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Friday, August 29, 2008
Darrell Lea Licorice & Ginger
And then ate it all. And promptly forgot what it was like so I couldn’t review it. So today I went out and bought a new bag, just so I could finish up this review. (My office is dangerously close to a Cost Plus World Market now.) When I opened it up I remember why I didn’t review it.
So here I am with a second bag and I’m gonna have to say, “hey folks, this stuff really smells like and Indian spice shop!” It makes my mouth water, it’s a mix of curry, coriander, anise and black tea. The pieces are kind of awkward - they’re long fingers. Thick and soft, they’re about three inches long and a matte black. The flavor is dark and smoky. The molasses is pronounced but has a great mellow licorice mixed with a little hint of those spices I mentioned earlier. The chew is soft without being too sticky like Dots can be. Not too sweet and really munchable but satisfying. Pretty good overall and certainly distinctive enough that I think I could tell this apart from most of the other Aussie style licorices I’ve had over the years. And I plan on finishing this package pretty soon as well. Rating: 8 out of 10
Like the rest of their line, it comes in a kraft paper looking package, mellow and muted and boldly stating that it’s flavored naturally. The ingredients bear that out: Raw sugar, wheat glucose syrup, wheat flour, cane sugar, ginger puree (4%), water, modified food starch, palm oil, natural flavor, mono & di-glycerides, salt, citric acid, malic acid, spinach extract (color), liquorice extract, sodium bicarbonate, beta carotene (color) and sulphur dioxide (preservative).
But I got over it. The little fingers in this version are a little shorter at about 2 1/2 inches each but a little bigger around. The texture is different as well, though still soft they’re not as pliable and just a bit drier on the outside. But singly they smell less like wood glue and more like ginger tea. The bite is a smidge less smooth, but boy howdy is it spicy. Right away there’s the woodsy peppery taste of ginger and then a throat warming burn. It’s not very sweet at all, much less than the other ginger chews that I like so much from Chimes and the Ginger People. The wheat base of the chew makes it a little starchy in a way, but it also makes them rather filling and I think cuts through what might be a very spicy affair. It would be cool if they actually used molasses in these, they’d be like gingerbread (without the extra spices). But for ginger fans, this is a great new way to enjoy it. It’s a good munching food for movies, especially mixed with something salty like popcorn (I tried it with pretzels and it went well). Rating: 7 out of 10 Darrell Lea has a pretty big range, I saw the Green Apple and Strawberry versions at Cost Plus as well. There is another version that are chocolate covered smaller nibs but their Australian website shows a much larger range of products (most of which sound fabulous). They’re Kosher and have no artificial colors or flavors. Related Candies
Thursday, August 28, 2008
AmadeiEven though I adore high end chocolate, I have a hard time plunking down $5 to $12 without knowing what I’m going to get. So I’m often quite happy to fork over for tasting square versions even though they’re even more expensive when you figure out the cost per ounce. (And hey, it helps with portion control, too.) I was happy to find some tasting squares from Amadei, one of the most highly reviewed chocolate makers in the world at Mel & Roses. Even though they were 85 cents each for the 4.5 gram squares, I at least got to sample a broad spectrum of their product line which will help to guide me when I decide to finally buy one of their bars.
As a little bonus I decided to try Amadei’s milk chocolate offering as well:
Overall, I was most pleased with the Madagascar and Porcelana but all were exceptional. I’m still not quite convinced enough to spend $11 for one of their bars, but I’m leaning in that direction. But for now the little selections in this format are enough for me and well worth the pocket change. Related Candies
Tuesday, August 26, 2008
Mint Cremes from the Makers of Jelly Belly
One lesser-known version of those buttercreams were little treats like these Mint Cremes (there is no butter in there). Last year while in Pennsylvania I picked up some sugar mints from Daffin’s. They were a fondant base, which is mostly sugar beaten until smooth with a little water, extract & coloring and then allowed to re-solidify as disks. I’d hoped that these would be similar.
