Sweet Treat of the Week: Oliver Kita!

This week's Sweet Treat of the Week is Oliver Kita, a chocolatier based in Rhinebeck, N.Y. (Why, oh why couldn't he have been around when I was little and we went to Rhinebeck every summer with my dad's model airplane club to the Aerodrome?)

Mr. Kita has serious credentials, and clearly he's passionate about chocolate. So let's have a chat with him, shall we?


You have a dream job. How did you get there?
I have always been a pastry chef and worked with chocolate. I have been creating pastry for a long time and this step just seemed like the next thing I wanted to do with my career. I feel excited about chocolate whenever I am working with it. Still do-- even today!

What are some of your favorites that you’ve created?
Palet d’Opium (blood orange, lapsang and spice) was inspired by Pearl S. Buck and her book "Imperial Woman," the story of the last empress of China before the Boxer Rebellion. I have always been influenced by Asian culture.

What do you think people are looking for in chocolate? Have tastes changed over the years?

People are looking for the most dark, dramatic, intense experience imaginable. They equate the percentage with the quality and we know that it’s not always true-- it’s just the amount of cacao content and sugar-- not the quality. One must rely upon the manufacturer of the chocolate. The American palate is improving – I see this as I tour with the chocolate to different festivals in Colorado, Miami and New York. We sample only dark Valrhona chocolate 70% from Venezuela at the shows. I used to be just beside myself with wondering, “Why is everyone asking is there milk in this chocolate- it’s dark French chocolate!” Turns out the American palate is used to Pennsylvania created chocolate that was inspired by Hershey's or Nestle and that always contains milk solids even in the dark chocolate. I finally figured it out after reading the Hershey label.

What’s your comfort chocolate? Hmmmmmmmmmmmm.

Usually a praline or a marzipan enrobed. Sometimes, I love pistachio marzipan.

I like dark milks when I don’t feel well or am fatigued.

Are there any flavors that don’t go well with chocolate?

Well, what do you have in mind? These days they are trying everything possible.

I haven’t seen tofu or seaweed yet-- but just wait-- someone from Japan will try it out for the thrill.

They were dipping pickles at a festival I was attending last month. They sold OUT!

However, I haven’t tried beef jerky dipped in chocolate-- and probably won’t go there either.

I love your chocolate Buddhas. Why Buddha?

Mind Body Chocolate everyday. I try to help my clients learn to meditate with chocolate by staying present with the taste.

Do you have a favorite candy-related memory?

Bubble gum cards with trading images, Sour Heads, jaw breakers, and I loved “Spree” when I was in the 5th grade.

What advice do you have for chocolate-lovers?

Follow your dream and stay connected to the passion and it will take you where you need to be in this lifetime.

Where else can one say that they have to go to Paris to taste chocolate at the next salon festival and it’s considered work!

Indeed! I'd love to be able to say that!

Check out Oliver Kita's Valentine chocolates, tasting kits, Buddhas and more at www.oliverkita.com.

Nut-Free, Vegan and Gluten-Free Valentines

Everybody has at least one friend with special dietary needs. There's Lactose-Intolerant Lucy, who is forced to eat frozen "dessert product" instead of Ben & Jerry's; Celiac Cicely, who still eats pizza but pays the price two hours later; and Vegan Violet, who wonders why she never gets an invitation to dinner parties.
So what's a guy or gal to do for Valentine's Day for their special-needs sweetheart? Fortunately there are major candy options in these enlightened days. Let's look at a few.Any parent of a school-age kid knows the importance of the peanut-free zone. At the Sugar Baby's school, the rules are strict: no products with nuts or made on machinery with nuts. I'm so thankful that he has no nut allergies; it makes life a lot easier. But for his little friends with sensitivities (and, of course, let's not forget No-Nuts) there are companies like Vermont Nut-Free Chocolates. They have chocolates, truffles, granola bars and jelly beans, in addition to holiday goodies, like these heart-shaped sweets.
For some vegan chocolates with a spiritual bent, Wei of Chocolate offers a unique product. Their organic dark chocolates come in cute little flower shapes and are packaged in environmentally-friendly bags packaged by nymphs and wood sprites. (Okay, I made that last part up.) For your crunchy granola, crystals & moonbeams partner, check out their Herbs & Spices chocolates:

Daily Gratitude - 65% cacao with cardamom, cloves, cinnamon and other "chai" spices together with herbs traditionally thought to encourage mental clarity, immune system support and be calming and relaxing, like lemon balm, rhodiola and codonopsis.

