I hear there’s this bunch of football (soccer) games going on halfway around the world. When I say hear, I mean, hear. Literally, there are people in my neighborhood of have been watching it live and I can hear it in my house.

Fini is a Spanish confectionery company who makes mostly sugar candies like gummis, jellies and novelty gumballs. These World Cup themed gumballs are shaped like a football and feature a flavored liquid filling. They’re just called Bubble Gum Football - Liquid Filled.

The package has just four pieces in it, but each is a good mouthful for chewing, not quite enough for adequate bubble blowing (which is probably preferable to vuvuzela blowing even if it means people will step in gum, they’ll still have their hearing).

Each piece is .75 inches in diameter. I’m accustomed to soccer balls that are black and white with a hexagonal pattern. These are white (well, pink) with a red (well, darker pink) concentric circle pattern.

The flavor, I believe, is strawberry. The gum part has a light sugar coating, but it’s only barely crunchy. The grainy sugar of the gum itself is overshadowed by the tangy berry goo in the center. It’s a nice combination and the chew is soft and pliable for quite a while. When all that fades the bubble blowing can begin, but by then I’ve lost interest and have to toss that piece in favor of a new one.

Since Wimbledon is around the corner I thought I’d include another more convincing faux sports ball gum that I got. This was a little Tennis Ball Bubble Gum. The gumball is the one on the left, the one on the right is an actual tennis ball. Even though it doesn’t have a coating of fluffy fuzz, the surface at first glance has that texture and a dead on match for the color. The Fini website shows that these are sold in tubs that look like something a Tennis Club would buy to feed the ball machine. I’m sure they’re also in bulk and seen in vending machines for a quarter.

Because the piece is so large at 1.25 inches in diameter, I couldn’t just pop it in my mouth and chew. It was more of a bite/gnaw in half and then chew item. The innards are not a goo (though that’s what their website shows), it’s a little pile of sour crystals. At first when I opened it, it was like a little confectionery geode.

The flavor is a mild lemon-lime, almost like a Mountain Dew but sometimes I thought it had a green apple note. The chew was fresh and soft, and it got even softer as I chewed it before the sugar dissipated and it became stiffer. The bubble blowing capabilities were okay, not the best I’ve ever had in a gumball, but passable. The flavor didn’t stick around very long, but my style of gum chewing is to discard it after the sugar is gone anyway.

These are adequate as gum, but probably more attractive as a novelty item. For less than a dollar I’d probably pick up the World Cup themed ones, just because they did seem like descent quality and a little special for the event. The tennis ones are just amazing to look at, and for decorative purposes alone they will get many customers.

Related Candies

1. Three Pink Bubble Gums
2. Plain and Fancy Laces
3. Bratz Candy Cosmetics
4. Gold Mine Gum
5. Terry’s Peppermint Orange
6. Sport Beans

The world of gummis is filled with candy that looks like other things: soda bottles, centipedes, spiders, body parts (brains, whole hands, eyeballs, lips), dinosaurs, rabbits, birds, flowers, butterflies, toads, frogs, sharks, fast food, fruits, vegetables, cracked eggs,  and of course bears.

Sour Gummy Pop Corn from Flix Candy looks like popcorn. But they go one further, instead of making it popcorn flavored, or some other yellow themed flavor they’ve made them apple, strawberry, popcorn & watermelon. You don’t know until you eat them.

The package is cute, it looks like the tall box of popcorn that they used to sell at the fair and probably at the movies before people starting consuming it by the bucketful.

Here’s the first thing: a caramel corn flavored gummi sounds fabulous to me. It wouldn’t have a year ago, but after the caramel gummis I reviewed last week I truly believe you could make a great Cracker Jack flavored gummi with real molasses, caramelized sugar and milk.

This isn’t that ... so I’ll have to adjust my expectations.

I thought maybe I could tell the difference between them by smelling them, but they all smelled like Bed, Bath and Beyond (a mixture of watermelon, strawberry and carpeting).

