I went to Las Vegas last week to attend a trade show, but I made sure to set aside time to visit the Las Vegas Strip and some of the fine chocolatiers there.

Payard Patisserie was at the top of my list. Started by French pastry chef François Payard, he grew up immersed in confectionery and pastry from an early age in his grandfather’s shop. Since the New York City Payard shop closed, the Caesar’s Palace location is the only place to get the full Payard experience in the US. (There are shops in Japan and Korea.)

I had a tough time finding the shop, as it’s tucked in the immense Caesar’s Palace maze of casinos and restaurants. The Payard website is no help, as it doesn’t even say where it is in Las Vegas, and the Caesar’s website is equally vague. So I just wandered, starting at the main entrance and winding my way through the labyrinth. Once I did find it, it pretty much stopped me dead in my tracks. The curving facade in rich brown hues, the ornate light fixtures, the long glass counter filled with pastries & treats and the sheer size of it are quite breathtaking.

It is a full French bistro with soups, sandwiches and crepes but the displays definitely focus on the decadent desserts, confections and chocolates.

Luckily I’d briefed myself on their website before going, so I knew what I wanted to pick up, what I wanted to see in person. Of course I also go to most shops with an open sense of exploration - I’m ready to be enchanted and sucked into it all.

I picked up one dessert and a one half pound ballotin which seemed to highlight most of their chocolates well. (I briefly considered their Bergamot Truffle Perfume as well, but realized, I like to eat chocolate, not smell like it.)

The dessert was a decadent piece, mostly a firm chocolate mousse with a core that featured a hazelnut nougatine. It was much larger than I think one person needs to eat, but for only $8.00 it actually felt like a good value for Las Vegas (and upscale chocolate in general). The chocolate was deep and rich, the heavy cream was evident and the texture, besides the crispies mixed in the center, was velvety smooth. Considering all the walking I did (about three miles just that night), I didn’t feel at all guilty about eating it.

The location is not right off any casino floor, so it’s quite quiet and would likely be a great spot to sit and enjoy a coffee drink and sweet. It’s not quite a sidewalk cafe, as it is actually inside and there’s something about carpeting that can really suck the bustle out of a crowd.

The Half Pound Ballotin features about 25 pieces of chocolate, and from the website sounded like a good variety of items. Also, at $28 for the box I was actually convinced it was a good deal. It’s like a little brick, about 4.5 inches long and 2.5 inches high but of course weighing a little over 8 ounces with packaging.

The box is actually crammed full of chocolate. It’s in three layers, each separated only with a bit of waxed/corrugated paper. There are no goofy preformed trays or fluted paper cups. Just a box of chocolates.

There was also no guide, though when I asked at the counter when I purchased it, I was told there was one in there. So I have to simply guess at a lot of these. The chocolate did pretty well. Though it was in the 80s during the day in Las Vegas, I kept the box in my hotel in an insulated cooler, just in case the air conditioner (set on 76F when I was out) didn’t kick in.

Mendiant Noir - Dark chocolate wheel, topped with dried fruits and nuts

I love mendiants simply because they show their cards. It’s a disk of chocolate with some fruit or nut stuck in it. They’re like elegant chocolate bark in easy to eat pieces.

As you might be able to tell, I got two pieces in my box, one white and one dark. The white one had pistachio, almond and yellow raisin. The white chocolate was smooth but sweet, the nuts set it off well. My dark chocolate piece had hazelnut, almond, yellow raisin and walnut. So I broke off the piece with the walnut in it and ate the rest. The dark chocolate was velvety smooth and the hazelnut took center stage as the predominant flavor and texture with a little chewy raisin with some wine notes towards the end.

Also in the box were two orangettes - generous strips of candied orange peel covered in dark chocolate. They were soft and chewy and not overly sweet.

Each of the chocolates in the box are rather small. They’re one inch square and about 1/3 of an inch high.

Chagall - Milk chocolate wafer with praline covered in dark chocolate

This little piece was delightful. The center is a praline, which is a bit of crispy wafers all smashed into teensy bits (think of the wafer of an ice cream cone or a Pirouline stick). It has it’s own toasted flavor and of course a bright and satisfying crunch. It’s mixed in with a milk chocolate paste with a slight sugary grain to it. The dark chocolate keeps it from being to sickly sweet, as does the minute portion.

