Brother-in-law et al arrived safely in Germany. Mark (who from here on out shall be referred to as Baron von Schokolat) only managed to lose two passports in the process. Way to go! Anyhow, once the passports were retrieved, the von Schokolats hit the pavement looking for chocolatey goodness. Here's what he has to report:
Thought you might like to know this. In Europe, you can get your daily fruit intake and still have chocolate. We went into Hussels Candy Store in Bonn and had our daily fruit intake. It just happened to be hand-dipped in milk chocolate. We all tried them. Mixed opinions, but let's just say the group agreeded [sic] that chocolate improved the taste.
Apparently they had mango, banana, orange, apricot and melon. Mmmm. Sounds so yummy.
In other candy news, I had the second half of the Kinder Bueno last night that Betsy brought back from Paris. It was all melty because it's a zillion degrees out. So good. So, so good.
Also, a Candy Yum Yum! reader wrote me with this tidbit:
I just saw your brownie post, and thought I would send you along a concept my mother introduced me to. She takes a boxed brownie mix, prepares it, spoons half the batter in the pan, the covers the top in candy, usually quartered out -- 1 quarter with Andes candies, one with chopped up peanut butter cups, one with Skor/Heath bar bits, and the last with chopped up Mounds minis. Or some other assortment of candies. Then you cover everything with the rest of the batter. These are a big hit at work, especially if they think they are just getting a normal brownie.
Whoa! Does that sound yummy or what?! I love the idea of melted Andes in a fudgey brownie. And I love that the candy is hidden-- so fun! Thanks for sharing. Now I'm going to be craving these until I make them!