The big new thing I keep hearing about are Ruby chocolate bars, born of the ruby cacao bean. Chocolove xoxox, one of my very favorites, makes a ruby cacao bar which seemed like the best place to start. I asked a number of people to sample the bar with me. There's a fruity essence to the chocolate, something vaguely funky or tangy. The closest comparison I can make is as whole milk is to buttermilk, milk chocolate is to ruby chocolate. I liked savoring a cube and letting the flavor unfold, like cheese or wine. I wouldn't want to eat a bunch of ruby chocolate at once, though--one bite at a time is plenty.
Monday, August 19, 2019
Friday, August 16, 2019
Monday, August 12, 2019
Friday, August 9, 2019
Monday, August 5, 2019
Friday, August 2, 2019
This Theo Salted Toffee Dark Chocolate Bar is so incredibly delicious. The dark chocolate's bite, along with the hint of salt, perfectly offset the sweet buttery toffee. My only wish would be to change the ratio of chocolate to toffee. Here, the toffee bits are sprinkled throughout the chocolate, acting as a supporting element. I would love this to be more like a Heath Bar, with giant slabs of this decadent toffee smothered with a layer of dark chocolate. Theo should make a few variations of the bar, each with a different ratio of chocolate to toffee.
Wednesday, July 31, 2019
gummy foamy mushrooms from sockerbit
Click over to The New Yorker to read a great short piece about the wonder of a Swedish candy store and "Socialcandy". From the classic Sockerbit to the new Bon Bon, there are more and more opportunities in NYC to dig into these wonderful scoop-your-own stores. I'm inspired! Thanks to astute reader Roz for sharing!
"How to Eat Candy Like a Swedish Person," The New Yorker, May 17, 2018, by Hannah Goldfield