So, why is it that most candy bars taste so much better frozen?
Frozen Candy Bars
Posted 28 November 2001 - 12:35 PM
So, why is it that most candy bars taste so much better frozen?
Posted 28 November 2001 - 01:07 PM
Posted 28 November 2001 - 02:06 PM
Perhaps you can explain why I like to eat goat cheese straight from the refrigerator. The creamy ripe part just under the skin of a Boucheron is most appealing when ice cold. It has the texture of the smoothest ice cream. It's only a matter of time before this gets put into one of those fast ice cream freezers and finds its way onto menus served with a bit of ripe fruit or jam.
Posted 28 November 2001 - 02:17 PM
P.S. Frozen candy bars. Ugh.
Posted 28 November 2001 - 05:34 PM
my sense might be that freezing dulls our ability to detect the medicinal, mechanical and synthetic notes in commercial candy bars--and improves the pallid, flaccid texture by hardening it up.
to take this to another level--try removing a piece of chocolate chunk from any of the super-premium commercial ice creams, like Ben & Jerry's Chunky Monkey. set it aside, let it come to room temperature and then taste it--as chocolate. absolute dreck. frozen though, you don't notice its gravelly, slate-like cloying sweetness.
Posted 28 November 2001 - 06:36 PM
Posted 28 November 2001 - 06:45 PM
Quote: from Steve Klc on 7:34 pm on Nov. 28, 2001
--and improves the pallid, flaccid texture by hardening it up.
Hee hee. Sorry, I just felt like being a little juvenile.
I tried freezing minature 3 Muskateer bars just about a month ago (on sale after halloween) and nearly broke a tooth. I do like Snickers frozen though.
Posted 28 November 2001 - 06:59 PM
Posted 28 November 2001 - 07:17 PM
jhlurie mentions that "Oddly enough Candy Bars also taste better melted."
So I thought I would mention that deep-fried Mars bars are apparently a common street food in Scotland.
Posted 28 November 2001 - 07:24 PM
Posted 28 November 2001 - 08:24 PM
could it be that the candy bars that lend themselves best to freezing--and hence less likely to chip a tooth--are the cheapest ones, the ones that have the most sugar? The most sugar by weight in the chocolate--albeit a cheap chocolate coating--would likely be a milk chocolate, which would have the least amount of cocoa mass and cocoa liquour--and also likely a bar with a gooey caramel. Lily--sounds like you win the prize for your Snickers observation.
The 3 Muskateer bar doesn't freeze and eat well because of that nougat layer--which freezes hard as a rock. Must not have enough sugar in it!
wonder how much of the enjoyment of melted cheap candy bars has to do with smell?
Posted 28 November 2001 - 09:32 PM
Posted 29 November 2001 - 07:07 AM
Posted 29 November 2001 - 09:27 AM
1- because sugar is not so sweet tasting frozen and these candy bars are noxiously sweet when eaten at room temperature
2- because they are using some nasty chocolate product instead of chocolate and the only way you get to enjoy the nice crisp sensation of the chocolate is if it is either cold or frozen
3- because its more fun that way...
Personally, I am completely addicted to frozen chocolate chip cookies. I believe this is because my Mom always made big batches of cookies and froze them, then my brother and I would always sneak them out of the deep freeze. Just got used to eating them that way I guess.
Posted 29 November 2001 - 11:02 AM
I'm very curious now about the texture/flavor of chilled soft cheeses.... thanks for the thought Wilfrid.
And deep fried candy bars? Who knew? Any thoughts on the method for that?
Posted 29 November 2001 - 01:26 PM
Posted 29 November 2001 - 04:12 PM
I think American Hershey Bars are good for wolfing down (Canadian Hershey bars are tasteless and waxy) Kit Kats are quite nice, but someone tell me why the English Kit Kats are so much better than Canadian Kit Kats. They seem to be fresher and crunchier. There's a huge difference between a fresh commercial candy bar and a stale commercial candy bar (a fresh Mars bar is edible, a stale Mars bar is disgusting).
Cote d'Or makes some nice praline-filled chocolate bars at ŭ a pop.
I agree with Steve about the ice cream chocolate. The folks at Ben&Jerry's should be ashamed of the oil-based garbage they call chocolate chips.
Posted 29 November 2001 - 04:50 PM
As for cooking the bars, the consensus seems to be to chill the candy bars, then dip in a beer (??) or milk-based batter and fry away.
I even found this article about deep fried candy bars at the Minnesota State Fair. Chef Rodney from Wisconsin gives his take on 'em (hope this link works):
I am still trying to stop laughing.
Posted 29 November 2001 - 05:44 PM
The crunch, the sweetness, the melt-in-your-mouth frozen marshmallow, the chewy cookie bottom, mmmmm.
Posted 29 November 2001 - 05:54 PM
Posted 29 November 2001 - 07:12 PM
I wasn't sure what a Mallomar was. Here's a link with a pic and a quote "... about Mallomars: They're a New York thing. Seventy percent of all Mallomars sold are sold in metropolitan New York. And they're seasonal, available only from October to mid-March, because they are such delicate flowers they would melt in the harsh spring and summer months. News of the wonders of refrigeration and climate control has apparently not reached Nabisco's New Jersey headquarters."
Posted 29 November 2001 - 08:07 PM
Posted 30 November 2001 - 08:48 AM
Posted 30 November 2001 - 10:42 AM
Quote: from A Balic on 1:48 pm on Nov.30,2001
Deep fried, fish flavoured chocolate bars are only one of many Scottish crimes against food, for example they also deep fry pizza (with or without battering first).
And I thought deep fried pickles were bizarre. But pizza too? Yikes.
Of course, people probably used to think that battered and deep fried jalapenos were strange too.
On the subject of deep frying, maybe someone should start a thread asking what the weirdest thing anyone has ever deep fried. Mine would probably be an entire pack of bubble gum, but that was quite by accident. I no longer place my fry daddy directly underneath the kitchen cupboards.
Posted 30 November 2001 - 03:39 PM
Quote: from A Balic on 10:48 am on Nov. 30, 2001
as they use the same oil that has been used to fry fish. Deep fried, fish flavoured chocolate bars are only one of many Scottish crimes against food
OK. Anyone who recycles cooking oil for ANY reason is already going too far. Is oil that expensive in Scotland?
Posted 02 December 2001 - 07:54 PM
Recently one of the food magazines ran an article about this nougat business of Sally Williams
Posted 02 December 2001 - 08:54 PM
Posted 11 December 2001 - 09:49 AM
Having made homemade ice cream, here's a possible reason why most of the chocolate in ice cream is crappy chocolate. When you use decent chocolate in ice cream it gets really really hard when frozen and also feels a little gritty. B&J (and others) use "chocolate flavored" chips or chunks that have a high percentage of oil in them because they are softer at frozen temperatures.
Any ice cream using decent chocolate tends to use the shaven form rather than chips or larger chunks. Here, I am thinking of Haagen Dazs - bought at a Haagen Dazs store, not from the supermarket. Specifically their double chocolate mint. The chocolate shavings are really small and taste much more chocolatey than other brands.