Friday, September 13, 2019
Monday, September 9, 2019
Friday, September 6, 2019
Passion fruit - pineapple is the tastiest, and Strawberry-blueberry is good, too.
The mango - berry punch left me cold, but that's all subjective. I would probably opt for the classic Sour Brites of traditional flavors on future gummy forays, but these llamas were definitely a fun diversion.
Monday, September 2, 2019
I love the saturated technicolors infused into a modern Gelatina dessert. They're absolutely mesmerizing. And fruits suspended within the transparent mold create fantastical underwater landscapes. In skilled hands, a gelatina is a work of art. I never tire of stopping by Tulcingo Bakery in Corona, Queens on my evening commute. While grabbing a more transportable sweet, such as a pan dulce or churro, I always linger at the Gelatina case admiring the vivid tableau.
Friday, August 30, 2019
Monday, August 26, 2019
Friday, August 23, 2019
Recently, I was snacking my way through the wonderful Queens Night Market in Flushing Meadows Corona Park and discovered a traditional sugar practice--Chinese Sugar Painting. Teacher Yan of Flushing Queens deftly spun sugar into any number of animals and zodiac signs and served them atop a lollipop stick. I need to learn more about this sugar art practice and will keep readers posted!
Monday, August 19, 2019
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.
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
Monday, July 29, 2019
Friday, July 26, 2019
Friday, July 19, 2019
Monday, July 15, 2019
I didn't amp up the color on those photos. That is the true color of the Roaring Raspberry Pink Confection that constitutes the Snubbull Bar for the Detective Pikachu movie tie-in with 7-Eleven's 7-Select candy bars. I'm into the color for the shock value, and the tiny crunchy purple sugar crystals add something nice to the bite. The flavor of the non-chocolate is hard to put one's finger on--one would be hard-pressed to guess raspberry. Maybe it was the suggestive color, or maybe it was the vaguely waxy texture, but the Snubbull Roaring Raspberry Pink Confection bar most reminded me of those old fashioned Mother's Circus Cookies, or at least their frosting. Which I love. So no complaints. If you don't enjoy artificial flavors, skip these. If the circus cookies pictured below appeal, check out one of these Snubbell bars.
|Image of Mother's Circus Cookies via Dessert First Girl|
Friday, July 12, 2019
It's a little bit strange that the fantastic Chocolove xoxox brand doesn't seem to name its candy bars, only the components. I don't mind--it just doesn't trip off the tongue like "Snickers". No matter. The new Caramel Almonds Nougat Dark Chocolate is so uniquely delicious. The nougat is my favorite part--light-as-air. The layer of crushed almonds and caramel is dense and chewy and sweet, heavy on the almonds. The dark chocolate brings the note of bitter needed to round off the sweet bite. I can't recommend it enough. Yet again, Chocolove xoxox achieves perfection.
Monday, July 8, 2019