Daily Love - 74% cacao with a subtle blend of cinnamon, mace and a chili finish, together with South American maca, eleuthero and astragulus, herbs thought to support the immune and adrenal systems.

Sensual Love - 74% cacao with a smoky, earthy blend of five herbs respected by indigenous cultures worldwide for their gentle aphrodisiac qualities, like maca, shatavari, gingko biloba, epimedium and catuaba bark, together with a two varieties of chilis and some tasty spices.

They also have a line of chocolates with flower essences with names like Inner Clarity, Inner Peace and Inner Delight.

It just doesn't get any groovier than that.

And last, but not least, I'd like to share a recipe I made a couple of weeks ago for a gluten-free flourless chocolate cake. I know, I can see you rolling your eyes. Flourless Chocolate Cake is so '90s, with its ooey-gooey molten chocolate center. But this was totally different. It wasn't molten. It was fudgey like a brownie with a crisp outside and dense inside. We served it with homemade cinnamon whipped cream and strawberries. I don't know how everyone else felt about it, because I was too busy staking out a second piece to care. Let me point out that this was a super easy recipe. I highly recommend it. (Note: I refused to go out and buy chocolate for the recipe, since I have so much candy in the house. I decided to use five dark chocolate Dove hearts and it worked out perfectly.) You can find the recipe here.

See's Butterscotch Cookies

If you're a fan of See's Butterscotch Squares, head on over to CelticMommy for her See's Candy in a Cookie recipe. They look yummy!

Guest Review: Snickers Fudge and Milky Way Simply Caramel

The Von Schokolats have taken time out of their busy schedules to do a taste test of the latest offerings from Mars. (The candy manufacturer, that is; not the planet.)
(If you've been paying attention, you'll notice another name amongst the crowd. Let me introduce Manfred, the Von Schokolats' exchange student from Brazil.)

Milky Way Simply Caramel

Liesl: very thick, stuck to my braces

Manfred: spit it out after about 2 seconds of chewing (ew!)

The Baron : Nothing special, I wouldn't buy it

Gretl : Tastes like caramels. Don't like it; it's too sticky.

The Baroness : Tastes like a Caramello. No big deal, very disappointing.

Snickers Fudge

The Baron : Don't like the texture at the beginning. Slight peanut butter taste. No fudge texture or flavor.

Liesl : Chocolatety deliciousness, crunchy, I think I ate my elastic, very thick

Manfred : Good, but you wouldn't want to eat too much of it.

Gretl : Tastes like ... nothing. It's a rip off on a Snickers.

The Baroness : I was very excited to try this as Snickers are my favorite candy bar. However, this one left a gritty feeling in my mouth. There wasn't enough caramel and I was very disappointed. I would prefer a regular Snickers!

