Posts Tagged ‘chocolate’
It’s the Crispy One, Not the Giant One
I’ve of course been incredibly curious about these. The giant version available at Honeydukes at Universal Studios has gotten a lot of coverage. But those reviews have been mixed — raving about the packaging and size of the frog, but mostly meh on the flavor and quality of the chocolate. Well, I don’t know who makes those, but it’s not Jelly Belly. Fortunately, the Chocolate Frogs available to the rest of us are more reasonably priced and more reasonable in size. It seems that what these lack in heft, they make up for in taste.
Nutrition and Whatnot
Now, I’m a label nerd, so the first thing I look at is nutrition facts. I like to enjoy my treats responsibly. The Harry Potter Milk Chocolate Frog with Crisped Rice is totally doable at 80 calories and 4.5 grams of fat. The other thing that struck me is that there are relatively few ingredients. This is real chocolate, complete with the cocoa butter you’d expect. For the gluten avoiders out there, you’ll unfortunately have to steer clear. The crisp rice is made with barley malt (scourge of foods that would otherwise be edible!)
The Magic Pack
So, the Chocolate Frog is wrapped in pretty purple foil packaging. It’s nothing you’re going to save forever. However, I was totally impressed with the way the important part — the collectible wizard card — is included. It’s enclosed in its own plastic sleeve that’s attached to the top of the wrapper. This suspends the card in the middle of the package, so it’s less likely to get bent or otherwise messed up before it gets to you, or in a backpack or what have you. It also prevents the chocolate from making contact with the card. So even if your frog melts, your card will survive unscathed. I’m sure that plenty of people will just keep the plastic on and build their collections in mint condition. I didn’t realize that the cards were holographic, either, which is a nice touch.
When you open the pack, you get a fragrance that’s chocolate plus a little bit more. Which is fitting, since that’s exactly what you’re about to eat. The chocolate frog itself is cute. It’s not lifelike, but I wasn’t particularly imagining or hoping that it would be. The little frog arms and legs (this guy is all knees) make it clear that you should start by biting off all the extremities.
Since this is chocolate with crunchies (technically known as “crisped rice), I thought it important to compare with other crunchy chocolates. So I broke out a Nestle Crunch and a Krackle. I have memories of absolutely loving Crunch bars, so I didn’t expect the Chocolate Frog to fare very well in a head-to-head. Shockingly, it turned out to be my favorite of the three. The color of our Chocolate Frog matches Nestle Crunch almost exactly, and is a bit lighter than the Krackle. The frog has the fewest obvious crunchies and looks as though it’ll be the creamiest.
Flavor and More Flavor
I started with the Krackle, which built to an almost acidic bitter flavor that kind of turned me off. The Crunch was better, but also finished on an unpleasant note. It’s more appropriate for moments of “I want something crunchy” than “I want some chocolate.” The chocolate in the Frog turned out to be very creamy and not your typical candy-bar fare. It has a consistent, mellow flavor and a mild finish that’s completely devoid of yuckiness. The crisped rice in the Chocolate Frog is far more subtle than in the other bars. As expected, the texture of Krackle is quite a bit granier than the frog, and even leaves a grainy residue on your hands. Nestle Crunch places the emphasis on the crunchies, making it almost a different beast than the frog. In my frog, most of the rice was at the bottom, adding a nice layer of texture without taking over the whole show.
All in all, I was totally surprised by my Chocolate Frog. It includes a nice, quality collectible bonus, which legitimizes the Harry Potter branding. And it’s a genuinely good piece of milk chocolate. I can definitely envision parents eating the frogs and giving the cards to their kids. You can order these now at CandyFavorites.com!
The past week has seen record hot temperatures throughout the United States and while few things are better than warm sunny weather, it can pose a challenge when shipping perishable candies.
We suggest that you purchase at least one ice pack for each candy purchased and you may want to invest in a protective thermo case to further safeguard and insulate your purchase. Please note that the thermocase will not cool your product unless you add ice packs…
According to Gourmet Live, the first American chocolate bunny was made in the mid-1840s by Whitman, but the fad did not catch on until they were mass-produced and marketed in 1916 by Bortz. The tradition of chocolate bunnies started in Germany in the early 1800s, though. Probably they were more like sinewy, gangly hares than soft cute bunnies, though.
