New Lindt Excellence Flavors: Black Currant and Roasted Almond

When I heard that Lindt was releasing a new flavor in their Excellence line-- Black Currant-- I was ecstatic. Here is a flavor that we so rarely see in the U.S. I love black currants because they have such a unique flavor profile. Fruity and fragrant and so unlike any other berry or fruit. I did a little hardcore research Wikipedia surfing and found out that currant farming was banned in this country in the 1900s after it was discovered that they were a transmitter for white pine blister rust, and thus a threat to the logging industry. The times, they are a-changing, however, and now it's up to the state jurisdiction to say who can, and who can't, grow the Evil Berry of Paper Industry Doom. (The ban apparently has been lifted in Connecticut, which means I'm about to embark on a new career as the Molly Pitcher of currant farming).
In any case, since we so rarely see black currant-flavored anything around these parts, I was so excited to try the Excellence Black Currant. Upon opening the wrapper, I was immediately hit with that juicy, perfumey aroma of currant, followed by the bitter edge of the dark chocolate. And that's when I thought, "uh oh." Suddenly I panicked that currant would not be a good match for chocolate, unlike say, raspberry. The flavor is just too overpowering. I took a nibble. Then another. So here's what I think. The first taste is jarring. The second makes you really think about it. By the third, I was good with it, but in a limited way. This is not a chocolate bar for when you're craving chocolate with a capital "C." This is a sophisticated treat that is best eaten with great intention and a glass of wine. (The company suggests pairing it with Cabernet Sauvignon.) Proceed with caution, but definitely give it a shot.
The other new bar they've releases is Excellence Roasted Almond. It didn't seem like there was too much to get excited about there. In fact, I was very suspicious of the almonds because they're slivered and I'm very insistent that almonds be whole (or at the very least, half) in chocolate. Tiny chopped up almond pieces just don't do it for me. But I have to say, this bar surprised me in a very good way. The chocolate is very thin, so the almonds had to be slivered, but the ratio of nut to chocolate was very high, which made for a well-crafted, tasty bar. I would definitely buy this bar when I needed a serious dose of dark chocolate.

My Sweet George: Chocolate Caramels

Like I said a few days ago, I have candy stashed into every corner of my house right now. It needs to get out of sight for a while, until I get back into my pre-birthday rye bread-for-every-meal-and-elliptical machine routine.
But first, I had to try one of the samples I received from My Sweet George Divine Candies. I was sent a bag of assorted candies--Cherry Pecan, Macadamia Nut, Coconut Almond, Lemon Butter, Peanut Butter, and Sea Salt Dark Chocolate caramels. Each piece is handmade and individually wrapped. The presentation is cute and homey. You can definitely tell these aren't machine-made.
Now, as you know, caramel isn't my favorite, but over the past few years, I've developed a taste for it, so I went into this with an open mind. I was particularly excited that it was chocolate caramel, something you don't see very often. I just tried the peanut butter. It was a layer of chewy chocolate caramel atop a layer of salty, crumbly natural peanut butter. It was, I dare say, really, really good. A great combination of sweet/salty/chewy. It was extremely satisfying, and I could've totally been happy with one piece, but I was so intrigued by the lemon butter.
This piece reminded me more of taffy. It had a slick oilyness to it and smelled of fresh lemons. The chew was soft, like taffy, but my teeth are beginning to protest. Apparently I'm pushing my 40-year-old chompers to the limit tonight. As for the taste-- normally I don't like lemon and chocolate together. I love lemon on its own, but I find that it often doesn't pair well with chocolate. In this case, it was surprisingly good. The zestiness was a nice contrast to the dark chocolate, giving it an almost savory appeal.
Here's what I like about these candies: 1) They're homemade. 2) They're satisfying and, according to the website, one non-nut piece is about 70 calories (or two Weight Watchers points). 3) They're different.
A pound of caramels (about 26-28 pieces) is $25. The website is a bit wonky; there isn't an order form directly on the website and the information about the actual candy is buried beneath info on their T-shirts and tote bags. And I'm unclear as to whether or not they actually have a store front.
But so far, so good. The two flavors I've tried are excellent. I'll be trying the others later this week-- after I get over to the gym.

