the fresh feeling from jasmine tea. I like them, though they were really very sweet and I couldn’t eat more than one at a sitting.

For every day consumption Tony’s Chocolonely also makes milk chocolate and dark chocolate bars. It will be a wonderful day when there are more holiday and special occasion options available and this set is a good start. I’m still a little more inclined towards Green & Black’s for my ordinary chocolate needs, but for folks who want something a little sweeter or kid friendly, this might be the stuff.

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