February 28th, 2011 by Neil
This week and into next, I’m turning the reviewing over to my friend Neil. He’s from upstate New York but is currently living in the Netherlands. Ironically enough, his guest posts are about Chinese candy.
A labmate went home to China to celebrate the New Year and brought back a lot of candy to share. I asked her to select some for me. Here were my impressions:
White Rabbit, previously rocked by a variety of contamination scandals, has kept its name in China, thereby sticking Jefferson Airplane in my head for the remainder of the day. Mildly daunted by the possibility of contamination, I remembered that despite various food aversions, I do take some risks when it comes to food safety, particularly when there are sweet rewards to be had.
The White Rabbit candy looked to me like a vanilla Tootsie Roll, a confection I haven’t seen since my move out of the U.S. Its hardness was beyond that of a Tootsie, however, and I’m unsure whether to chalk this up to this instance of the candy or if this is common.
Once upon a time, in my 8th grade Earth Science course, I learned the Mohs hardness scale for minerals. I’d say this rated a 2.5 on the Mohs.
Upon first bite, flakes of the Rabbit came off. I believe they were rice paper, but it’s a little disconcerting [note from Rosa: It is rice paper, and it’s totally edible]. That bite took a lot of power.
The flavor struck me as a combination of vanilla (perhaps due to visual priming), sugar, and milk: something akin to a vanilla milkshake or Upstate Farms’ Intense Vanilla Milk. The sweetness wasn’t too intense, so it was a pleasant, even relaxing flavor.
Unfortunately, the required mastication is frustrating, taking away from my enjoyment of the candy itself. I am tempted to try another, giving the Rabbit another chance, but not before I give these other candies a chance. Solid O.
More to come from Neil on Wednesday!