He loved it too, and his pictures are far better than mine. Go check them out!
These Goetze Double Chocolate Caramel Creams arrived in my Sweets and Snacks Expo press pack/goodie bag full of samples. The DCCC is a fairly recent addition to their line-up (along with a refresh of the licorice caramel cream), which also includes caramel creams, chocolate creams, and cow tales.
Like the other caramel creams, the DCCC is comprised of a wheaty chew around a circle of cream – hence the Bullseye nickname. In the DCCC, both the chew and the cream are chocolate.
The outer ring was somewhat reminiscent of a Tootsie Roll, but with a slightly different texture and flavor. The DCCC’s texture while chewy, was less sticky, with a thicker flour paste feel.
It had deeper cocoa flavor and less sweetness than a Tootsie Roll. I didn’t notice any prominent caramel flavors. I’m guessing that the caramel component of the name is more for texture than taste.
The bullseye center was a chocolate cream that tasted exactly like store-bought chocolate frosting. It was grainy yet airy and instantly melted on the tongue.
I appreciated the solid, not too sweet flavors of the DCCC. I don’t think I would go out of my way to buy them, (well, maybe I’d throw a couple in my bag if I were bulk bin shopping) but I’d eat them if they were laying around in an office candy bowl or something. A commendable O.
It came in a little aluminum tin designed to look just like a Super Mario mushroom. I loved the bright and cheery red-spotted cap.
The cap was cut inside so that it covered the mushroom stem at an angle. That meant it was super fun to play with. Below is my rakish, mysterious mushroom.
Enough about the cute factor. What was the candy component like?
The mushroom stem was full of little pink compressed sugar candies. They, too, were shaped like mushrooms.
Alas, mine were all mottled inside, which made them look water damaged. They were like that when I first opened the mushroom tin, and I opened it right when the goodie bag arrived.
They tasted slightly sour and brightly of artificial, slightly medicinal cherry. They were hard enough so that they could be sucked on. They were also quite chompable.
Chomping on them released a rush of artificial cherry sweetness along with an iron-y bite (think just shy of Flintstone vitamin) as the candy disintegrated. I definitely preferred them sans chomping.
The packaging was far better than the candy within. I’d buy it once just for the tin, but the candy wasn’t that great. An O.
I found it more interesting that they included only things invented by men, even proclaiming a headline “Let Us Now Praise the Great Men of Junk Food”.
And what about all the stuff that they left out? Anything you think got left off?
The wrapper notes that it contains “joghurt, honig, nuss, and traubenzucker”.
What, that’s not immediately self-explanatory? Thankfully, Cybele has revealed that it’s yogurt, honey, hazelnut, and grape sugar. I’ll admit – the grape sugar component still leaves me confused.
The milk chocolate coating was sweet and thick with a slightly sour tang that was probably helped along by the yogurt.
The filling was chock full of tiny bits of hazelnuts and what I initially thought was toffee. After reading the translation of the components, I think the toffee was actually bits of honeycomb crisps.
The nuts and crisps were similarly sized and colored. They made the bar as a whole sweet and interesting.
The yogurt brought a seriously sour tang that added to the richness of the bar. I love yogurt in my chocolate, and I enjoyed this Olympia quite a bit.
One caveat: it was maybe a tad too busy. I could’ve been just as happy, if not happier, without the hazelnuts. Sometimes simpler can be better. Just ask Coco Chanel! Still, it was a uniquely fun and tasty mix. An OM.
From Serious Eats, here’s a handy-dandy quick glossary of some common chocolate terms. Throw some of these terms around for some added foodie cred!
I’ve never been shy about proclaiming my love for Trader Joe’s nor lamenting Rochester’s lack of one. These Trader Joe’s Black Cocoa Almonds only underscore those points.
They’re described as “fresh California almonds dipped in dark chocolate and rolled in black cocoa.” They’re beautifully dark and smooth and matte, like velvet pebbles.
They’re covered in a Dutched cocoa powder that’s so dark that it’s nearly black (hence the name). It’s also flavorless on its own.
The dark chocolate coating is nicely mellow – sweet with notes of raisin and a cool finish that really lets the nut come through. The melt is thick and smooth with a muted cocoa essence.
The nut inside was nice and crunchy. I would’ve preferred it with a tad more roastiness, but all in all, it served as a great foil of texture and flavor for the chocolate coating.
They reminded me of Charles Chocolates Triple Chocolate Almonds but far cheaper (though not as nicely packaged). Trader Joe’s version was also crazy addictive. A ZOMG!
Update: These were discontinued right around when my review posted. I’m attempting to rally people to ask Trader Joe’s to bring them back, since so many of y’all seem to miss them as I do. Take ten seconds and drop them a quick line!