I was surprised that the Payard name was on this one in particular, I would have assumed it would be a plain or classic ganache version.

Degas - Dark and milk chocolate ganache with coffee beans covered in dark chocolate

This one was easy to pick out of the mix since it said cafe on the top. The flavor was quite mellow and thankfully the coffee was fully integrated and there was no hint of graininess or chewy fibery bits.

Monet - Milk chocolate and cinnamon ganache covered in dark chocolate

This piece has a textured top, kind of like the chocolate version of a 70s hologram sticker. The scent is quite cinnamony, so I was able to assign this one to its name rather easily.  The ganache center is lighter and sweeter than some of the others without as much chocolate richness.

Palet d’Or - Vanilla rum ganache covered with dark chocolate, finished with gold decoration

If I didn’t know there was a vanilla rum ganache bonbon in this mix, I wouldn’t have been able to peg this one. It tasted like a rich, dark chocolate truffle. I didn’t get the buttery hints of molasses or alcohol from it, but it sure tasted like rich chocolate. One of the pair that I had was a little grainy.

Gauguin - Milk chocolate ganache, flavored with Kirsh and Grand Marnier covered in dark chocolate

I enjoyed the light touch of orange essence in this bonbon, it was a well rounded flavor without overpowering the chocolate notes. I got a slight bit of grain to it around the edges, but also a bit of zest, so I didn’t know if there was actual candied orange peels in it.

Van Gogh - Pistachio almond paste covered in dark chocolate

This one was in the top layer and I was a little scared when I saw that they were a tad bloomed. Luckily they were an isolated incident. The chocolates are a pistachio green innard that tastes distinctly of pistachio - that fragrant and grassy flavor. The texture is marzipan but also a bit of a grain from sugar (or it had crystallized). I wasn’t that fond of these pieces.

Bonnard - Milk chocolate ganache and caramel covered in dark chocolate

I believe this is the piece with the script P on it. The ganache is rich and buttery with a very slight velvety grain and a burnt sugar flavor. There was also a light bitter note towards the end.

Picasso - Dark chocolate ganache infused with Earl Grey Tea

This beautiful piece was spot on perfection. The shell was nicely tempered, the center had an immediate blossom of bergamot when I bit into it. But instead of just being a citrus peel flavor, it was an actual black tea, the whole cup, if you will. The dark chocolate maintained its own flavors of dark berries and had a bitter woodsy note while the black tea flavors and tannins did their part. Silky smooth melt and refreshing dry finish.

Rocher Noir - Dark chocolate mixed with a crispy wafer

I was a bit surprised when I got to the bottom and found these. They look kind of prickly. The chocolate coating looked thin and cheap.

I was very wrong to judge these based on appearances.

The milk version is light and crispy with an insane buttery flavor & fattiness to it. The crispy wafer bits are those same dark toasted bits, but larger here than the other nougatine ganache. It’s a definite cereal taste. The chocolate isn’t really a note here, it’s more like a malty flavor.

In the noir (dark) version it looked like a coconut haystack. Instead it was the malty & crispy wafer bits with a mellow cocoa flavor. The decadence comes from a slick and sweet chocolate that holds it all together. It’s a bit cool on the tongue and is very satisfying.

Finally, at the bottom with the rochers were the classic chocolate truffles. These little handformed spheres are darling.

Upon the first bite these were not plain dark chocolate. They’re boozy, but not stinging with alcohol. The significant notes are vanilla and tobacco with deep oak and cherry in there. They’re supposed to be Vanilla Rum, but they’re like pushing my face into a bag of pipe tobacco. Not unpleasant at all, but quite dense and difficult to tease out all the flavors and complexity.

For those looking for Payard in Caesar’s Palace, I recommend this map (which I found when I was trying to write this up). The bistro is located on the main level, just off Appian Way (where the statue of David is) and across from Rao’s restaurant.