Taking One for the Team

Way back in 2009, we conducted the first official Candy Yum Yum poll where you, dear Yumsters, told me what you wanted to read about. One of the things that was mentioned several times, and that I've failed to report on, was esugar-free chocolate. But the time has come to delve into the mysterious world of chocolate sans sugar.
When I worked at the chocolate shop in college, we had one refrigerated case of chocolates that were all sugar-free. When you opened the doors to mix up a pound of vanilla creams, cordial cherries and raspberries jellies, you'd get this whiff of ... something. It's hard to describe. It wasn't a chocolate smell, but it wasn't entirely unpleasant, either. If anything, it was a malty kind of aroma with a coolness to it. The sugar-free candies were a hot commodity and were, if I recall correctly, the most expensive chocolates in the store. We were instructed that these were not low-calorie and weren't meant for weight loss. This was candy made for diabetics. (One day I overheard one of my co-workers quite loudly explaining to a woman that these wouldn't help her lose weight. Needless to say, she didn't last long in the position.)
Anyhow, the deal with sugar-free chocolate is that it is generally made with maltitol, sorbitol and xylitol, all sugar alcohols which provide the sweetness of table sugar, but with a slower absorption time, which makes it safe for some diabetics. The downside of this is that it can cause bloating and diarrhea, so one piece usually has to suffice.
But how does it taste?
I was sent some samples of Sorbee "Fine European Chocolate" in both milk and dark, sweetened with maltitol and sucralose (Splenda). I was pleasantly surprised by the aroma. It actually smelled like decent chocolate. As for the taste ... well, come on, let's be real here. It tastes as much like a big hunk of Belgian chocolate as a Garden Burger tastes like a Big Mac. You can't really compare the two. The sugar-free lacks a certain richness. It's got the sweetness, but not the creamy "fatness." It's cool on the tongue and doesn't have a melty quality. But, God forbid I should ever find myself in the position of not being able to enjoy chocolate on a daily basis, I could certainly come to like this stuff. Is it a substitute? No. But as its own sweet treat for people with health restrictions, it's fine. For further research, I'm going to pass some of this onto to others who have more experience with sugar-free chocolates and get their opinions. I'll keep you posted.

Pass Me Another Bon Bon, Darling

Yes, I can truly say now that I'm sitting on my couch, eating bon bons. This tin of South 'n France Bon Bons arrived on my doorstep last week. Lots of candies pretend to be "bon bons" (and of course, there's the ice cream variety, too), but these are truly worthy of the name.
Exactly what is a bon bon? According to the website, the direct translation is "goody goody," but in this case, to be more specific, they're balls of doughy confection-y stuff dipped in chocolate. It's not easy to describe actually. You'd think they'd be like truffles, but the center isn't soft ganache. It's more cakey than creamy.So here's the deal: each bon bon is a decent size. Two bites, maybe even three. They come in the following flavors: Cafe au Lait, Chocolate Chip Cookie Dough, Coconut, Cookies 'n Creme, Peanut Buttah (love that!) and Pistachio.
The first one I tried was coconut and, lawd have mercy! It was one fine piece of candy. The chocolate shell was snappy and the coconut was creamy and chewy. All of the flavors are true to their names, although the Peanut Buttah did stop me in my tracks. It wasn't just peanut butter in the center; it also included cherries, dates and sugar. I'm not so sure how I feel about that. I mean, don't get me wrong, it was good, but I'm a purist. It kind of freaked me out to have other stuff mixed in with the peanut butter.
(Here's an item of note: four of their flavors are gluten-free.)
The factory is located in Wilmington, N.C. and I wish I could go there for one of their Bon Bon Parties. This looks like the coolest thing ever: you get a bunch of friends together, bring some wine or champagne, and you learn the secret art of bon bon making. And-- get this-- it's only $25 per person. How cool would this be for a bachelorette party or, hmmm, maybe a 40th birthday party?
So now that February is here and we're on our way towards Valentine's Day, I highly recommend these as a gift. (Especially the coconut!)
www.southnfrance.com

Espresso Truffles and The Moral Decline of Mr. Goodbar

There's one rule in the House of Yum that everyone knows upon entering: eat any candy you like, but always save a taste for me. That's all I ask. Just a taste so I can inform you, dear Yumsters, of all the good, bad and just plain stupid candy out there. Sometimes it's not so important, with say, for example, a drugstore candy bar that I can go and buy another of. But other times, when it's a candy that's not as accessible, it's the Golden Rule of Yum. For example, this box of Gail Ambrosius dark chocolates I received this week. So imagine, if you will, my surprise at the following conversation I had today with Mr. Goodbar:

Mr. G: "Oh, I ate that truffle with the espresso bean on top."
Me: "What? And you didn't split it with me?"
Mr. G: "It was the verisimilitude of what a perfect chocolate truffle should be."
Me: "And you didn't save me a piece?"
Mr. G: "I ate half and was on my way to give you the other half." (Here he breaks into hysterics. It's so nice that he can amuse himself so easily.) "But then I ate another bite, so then I was bringing you a quarter, but then I ate that and turned around."
Nice, right? Then he had the gall to hand me a "commemorative" calendar from his place of employment.
"Here, have a calendar instead."
So here's Mr. Goodbar's review of Gail Ambrosius Dark Chocolates:
"Some were better than others, but in all of them, the flavors served to highlight the chocolate. I don't know what kind of chocolate she uses, but it's good."