Kit Kat Cake!

The very fabulous June pulled me aside at my birthday party and said, "You might want to open your gift now." She presented me with a perfect box tied with a ribbon. It was kind of freakishly perfect, like it was part of Let's Make a Deal or like I was on a soap opera. I untied the ribbon and she helped me carefully lift the top to reveal:
A candy cake! Look at this beautiful thing. It's surrounded by Kit Kats and topped with Reese's Pieces. I mean, really, does it get any better than this? think she does this for a living or something, but no, it was just a little project she took up. Personally, I think she needs to hang out a shingle that says, "Junie's Kandy Kakes."

Sweet 16 (Plus Another 24)

My birthday cake. That's serious fudge frosting and inside-- cannoli filling. Oh yes.

At this moment, I have more candy and chocolate in the house than is legally permissible. I'm not quite sure how this happened, but every nook, cranny, drawer and secret hiding spot is stuffed to the gills. I've got lots of reviews coming up, so stay tuned. In the meantime, a few more pictures of my birthday bash. The candy buffet included chocolate-covered Oreos, chocolate-dipped pretzels, Red Hots, Pixy Stix, Swedish Fish, Crows, Ghirardelli Luxe Milk Squares, Runts and gumballs. It did not, however, include the 10 pounds of Hershey Kisses I bought and forgot to give to the decorating committee. Doink!

It's the Time of Year for TPing

My PIC was TP'ed-- that is, Tootsie Popped. Check it out in my article here.

Candy. Candy. More Candy. Did I Say Candy?

This weekend was my birthday. The big one. I tried to take it in stride and I think I did pretty well. Of course, I had lots of chocolate to help me through it. And an Oompa Loompa in the driveway.
On Saturday, I had a big birthday bash with all my friends from grammar school, middle school, high school, and my one college friend. It was a blast, and of course, there was a candy buffet. So where's the picture? Well, not on my camera. I'm waiting for pictures from the Baroness who, thankfully, was documenting it all. In the meantime, check out Part I of the cute gifts I received. Above, a selection of fun candy from Alexandra. Below, a tray and coaster that say, "There's nothing better than a good friend except a good friend with chocolate." (Missing from photo: mug with same sentiment); an adorable fabric reusable bag with a cupcake theme; a box of candies that were popular in the 1980's; some hand-crafted fun things including a ring and necklace, which I believe are made out of Starburst wrappers; and a package of lip balms in different candy flavors, which the Sugar Baby has had his eye on for days now.
As soon as I get more pictures, I'll fill you in on all the wonderful things from my party, including the candy buffet, the favors and the cakes!

Chocolates for Gods and Divas

I was trying to think of a snarky name for Godiva since their employees are so uppity, when I realized that the name itself says it all : God/diva. Apparently you have to be one or the other to shop there. In any case, despite the snob factor (can you tell this just irked me or what?), I purchased a candy bar for the Sugar Baby at his insistence. It was a Mint Chocolate Chip and Dark Chocolate Truffle Bar. The aroma is a good, solid mint with the fruity undertones of the chocolate. The chocolate is snappy and the filling is a soft, green cream. My first thought was, "Wow. This is yummy!" My second thought was, "This tastes a lot like Andes Candies." It was definitely tasty, but at $2 a bar, you'd be better off buying a package of Andes (or going to your favorite restaurant where they hand them out with the check).