Watermelon (yellow) was tart and fresh, though more sour than I actually like my watermelon to be. The bounce of the gummi was satisfying and fresh.

Strawberry (yellow) was sweeter at first and had a good berry flavor but then descended into sour.

Apple (yellow) if that’s what I tasted, this one was the most sizzling of the, it was an odd sort of burnt note along with that chemical green apple flavor of Jolly Ranchers.

The Pop Corn gummi was either elusive or so similarly flavored that I couldn’t tell. After finding the first three flavors in about 8 tries, I ended up just biting the rest of the pieces in the package. Something smelled vaguely like artificial butter flavor, but nothing tasted like it (but who wants sour buttered pop corn?).

These weren’t that good for me, but I get that when watching a movie the look of the candy isn’t that important since I can’t see it anyway. But the flavor mix with apple and watermelon wasn’t high on my list either.

Related Candies

1. Au’some Easter 3-Dees Gummy
2. Trolli Little Green Men
3. Puffy Candy Corn
4. Wonka Puckerooms
5. Big Bite Gummy Bear
6. Albanese Gummi Butterflies
7. Krunchy Bears

While the news that KitKat is now available in both Dark and Milk Chocolate is hot news here in the United States, Nestle continues to churn out fantastically inventive versions for Japan.

Japanese KitKat are getting easier to find in the United States, I picked up mine in Little Tokyo at various grocery stores. The price is a bit steeper than an ordinary KitKat, usually between $2.00 and $3.00 depending on the variety and the store. (Here’s one store in Little Tokyo.)

Royal Milk Tea has oodles of imperial ingredients, like palm oil and tea extract.

I get the impression that Royal Milk Tea is the Japanese version of what we know here in the US as Thai Iced Tea, a strong black tea mixed with lot of sugar and milk (in the case of Thai Iced Tea the shortcut is sweetened condensed milk).

It smells lovely though, like a cross between Jasmine and Earl Grey Tea. There are sweet vanilla notes and a little roasted barley or lapsang suchong in there. The actual texture of the white confection (a mixture of milk, palm oil and sugar) is a little greasy but otherwise smooth. The flavoring of the coating is mellow and a little spicy, like a hint of chai. Inside there’s more of a darker tea. It’s quite milky, as the whole Royal Milk Tea name might imply. I’m not much for milk in my tea, so that part of the confectionery simulation is lost on me.
Ginger Ale sounded fantastic and horrible all at once. Ginger Ale is a great beverage, best served ultra cold so that it bites on the tongue with the chill, the peppery ginger flavors and the tangy/sour bite of carbonation.

I didn’t know that Ginger Ale was that popular in Japan, but I guess it must be if there’s a KitKat for it. Or Nestle has run out of ideas to make into KitKats. (Where are my Pixy Stix KitKats?)

It smells like ginger ale, right out of the wrapper. It’s amazing how they did it, it’s at once like cola, lemon and ginger.

The flavor of the white confection outside is sweet and a little lemony. Inside the cream has a warm and woodsy burn of ginger. There are little specks and pops of sour, like carbonation.

It’s a weird bar. It’s not comforting like I find actual ginger ale. But then again it’s more exciting, probably because I’ve never had a candy bar like this before. I can’t say that I’d buy it again, but I can see where it has its place.

Sparkling Strawberry KitKat had a pretty package. Pink and red with a couple of strawberries set off by oodles of little soda bubbles.

I wasn’t quite sure what the actual flavor was, is there a strawberry soda that it was referencing, like those Ramune ones? Was it supposed to be like strawberries in champagne?

After opening I at least found out that it was a pink, strawberry flavored confectionery coating with the standard wafers and a tangy strawberry creme between.