(Very perceptive, Mr. G. The chocolate is single-origin from South and Central America and Hawaii.) I can speak for the Cointreau truffle. I love orange and chocolate, and this was no exception. The description on the enclosed chart says, "The dark boldness of Costa Rican chocolate is the perfect mate for this bright, happy fruit." I couldn't have said it better myself.

I was quite surprised by the Shiitake Mushroom truffle. Yep, you read that right. Here's what the brochure says:

"The warm earthiness of this 65% Peruvian chocolate combines with savory shiitake mushrooms in the ultimate expression of umami, the fifth taste sensation. Dried shiitakes, steeped with cream, create a mild, fragrant ganache. Bits of mushroom add a pleasantly chewy texture-- a deeply satisfying taste experience."

I agree. I was all set to hate it (you know I'm not fond of savory and sweet combinations), but it did in fact give that rich, umami taste which was a nice compliment to the bitter chocolate.

As for the calendar, well, the pictures are boooooorring. But the trivia factoids are actually kind of interesting.
As I was reading them, Mr. Goodbar said, "Did you know that in the 1800's in New York City there was a fire ..."
Yes, I just read it on February's page. While some insurance companies couldn't meet the catastrophic losses, "Eliphalet Terry, president of The Hartford, took every Hartford insurance policy on New York property, hired a sled and team of horses, and set off in a heavy snowstorm for New York where he announced that The Hartford would settle claims in full."

"That makes me feel good," said Mr. Goodbar. "If you've got to work somewhere, it's good to know they stand behind their promises." (Too bad his morals don't extend to truffle-sharing.)

And here's a real whopper:

"Mr. Lincoln, will you share your truffles?"
"Not until the north has won, Mr. Lee!"

"Abraham Lincoln and Robert E. Lee faced each other across the gulf that divided our nation during the Civil War. Despite their allegiance to different flags, both men chose The Hartford to insure their homes against fire damage."

I'm not sure that having this bit of trivia stuck in my head is as good as say, an espresso truffle, but what can you do? Maybe someday I'll go on Jeopardy and one of the categories will be Presidential Insurance Policies and hopefully not Espresso Truffles.

For more info, visit www.GailAmbrosius.com

Mr. Candy: Good or Evil?

Some kids have imaginary friends. The Sugar Baby has Mr. Candy.
Yep, Mr. Candy has been hanging around the past two days, and I don't know if he's good or evil. I first heard mention of him when I was dropping the Sugar Baby off at school. There was a tiny random Swedish Fish on the ground and the Sugar Baby said, "Uh oh! I think Mr. Candy left that there." Hmmm.
Then today, due to the unexpected freakish snow storm we had, I stopped at the expensive grocery store rather than our normal one. For paying a little extra on everything, you get the benefit of your kid gaining full access to the basket of Dum Dums at the end of the check-out counter. The Sugar Baby picked out a Banana Split one, but was having a serious issue with an unwrapped cherry one in the basket. "You know," he said, "I think Mr. Candy did that. That's very, very bad."
I've also been told that Mr. Candy lives on Saturn (pronounced Sat-ur-in). I'll be keeping my eye out for this mysterious dude and I'll report back if I get any more information.

And Speaking of Mint and Dark Chocolate...

When I named Q.bel as the best candy of 2009, I had no idea that they were releasing two new flavors this month. I was psyched when I found out that one of the flavors was mint. When a box of samples arrived, I put on a Curious George video to distract the Sugar Baby and I tore into the mint.
Like all the other Q.bel products, these are all natural with no artificial colors, flavors or preservatives, no high fructose corn syrup and no hydrogenated oils.
The mint wafer bars are covered in dark chocolate, and as far as I can tell, the mint flavor is infused into the chocolate, not the cream as I would have guessed. The wafers have a sort of slight coffee-ish taste to them. I liked these, but I didn't love them. I would've liked more of a mint zing. But I had some friends try the mint bars and they all gave them a big YUM. The other new flavor is 70% Cacao Double Dark wafer bars. Mr. Goodbar went straight for these. The bars are vegan and have a rich, cocoa aroma. Instead of a white cream filling, these are filled with chocolate. Now these, I totally dig. Who knew something vegan could taste so good? Mr. Goodbar said he wanted the whole box to bring to work with him for his afternoon snack. I don't think so.