Looking at the through the cellophane wrapper they were exceptionally regular. About the size of a quarter they came in four colors: yellow, pink, white and green. They’re smooth and firm to the touch (the hand crafted variety break easily).
But after biting into the first one it was clear, these are a very stiff fondant, flavored strongly with peppermint. They’re all the same flavor. The outer shell is glossy and seals in the flavor and scent and keeps them a bit softer than I think they’d be otherwise. It’s a combination of carnauba wax, beeswax and confectioners glaze. Inside the center is dense, like a mello creme or candy corn but with a strong and heavy mint. Not as strong as an Altoid, but a bit more than a peppermint starlight. It’s pretty much the inside of a York Peppermint Pattie. I was hoping they’d have a more “melt in my mouth” quality than I got. They’re a bit stiff and lacking some personality. But they’re very pretty and would make a different offering in a wedding favor mix or at the end of a meal at a restaurant with the check. I was hoping for a bit more creamy consistency, especially since they’re called cremes like the Romanego Fondants I had last year as well, but considering the price of these, I really shouldn’t have been expecting something that delicate. But it’s not as though these were cheap either. At $12 a pound I’m entitled to expect something. In the end, I think I prefer good old fashioned pillow mints (after dinner style). These have a confectioners glaze so may not be appropriate for vegetarians who don’t wish to consume shellac. Related Candies
Monday, August 25, 2008
Hershey’s Special Dark Miniatures
The bag was a bit larger than the other Hershey’s Miniatures that I bought at the same time and has only three varieties instead of four. But the most notable part is the appearance of the little seal that Hershey’s puts on some of their dark chocolate confections, it says that this is a “natural source of flavinol antioxidants.” At only about 45% cacao content, yes, I guess it qualifies as a source, though not a terribly dense one. Hershey’s has some wonderfully convincing documentation about this on their website, though they’re probably purposefully vague about how much of these beneficial compounds are in any given serving.
The assortment here is rather balanced between the three varieties: 13 Special Dark, 11 Special Dark with Crisp Rice and 12 Special Dark with Peanuts.
It smells sweet, a little woodsy. The texture is rather chalky and doesn’t melt into a creamy puddle in my mouth. Instead it just tastes sweet and more like hot cocoa made with water than real rich chocolate ... there’s a thin-ness to it all, probably because Hershey’s now uses milk fat. There’s a dry finish with a slight metallic bite to it. Rating: 4 out of 10
Though the ingredients on the wrapper are not broken out for each of the individually wrapped varieties, the list is clear, these are all real chocolate. There are no additional oils present except for those native to the chocolate or dairy ones (permissable in present definitions). The little bars are cute and look really just like you’d expect a dark Mr. Goodbar - dark sheen and little nuts poking through. It smells like dark roasted peanuts and cocoa. The bite has a good snap and an immediate mix of bitter notes from both the peanuts (which look like they’re roasted very dark) and the chocolate. The texture isn’t super creamy, but is consistent with an okay melt. Rating: 5 out of 10.
It looks much like the Peanut version, but smells much sweeter with only the lightest whiff of malt. The crunch isn’t as pronounced as the old Milk Chocolate or present Mockolate version, but has a nice texture. The malty flavor of the rice is completely lost in the thin cocoa flavor and sweetness. The texture doesn’t seem as creamy or melt as easily for some reason, but I can’t call it waxy. It’s less bitter than the others though, so provides a nice counterpoint. Is the Krackel and Hershey’s redeemed? No. But it’s a passable effort. Rating: 5 out of 10. I didn’t even try asking Hershey’s what the ingredients for the individual pieces are, because I’m not entitled to know should I decide to pick only one of the variety to eat. If I needed to buy a chocolate miniature assortment from Hershey’s again, I’d have to pick this one up instead of the old favorites. But even with the higher ratings than that one, I don’t see myself picking this up again.
