Posts Tagged ‘chocolate’
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.
Photo by Theresa Thompson.
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.
The Zero Bar is not your average candy bar as it is a candy with a history spanning over 70 years!
It was first introduced in the 1920’s by the now defunct Hollywood Brands Candy Company and is now owned by Hershey Foods although this transition took place over many years and included many owners in between.
The candy bar is unique in that it consists of a delicious amalgamation of almonds, peanuts and caramel nougat covered, or shall we say , drenched, with delicious white fudge. This was even more controversial upon its release as most candy bars then, as now, are coated in milk chocolate.
As per the name, this has been the subject of candy lore as it was not touted as a reduced calorie candy bar – hence the name Zero – but rather because the white coating was supposed to give the impression of snow and, metaphorically speaking, “cool as zero degrees”
The original wrapper had a Polar Bear on it and upon it’s initial release, was called Double Zero. It wasn’t until 1934 that it formally became known as the Zero Bar
The original Zero Bars were distributed in the summer as fudge has a much higher melting point than milk chocolate and, as there wasn’t air conditioning readily available when the bar was first released; retailers stored this in their refrigerators.
Yes, this candy bar like others will melt if exposed to high temperatures but there is something intriguing about this bar that makes it endure as a classic if only because it is delicious and holds true to it’s original formula and because it is over 70 years old!
PS: The vintage Zero Bar wrapper pictured above is VERY rare as it shows the Polar Bear! This is circa early 1930’s
Did you know that the first chocolate bar with a filled center was the beloved Milky Way bar, made by Mars, which was created by Frank Mars in 1923. However consistent this candy bar has remained for over 87 years, it is important to note that note all Milky Way bars are created equal.
The Milky Way bar that is offered in the United States is a delicious amalgamation of chocolate malt nougat topped with caramel and covered with rich milk chocolate BUT the Milky Way Bar offered on “distant shores” is not topped with caramel and is therefore similar to the American 3 Musketeers.
Confused? The Milky Ways sold in the United States is similar in taste to the Mars Bar sold in Europe.
Just when you think that you understand the subtle differences, Mars throws us a challenge with their new and delicious Milky Way Simply Caramel.
Unlike its siblings, this is identical throughout the world and, according to Masterfoods USA, it is “for consumers seeking a totally caramel experience” and is “tempting with rich, creamy caramel surrounded by real milk chocolate.”
It is a delicious new candy bar and there are few companies that can take a tried and tested classic and make it better as Masterfoods USA has done with Milky Way Simply Caramel
The former pride of Pittsburgh and McKeesport , the beloved Clark Bar, has just released a All Natural Dark Chocolate version which is truly a unique twist on one of the best tasting candy bars available
In case you are not familiar with Clark Bars, they are a candy bar consisting of a honeycomb peanut butter crisp center with a rich milk chocolate covering.
The signature item of one of the country’s largest candy empires started in 1891 with a small operation run by young entrepreneur David L. Clark located in Pittsburgh, Pennsylvania
Within a few years, he made enough money to open a modest factory in McKeesport which is where CandyFavorites has been located since we opened our candy filled warehouse in 1927 ( actually it was in 1926 but we didn’t incorporate until a year later)
By 1911, the candy had become so popular that the company was forced to relocate, and Mr. Clark purchased a large building from a cracker manufacturer.
In the 1920’s, when the company was making approximately one hundred and fifty (150) different types of candy and gum, Mr. Clark decided to create a separate company for the gum-making business, thinking that the candy and gum operations would be more successful if run separately.
He opened the Clark Brothers Chewing Gum Co. across the street from his candy factory and his family continued to run the business until 1955. The company remained a Pittsburgh mainstay for several decades but ran into financial difficulties in the 90s and the brand was rescued by the New England Confectionary Company known to candy lovers as NECCO.
In 2010, the formula was changed for Clark Bars and now includes All Natural Ingredients. The Dark Chocolate version of the Clark Bar is one of the few examples of a formula being improved and we think that this variation is so delicious that, someday, it too will become a classic!
Denture Danger: 4
If you think of yourself as someone who just doesn’t do dark chocolate, one of those people who thinks dark chocolate is just too bitter or too sophisticated or not sweet enough or not smooth enough, think again. If you think that you fit at least slightly under that description then I would argue that you have not tried Dove’s smooth dark chocolate.
This candy bar of Dove chocolate is! It melts smoothly in your mouth leaving you craving more, but be careful because it does follow the trend of most candies in that less is more. As long as the candy bar comes perforated to break into separate chunks you might as well make someone’s day silky smooth with the generous offer.
Dove from the Mars company makes sure that its chocolate is not too sweet or too bitter, but is as delectable as it is by making sure the perfect ratio of chocolate liquor and cocoa butter is put in the chocolate.
I can just imagine one of those society driven people bustling through a stressful day of business plans and kids’ arrangements, or a teenager after a long day at school, or backpackers after a long hike, or a young child after a day, or a grandparent after a sports event being interrupted by a friend or a stranger and asked if they want a piece of Dove’s silky smooth dark chocolate.
I can imagine they take it as they would take most pieces of chocolate, with mild excitement and mild thanks, thinking it’s going to be equally as good as the bag of M&Ms they gobbled down an hour ago but upon putting this piece of chocolate in their mouth all of the worries and problems, all thoughts of past and future drift away into nothingness (which is really what they were to begin with) and all that is left is a moment of chocolate bliss where the entire body is focusing on the magical taste of silky smooth dark chocolate nowness, every muscle in the body is trying to conserve the taste as it melts away, until, there it was, a moment of presence brought to you by Dove’s silky smooth dark chocolate.