Let's Talk About Mint, Baby

I love mint and chocolate. Doesn't matter about the mint or the chocolate. It's the perfect combination. Well, maybe it's a tie with peanut butter but wait-- I just had a revelation. Mint goes best with dark chocolate and peanut butter goes best with milk. So they can both be my favorites, right?
I thought I'd share this experience with mint from last weekend.
When we got to Vermont and stopped for gas at the local grocery store, Mr. Goodbar wanted a bottle of water. Having only .26 cents on me, I had to use my credit card, which meant candy aisle, here I come!
So this is what I got. A Divine Mint Dark Chocolate bar and a Haviland Chocolate Covered Wintergreen Patty, which had a tag in front of it that said "Item Being Discontinued."
First, the Divine. Obviously, if I found this in a backwoods grocery store in Vermont, you know it's Fair Trade, non-GMO and over $3.00. The aroma is driving me crazy; I can't place what it compares to except to say that its fresh mint.* The chocolate is just the perfect percentage. The package doesn't say what it is, but it's right on that fine line between bittersweet and just plain bitter. The mint part is actually a mint crunch-- little bits of hard, crunchy candy cane-like nibblets. This is good chocolate, perfect for a special treat with a glass of Malbec. (Oh wait, here's one right here!)
And then there's the wintergreen patty. I bought one of these during one of the summer trips to Vermont, but I put it in my pocket and it melted into an irretrievable mess. This time I made sure that I tried it before it had a chance to melt (although there was hardly a chance of that considering we had 2 feet of snow). Let me say for the record, I had high hopes for this, considering 1) I really liked the Haviland Orange Thin Mints and 2) I really like wintergreen. But my goodness. Gracious.
Ladies and gentlemen, we have a contender for next year's Worst of 2010.
I'm actually going to try this again right now, so I can give you a live report. The patty looks just like a York, maybe a little thinner. The scent is medicinal. The inside cream is smoother than a York and it is BRIGHT PINK (my camera couldn't do it justice). Here goes the nibble: OMG. Seriously, this brings me back to high school when I'd chomp on Pepto-Bismol tablets for my stomach aches. Vile. I need to know: who eats these things? Have you ever had one? Is there anyone, ANYONE out there who likes these? Probably not, considering they're being discontinued. But if you're out there, send me a note. We need to talk.

*It just came to me. The aroma is that of peppermint tea.

Sweet Treat of the Week: Bluebird Candy Dish Co.

These days, it’s a rare treat when you find something that’s unique. Do you ever feel that way? As much as I love the Internet, it sometimes feels like there’s nothing new under the sun. But then I found this: Bluebird Candy Dish Co.

What a great idea for a gift—a candy dish filled with candy! I contacted the owner Maggie Wickes, a former attorney, because I wanted to learn more about her business.

“The company is named for the bluebird skies of Colorado,” she said. “I moved here in the fall of 2008 from the East Coast and instantly fell in love with the clear, bright blue Colorado skies and the beautiful sunshine. I wanted the company name tied to Colorado since it was here that I first contemplated the near extinction of the candy dish and decided that I wanted to bring it back.”

The website features all kinds of candy dishes, from whimsical to stately. You can choose your dish by style or by color. Then you can also pick which kind of candy you want to fill it with, everything from pink gumballs to white champagne jellies. “I love the old fashioned ribbon candy,” said Wickes. “We will be selling ribbon candy in pink, blue, lime green and yellow for spring which I am really excited about.”