I'll Take the Truffle, But Hold the Attitude

It's been a crazy, candy-themed kinda day around here. We started off early by painting egg carton cups to look like candy. (I did candy corn; the Sugar Baby did a chocolate-covered cherry.) Then it was onto the mall where I was cashing in on the birthday freebies. First stop: Sephora, for a free make-up kit, then over to Godiva, where I begrudgingly shared my free Chocolate Lava Cake Truffle with the boy. Let me tell you, it was pretty incredible. It was a dark chocolate shell, dusted with powdered sugar and had a gooey chocolate inside. One of the best truffles I've ever had, I believe. (But really, these Godiva people have *got* to quit it with the attitude. First of all, it's chocolate, not gold. Second of all, they're the ones working there. I'm the one buying. If anyone should have an attitude, it's me. But that's not the way I roll.)
The best candy story I'll save for tomorrow. In the meantime, my new computer battery has arrived, which means I can start posting pictures again! Hooray! Enjoy this goodie from Necco-Door Neighbor Big Tony. It's a kiddy menu from Howard Johnson's, circa 1961. My favorite is the "Miss Muffet Lunch": Petite Vegetable Plate, Bacon Strip, Roll and Butter, Ice Cream, Sherbet or Gelatine. 75 cents.

Dear Yumsters, What Do You Think?

It's the most wonderful time of the year! School supplies are disappearing and shelves are being stocked with preliminary Halloween candy. I went to Target yesterday and scored 12 gluesticks for .98 cents, but no candy. The Candy Corn Kisses and Caramel Apple Kisses are out again this year. Will Hershey's have a new flavor again?
In other news, the countdown to my 21st 30th birthday has begun. I've loaded up on candy for a buffet that only Oompa Loompas could dream of. Although I have yet to decide what the featured candy-- the centerpiece of it all-- will be. It should be something chocolate, since the rest of what I have is all gummy and sugary. What do you think? What would look stupendous in the middle of it all?

Some Ghirardelli is Coming Their Way!

Thanks to everyone who entered and voted in the Ghirardelli Dark giveaway. Usually I pick random people, but this time, since there are four lucky recipients, I decided to pick a loyal Yumster, a new Yumster, a Yumster with the best answer and one random name. So if you're:

• Rodzilla
• Philly
• Coolcat or
• Virga

you're getting a a big, bountiful basket of Ghirardelli Dark Chocolate! Congrats, Yumsters. Please contact me at candyyumyummail@yahoo.com with your mailing information!

Breaking News! CORRECTION!

Oops, my bad. A few posts ago I wrote a review of the very excellent book "The Candymakers." The first thing I pointed out was that "confectionery" was spelled "confectionary," which I believed to be wrong. Well, the folks at Little, Brown (the publisher) have set me straight. Yes, the spelling with "e" may be more common these days, but "a" is an acceptable, traditional spelling according to Random House Dictionary, among others.
This information came in a kind of round-about way. My Necco Door Neighbor Big Tony (author of the Secrets of Droon series and more), knows Wendy Mass, the author of "The Candymakers." He set me up with an interview with her so I could learn more about her research process for the book. In the meantime, she read the original review here, and naturally freaked about the "e" vs. "a" conundrum. Happily, it worked out for her. I, on the other hand, willingly take a demerit for not doing my homework.
Wendy and I talked today and she revealed how she came upon her extensive knowledge of candy making. Stay tuned. You won't want to miss it. In the meantime, get yourself a copy of the book. You (and your kids) will love it.

Not Candy, But Still Fun

Just in time for the fall, Oreo has released new football-shaped Oreos! They are very cute and, of course, being Oreos, they're yummy. I'd post a picture, but you know ... the evil electronic force field is still surrounding my house.