Friday, August 22, 2008
Hershey’s Miniatures
Hershey’s bills the mix as A little something for everyone (r). I remember as a kid getting these in both my trick-or-treat haul and my Christmas stocking. They’re a great mix of candy because even though everyone has their favorites (and my rankings for them have changed over the years), even if you don’t like all of them it’s pretty easy to find someone to trade with. Each piece is a nice size, two bites for those who prefer to savor or one big bite for those looking for a quick fix.
I wasn’t sure when I picked up the bag if they have a consistent mix, so I documented mine. It actually feels like a good proportion: 11 Hershey’s Milk Chocolate and 6 each of the Krackel, Mr. Goodbar and Special Dark. This particular bag was 9.2 ounces, they’re available in a wide variety of sizes though and often in bulk bins at large grocery stores.
It has a sweet smell, a bit milky and dare I say, cheesy (feta) and milky. There are also notes of black pepper and caramel. One of the nice things about the Miniatures is that the bar is thicker, so a bite (half the bar), is a nice mouthful that give more opportunity to revel in the flavors and textures. The milk chocolate is rather fudgy, not quite firm even a room temperature. It dents instead of chipping or flaking and is more likely to bend than snap. It’s a little grainy like a fudge, but the particle size is small. The flavors are strong, it’s sweet without burning the throat and has some mellow cocoa notes mixed with that inimitable tangy yogurt flavor of Hershey’s along with some toffee and maybe a touch of hazelnut. I hate to sound like an old fart, but I think it was better before. I think something happened that it became grainier. It sounds like I hate the stuff, but I don’t. I feel the same way about it as I do for things like Fritos, American cheese, grape soda and Fudgesicles. They’re really not that good, but I love them anyway. All I can do is hope they don’t make it worse and give them a 6 out of 10.
Similar to the milk bar, this one also has a slightly soft snap. It smells sweet, a little woodsy. The texture is rather chalky and doesn’t melt into a creamy puddle in my mouth. Instead it just tastes sweet and more like hot cocoa made with water than real rich chocolate ... there’s a thin-ness to it all, probably because Hershey’s now uses milk fat. There’s a dry finish with a slight metallic bite to it. So while I’ve come to love and prefer dark chocolate, this is like eating cheap chocolate chips to me. A diversion while I wait for the better choice ... like those freshly baked chocolate chip cookies or a wonderful single origin Ocumare bar. Rating: 4 out of 10
Even though the bars are smaller these days and don’t cost a nickel, it’s tempting to think that this bar is unchanged since Milton Hershey started producing it. Sadly it’s not a war or a depression that’s change Mr. Goodbar. I can’t say what The Hershey Company is thinking these days but they’ve changed it. Mr. Goodbar is no longer a chocolate bar. Instead he’s a silly oiled up shadow of what he used to be. The description of the bar was more recently peanuts in milk chocolate but is now just made with chocolate and peanuts. The bar looks the same as ever. A milky, chocolatey sheen with little peanuts peeking through. It smells like deep roasted peanuts and sugar. (More like peanut brittle than a chocolate product.) The flavor is overwhelmingly peanut. The peanuts are roasted dark too, so there’s a slight burnt taste to it that I think is meant to mask the nonexistent chocolate. Yes, this mockolate is shallow and unimpressive. The texture isn’t all that different from the Milk Chocolate bar, but it has a different melt. It’s cool on the tongue. It’s actually salty (looking over the ingredients in the old recipe and the new, salt now appears). For a mockolate bar, it’s quite passable. For a time tested icon it’s a travesty. I don’t care how depressed I am or the country might be, this is not a tasty lunch. Rating: 4 out of 10.
It went through a few changes over the years, when introduced in 1938 it had nuts and crisped rice but by the late 40s it was a simple crisped rice and milk chocolate bar. (The packaging was also similar to the Mr. Goodbar, sporting a yellow stripe and brown instead of its present red.) Today the bar is all but gone. The full size has been discontinued (2006), only the miniature remains. To add insult to injury, the bar isn’t crisped rice in milk chocolate, no, now it’s made with chocolate and crisped rice. One of the things the Krackel bar has had going for it over the years, especially in the miniature size is the crisped rice. They’re big crisped rice pieces. Nestle Crunch has moved to some sort of BB-sized rice product that just doesn’t deliver the depth of crunch or the malty & salty taste.
