North Carolina has a great chain of drive-thru restaurants, Cook-Out, that feature an elaborate variety of milkshakes. I like Heath bar bits in my Cook-Out milkshakes, so I jumped at the chance to buy these Heath Pieces when I saw them on the shelf.
Heath Pieces are another extension of the Hershey’s Pieces line. For a long time, it was just Reese’s Pieces, but they’ve since added other chocolate bar flavors that I’ve previously reviewed, including York Peppermint Patty Pieces and Almond Joy Pieces.
Heath bars are chocolate and toffee (previously reviewed here), and the Heath Pieces are “milk chocolate and toffee candy in a crunchy shell.” The conveniently resealable bag was full of spherical candies in a trio of fall colors – light brown, dark brown, and golden yellow.
Most of them were M&M shaped, but a few irregular Pieces slipped through the quality control check and came out with funky shells. Those shells were crunchy, as were the bits of toffee within.
The Heath Pieces were quite sweet, with caramel milk chocolate flavors and a scorchy, buttery undertone from the toffee. Some Pieces had larger toffee bits than others, so the chocolate-toffee balance varied from bite to bite. I preferred the toffee heavy bites.
I simultaneously found them too sweet and so sweet that they were a bit addictive and quite poppable. I may buy them again for ice cream mix-ins in the future, so an OM.
Yesterday, I shared a link to chocolate expert Alice Medrich’s essential chocolate tips. The Kitchn also ran a post in which she shared the best way to melt chocolate for a recipe.
Instead of futzing with a double boiler, you can just put a heatproof bowl in a pan of simmering water. This allows you to see what’s going on while the chocolate is melting.
Alternatively, you could always invest in some chocolate factory equipment!
Alice Medrich is a chocolate expert and author of several chocolate books. The Kitchn has a post where Alice Medrich gives her essential chocolate tips. Did you know that its best to not use chocolate chips when a recipe calls for melted chocolate? Instead, you should chop up a chocolate bar because chocolate tips have a different viscosity.
Several years ago, I learned about how cacao pods are grown and eventually turned into chocolate from a Scharffen Berger factory tour. Serious Eats has a great slide show about how cacaos is grown, harvested, and cured in the Dominican Republic.
I love gingerbread and gingerbread cookies. When The Impulsive Buy posted photos of Gingerbread M&M’s and Gingerbread Twix, I went hunting for them both at my local Walmart. Alas, I was only able to find the M&M’s; no Twix.
Though the Gingerbread M&M’s were not explicitly packaged with a “limited edition” tag, Red is wearing a Santa hat, so I’m pretty sure they’re a seasonal thing. They came in classic Christmas colors – red and green – plus brown, for some reason.
The Gingerbread M&M’s were irregularly sized. Most were larger and more rotund than regular M&M’s, so they had a slightly higher chocolate to shell ratio.
I found these to be… interesting… tasting. They tasted of chocolate and spice, but not any identifiable gingerbread spice that I’m used to – no cinnamon or ginger or cloves.
Instead, they tasted kind of muddy and dirty. After I had a few and really let the flavor build, I realized that it tasted like dark molasses. Its muddiness lingered in the finish.
These weren’t horrible, but they fell far from the mark of what I think gingerbread chocolate should taste like. An O.