Possible 2010 Candy of the Year: TJ's Dark Chocolate Nutty Bits

Seriously, I'm beginning to think I'm one of those people who have some crazy magnetic/electric field thing going on, because it seems that there's always something going on these days. First it was my computer, then my camera, then back to the computer, then the camera and now, the computer again. Hence, my lack of posts and also the future lack of pictures until I get this situation straightened out.
As a reward for your patience, though, I'm about to reveal my latest find that is so wonderfully crunchy/salty/sweet, so chocolatey good that I think this is very definitely a contender for the 2010 Candy of the Year.
Yumsters, may I present to you...
WAIT! Where have they gone? I just went to the closet to get the bag and it's not there. This is not a good sign. Methinks Mr. Goodbar has been in the pantry again. I can't even tell you how sad I will be if I find out they are all gone.
"They" are Trader Joe's Dark Chocolate Nutty Bits. (And just to confirm, yes, I just fished the empty bag out of the garbage.)
The description says, "Our Dark Chocolate Nutty Bits are a crunchy mix of almonds, cashews, pumpkin seeds, pistachios and sweet toffee. They're kettle cooked in small batches, then dipped in rich, dark chocolate and sprinkled with just a touch of Fleur de Sel, for a superbly sweet and slightly salty treat."
I mean, honestly, does it get any better than that? These babies have everything I look for in a candy: smooth chocolate (not too sweet, not too bitter; it's 60% cacao), nuts and salt. If I recall correctly, they were about $3.50 or so for a 7 oz. bag. Kinda pricey, but so worth it.
Like I said, I have no pictures due to the alien chip that's been implanted in my wrist, but they're every bit as lumpy delicious as you'd expect. Run, don't walk to get these. In the meantime, I'm calling Mr. Goodbar and telling him he'd better stop at TJ's on his way home, if he knows what's good for him.

Could You Please Pass the Salt and Red Hots?

I'm finally repainting my hideous kitchen. It was a mustardy yellow that had been "antiqued" and had distressed teal green trim. Unfortunately, the "antiquing" made it look like old oil splatters, so it was kind of a French country fail.
In any case, I unloaded all of my cookbooks from the shelves and started to go through them, deciding which are going to be donated. My absolute favorite book is Mark Bittman's "How to Cook Everything," and I have others by him as well that I use quite often. There's one, however, that I never even cracked open: "Bittman Takes on America's Chefs." It's billed as a "culinary battle of home-style vs. restaurant style."
I started flipping through it and saw a recipe for Broiled Squab with Jordan Almonds. Say what? Yep, the ingredients were squab (a.k.a. flightless pigeon), salt and pepper, butter, and 1 1/2 cups of chopped Jordan almonds. I've never had squab, but the picture looked pretty unappetizing. That recipe was provided by Jean-Georges Vongerichten. Bittman's challenge to this was Broiled Cornish Hens with Red Hots: Cornish hens, salt and pepper, butter and 1 1/2 cups ground Red Hots. I can't say that this recipe looked much better.
In the notes, Bittman says that, "the sugar from the nuts caramelizes perfectly, and for a simple dish, the crunch and flavor are unbeatable. And the Red Hots melt into a cloak over the top of the bird and then harden to a brittle, candy-like topping that is both sweet and hot."
I don't know what to think. On one hand, I want to say no thanks, but on the other hand, it might be interesting to play around with candy and savory foods. Have any of you Yumsters tried this (or anything like it)? What's your opinion?

I Got Presents!

If you think I'm looking a little more fashionable lately, it's not a trick of the eye. Check out this super cool backpack that Gretl von Schokolat made for me. She made this beautiful bag, complete with Chips Ahoy, Fun Dip and M&M wrappers, from her own wild imagination. Totally cute, right? She is one talented Chiclet.And then today, No-Nuts said, "I have a present for you." I had just driven to the far stretches of Connecticut, along one of the longest, most boring roads you could ever imagine, to dump off her mattress, box spring and bottles of booze she left in my freezer "Collected Works of Shakespeare." Yes, she has flown the coop and entered the real world. So she handed me this bag:Oh how sweet! A Pandora bracelet. Or necklace. Or ring. Or ... a bag of Skittles Fizzl'd Fruits and two very sketchy pieces of candy she got from the international crowd she works with.I've pondered trying the Skittles for a while now, but was never motivated enough to actually seek them out. The flavors are Berry Punch, Melon Berry, Raspberry, Strawberry and Wild Cherry. They look like regular Skittles, except they're covered in a powdery substance that actually does fizzle on your tongue, similar to the center of a Zotz. I thought the Berry Punch was pretty gross, but the other flavors were good. I wouldn't choose these over Sour Patch Kids, but I wouldn't turn them away if someone gave me a package for, say, lugging their crap halfway across the state.
The other two candies have nary a trace of English on them, nor do they have a recognizable fruit. Given my recent experience with international candy, I'm hesitant to try them. I think I'll save them for another night when I'm feeling a bit braver, or after I've had a few shots of Shakespeare.