The berry confection is milky and has less of a strawberry flavor than I would like. It’s kind of like the milk at the bottom of a bowl of Frankenberry. The startling and inventive part of this bar is the cream filling. There are little “pops” of flavor which emulate carbonation well. They’re not pop rocks or fizzing powder. Instead they’re granules of what I’m guessing is citric acid and/or salt. So the tongue gets lots of little explosions of intense sour or salt. It’s a good mix and fun to eat. I would have preferred more strawberry flavor or even dark chocolate (so it’d be like a dark chocolate covered strawberry with a glass of champagne).

Kinako Ohagi KitKat shows a mochi with kinako (and probably bean paste inside). The idea of converting that into a KitKat, honestly, isn’t that appealing to me. I thought the red bean KitKat I tried a few years ago was interesting, but putting all the flavors of mochi into a KitKat just seems like too much. A KitKat is a KitKat and needs to maintain certain aspects. Throwing too many things into the mix just means that something is going to be done poorly and that leads to disappointment.

I was relieved to see that this was at least a milk chocolate bar.

It smells deep and roasted, milky and a little like corn chips. The milk chocolate is soft and fudgy but passably good. The wafers are crisp and crunchy and the kinako is, well, like soy powder. It’s a cross between the flavor of corn meal and peanut butter - it reminds me of protein supplements. The toasty flavors go very well with the wafers and milk chocolate. But the traditional KitKat was good before. This doesn’t make it better.

The last one confused me (and I didn’t take a picture of it, but you can safely substitute the Royal Milk Tea. It’s Milk Coffee KitKat but based on the box I thought it was Sakura Tea or something. What I also didn’t properly note was that this was on of the KitKat mailers, a box that has a little “dear” and “from” form on the back so that you can give it to a student to wish them luck on exams.

It smells sweet and milky and just slightly off. Biting into it the first time, I thought I was being poisoned and had a bad package. The center cream was just intensely bitter. Then when I caught on that it wasn’t cherry and it was coffee the bitterness didn’t seem so caustic. But still intense. Too intense to allow actual coffee flavors.

At least it was called Milk Coffee, with the milk first I was getting much more of the sweet white confection than coffee notes. Chewing helped, instead of my usual eating of the cream as a layer. It just didn’t have the rounded and complex coffee notes, it reminded me instead of what I thought coffee was when I was seven or eight years old - expensive bitterness.

Overall I was less than impressed with the heavy use of white confection instead of actual chocolate. (Nestle has been in trouble lately with animal activists over its use of poorly/unethically/unsustainably farmed palm oil - their response here.) I guess I’ve found after all this exploration (trying about three dozen different kinds over the years) that the plain old ones are great and the ones made with even better chocolate are phenomenal. They don’t need fancy flavors. But I’m not going to begrudge anyone who wants to have a little fun now and then.

Related Candies

1. Ginger Chews: Hot Coffee
2. Japanese KitKats: Yuzu & Red Bean Soup
3. Vanilla Beans KitKat & Bitter Orange Aero
4. KitKat Temptations: Hazelnut & Coconut
5. KitKat Chocolatier (Strawberry & Green Tea)
6. KitKat Milkshake
7. Pocky Kurogoma (Black Sesame)
8. Head-to-Head KitKat vs KitKat!

I buy candy a lot of places, but probably the ones that fit best with the original intentions of Candy Blog are the dollar stores. Dollar stores and discounters like Dollar Tree, Family Dollar Store and 99 Cent Only Stores have a mix of closeout products, mainstream candies and then a bunch of weird stuff that you’ve never seen before and may never see again. One of the purposes of Candy Blog was to seek out those fringe candies and demystify them. Here’s a bunch of stuff I’ve picked up:

Old Dominion is a brand I never saw in stores until about a year ago when I found their cheap but tasty Peanut Brittle at the drug store. Now I see them everywhere.

There’s no reason a couple of handfuls of fresh peanuts and some sugar can’t be dirt cheap and delicious. The good news is that I think Old Dominion has done an excellent job filling that niche. Old Dominion Butter Toffee Peanuts don’t come in the most attractive package ever, but the package has five ounces and boasts only four ingredients: peanuts, sugar, butter and salt. They’re Kosher and American made.