Whatever the history, you can’t deny that they are an Easter classic. How do you eat them? Ears first or feet first? Back in the day when I worked at NCA we had quite a lively office debate on the topic. I still eat them feet first. You don’t want the little guy scampering off. But tell us your method and reasoning. I think of the ears as a perfect handle to get the cute little feet taken care of but some say that’s the wrong way.
When I was a kid my brother and I ate almost nothing but candy, especially the yummy Easter chocolates probably until about mid-afternoon when our mother made us put down the sweet stuff in exchange for a plate of ham or something. Really? Trade chocolate for ham? Who wants to do that? One thing I always wanted to see in my Easter basket was one of those giant chocolate bunnies like the woman in the photo has. I practically dreamt of devouring one of those, eating it feet first so it couldn’t hop away.
That would have been awesome. Maybe Mom will read this and know what to send me. Despite my age, I would still accept an Easter basket if anyone offered. Yes, that’s a hint. Maybe Jon will send me some candy.
I can’t believe this is real. The Candy Favorites site is a great visual meal but nowhere near as good as actually having the candy in hand, or rather in mouth. I was excited to see this – a chocolate egg (perfect Easter theme, right?) with a gummi dinosaur center. I already knew Jelly Belly to be a leader in creativity in flavoring but didn’t know they made things like this, which combine two great candies into one package, yet keep them separate enough to be enjoyed independently of each other. I think it’s brilliant.
Are these making their way into Easter baskets at your place? Not at mine, simply because I graduated from a basket to a shopping bag, but these will definitely cross my pallet come easter morning!
Denture Danger: 7
The other breed of Cadbury’s Eggs; the egg filled with caramel.
Caramel, thick yet stringy; smooth yet sticky; like all things in life, the caramel inside of this milk chocolate coating is paradoxical. It is almost as stringy as the caramel inside of a Caramelo, but is much gloopier and thus leaves teeth prints when you bite into it.
For those of you who prefer the less intensely sweet taste, Cadbury’s Caramel Egg will probably be more satisfying than the original Crème filled egg. This caramel egg has only been around since 1994, well after the 1985 “How do you eat your Cadbury Egg” campaign began. The options with how to eat this egg can be explored in the same ways that you experimented with how to eat Cadbury’s Crème Egg for so many years.
You can go at it with a spoon, you can split it at the seam, you can bite from the top, fill the mouth, you can eat it with your eyes closed or crossed or you can share it bite for bite with someone you Love.
Easter feast just isn’t complete without a Cadbury Caramel Egg to cleanse the pallet for the Cadbury Crème Egg after the meal. The caramel and chocolate meld together as one magnificent, melty taste that will leave you lounging limp in your seat while your mind travels into the la la land of swirling tasty joy.
Denture Danger: 4
The Cadbury Mini Egg facebook page is filled with self-proclaimed addicts of this “solid milk chocolate with crisp sugar shell” novelty. Though I thought these eggs would be inadequate because of their solid nature, thus lacking the inner gloop that makes Cadbury’s Caramel Egg and Cadbury’s Crème Egg so fun, I was creating an unnecessary expectation.
Don’t let the lack of filling let you think that the mini eggs have less possibilities of variable eatability; creativity is always an option if you allow it to be.
You can suck on the mini egg until the sweet shell dissolves into the melty smooth milk chocolate, you can chew it up for a cruncharific chocolate experience, you can do your best to try and eat the shell off of the egg (though this is difficult to do cleanly without biting chunks out of the egg), and you can go for the mouthful of mini eggs for a mess of egg shell and milk chocolate mixing together like compost decomposing in the warmth of your mouth.
All of these are fun and none of them leave out any of the tastiness to be had by the miniature eggs; but don’t let me ruin the fun by telling you all the ways to eat these eggs, I bet you can think of a unique and personalized miniature egg eating style.
There may not be any goo to release in these mini eggs, but this product presents you with the opportunity to play the Easter bunny and give to the chocolate egg cravers in your community.
| Sharability: 2
Denture Danger: 3
Well hello again candy blog readers! I have returned back to blogging in the United States after a wild and wonderful five months in Israel where I was living on a farm learning permaculture (sustainable living). But that story is not as enticing as the Cadbury Crème egg that you patiently anticipate all year. Well you don’t have to X off any more calendar days because the Cadbury crème egg has been laid on the storefront.
