July 13th, 2012 by Rosa
Hammond’s PB&J Sandwich bar was creating quite a stir at Sweet and Snacks. It won the most innovative new product award in the chocolate category, where they were up against some Hershey’s products and some Wild Ophelia (from Vosges) bars.
The bar was segmented into 10 H-embossed rectangles with a solid break between each piece. The milk chocolate shell had a thick and creamy melt with a strong sweetness and a slight tinge of sourness to the finish.
Inside the chocolate was the money-maker: dual layers of peanut butter and jelly! The peanut butter was an extremely thick paste. It had a mild nuttiness and a pleasant duskiness to it.
The jelly was a red gel-like goop with a bit of ooze. It was sweet with a mild red fruitiness to the finish.
Alas, I think the chocolate was too overpowering here and masked much of the peanut butter and jelly flavor. I would’ve especially like more oomph to the jelly. I always use jam or preserves rather than jelly when making real PB&Js, as jelly isn’t fruity enough for me, and I have the same complaint about the jelly in this bar.
Still, lots of points for creativity and visually pleasing execution. An O.
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