As for the dishes, Wickes said the Margaux-Louise candy dish is the top choice. Wickes describes it as a covered candy dish, shaped like a carousel with a bubbly design, and reflects the color of its candy contents. It comes in Stem Green, White, Aquamarine and Canary Yellow. “The White has been especially popular, particularly for engagement gifts,” said Wickes. “The Anouk is also a customer favorite. This candy dish is reminiscent of a plastic zipper bag -- so clever!”

Wickes herself collects antique candy dishes. “I have always loved their intricate details and bright colors, plus they remind me of visiting my grandparents in Bedford, Indiana, as a child.” With friends and family scattered throughout the country, Wickes thought a candy dish would make a great gift for any occasion. “Everyone seemed to either be buying their first place, getting engaged or having a baby. A candy dish paired with treats was the perfect gift for all of these occasions. I love giving this gift because while the sweets can be enjoyed now, the candy dish is a lovely, lasting gift that adds a fun element to any decor and will always remind the recipient of this happy event in their lives.”

While the company is still in its honeymoon stage (Wickes started it in 2009), things seem to be going well. “Bluebird perfectly combines my love of glassware and its history with my over-active sweet tooth,” she said. “While I always enjoyed practicing law, I was thrilled to embark down this entrepreneur avenue. The hours are essentially the same (around the clock!) but I love every minute that I devote to Bluebird Candy Dish Co. and that has made the switch simple.”

Certainly it’s only a matter of time before word spreads about Bluebird Candy Dish Co. No doubt Martha will be ringing up Wickes soon enough.

www.bluebirdcandydish.com

Read Any Good Books Lately? The Sugar Baby Has.

This weekend we went up to Vermont. Here's what I packed to entertain the Sugar Baby:

• Travel lap desk with markers, crayons and pencils
• Stamps and stamp pads
• An assortment of books
• Stuffed animals
• Matchbox cars
• Stickers
• Toy magnets

Here's what he occupied himself with the entire time:

Click here for visual

I kid you not. He spent the entire three hour drive staring at the See's Chocolates catalog I had left over from Christmas. He carried it up to the check-in desk and proudly showed the inn-keepers his "book." Later, that night, as bedtime reading, I had to tell him what each and every chocolate was.
I swear to you, I have not tried to encourage a love of chocolate in this kid. Apparently he comes by it naturally. (He does also love grapefruit, so maybe there is something genetic about taste.)
On the ride home, he slept the entire way, making me wonder what he was going to be like when he woke up. Certainly he'd demand all of my attention, when all I really wanted to do was take a nap.
By some miraculous intervention, this was waiting on my doorstep:
"Chocolates and Confections at Home with The Culinary Institute of America," written by Peter P. Greweling (John Wiley & Sons, Inc., 2010).
"Whoa! Look at this!" I said to the Sugar Baby.
He swiftly grabbed it from me (it weighs about as much as he does) and he hauled it over to the couch. Three hundred pages later, we had looked at each and every picture. Then he took the book and ran downstairs with it where he had his own quiet reading time.
Here's where my official review comes in. This is a beautiful book. The pictures are gorgeous and the recipes are easy to read. I particularly like the third chapter on Master Techniques. This section takes you step-by-step through tempering, dipping and garnishing-- all things that make me quake in fear whenever I consider making my own chocolates. This book makes me feel like I could actually do it.
I had the thought of doing a sort of "Julie & Julia" kind of thing-- dedicating myself to creating every recipe in the book over the next year. I'd love to do it, but I'm not sure I have the stamina. This is something I'll have to give a little more thought to.
In any case, I've only gotten to look at the recipes briefly because the Sugar Baby has pretty much had it under lock and key since its arrival. (He went so far as to take it to school with him.) When I went to the library last night to return some books, he shouted after me, "Look for another chocolate book, Mom!"
I'm telling you, it's got to be in the genes.