I can’t vouch for the bistro food, but the desserts do look luscious and I was very happy with mine. I wish they offered the chocolates by the piece, but if you’re shopping for a gift, they’re definitely a great place to stop in and get something truly worthy of the Las Vegas prices. There’s obviously a lot of care and thought that goes into the creation of these bonbons. I also tried the Parisian Macarons, which was a little too brightly colored for my tastes (yes, I mean taste) but wonderfully scrumptious single bites. (I recommend eating those immediately, they do not keep more than 3 days.)

I would definitely visit again if I were in Las Vegas, though I don’t know if I would order from them online as I have a lot of options available locally. But it’s nice to know that option is available.

More photos of the shop here on Flickr.

UPDATE 10/29/2009: Payard may have a new Manhattan location soon called Francois Chocolate Bar at Mauboussin Jewelers on Madison Avenue. Opening November 4th. (NY Times DinersJournal.)

On my recent trip to Las Vegas I spent zero time in the casinos (except to traverse them to get to the chocolate and of course scanning the slot machines to find a candy-themed one) and all my time either walking or browsing fine chocolate.

Las Vegas actually has some very nice options for chocolate lovers and thankfully they’re liberally scattered around if you’re not into skipping from one casino-hotel-monstrosity to another. I went up to the Forum Shops at Caesar’s Palace to the Vosges Haut-Chocolat Boutique. Since it was barely a week to Halloween, I picked up a selection of their Skulls. (They’re a variation on their Easter Bunnies, which I attempted to review once before.)

There are three variations of the large skull shaped solid chocolates called Day of the Dead Skulls: Red Fire, Barcelona and Blanca. Each is 2.75 inches high, 1.75 inches wide at the widest and about 1 inch thick.

The Barcelona Skull is made of hickory smoked almonds, Maldon sea salt + deep milk chocolate 45% cacao.

The eyes are also filled with coarse Black Hawaiian sea salt to give them a bit more impact. They each weigh 2.2 ounces, so it’s more chocolate than a regular single serve bar, but it’s a hefty lump. They’re not really that easy to share, as biting into it is messy and difficult and once it’s cut up with a knife the allure of the skull shape is ruined.

Barcelona is available as a regular bar from Vosges, so I thought it would be fun to try in the novelty shape anyway. The color is quite deep and rich looking and I could actually make out the little almond bits near the surface.

As a milk chocolate it’s an easier bite than most dark chocolates. The deep milk chocolate is creamy with strong woodsy notes that are amplified by the mineral notes of the sea salt and the buttery crunch of the Marcona almonds.

I enjoyed the deep bites of the chocolate (yes, I just gnawed my way through the whole skull) more than I think I would a flat bar.

The Red Fire Skull is deep and shiny. It smells fruity and also very peppery. Like a bottle of Tabasco sauce, a hardwood smokebox and some other spice notes like cinnamon.

I was a little worried about the spice level. I’m good with horseradish, wasabi and curries, but capsaicin (the active ingredient in chili peppers) is unpleasant for me pretty often. Thankfully I think the chocolate is exceptionally well balanced. It’s hot (at least to me) but not uncomfortably so.

The woodsy notes have a definite tangy bent to them, like smoked peppers that have been re-hydrated there’s a bit of a spicy raisin feel. The cinnamon notes are also quite apparent. The bite of the chocolate is quite firm, there’s a distinct snap, but it is hard to just bite right into this thick skull.

The chocolate flavors aren’t overwhelmed by all of this, which is refreshing compared to some flavored bars. I felt that it was a good blend of flavors and intensity. The spices themselves lent a little grain to the chocolate which reminded me of the traditional stone ground Mexican hot chocolate I’ve had. I found the salt reservoir of the eye sockets to be far to intense and I felt really creepy digging out the salt from the second one.

This Skull was different from the Vosges bar, the Blanca is just high quality white chocolate, featuring 36% cocoa butter. (Catch me on a good day and I’m also about one third cocoa butter.)

The scent is rather odd, a little milky but not as sugary sweet smelling as some others and lacking a vanilla pop that I’ve had from Green & Blacks White.

