Straight from Finland via my Mom's suitcase, I found Fazer's Lakritsi filled black licorice to be such a delicious treat. These are combinations I've never encountered before. Lemon and black licorice are a surprisingly winsome duo. Chocolate goes well with licorice and this creamy chocolate center is a nice balance to the heavy outer licorice. The only one I didn't like is the Salmiak (Salt) variety. I like a little sprinkle of salt but this is far too much for my taste.
Nutella is universally beloved sweet that consumers expect to taste exactly the same with each encounter. Watchful German fans recently noticed that Nutella packaging has changed its ingredients, adding more sugar and milk, and decreasing the cocoa. The changes haven't been instituted yet in the American version of Nutella but it's sure to follow soon. Basically, you can expect something sweeter, more creamy, and less chocolatey.
Kinder Bueno and Kinder Bueno White candy bars are my new go-to favorite if I'm longing for a sweet. What you have here is a brilliant mechanism for innocuously scooping hazelnut frosting into your mouth in a somewhat socially acceptable manner. The wafer cookie is thin and light as air. It doesn't add to the flavor, and that's good. Take a bite, and a large mouthful of rich hazelnut cream frosting instantly melts in your mouth. It's so delicious. It's so compelling because it's all about the filling. Frankly, there's almost no difference between Kinder Bueno and Kinder Bueno White. There's a very thin layer of chocolate covering the Kinder Bueno but that all gets lost in the filling, too. I'd recommend them both. Taste-tester Ben also found them scarily addictive. Find these if possible and stock up!
Once I procured my bag of new limited edition Peanut Brrr-ittle m&m's, I tore them open with heightened anticipation. I just had a good feeling about this new flavor, and these expectations were met with flying colors. Peanut Brrrr-ittle m&m's are so delicious! They rival plain and peanut butter m&m's as my very favorite. Upon first bite, they don't seem awfully different from a traditional peanut m&m, but then you find yourself with extra crunch, added through the candy shell and a toffee coating on the peanut. The warm buttery toffee flavor melds beautifully with the peanut and the chocolate and all together it is a rich and perfectly-balanced mouthful. Despite best intentions I kept running back to the cabinet for fresh handfuls of the addictive sweets, until the entire mega-bag was almost completed. These Peanut Brittle m&m's should be a year-round offering. They're fantastic!
The heavy Portuguese influence in Macau is evident throughout the culture, and that includes a traditional favorite, the classic Portuguese Egg Tart. The go-to bakery in Macau that has perfected the recipe is Koi Kei Bakery. The tarts are so simple, so smooth, and not too sweet. The buttery flaky crust coheres the bite and lends substance to the dense custard. Koi Kei is no local secret. Numerous branches across Macau team with tourists seeking to taste the coveted local treat. It feels good to hunker with one's still-warm tart outside the bakery and to be surrounded by other people similarly transported by a warm egg tart. There's nothing like the love of sweets to build comraderie amongst strangers.
Another fantastic Scandinavian treat! The Norwegian Nidar Smash bar uses one of my very favorite (and underutilized) combos--cruchy corn and chocolate. Rather than the more typical rice krispies and chocolate, crisped corn adds more substantive savory flavor and offsets the sweet chocolate beautifully. I wish these were available on the American market--they would definitely constitute a go-to chocolate bar. Thanks for finding this, Mom!
Who would have thought it possible to replicate the flavor, and even the sense of effervescence, of champagne in chewing gum? Project 7 has accomplished this feat. In sugar-free form, no less. I can't say that I enjoy the sensation of chewing champagne, and on a personal level I would most likely forgo the taste experience a second time, but champagne fans will get a kick out of the gum. It's definitely worth a taste.
Score (flavor innovation): 5
Score (likelihood to buy again): 2
Score (chewing on champagne): 3
I may never genuinely wrap my head around the incredibly welcoming and luxurious environment of the Ritz Carlton Hong Kong Club Lounge. Among the myriad benefits offered in the 116th floor lounge are an ever-changing rotation of the most decadent, beautiful and tasty sweets. The images above display a small sampling of the dessert creations on hand.
Then there are the chocolates....
Not to mention traditional afternoon tea...
...and an incredible array of some of the finest macaron in the world by Pierre Hermé in a wide variety of sumptuous spot-on flavors.
If the above splendor wasn't enough, there are jars of traditional Asian candies to taste-test. Thanks to Georgina for introducing me to the Lounge's traditional Chinese candies, Chan Pie Mui preserved plums and White Rabbit Creamy Candy (with an inner layer of melting rice paper), not to mention Morinaga Matcha Caramels from Japan.
I'm still swooning and most definitely still full.