Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

jhlurie

Confessions of a Novelty Confection Fiend

Recommended Posts

...Flake, Ripples and Flake Twists - white and dark chocolate AND a huge box of Crunchie bars " Thank Crunchie it's Friday"

The one Chocolate I love which I can't get in the UK is an Australian "crunchie style" honeycomb bar called Violet Crumbles. 

S

Yummm...I had NO idea there were so many crunchy options. Violet Crumbles sounds divine! I may need to google it and see what I can find!

I've seen Violet Crumble in drug and variety stores all over the Seattle area. Which means it should be easy to find in the US. Or you can order it on-line here.

Thanks, night!

Share this post


Link to post
Share on other sites

While I like certain "commercial" US candy bars, all my favorites are either upscale dark chocolate or British. Mmmm....chunky Kit Kats, orange Aero bars, Time Outs, Lions.......

Share this post


Link to post
Share on other sites
While I like certain "commercial" US candy bars, all my favorites are either upscale dark chocolate or British.  Mmmm....chunky Kit Kats, orange Aero bars, Time Outs, Lions.......

British Kit Kats are so much better.. I love one every now and then.

Share this post


Link to post
Share on other sites
No. I'm a female with no chocolate gene at all. And concentrated sugar disgusts me. A dry wine or sake is sweet enough. More than that and feh.

But, really. Steak slices to go go go.

Jin,

I'm sort of like you. I LOVE STEAK! Love all types of meat and despise overcooked meat... I find myself eating large quantities of meat all the time. Some friends were telling me about Atkins diet, I thought, wait a minute, I already eat like this.

However, I must admit to a weakness for chocolate souffle though.... although, unlike steak, I can't eat that everyday.

Share this post


Link to post
Share on other sites
While I like certain "commercial" US candy bars, all my favorites are either upscale dark chocolate or British.  Mmmm....chunky Kit Kats, orange Aero bars, Time Outs, Lions.......

British Kit Kats are so much better.. I love one every now and then.

The Kit Kat is made under licence in the US, so I am not sure why it taste so different. But it really does. I love the new White chocolate one

S

Share this post


Link to post
Share on other sites

Funnily enough, I ate a kit kat in Canada earlier this week. It was a bit warm and soggy, but the taste was as I remembered. I thought for a moment it was smaller than they used to be, but on reflection it may be that I am bigger. A very nice "candy bar" and perfect for tea dunking, so long as it starts out cool and firm.

Share this post


Link to post
Share on other sites

Wilfred, I'm leaving for Canada in a couple of days. I'll remember to do the KitKat comparison test.

U.S.A.: Almond Joy

Canada: Coffee Crisp or Cadbury's Fruit and Nut.

Share this post


Link to post
Share on other sites

Caramello! Those things are awesome. I like Twix too. And Mounds--love that coconut filling.

Maltballs are good too...especially when they're double-dipped in chocolate. You know, malt is underrated, in my opinion. A good chocolate malt is pretty damn terrific.

Share this post


Link to post
Share on other sites
Caramello! Those things are awesome. I like Twix too. And Mounds--love that coconut filling.

Maltballs are good too...especially when they're double-dipped in chocolate. You know, malt is underrated, in my opinion. A good chocolate malt is pretty damn terrific.

I used to love the Cadburrys malt ball sold in India. Nothing has ever compared and come even close.

Also they sold an item called "Nutties" , it was my favorit sweet.

Share this post


Link to post
Share on other sites

Don't eat sweets - haven't for a long time. I go with Jinmyo. Except, I like to take a very thin slice of roast beef and roll it around a small piece of dill pickle and swiss cheese. Also, sausage made by a friend that I've smoked myself. Though the latter is so tasty, and not good for one in quantity, I've pretty much given it up.

Share this post


Link to post
Share on other sites

I found SKOR today at my grocery store, but ended up getting another bar of Heath...

Share this post


Link to post
Share on other sites
I found SKOR today at my grocery store, but ended up getting another bar of Heath...

I found neither at mine.

Rub it in... you are perverse I have realized. You are doing this to make me feel badly.. :angry:

Enjoy the heath... you are a lucky man. :smile:

Share this post


Link to post
Share on other sites

Im sorry Suvir... Im not trying to rub it in...I really hope you can find them soon!

I also am thankful you have turned me on to these...again...Thx!

:smile:

Share this post


Link to post
Share on other sites
Im sorry Suvir... Im not trying to rub it in...I really hope you can find them soon!

I also am thankful you have turned me on to these...again...Thx!

:smile:

I am glad to have re-introduced you to them. Will try a store a few blocks further.. maybe they have them. I was only kidding.

Suvir

Share this post


Link to post
Share on other sites
My all time favorite candy is Viennese Butter Crunch.  I can never go through O'hare withoout buying a bagful at one of those Aunty whatever candy shoppees. 

Commercial candy bars I avoid, but Almond Joys will get me in a pinch.

Perfect shiva candy. How come we of a certain age and background all crave the came things?

Share this post


Link to post
Share on other sites
Toblerone.  :wink:  :rolleyes:  :raz:

"Toblerone" ?? :wink:

If you got to go 'Swiss' , at least go "Lindt Halbbitter"

Share this post


Link to post
Share on other sites

I used to like Zero candy-bars, remember those? Money metal delicious.