The texture is a bit softer than the dark chocolate. It’s not quite as silky smooth, but still quite fatty with a good melt. The milky and dairy flavors are rich and thick and a bit on the sticky side. The vanilla has a good presence but not so much that it takes the center stage here. The Black Hawaiian sea salt, in this instance, is a wonderful counterpoint to the sweetness.

Still, it’s hard to just eat straight white chocolate. I found it was a nice way to offset the lingering throat burn of the Red Fire chilies.

They are rather expensive. The set of three is $21 and individuals are sold for $8 each. At 2.2 ounces they’re more expensive than the bars ... which are also on the pricey side (3 ounces for $7.50). If you’re looking for a more upscale and dependably tasty hostess gift for The Day of the Dead, well this will do the trick nicely. Part of me wanted more packaging (the Easter bunnies get little boxes) but then again this is spare and does the job.

Related Candies

1. Compartes Chocolates
2. Stainer: Peru & Bianco
3. Mori Ex Cacao Gift Set
4. CocoaBella “World’s Best Box”
5. Vosges Truffles - Fall 2006
6. Vosges Haut-Chocolate
7. Vosges Exotic Candy Bars

A couple of months ago all the foodie world was a’blab about the prospect of chocolate made from the milk of camels instead of the milk of cows.

I didn’t find this terribly exotic, since there’s already chocolate made with goat’s milk and sheep’s milk on the market. But of course I didn’t realize that camel’s milk is kind of hard to come by at this time.

Al Nassma is the first chocolate company to make camel milk chocolate. And instead of just plopping themselves in the middle of the crowded deluxe chocolate bar market, they’re positioning themselves as fine chocolate with a unique taste and possibly some other splendid properties.

There is only one place in the United States to buy Al Nassma, it’s at a little shop I’ve visited before in San Francisco called Chocolate Covered. Happily a friend was visiting the city and agreed to pick up my chocolate for me (I dare not try to send the stuff as it was a brutally hot late summer ... though camels bear it well, their chocolate does not). Yes, I have chocolate mules.

The chocolate is made with camel’s milk from Dubai but manufactured in Vienna, Austria by a chocolate maker named Manner. Some folks may recognize that company, as they make Chocolina’s Sheep’s Milk Chocolate (photo here) in the same facility. After the basic chocolate is created it’s shipped back to Al Nassma’s facility in Dubai to be combined with the final ingredients and molded into bars & chocolates.

Camel’s milk is reported to have many fabulous attributes. It has more protein, no lactose, a higher concentration of vitamins and minerals ... lots of wonderful things to recommend it. I don’t actually hear much about it being really, really tasty ... but there are studies going on to see if it can treat autism, diabetes, tuberculosis and Crohn’s disease (yeah, big stuff). Still, I see the value of trying different milk products in chocolate in order to maximize its nutritional profile and also improve digestibility for those with allergies.

The milk chocolate comes in four varieties: Whole Milk, Whole Milk with Dates, Macadamia-Orange and Arabia. I went for the bars (mostly because that’s what’s available so far here).
So I’ve had the bars for a few months, instead of rushing into them and making rash evaluations.

I love the packaging. It’s spare and elegant. A simple deep brown and metallic gold wrapper. The heavy paper overwrap is even printed on the inside with little camel line drawings. The same camel and palm tree logo is embossed on the stiff gold foil wrapper underneath.

The stack as a whole has a comforting scent to it. A bit like unburnt incense and potpourri. I get a vague whiff of orange and spices but also just a comforting clean smell. I don’t know if it’s that my chocolates, which are each different flavors, have commingled to the point that I won’t be able to tell them apart or not.

Once I opened each bar, I was aware that though some flavors may be shared, they’re definitely different.

The Whole Milk Camel Milk Bar is nicely molded and tempered. It’s quite a dark looking milk chocolate bar. It has a distinct, thick snap to it.

The flavor is immediately a bit salty to my tongue. The caramel flavors are noticeable as is the smooth texture but still on the rustic side. It’s not quite fudgy but also not completely slick or oily like some milk chocolates. It’s sweet but also well rounded with toasted notes and maybe a hint of malt and cheese. The ingredients on all bars list honey, though it’s far down on the list and I didn’t really get the honey notes here. The chocolate flavors are mild but more to the malt and woodsy side of things than raisins/berries or coffee.

