Every time I go to Ikea, I see bags of Daim chocolates and consider buying them. But I never do because they’re good-sized bags, and it seems like too much candy for me to buy at once. When you have a stash as big as mine, you don’t want to add large bags of all the same candy. Fortunately, they can be bought in manageable single bars all over England, so I was able to give them a try.

I like that the bars are boldly emblazoned with the price so I don’t have to worry about being overcharged by one convenience store or the other. Thirty-eight pence (about $0.75 with today’s weak dollar) is a solid deal for a bar in the U.K.,and the Daim is more than worth it.

The Daim is quite like a Heath or Skor bar (by the way, can anyone explain why Hershey’s makes two nearly identical bars?) in that it’s chocolate over toffee. The Daim, however, bills its center (or centre) as almond caramel, and I think the almond really makes a difference.

The toffee center of the Daim is crisp and nutty thanks to those additional almonds. The darkly flavored toffee center cleaves cleanly upon being bitten and has a great crunch to it. It kind of gets stuck in your molars but not impossibly so. The milk chocolate coatings is quite sweet, and while it stops short of being cloying, I would like to try a dark chocolate version of the Daim.

I found this bar quite enjoyable, but I love toffee, so my OMG for this may be biased. Then again, David Lebovitz loved it, and Clotilde designed a delicious-looking recipe around it: gateaux aux Daims.

5 Replies to “Daim”

  1. My grandmother makes an other type of cake with these. An ice cream based type of cake, where she mixes broken Daims in, and freezes it again. She also has a bunch of broken pieces on top.

    Soft ice cream against hard daim is really hard to resist!

    She has a hmm broken cracker/cheese cake type of bottom to it as well.

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