Schoc Lime Chili

Today wraps up New Zealand review week (here’s day one and two), brought to you by ZOMG, Candy! reader Saskia. And Schoc Chocolates, I suppose, as I’m reviewing a second item from their line: Lime Chili (they spelled it Chilli) in rich dark chocolate. I’m a chili chocolate addict and love trying different takes on…

Kiwifruit Bliss Bar

Review number two from my box of New Zealand chocolates, courtesy of Saskia (review one was on Monday), is a Kiwifruit Bliss Bar hand made by Bliss Chocolates (note: video plays upon loading Bliss Chocolates’ main page). I’m pretty sure Saskia purposefully picked a kiwi-filled bar to be representative of New Zealand candy. Sadly, I…

Schoc Peanut Chili Cluster

Around Thanksgiving-ish, I did a candy exchange with Saskia, a ZOMG, Candy! reader from New Zealand. Quick tip – if you ship internationally via USPS, hang onto the customs form that they give you. That way, if the package you shipped in November still hasn’t arrived by late January, USPS can try to look it…

Jelly Belly Honey Beans

Jelly Belly just debuted their 92nd flavor of jelly bean – a honey bean, infused with real wildflower honey. They’ve got a descriptive PR team working for them. Check out the press release: “A comforting and soothing flavor, Honey Bean Jelly Belly bean is golden yellow and drenched in the taste of honey from the…

True Confections by Katharine Weber

I was surprised to get an email from Katharine Weber, asking if I’d like a free copy of her latest novel, True Confections. After all, I specialize in writing about candy, not books. True, I’ve referenced Steve Almond’s Candyfreak, but that’s nonfiction and very candy-centric. I assumed that in Ms. Weber’s novel, about protagonist Alice…

Snowy Bears Sour Gummi Candy

I picked up this box of Snowy Bears Sour Gummi Candy as a post-winter-holidays sale item. I don’t really see why these had to go on sale, as they’re not really holiday-specific, but I’m not complaining about getting to save a few cents! Like most sour gummi candies, these bears were covered in granulated sugar…

At home chocolate tips

In an article and video in the NY Times Dining section, the Minimalist writer Mark Bittman breaks down the process of tempering chocolate (messing with its chemical structure to get a nice, glossy sheen). While his method is all fine and good, I find that microwaving works just as well for me. Go in short…

Q.bel Mint and Double Dark Wafer Bars

When Q.bel debuted, I got a chance to review their line-up of wafer bars and wafer rolls. They’ve recently added a Double Dark Chocolate and a Dark Chocolate Mint to their selection of wafer bars, and I got free samples to try! Like all of their line, these new wafer bars are all natural. The…