The Dates bar felt like a classic Arabian combination.

I rarely eat dates straight, as they’re exceptionally sweet, but I enjoy their grainy texture and deep molasses notes.

This bar didn’t quite capture that. While it was sweeter than the straight Whole Milk, I didn’t get the berry and musky notes of the dates. Instead I got the texture - the kind of papery skins and grainy sweetness. I didn’t get the same salty notes as the Whole Milk either, which might have helped.

I thought the Macadamia-Orange smelled like oranges from the outside, I was certainly surprised at how strong it was once I opened the foil. The scent reminds me of candied orange peels boiling away in sugar syrup on the stove. Warm and steamy.

The orange is present in the whole bar as an essence, but also as little bits of candied orange zest. The pieces aren’t crystallized and grainy like some bars, which means that they don’t distract from the smoothness of the chocolate and also, they don’t add any additional sweetness. Instead, at moments, they can add an orange oil bitterness.

The macadamia chips are quite small, and sometimes barely noticeable. Macadamias, when this small, may as well be coconut as far as I can tell. They’re slightly chewy, a little buttery and have that tropical coconut note to them.

I don’t know if it was the orange or not, but the honey was more lively here. A kind of musky and low background for the whole bar. I liked the intensity of the orange and thought the macadamias added a little peppy crunch.

After the plain bar, I was most looking forward to the Arabia bar. I like spiced chocolate and thought a blend specific to the culture & food of the Arabian peninsula would be fantastic. Of course I didn’t know what that would be and the wrapper doesn’t say much about what spices specifically are included. I could tease out perhaps coriander or nutmeg or one of the other woodsy spices and black pepper or perhaps a note of saffron. There’s something slightly floral and maybe musk-like in it (but that could be the honey). It’s also a little grainy with the spices. It’s not quite as pungent and chaotic as Indian Chai.

As a whole line, they’re nicely made and well thought out. They’re incredibly expensive, but novelty does that (as does shipping and of course small inventories). For folks looking for something to point to as a source of pride, well, camel fans certainly can. The whole nutritional aspects are probably not going to bear out when put into a product like chocolate, but for lactose intolerant folks this is certainly some of the nicest stuff you’re ever going to get.

I would like to try some of the filled chocolates in their line, but I’m hesitant to shell out close to fifty dollars and fret over whether it will make it to the house in the heat any time soon. (I still have plenty left to eat on these bars as it is.)

Sara has a review on her site of the Whole Milk and Dates bar and Graeme Wood at The Atlantic went all the way to Dubai to look the camels in the face.

Related Candies

1. Amano Milk Chocolate Ocumare
2. Askinosie White Chocolate (Plain, Nibble & Pistachio)
3. Theo 3400 Phinney Bars
4. Chuao Chocolatier
5. Dagoba Chai

I’ve had a few Hachez chocolate products over the years, though I haven’t written much about them (just this one review). They’re a German chocolate maker (though they have Belgian roots).

My boss was traveling in Europe recently and returned with a stack of candy, and this bar was definitely blog-worthy (all others were tummy-worthy).

The Edel Vollmilch Nuss is a dark milk chocolate bar studded with hazelnuts.

The wrapper is odd in that it doesn’t look like the other Hachez products I’ve seen, which are long narrow bars. However, the classic shield and seal that accompanies the logo is the same. The wrapper here is a heavy and glossy paper wrap with a light drawing of a squirrel holding a nut and some nuts growing on a limb. (And of course the little image of the chocolate bar itself.)

It’s a thick bar, and even so the nuts protrude from the bottom of it in a cobblestone look.

The bar smells smoky and woodsy with a strong grassy hazelnut scent and a slight hint of dairy.

The texture I’ve experience with Hachez before is extremely smooth with no grit and this was no exception. The melt is slick and silky and the twang of the dairy notes were spot on perfect. The notes have a toasted flavor to them that echoes some of the darker notes of the rather dark milk chocolate (37% ... but remember that 24% of the mass of this bar is just hazelnuts).

