Sunday, December 8, 2013
I was recently the lucky recipient of a library of a wild array of Vosges chocolate bars. Here's a preview of enticing flavors for upcoming reviews! Big thanks, Sally!
Mo's Milk Bar- 45% deep milk chocolate with hickory smoked bacon and alderwood salt
Bapchi's Caramel Toffee Bar- 45% deep milk chocolate with sweet butter toffee, walnuts and pecans
Naga Bar- 45% deep milk chocolate with sweet Indian curry and coconut
Woolloomooloo Bar- 45% deep milk chocolate with roasted and salted macadamia nuts, Indonesian coconut and Canadian help seeds
Mo's Dark Bar- 62% dark chocolate with hickory smoked bacon and alderwood salt
Black Pearl Bar- 50% dark chocolate with green ginger, Japanese wasabi and black sesame seeds,
Barcelona Bar- 45% deep milk chocolate with hickory smoked almonds and fleur de sel grey sea salt
Friday, November 22, 2013
Wednesday, November 20, 2013
image courtesy of twelv magazine
To see more pics and learn more about the dress go to:
Laughing Squid and Twelv Magazine
Monday, November 18, 2013
These fresh-made coffee caramels were some of the finest I've ever consumed. They were served post-meal at Saul Restaurant in the Brooklyn Museum. Perhaps not the reason to dine at Saul, these caramels certainly provide an added incentive. Soft, gooey, buttery, rich- the ideal consistency and flavor. (Swoon).
image courtesy of hgdnews.com
Word in the candy gossip channels has it on good word that there's a new type of candy coming down the line, a technologically savvy candy. The Poplol.ly is a lollipop that plays music in one's mouth. The Kickstarter project will begin soon and I'm totally intrigued to test out the final product. Click here to learn more and receive updates as the project heats up.
Friday, November 15, 2013
images courtesy of Emily Blincoe
Artist Emily Blincoe has embarked on a photography project called Colors Organized Neatly, and a number of her images focus on candies organized by color. Three examples are included in this blog post but if you'd like to delve further into these oddly comforting compositions, head over to Blincoe's full flickr set or the blog post published on Colossal. Maybe it's because I work in museum collections, but I love the way she has divided, shaped, and organized these sugar-filled tableaus. Thanks to Eliza for introducing me to the series!
Thursday, November 14, 2013
photo courtesy of jezebel.com
Over the past month I have cried out against the all-pervasive "Pumpkin Spice" and "Pumpkin Pie" trend inundating the world of candy delights (Click to read Part 1, Part 2, Part 3, and Part 4). I am pleased to say that I am not the only online outlet decrying the popularity of the difficult-to-(pleasantly)-recreate flavor. Jezebel blog has previously presented two articles outlining the problematic trend and asking the artificial pumpkin flavoring to please disappear pronto (click here and here to read). Now, the bastion of breaking news, The New York Times, has jumped on the bandwagon with a video uncovering what exactly makes up "Pumpkin Spice" flavoring (hint: not pumpkin nor nutmeg nor cinnamon nor clove nor any related spice):NYTimes Video, Mysterious "Pumpkin" Flavoring....
Join the movement!! Down with artificial pumpkin spice!
Wednesday, November 13, 2013
For an inexpensive three-bite Christmas-y treat, try a Russell Stover Peppermint Bark Snowman. It's got that nice mix of dark and white chocolate with a feisty mint pervasive throughout. I wish there was more crunch in there, more peppermint bits to cohere the whole thing. But I'd eat more of these snowmen with pleasure.