The crisp is definitely there, the malty flavor peeks through. But the I’ve given away four of these little bars and asked people what they think to people who profess that the Krackel is their favorite in the miniatures assortment. I didn’t preface it with anything, yet they all recognized that this was terrible. Empty, vapid, lacking all chocolate flavor, no creamy component and no puddle of chocolate ooze melting so that all that’s left is the rice crisps. I was curious how mock this mockolate was but I am simply unable to get the information out of Hershey’s. (Read more about that experience here.) It’s just disgusting that Hershey’s, the Great American Chocolate Bar company, is making this ... they should have just let this bar die a natural death than let it be zombified into this mess. Rating: 1 out of 10 There is nothing to do but simply stop buying this deplorable product. 12 out of the 29 bars (41%) here are not even chocolate and yet I’m paying chocolate prices! If you like the Hershey’s Milk Chocolate, I’d suggest getting just the snack sized bars, they’re a little bigger, but at least you don’t end up with any Krackels or Mr. Goodbars and you get more value for your money. (Unless you were looking for some individually wrapped & solidified cooking oils.) Related Candies
Thursday, August 21, 2008
Grapefruit Mentos (Japan)With news that the Pink Grapefruit (Pamplemousse) Mentos were discontinued, I scoured the web and purchased a box of 40 rolls in late May. I have about half left. But a morning browse on eBay a couple of weeks ago led to an auction of some Mentos from Japan in a yellow package simply flavored Grapefruit. I had to have them. So I placed an order with JBox and they arrived earlier this week.
Sporting and expiry date of 2010, these puppies must be fresh. The package is much like the others from around the world, the large Mentos logo, a picture of the fruit flavor on the right end and, of course, the name of the flavor in both English and Japanese. They’re a nice yellow color and have the crunchy shell and soft chew inside. They’re tart and fragrant and have a good mix of citrus oil and zest notes. They’re not quite like the Pamplemousse though. The citrus is a bit more generic, a little floral and less bitter. Still extremely satisfying. I have two more rolls and if this were a permanent Japanese flavor, JBox could count on more orders. At a dollar fifty a package (instead of the 75 cents or so for my remaining Pink Grapefruit), I wouldn’t buy a lot of them though. (Mentos, can you make Yuzu flavored next?) For those die hard fans, Pink Grapefruit can still be found here: FAA Imports (boxes of 20 rolls), Avi Glatt Grocer (single rolls) & KosherMania (40 count box - this is where I ordered from). Related Candies
Wednesday, August 20, 2008
Heide Red Raspberry Dollars
The Heide candy company later sold out to Hershey’s in 1995 who decided in 1999 that the name was confusing (because many people would buy them thinking they were cinnamon) and changed them to their present name of Red Raspberry Dollars. The company was later sold to Farley’s & Sathers Candy Company in 2003. To make it even more confusing, Farley’s & Sathers does sell cinnamon (and licorice) dollars and reunites them with their name of Red Hot Dollars (I can’t find them in stores, but look sharp and you may see them on the internet).
The images on the package don’t really represent the candies either. They make it look as if these are flat disks with large dollar signs. Instead they’re thick, ranging from 1/4 of an inch to 3/8 of an inch and about 3/4 of an inch around. More like nobs than coins. The color is a pleasant red, kind of translucent. The design on the pieces consists of a dollar sign and the letters HEIDE curved above it. Of course I coulnd’t really make that out on many of the candies. About half of them were “rejectable” for any number of reasons. Some were underweight (too thin), still others were mangled and irregular in shape and size.