It’s a wonderful eating bar. The hazelnuts are a little small, but then again there were a lot of them. Every one was roasted to perfection so it was crunchy with just a slight sweet note to it. I enjoyed it simply as a hearty snack and a decadent little treat after dinner. And now it’s gone and I’m going to have to find a way to get them in the United States.

Related Candies

1. Walkers Nonsuch Roasted Hazelnut Toffee
2. Short & Sweet: Hazelnut Bites
3. Ritter Sport White Chocolate with Hazelnuts
4. Valerie Lemon Hazelnut Nougat
5. Caffarel Gianduia 1865
6. Dagoba Hazelnut
7. Hachez Chocolates

Nut brittle is an incredibly simple candy but at the same time completely flexible to adaptations.

The most basic ingredients are sugar, corn syrup and baking soda. There’s no butter in it, like toffee and just about any kind of nuts or snack seeds can be added.

The crunch of brittle is provided by both the hardened sugar (which is made airy by the use of baking soda added just as the boiling mixture is removed from the heat) and the use of fresh nuts.

Most nut brittles are served in a rustic fashion. Big sheets of the candy are broken into little bits and planks.

I found Old Dominion brittle at the drug store and was intrigued. First of all, it’s all natural ... no coloring, no preservatives. Second, Old Dominion is a peanut company and they’ve been around for 95 years, so they must be doing something right. Third, the stuff was cheap.

I picked up two boxes. The Cashew Brittle was only 99 cents at Rite Aid and the Peanut Brittle was $1.69 ... but was twice the weight of the cashew.

The box seemed a little big for the amount of candy in it. But it was well packaged inside with an oversized & thick mylar pouch.

Inside the planks, slivers & pieces clank pleasantly, kind of like poker chips.

It definitely smells like toasted peanuts. Glancing at the pieces though they don’t have as many peanuts as I would have hoped, there’s a lot more brittle than peanut.

The candy has a fresh and crunchy bite - there’s a slight foamy lightness to it. It’s just a little salty, a bit buttery tasting. The nuts are small, like those Virginia Red-skinned peanuts. I ate about half the bag and got only one bad nut, and that one was just overtoasted. Yes, I would have preferred more nuts, but considering the price,  it was a pretty good deal for a fresh & natural product.

I thought this would be a straight swap of cashews for peanuts but it’s actually not. The ingredients list butter (though rather far down on the list) and the color is just a bit lighter. It smells buttery and a little grassy like cashews often do.

I love cashews and all of these were sweet & crunchy. It’s fun to see someone making an affordable cashew candy.

The pieces were a little light on the cashews, but the candy part was still crunchy & fun without them. It tastes just a little saltier, which seems to offset the sweetness of the cashews themselves. I really can’t complain about it at all ... it’s a quarter pound of good quality candy for only a buck.

I liked the design of the boxes, classic and accurate in their depiction of the product ... well, maybe the pictures make it look like there are more nuts. I might have preferred a zip locked bag inside, but I usually have extras around and just tuck them into those to keep them from getting sticky from ambient moisture. It’s a little hard to see because it’s just emboss/stamped into the end of the box, but they do list a “best by” date.

The calories listed for the peanut brittle are 180 per 30 grams (a little over 1 ounce). This makes no sense to me, even one ounce of peanuts is only 160 calories ... so I think there’s a typo. The cashew package says 130 calories, which seems about right for a product that’s mostly sugar.

Old Dominion, based in Norfolk, Virginia, also makes Butter Toffee Peanuts, Peanut Squares/Bars and a “covered” version of the peanut brittle (which I steered away from because it was mockolate).

Related Candies

1. Marich Chocolate Sea Salt Cashews
2. Morning Glory Confections: Chai Tea & Cashew Brittle
3. Planters Peanut Bar Original
4. See’s Peanut Brittle Bar
5. Goldenberg’s Peanut Chews

There’s a lot that goes on before our beloved candy hits the store shelves. The same is true with Candy Blog, though it probably looks like all I do is play with candy, take photos of candy and of course eat candy. I also read about what’s going on in the candy business and of course visit trade shows and talk to candy companies, distributors & retailers.