(Mr. Goodbar indulges the Sugar Baby with some pre-dinner reading)

Mommy's Chocolate Drink

We had to go to a funeral this past Saturday, so afterward we did what probably everyone else did: stopped at the liquor store. This particular store is a boozehound's connoisseur's delight. It's huge.
I quickly ran down the beer aisle and scooped up a six pack of Dogfish Head IPA, but then I got mesmerized by all the crazy specialty beers. As I was looking, I heard an older gentlemen talking to two 20-something guys about beer. He looked over at me and he said to them, "You want to make sure that you find a wife who knows about beer." I suppose that was a compliment of sorts. In any case, the reason for this post: Southern Tier Imperial Choklat Stout. I've reported on chocolate beer before, so I was a bit hesitant to try this. But the ingredients called out to me: chocolate malt and actual bittersweet Belgian chocolate. I decided to go for it. As I walked around perusing the other potent potables, another employee came up to me. "Have you tried that yet?" he asked. He said he was anxious to try it, although he didn't care for Young's Double Chocolate Stout. (I agreed with him.)
So what did I think? The aroma is definitely a beautiful, rich dark chocolate with creamy malt. The taste-- very chocolatey with just enough hoppy bitterness to give it an edge. It was yummy, but it's definitely not a beer to drink with food. It's got to be drunk on its own, or with some sort of complimentary dessert. I'm thinking creme brulee or, even better, pour it in a glass with a scoop of vanilla ice cream. Beer float, anyone?

Little Boxes, Little Boxes

One of the things Marisa brought back for me from Japan was this long cello-wrapped package containing a bunch of little boxes of candies. It was so fun and cute that I hated to spoil it by opening it. Kind of like the fancy little soaps shaped like acorns that have been sitting in my bathroom for about three years except now the Sugar Baby has discovered them and has been carrying them around all day.
The first two I decided to try were Meiji "Marble" and "Choco Baby." The Marbles (if that's what they're called; it's the only English word on the label) tasted just like British Smarties. The Choco Babies looked like they had survived a rough night or two. (No doubt they did, traveling with Marisa.) These were little candy pellets that, well, I really don't know what to say about them. They were too small to really get a taste out of, but the Sugar Baby loved carrying the two boxes around and shaking them. He did make sure to tell me that each made a different sound. Apparently he's learning something in school or on Sesame Street.
Next up will be something pink. I'm very excited.

M&M Color Distribution: A Non-Peer Reviewed Study

I got this memo from Mr. Goodbar. Please remember, he is NOT an accountant, nor is he a scientist. This information is provided for entertainment purposes only and is not admissible in a court of law.

I was cleaning up my files and I ran across the Peanut M&M tally sheet. It ran from March through December, and included 51 bags from the vending machine. The final spread for the average bag is as follows:

Orange - 4.98 pieces - 23%
Blue - 4.27 pieces - 20%
Green - 3.93 pieces - 18%
Yellow - 3.75 pieces - 17%
Red - 2.66 pieces - 12%
Brown - 2 pieces - 9%

Isn't it interesting that brown -- boring as it is -- is the least representative, presumably because it is the most expensive to produce. Does anyone really crave brown? Why not spend the money on additional red pieces to bring their total up to about 20% like all the others?

Well, Mr. Goodbar, you raise a lot of good questions there. Some I'm sure one or two many other people have had.

You assume several things in your assessment. First, you state that brown is "boring." Some may agree, but others, such as myself, enjoy the brown ones. In fact, I mourn the loss of tan M&Ms, which were replaced by-- ick!-- blue. Is brown more expensive to produce? I have no idea. But brown was one of the original M&M colors (along with red, orange, yellow, green and VIOLET! in 1941). So, in fact, brown has rightly earned its place in today's M&M packets. You suggest ditching the traditional brown in favor of more red. I'd like to bring your attention to this nugget of information, straight from The Lord God Himself , Encyclopedia Brittanica , Oprah Herself Wikipedia:
"Red candies were eliminated in 1976 due to health concerns over the dye amaranth (FD&C Red #2), which was a suspected carcinogen were replaced with orange-colored candies (this despite the fact that M&M's did not contain the dye; the action was purely to satisfy worried consumers). By 1987, the public had forgotten the scare, and the red candies were reintroduced, but they also kept the orange colored M&M's. They currently contain Allura Red AC (FD&C Red #40, E129). In Europe, Allura Red AC (E129) is not recommended for consumption by children. It is banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria, and Norway."

I hope this answers some of your questions, although I know that the only thing I've managed to do is to assure that you'll never eat a red M&M again.