Thick milk chocolate surrounds the gloopy egg white crème. You can crack the egg straight down the middle and peel apart the thick fondant filling made from egg, thick white cream, sugars and other additives that holds a tad bit of orangeish yellow color that represents the yolk of this candy egg. This shot of sweetness can be devoured from the outside in or the inside out or just a big plopperoo for the mouthful of Creamy Cadbury nirvana.
In the UK, annual sales of Cadbury’s Crème egg between New Year’s Day and Easter exceed 200 million items! That’s a lot of gloopy fondant sugar crème, over 15 million pounds worth of Cadbury egg. The Cadbury Brothers manufactured the original eggs in 1923 and the current egg, first introduced in 1971, is manufactured at the Bournville factory in Birmingham at a rate of 1.5 million eggs each day! It’s a good thing they don’t have to depend on chocolate chickens to lay all those eggs.
Before being manufactured in the United Kingdom, New Zealand and Australia used to house the operation and New Zealanders aren’t happy about the switch. The natives complain that filling of the eggs is thicker and less runny than it used to be when it was manufactured in their beautiful country. In the UK the eggs are a product of Kraft, but here in the United States, we thank Hershey’s for these Easter favorites.
As all candies are, these eggs are as sharable as you want to make them. I have allotted them a ‘2’ because of the “convenience” of the line that allows you to crack the egg directly down the center. They are also conveniently individually wrapped in pretty foil and have a high novelty item because of the limited time this holiday candy is available.
Enjoy, and sharing has never been a bad idea.
It started in 2005 on Halloween night when I saw that my trick-or-treat bucket was mainly filled up with Hershey kisses. I only knew of one flavor… the original milk chocolate. Then I started thinking of all of the flavors of kisses that the Hershey Company could make.
I discovered that there were Hershey’s kisses with different wrappers as I dug deeper down into my bucket. I had gotten about four kisses with different wrappers. I soon found out that the different wrapper colors stood for different flavors. I decided to start collecting them, so I went down the candy aisle every time I went to the store, and I still do that today.
This is how I now have 59 different varieties of kisses and a website (www.lauracarey.com/kisses) with a photo and information of every kiss I’ve gathered in my collection. I’ve gone from having no idea what different wrappers stood for to being recognized in articles from all around the world! I’ve been in newspaper articles from Israel to Dallas, and many from my hometown. People have emailed me about my website from nearly all over the world, even as far away as Australia!
It’s always a good time to start collecting Hershey’s Kisses because you can find candy from ‘The Sweetest Place on Earth’ almost anywhere in the world and because Hershey’s Corporation manufactures new kisses all the time. What you don’t want to do to start off your collection is run out to the store and buy a bag of every single different kiss you see.
That’s what I did and low and behold five years later I still see those same kisses in stores every day. There are six types of kisses that will probably never be discontinued. These kisses are the Original Milk Chocolate, Dark Chocolate, Hugs, Milk Chocolate with Almonds, Caramel, and Cherry Cordial.
The types of kisses you want to look out for are the ones for sale around the holidays. These are almost always Limited Edition and don’t always come back the next year. Here’s a list of the holiday Limited Edition kisses that I’ve seen in the past…
Christmas: Irish Crème, Hot Cocoa, Candy Cane
Halloween: Candy Corn, Pumpkin Spice, Caramel Apple
Birthdays: Champagne Truffles, Confetti
Easter: Butter Crème, Vanilla Yogurt Crème, Lemon Crème, Orange Crème, Vanilla Crème, Valentines Day: Raspberry Hugs
The best part of a Hershey Kiss collection is… if you get tired of it, you can always eat it! Yum!!! (I don’t recommend that, though
Denture Danger: 1
Peanut Butter M&M’s are a breed of their own. A small glob of peanut butter is covered in M&M’s melty milk chocolate and the hard candy shell allows it to keep its shape. This type of M&M is relatively new. It was introduced in 1990 about 50 years after the original M&M hit the market. Peanut Butter is the best type of M&M to allow to melt in your mouth. A trick that my brother taught me when I was younger was to let it sit in your mouth for a minute and then push your tongue through the M&M and that way you get the full taste of the candy with direct contact to all taste buds.
I have noticed that through the years the Peanut Butter M&M’s have been the most rare to come by. They aren’t on the shelf next to the Kit Kat, Reese’s and Regular M&M’s. I actually don’t remember a time when I was successful in finding the Peanut Butter M&M’s on a store shelf. Their elusive quality is just another one to add onto the reasons why this is such an enjoyable candy to eat.