One of the things I always found curious about the American candy business is how some foreign candies are represented in the United States. One such oddity was that the American distributor for Toblerone and Cote d’Or (owned by Kraft) chocolate for two years was Ferrara Pan. Yes, the Lemonhead & Atomic Fireball makers. Well, that deal ended in December 2008. So that left Ferrara free to move into the chocolate bar field without competing with his own interests ... and he’s come up with something that looks familiar yet has its own distinctiveness.

The chocolate is made in Belgium but the rest of the manufacturing is done at the new Ferrara facility in Forest Park, IL. If you like the behind the scenes stuff, you might love this article (which is one of the most blunt I’ve seen about how the candy business is a business and made up of people).

The new Ferrara Imported Belgian Milk Chocolate with Almond Nougat bar has a distinctive shape and a similar construction. It’s an atypical shape (a trapezoidal bar with deep sections) enclosed in a box shaped just like the bar. Yes, it’s a Faux-blerone.

The ingredients are in fact quite nice: milk chocolate (sugar, cocoa butter, whole milk powder, chocolate, soy lecithin and natural vanilla flavor), almond nougat (sugar, corn syrup, almonds, honey, egg white, natural vanilla flavor) plus wheat starch as a processing aid.

Inside the box the bar is sealed in a heavy mylar wrap with the Ferrara “F” crest reminding consumers that Ferrara has been making candy since 1908 on it.

It does smell quite good, sweet and milky with just a hint of the promised honey in the nougat.

Biting into it the first thing I noticed was how packed with nuts & nougat bits it was. My issue with Toblerone has long been the lack of enough bits to satisfy me.

The chocolate is quite milky but surprisingly smooth. The milky flavors are lightly caramelized, so there’s a malty & honey undertone to it. The chocolate comes across as rich, but also a little sweet.

I liked the little almond slivers and crunches and the Italian-style nougat which had a hint of honey and toasted marshmallow flavors. The bits are a little tough and sometimes sticky ... I’d kind of like to try the milk chocolate without the nougat & nuts. (Ferrara is planning on making sectioned chocolate balls a la Terry’s Chocolate Orange later this year as well.)

I’d say this is a great addition to a rather open segment of the candy shelf - better than a standard Hershey’s with Almonds and rivaling Toblerone without the price tag. I paid $1.99 for this bar ... on the shelf next to it was Toblerone, for $2.79 each.  The fact that it’s all natural (no artificial vanilla flavor in there) is a bonus.

Related Candies

1. Toblerone Fruit & Nut
2. Ferrara Dark Chocolate Covered Biscotti
3. Lemonhead Fruit Snacks
4. Toblerone Single Peaks
5. Atomic Fireballs
6. The Fruit Heads

Lindt is well known for their economically priced & widely available Lindor truffle line.

Their line of individually wrapped bites called Fioretto differs from the Lindor Truffles in that it contains no tropical oils (palm, palm kernel or coconut).

These little morsels are more of a cross between Perugina Baci and Ferrero Rocher.

I liked the little stand up bag, it’s simple and not too fussy. What I liked even more is that they sell the chocolates in single flavor bags plus this assortment of all three. To top it all off, Target had them on sale for $2.50 a bag (regularly $3.50). While that sounds like a good deal, it’s not like there’s a lot in the bag - it’s 4.1 ounces and holds 10 pieces.

The Nougat Hazelnut Praline is in a blue wrapper, which may be the universal color of hazelnut.

Inside the cellophane the little candy is further wrapped in paper-backed foil. The pieces are about 1.25” in diameter and barely 1” tall. They’re lumpy affairs with obvious cereal crunchies lurking below the milk chocolate coating.

They smell sweet and milky, and a little like malty rice crispies.

Biting into them is quite a journey of textures. The chocolate shell does have crisped rice bits in it. Then the center is a soft hazelnut cream with crushed hazelnuts in it. The hazelnut aroma comes out quite distinctly once the seal has been broken.

It’s sweet but with a good bit of hazelnut and milk flavor to it. It’s sticky and a bit cloying but the variety of nut & cereal crunches break that up.

Cappuccino was a bit of a mystery, as the package didn’t really have any description. So I was pleased to see it was a milk chocolate shell (not a white chocolate one). It does smell like rich dark espresso with a liberal helping of sugar.