-akebono

Share this post


Link to post
Share on other sites
Toblerone.  :wink:  :rolleyes:  :raz:

"Toblerone" ?? :wink:

If you got to go 'Swiss' , at least go "Lindt Halbbitter"

If I have to have candy, I am happy being tacky or mass market....

Toblerone is just so perfect for some of my moods... I can eat a lot of it.. A LOT.

I am sorry if I offend those that love fine chocolate by having this love of Toblerone, but I do love it. I eat it more when traveling to other parts of the world. I buy it at the airports in Europe and travel with it to farther places east.

Share this post


Link to post
Share on other sites
Perfect shiva candy.  How come we of a certain age and background all crave the came things?

My brother and I just had a nostalgia fest about Passover candy...Barton's chocolate caramels with almonds, sesame crunch, slightly stale macaroons from a can, fruit jellies. Yum. :biggrin:

Suvir, I get Toblerone cravings too (the milk chocolate, even though I'm a card-carrying bittersweet fan). There's something very satisfying about biting through one of those triangular sections.

Share this post


Link to post
Share on other sites
Suvir, I get Toblerone cravings too (the milk chocolate, even though I'm a card-carrying bittersweet fan).  There's something very satisfying about biting through one of those triangular sections.

There certainly is something amazing about biting through those triangular sections.

My nephew got addicted to them since he was 14 months old...

He loves those and Godivas bars.... He travels a lot around the world... and so I guess in those trips, he is spoiled by the parents....

He may be the most well traveled 24 month old boy the world has.... has been traveling since the age of 6 months... and he loves every bit of it.. and also Toblerone.

I am happy to see he takes after me in something.

Good Morning Cathy! :smile:

Share this post


Link to post
Share on other sites
My brother and I just had a nostalgia fest about Passover candy...Barton's chocolate caramels with almonds, sesame crunch, slightly stale macaroons from a can, fruit jellies.  Yum.  :biggrin:

For me, the quintessential Passover candy is Kopper's Coffee Beans. Not chocolate-covered beans, but solid chocolate flavored with coffee and shaped to look like beans. When I was in high school they were a nice caffeine fix.

Share this post


Link to post
Share on other sites
Laura Secord Buttermallow bars.

OhmiGod! How could I have forgotten these wicked great candy Bars. You marry a Yank and move to the States....

Share this post


Link to post
Share on other sites

  • Similar Content

    • By artiesel
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By Sweet Impact Mama
      Pistachio paste (and connected loosely, gianduja)

      Been studying through the giant book that is "Fine Chocolates Gold". It alternates between taking up a third of our dining room table and being a massive paper weight. 🤣 I'm trying to put together a plan for our fall/winter flavors and really want to work in more nuts and gianduja flavors. One of my customers wants more pistachio and another wants more hazelnut. 

      First question: on Page 280, he has a recipe for "Pistachio Gianduja", which I thought meant making just straight gianduja with pistachios. But he puts in 4x the almonds as pistachios and then has you put in Pistachio Paste. What the what??? I thought that gianduja was what happens when you take nuts (turned into nut butter, essentially) and then added a certain percentage of chocolate to it (depending on the consistency you want). Then I researched pistachio paste. Does he mean the stuff from Italy or Turkey that has added milks and sugars or something else? Since he's a European chef, I'm assuming the first option... is that correct?

      Then... he keeps having the ingredient "gianduja" in recipes, but doesn't specify which nut they are made from. He does the same with "praline" as an ingredient. If he says that, is there an assumed nut as the base sort of gianduja? When he says "x" amount of praline as an ingredient, does he mean caramelized sugar that has been blitzed in the food processor, so as to bring it to powder form?
       
      Sorry - this sort of turned into a request for a mini class. 😏 
    • By Miriam G
      Hello everyone,
      I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale.  The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control.  Even if everything else in the facility is perfect, that's the one issue that keeps coming up.
       
      Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds?  I'd have full access to fridges, freezers, etc...
       
      Thanks in advance for any help or experiences you can share!
      Miriam
    • By artiesel
      Has anyone ever worked with or made buttercream candies? 
       
      As far as I can tell they appear to be simply fondant sugar with the addition of butter.  
       
      Any help would be appreciated.  Thanks
    • By david.upchurch
      Hello All,
      I am researching colorants for cacao butter with an eye toward  'natural' vegetal derived colorants. 
      My local packaging inspector ( California ) has required me to list ALL FDA approved artificial dyes and pigments, FD&C, Lakes, on my labels.  These are equivalent to EU approved artificial colors as E102 to E143, as I understand it. 
      Is anyone else tackling this issue?  Per labeling, this is a substantial amount of information as one multi-hued collection can have 6+ colors.  Other chocolatiers I have noticed use blanket statements such as 'FDA approved colors' or 'Cocoa Butter with Colors'. 
      I am hearing hints that the EU may impose stricter regulations on artificial colors.  Some of these, Lakes for instance, seem very dodgy as they are based on metal (Aluminum) salts to disperse the dyes. 
       
      Pur is one company that I have found that produces colorants from natural sources on an industrial scale.  Their cacao butters include other additives so I am really interested in how well they spray and perform.  Anyone have experience using these?
      Shelf life, color fastness, flavors in the colorants, all these are points of interest. 
      Thank very much.
  • Recently Browsing   0 members

    No registered users viewing this page.

×