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Monday, April 02, 2007
Brach’s Fiesta Eggs
Now of course I’m much more interested in the “real milk chocolate” part of the wrapper. Brach’s has been owned by Barry Callebaut since 2003, so maybe they were teaching Brach’s a thing or two about chocolate. They don’t need to be taught how to make boiled sugar candy, they do that just fine.
Fiesta Eggs smell like Easter. They’re sweet and have a slight vanilla hint to them. This bag was very fresh, the shells were super crisp and the centers were light and airy. Unlike the normal chocolate covered malt balls, the Fiesta Egg is more about the combination of the texture of the hard sugar shell and the light crunch of the malted center. The chocolate layer provides a little bit of a creamy texture, but not much flavor. In the Brach’s chocolate, as far as I can tell, is too too sweet.
These still aren’t my ultimate malted egg. I’m not sure I’ve found it yet. I wasn’t blown away by the Jelly Belly ones either and I picked up some more vibrant colored ones (but I don’t know the brand) a the Sweet Factory a few weeks ago in the bulk bins. The tasted too much like food coloring and not enough like malt. Perhaps such a candy doesn’t exist.
But you can be sure that I’m going to finish these! How do I look with lilac lipstick?
POSTED BY Cybele AT 8:28 am 
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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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VOTE IN THE POLLDo you consider chocolate covered cookies or pretzels candy?
Total Votes: 217
Yes 
22% (47)Yes but only if it's real chocolate, not yogurt.
10% (21)No
53% (114)I don't care what it's called
16% (35)
 
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The Fiesta Eggs are big and bold. They make a satisfying clacking sound in the bag when you roll them around. They can be eaten whole (or applied liberally over the face) but I prefer to bite them in half and have a look. I don’t know what I expect to find, as it has always been the same ... malt center, chocolate layer and then hard colored shell. But you never know! (Actually, I’ve eaten very old malt balls before and every once in a while I’ve gotten ones with “melted” centers but shells that are intact or just a little dented.)
SUPERB 
YUMMY 
TASTY 
WORTH IT 
TEMPTING 
PLEASANT 
BENIGN 
UNAPPEALING 
APPALLING 
INEDIBLE 
SUPERB
YUMMY 
TASTY 
WORTH IT 
PLEASANT 
BENIGN 
UNAPPEALING 
APPALLING 
INEDIBLE 
What, you mean you don’t suck out the malted center after biting them in half? I thought that was the point!
At the moment (literally), these speckled eggs are my favorite, but they must be everyone else’s, too, since I can never find them when I go out shopping.
Melted malted milk balls always catch me by surprise and always squick me out, too.
What a cool blog! It’ so much fun to see so much candy info collected in one place. In case you and your readers are interested, here’s a post we wrote about candy being bad for your skin
<a http://thebeautybrains.com/2007/02/13/science-and-st-valentines-day-is-candy-bad-for-skin></a> (We’re cosmetic chemists who blog about beauty science.)
Thanks for the sweet memories and keep up the great work!
Is there anywhere in LA where you like to get a malt--that is if you like ice cream?
Okay. I love malted milk balls. They are probably my favorite candy. But GOOD malted milk balls are SO hard to find (as you clearly know) because there are so many factors going into one ball. The only ones I eat (and love) are from the Confectionery in Seattle. I have no idea what type they are - for all I know, they are regular nothing-special brand. But - the chocolate (dark OR milk) is always glossy and delicious and chocolaty, and even better - the malted center is crisp, sweet, a little grainy and malty, and crumbles in your mouth - what every malted milk ball should do. I have yet to find anything better, and feel (quite strongly) that there will never be a quality malt ball to be found in a grocery store. Rather, you have to get them fresh, and pay a little extra for quality chocolate.
Brach’s Fiesta Malted Milk Eggs are the absolute best! No other malted milk egg will ever take their place. I sometimes bite them in half to look at the inside before I eat them, and sometimes I suck on them for a while, then paint my lips with them, then I pop them back into my mouth and I continue to suck on them until they melt in my mouth. It would not seem like Easter if I wasn’t able to taste the special flavor of those delectably delicious Brach’s Fiesta Malted Milk Eggs!!!
I am going to point to this link on my own blog, since these are my favorite Easter candies. Not many places carry them (the jelly bean market has a strangle hold on shelf space these days).
I will say, though, that unless you put the candy in your mouth and suck on it until the outer shell is soft, they don’t test that good. Here’s my process:
1. Mouth the candy, and suck on it like a gobstopper until the shell is soft.
2. Crack the shell with my tongue or cheek or both, and the chocolate is super melted and delicious.
3. Suck away the chocolate and then work the malted until it dissolves away into a delicious finish.
There really is no other good way to eat these and get all of that flavor.
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