Like the hazelnut, there were crisped rice bits in the shell. The center here, though, had no nuts. Instead it was a creamy coffee, milk & chocolate filling. It’s a bit crumbly but melts easily. It has a strong coffee flavor and even bits of coffee beans in there (not my favorite way to get coffee flavor).

I liked the flavors and the crisped rice covered up some of the bitterness associated with the little crunchy coffee bits.

As I mentioned at the top, there were 10 pieces in my package. As you might imagine there were at least three of each ... and the flavor that got four was Caramel.

The wrapper is a tantalizing burnt orange. It smells a bit buttery and like Stroopwaffles (if you’ve ever had those, you’ll know what I mean).

The consistent element in the Fioretto is the chocolate shell with a moderate amount of crisped rice in it. It’s creamy and sweet, but doesn’t have a super chocolate punch to it, allowing whatever center is there to be the dominant flavor.

The caramel center is smooth and almost like a pudding. There’s a faint cinnamon or mild spice in there, like this is a baked good instead of a chocolate. It’s a comforting sweet flavor and texture, but lacking that bunch of “caramel” that I would expect to have notes of butter, salt and burnt sugar. 

I prefer these over the Lindor Truffle line, if only because they seem more chocolate-based than oily. I would love to see them in a dark chocolate version.

Other views: Candy Addict, Jim’s Chocolate Mission got a dark one (and a lime & white chocolate) and Rebecca at SugarHog.

Related Candies

1. Laica & Caffarel Chocolate Eggs
2. Ghirardelli Luxe Milk Crisp
3. Lindt Chocolate Carrots
4. Lindt Lindor Truffle Eggs
5. Ritter Schokowurfel
6. Ferrero Rocher
7. Baci Bar

A couple of weeks ago I visited a Middle-Eastern market in Orange County called Jordan Market. They had a great selection of hard to find Persian and Middle Eastern confections. They had several brands & styles of Halvah, Turkish Delight and, as the title of this review shows, Persian Nougat.

Anyone who’s been reading along on Candy Blog knows I’m a pushover for nougat. I’ve had Persian nougat before (I get it in little individually wrapped pieces at Mashti Malone’s Ice Cream in Hollywood), but I was attracted to this large box both by the price and the statement on the box: All Natural Persian Nougat - Packed in Flour in the Traditional Way.

I’m accustomed to Turkish Delight being packed in corn starch so figured this would be a similar powdery experience.

Persian nougat it different from French, Italian & Spanish nougat in that they don’t use honey in it. Instead the primary flavor is rosewater (sometimes orange blossom).

The box was shrink wrapped to keep it fresh. Inside the waxed paper sheets fold back to reveal what at first looks like a box of loose flour. A little shake of the box and the lumps of nougat are revealed.

This is the messy part thought. I took out a couple of “cakes” of the stuff and dusted them off with the brush I use to clean my shooting table. Underneath the plain cake flour are little white irregular pieces that look like raw biscuits. They’re about 2 1/2 inches around and lumpy. They smell rather like flour.

The nougat is pretty firm so biting into them is a little bit tough. (Though they are easily cut into bite size pieces with a sharp knife.)

Once I broke through the powdery outsides, it was easy to get a sense of the personality of the traditional Persian nougat.

It’s liberally dotted with green pistachios and has a smooth chew with a strong rosewater flavor. I happen to like rosewater and of course pistachios have a grassy & floral note to them as well. (I think this nougat also comes in an almond variety.) It’s flowery without being too soapy for me, but Robin from next door did think it was a little too much like grandma’s purse. Amy-Who-Spits-Things-Out came by for seconds today though.

Each piece is a large portion, there are 12 in the box which means that they’re each about 1.33 ounces each. Quite satisfying.

I think next time I’ll go for the individually wrapped pieces because my only real issue with them is the horrible mess ... which probably keeps me from eating the whole box.

Related Candies

1. Loukoumi Artisan Confections
2. Ferrara Nougats
3. Nutpatch Nougats
4. Valerie Lemon Hazelnut Nougat
5. Lifesaver Musk
6. Nougat de Montelimar
7. Halvah and Turkish Delight