Too soon for Easter candy!

January 23rd, 2014 by Rosa

You guys, I just saw this at Rite Aid over the weekend.

Easter candy in January? While Valentine’s Day candies still dominate the shelves? Too soon!

 

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The future is here: 3D printed candy at CES

January 22nd, 2014 by Rosa

3D printing has been making the news for some time now. It was recently announced at the Consumer Electronics Show that you can print your own 3D candy at home! Provided you’ve got 10 grand to spare…

The candies are gorgeous, though I am dubious about how tasty they are. Check out the slideshows at The Verge and Fast Company. Hat tip to Neil.

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Amedei Boutique in NYC

January 21st, 2014 by Rosa

Amedei Chocolates, which I’ve previously reviewed, now has a chocolate boutique in New York City. Apparently Amedei’s founder bills herself as the world’s first female chocolatier. Sort of depressing that we didn’t have female chocolatiers before 1990!

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Beer and candy pairings

January 16th, 2014 by Rosa

Hopefully all your Halloween candies have been eaten by now – but you may have some Christmas candies lying around, or maybe you’re getting a head start on Valentine’s Day sweets? Neil sent me this link about suggested beer and candy pairings, in case you’re looking for a grown-up way to  indulge.

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Goldenberg Peanut Chew art

January 15th, 2014 by Rosa

Via Neil, here’s a fun piece about a piece of art made entirely of Goldenberg Peanut Chews. The artwork is 2 feet by 4 feet and weighs 26 pounds. I wonder how they keep it from going bad while it’s on display.

 

It reminds me of Jelly Belly art. I took the below photo at the Jelly Belly Factory.

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Science says that chocolate doesn’t last long in British hospitals

January 14th, 2014 by Rosa

Every year, the British Journal of Medicine has a special fun Christmas issue – the experiments are real but not as serious as they normally are.

Last years’s Christmas issue had a study on “The survival time of chocolates on hospital wards: Covert observational study” with the conclustion that “chocolate survival in a hospital ward was relatively short, and was modelled well by an exponential decay model. Roses chocolates were preferentially consumed to Quality Street chocolates in a ward setting. Chocolates were consumed primarily by healthcare assistants and nurses, followed by doctors. Further practical studies are needed.

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Truffles from Southern Season

January 13th, 2014 by Rosa

My boyfriend’s gym is located right next door to A Southern Season, a gourmet food mecca that’s proven to be a great candy source. It’s also quite the temptation whenever I drop-in for a workout, as the gym exit is right by the chocolate truffles.

That’s how I wound up with a couple of impulse buys: a Tosca truffle from 20 Degrees Chocolates (left), and a Pure Passion (passionfruit) truffle from Red Light Chocolates (right). I chose them from A Southern Season’s multitude of chocolates because they sounded tasty and looked pretty.

Yelp told me that 20 Degrees’s Tosca truffle was pomegranate flavored. Before I found that out, I’d assumed I’d misremembered which truffle was which, as the Tosca was so brightly flavored and the Pure Passion so dull that I thought each had to be the other.

The Tosca had a soft, almost fluffy ganache with a cool, fatty melt. It tasted sweet and fruity with tangy citrus notes that brought a bright finish, while the dark chocolate was dusky with its cocoa flavors. An OM for its boldness. 

As previously alluded to, I was disappointed that the Passionfruit from Red Light Chocolate did not have bright, fruity flavors. Instead, its mostly tasted of deep cocoa with just a hint of sweetness.

If I squinted my tastebuds, maybe I could find a barely perceptible fruity note in there, but I can’t be sure that it wasn’t due to the power of suggestion. It may have been that my truffle was no longer fresh and all the original flavor had faded by the time I got it.

The rich, stiff ganache melted smoothly into a nice finish. The chocolate was nice – I just wanted more passionfruit. An O.

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Chuao Chocopods: Maple Bacon and Orange-A-Go-Go

January 10th, 2014 by Rosa

I got these two Chuao Chocopods, Maple Bacon and Orange-A-Go-Go at last year’s Sweets and Snacks Expo from Chef Michael himself, along with a Popcorn Pop ChocoPod that I previously reviewed.

Orange-A-Go-Go was described as ”candied orange harmoniz[ing] with the essence of bergamot orange in dark chocolate”. The individually wrapped pod had a dry sharp snap that reviewed a few little bits of candied orange peel.

Those bits of peel added just a bit of texture and chew. The chocolate itself had a strong and bright orange oil flavor, making the chocolate bar a sweet mix of citrus zestiness and dark chocolate. An OM.

Maple Bacon was ”crisp bacon, delicate maple sweetness and bonfire smoked sea salt, bathed in milk chocolate”. It, too, had a sharp snap and little exposed bits of real, meaty bacon.

The chocolate was smoky, salty, and sweet, with brown sugar notes. The bacon bits added crunch and some subtly meaty undertones to the mild cocoa.

I don’t think I would have immediately identified the bacon-ness as meat. Had I not been told there was bacon in this bar, I likely would have just chalked it up to smokiness.

This was a nice mix of salty and sweet, though I think it’s definitely an acquired taste. Not everyone likes their chocolate with a does of smoky meat! An O.

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An expensive love for Skittles

January 9th, 2014 by Rosa

I found a candy-related gem buried in this NY Times piece about NFL athletes’ custom cleats: Marshawn Lynch, a Seattles Seahawk running back, was once fined $10,000 for wearing Skittles decorated cleats. He just loves them that much.

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Hot Chocolate Modifications

January 8th, 2014 by Rosa

The NY Times recently rounded up a list of places to get hot chocolate in New Jersey. Even if you don’t live in the area, you can get some inspiration for adventurous ways to enjoy your hot chocolate – mixed with cheese, made with coconut milk, or eaten with mushroom flavored marshmallows, anyone?

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