The outer texture is soft and the candies are quite firm, somewhere between Jujubes and a Jujyfruits. (These candies are well sealed in the box, but the box is still only paperboard and has no plastic overwrap to seal it from drying out and nearing their expiry when I bought them.) The flavor is a bit similar to Swedish Fish. A mild and pleasant raspberry, but all sweetness and floral flavors, none of the tangy sour bite of the berry. It’s pretty mellow, almost like honey. Later there a bit of a bitter aftertaste, but I’ll go ahead and say that’s the Red 40 that I always seem to detect. But then there’s the texture. They’re quite sticky ... not that they’ll pull out any fillings but they sure stick to your teeth in big clumps on the sides and in between. I find hot tea dislodges them well. Or, well, brushing. I think I’ll stick to Swedish Fish. And I’ll keep my eye out for the cinnamon variety. Related Candies
Tuesday, August 19, 2008
Nips: Caramel & Dulce de Leche
I found Nips Caramel and Nips Dulce de Leche at the Rite Aid for only 99 cents (same price as the 99 Cent Only Store, see you don’t have to look far for a bargain). Though the candy is described as rich & creamy hard candy on the front of the box, I don’t think it quite qualifies as hard since it’s not crunchable. It’s also not a caramel, because it’s not chewable. It’s just a Nip, I guess.
Caramel Nips look pretty similar to Coffee Nips, but just a smidge lighter in color. They have the same ultra smooth texture, light burnt sugar flavors and slow dissolve. They’re creamy and milky without being cloying or sticky. They fit well in the mouth, too. It’s taken me a while to retrain myself when eating Nips that they’re not like Werther’s Originals, I can’t crunch them, instead I’d end up cementing my teeth together. Overall, not quite as good as the Coffee ones, but that’s a personal preference thing, these are still quite tasty and an excellent candy that belongs in everyone’s candy dish. (Except in really humid climates.)
Readers were lamenting that they thought that the Dulce de Leche Nips were possibly discontinued. I was quite happy to see a large inventory of them at Rite Aid, so I’m just guessing that they focus on regions where dulce de leche is a more recognizable. (Large Latino populations - I’m guessing because the packages for both of these are in both English and Spanish.) I was a little nervous about these, I do remember having the chocolate parfait ones years ago and not caring much for the grainy and flavorless filling (but that could have been a bad or old batch). There’s no real description on the box either, just the banner that says dulce de leche (which means milk candy and is usually made from sweetened condensed milk boiled slowly to caramelize both the sugar and the milk sugars and served either as a sauce or fudge). In this case it’s a shell like the Caramel Nip but inside is a layer of a sort of creme like the filling of an Oreo, a little grainy, sweet and chalky. The overall flavor here is not really caramelized milk to me, instead it’s maple or pecan. It’s woodsy and sweet and nice, but doesn’t really enter into the dulce de leche zone for me. So if they’re looking for a way to make these appealing to other regions, maybe in New England they’d call it Country Maple and in the South they’d call it Toasted Pecan. The cream made the candy disappear much faster, which wasn’t as fun either. They weren’t as consistent, some had a little cream sticking out of the sides. I’ll stick with the solid ones. The other flavors still out there: Butter Rum, Chocolate Parfait, Peanut Butter Parfait and Mocha. Related Candies
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Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.
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SUPERB 
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I just reviewed the Special Dark on 
The Special Dark with Peanuts comes in a mustard yellow wrapper, which I figured is to remind us of the Mr. Goodbar. Why they don’t just call it Mr. Goodbar Dark or Mr. Darkbar or something, I have no clue.
I brought a lot of my own baggage to the Special Dark with Crisp Rice as I was hoping Hershey’s could be redeemed. Perhaps with the one hand they’d taken away a beloved favorite but with the other they’d snuck a glorious replacement into this mix.
It’s hard to approach a Hershey’s Milk Chocolate bar without some sort of personal history. Those of us who have grown up on them know the flavor pretty well, though I don’t think most of us think much about it. Those who taste Hershey’s for the first time as adults though have expressed strong dislike for the taste and/or texture. All I can say is that it’s distinctive and they wouldn’t keep making it if someone didn’t like it well enough to keep buying it.
Mr. Goodbar was introduced in 1925. Later, during the depression, the bar was sold as ”
Krackel, 
