I’m not sure if these Peas & Carrots mellocreme candies from Jelly Belly are a seasonal Easter treat or not. My little bag was bought at the dollar store, where it was shelved with other Jelly Belly treats. Still, peas and carrots nicely fit in with springtime and bunnies, so it would make a good Easter candy.
Most people probably know mellocreme from candy corn. The peas and carrots had the same grainy, chewy-squishy texture of candy corn, but the flavors were very different.
The orange sherbet flavored carrot cylinders were shaped like Mike & Ikes. They started off tasting like orange sherbet or an orange creamsicle, with a slight orange flavor and a strong dairy component. The finish was a little plasticky/waxy.
The peas were supposed to be green apple flavored and did a pretty spot on job of looking like real peas. They carried just the faintest whiff of artificial green apple flavor – I thought they tasted mostly really off-puttingly medicinal.
While these were a cute idea and fun to play around with, I was not a fan of how they tasted. The fruity flavors were a little off, and the downsides of mellocreme (its weird waxiness and finish) were harder to hide behind such mild flavors. A —.
Cybele from Candy Blog reviewed them a year ago, if you want a second opinion.
Wired has a great post about the chemical make-up of chocolate and why it’s toxic – not just to dogs, but also to people! – if ingested in large enough quantities.
Apparently, Valentine’s Day is the biggest day for dogs in the ER due to chocolate ingestion. But Easter and Halloween are big chocolate holidays as well, so always be vigilant to keep your pets safe!
These Iddy Biddy Bunnies were a seasonal Easter treat from Russell Stover. My 1.7 oz bag advertised 60 pieces and noted that the bunnies on the wrapper were “Actual Size!”
The bag of chocolate smelled sweetly chocolatey, like Hershey’s chocolate syrup. The molded bunnies were, as promised, Iddy Biddy indeed – just under an inch from ear tip to bunny bottom.
Each bunny was solid milk chocolate with a thick, tongue-coating melt that felt creamy and rich. It tasted sweet with notes of dusky caramel and vanilla with a bright finish.
These were a tad sweeter than I usually like my milk chocolate, but I was willing to overlook that because their great texture made up for that. 60 pieces per bag felt like a lot, making these great for snacking. A little lasts for a long time!
These were a fun and tasty Easter treat. You could probably get the same snacking idea with chocolate chips, but something about the little bunny shapes kept me from popping more than one at a time, which is not generally how I snack on chocolate chips. An OM.
I’ve written in the past about Project Runway’s Candy Couture challenge to make a dress out of candy. Students of The French Pastry School of Kennedy-King College and Chicago junior high and high school students from After School Matters recently did something similar, creating a fun assortment of dresses and accessories out of Jelly Belly candies.
The one below is my favorite – and made by high schoolers! You can check them all out on their Pinterest board.
Hi readers! Sorry I was AWOL on reviews last week – I was road-tripping and out of the town the previous weekend and fell behind on life.
I’m back now with some drug store buys from my pre-road trip snack shopping. First up, Black Forest‘s Juicy Oozers Gummy Cracked Eggs.
These were a seasonal Easter product. Mine came in a 1.5 oz single-serving bag. The Easter branding was actually fairly subtle, as the dominant color scheme was magenta rather than pastel.
The egg shaped gummies were about the size of my thumbnail. They were molded with little cracks on the surface, and each was filled with a bright yellow oozy liquid.
While I get that the ooze was supposed to approximate egg yolks, it seemed a little too close to the real thing. Plus its bright coloring looked extra yolky against the muted pastels of the gummi shells.
The gummies had a firm chew with a clean bite and zero stickiness. All had a sweet brightness to their flavors, which was elevated by the bright, sweet tartness of the yellow ooze.
White tasted like a mix of yogurt and pineapple. Green started off yogurty, then became tarter.
Pink tasted of muted berry notes, which were piqued by that tart oozy center, and purple just tasted generically fruity and sweet to me.
These were simple treats, but I thought they were done quite well. Their flavors were strong and not too sweet, and the tart goo kept things interesting. An OM.
As a candy blogger/candy lover, I’ve had the privilege of visiting a few bean to bar chocolate factories to check out how chocolate gets from the raw beans to the finished bars. Apparently, the bean to bar trend hasn’t really hit in France yet, so much so that David Lebovitz suggests that they’re a great gift for Americans to bring to friends in France.
Fortunately, France is not totally bereft of local chocolate makers. David Lebovitz also has a nice write-up of the Parisian bean to bar chocolate factory of Alain Ducasse. Looks so noms!
The Billfold had a nice piece about how companies surreptitiously save money by downsizing their products, using the Snickers bar as an example. Apparently they’ve been slowly increasing the price and changing the shape and packaging.
I appreciate that they took the time to consider how ratio balances may alter taste experiences – ratios are so important for multi-component candy bars!
These chocolate covered sea salt butterscotch caramels are the last of my weekend Trader Joe’s candy finds. They came in a stand-up bag with a resealable zipper top.
The description on the back was loquacious: “intense and creamy, deeply flavored butterscotch caramels are tinged with sea salt and enrobed in dark, slightly bitter chocolate to offset the sweetness. That about says it all.”
The caramels were of the shiny, panned spherical variety, similar to Trader Joe’s Dark Chocolate Tahitian Vanilla Caramels. The dark chocolate component was divine – fruitily sweet with a dusky bittersweet finish.
The caramel centers definitely tasted of butterscotch, with butterscotch’s distinctive sour tinge to the caramel sweetness. The caramel’s sweetness finished with a salty hit.
I thought the caramel centers were too sweet on their own, but when chewed together with the dusky chocolate shells, they became perfectly balanced to create an addictively chewy sweet and slightly sour and salty treat. An OM.