They’re a simple panned nut. A buttery toffee coating on whole peanuts.

They’re buttery, a little salty, crunchy and fresh. Not much more to say except that I wish they sold these in the vending machines in the basement of my office building. (My old office had PNuttles from time to time, which is similar, but a little more “toasty” where these are “buttery”.)

I bought the Zachary Thick Mints at the 99 Cent Only Store because they’re called Thick Mints. I mean, how could I resist. They’re mints and they’re thick.

They’re real chocolate, so they have that going for them. I don’t know much about Zachary as a brand for chocolate, I’ve had their sugar candies around Halloween and found them passable, but I’m pretty forgiving when it comes to sugar ... not so much when it comes to chocolate. The tray is flimsy and insubstantial as a serving piece (it bends and spills out the contents) but it did its job along with the box of protecting the product.

They are as advertised, they’re big and thick. They’re about the same diameter as the mini foil-wrapped York Peppermint Patties (about 1.33 inches across) but they’re at least a half an inch high. The inside is more like a Junior Mint (a flowing mint fondant) than a York Peppermint Pattie (a crumbly and dry fondant). The mint fondant is smooth, with a tiny grain to it but a smooth pull and strong almost alcoholic peppermint flavor. The chocolate is a letdown, not terribly cream and lacking a solid cocoa punch. It still does a good job of containing the minty center.

I come up with a lot of ideas for the blog and very few are actually implemented.

A couple of months ago I got the notion that I should review the chocolate covered caramel bites that come in Movie Theater boxes. (Yeah, a very specific genre of candy, but there are at least three of them.) This one got as far as the acquisition of the candy, photography and consumption. I just couldn’t think of much of a hook for it. But hey, I can’t let it go to waste.

I found Hershey’s Milk Duds, Tootsie Junior Caramels and Zachary Chocolate Caramels at the Dollar Tree. So they’re all the same price and basically the same thing. But very different.

Zachary Chocolate Caramels are the newest one on the market. The box is rather generic but at least well made. The photo of the baubles of milk chocolate are appetizing and the product within does actually look like that. The box holds 4.8 ounces, not the biggest value of the bunch, but still a lot of candy, especially if it’s real chocolate.

Of the three this was the only one that had a protective bag inside. They’re really big and have a decent milky smell. The milk chocolate is thick but not very flavorful. There are some dairy notes but the melt isn’t smooth. The caramel center is soft and easy to chew. It doesn’t have a strong butter or caramelized sugar flavor, it’s more like a cereal note. Just slightly toasty and sweet, it reminds me of Kraft Caramels.

The Junior Caramels box says that it has 10% more free, which is good because it doesn’t even manage to cram 4 ounces in there. The package says that they’re soft milk caramels in pure chocolate. (Here’s my original review when they were first introduced in 2005.)

The chocolate isn’t as thick as the Zachary ones and they’re not as glossy. They don’t smell like much and don’t taste like caramel or milk chocolate either.

The chew of the center is soft but not grainy. Again it’s lacking in butter, toasted sugar and that stringy pull that I love about caramel.

Milk Duds have been around since the 20s. They’ve gone through many changes in corporate ownership, packaging and formulation. Recently Hershey’s stopped using real milk chocolate to coat these choice little caramel bits which is too bad.

They really live up to their name when it comes to appearance, the caramel centers are rarely spherical, they’re flattened lumps. The caramel centers of Milk Duds are quite firm. The chew though is completely smooth and slick. The flavor is authentically toffee-like with a luxurious milky note. It’s so sad that the cardboard mockolate on the outside trashes the flavor with off notes and waxy cocoa.  (I can’t say that the chocolate was great when it was real chocolate, but at least the flavor wasn’t off even if the texture was.)

It’s hard to declare a winner with this motley bunch. I love the center of Milk Duds, but the Zachary really do look the most appealing. I can’t say I want to eat any of them again and will probably dump out the rest of them before I flatten the boxes to be saved in my collection.

Related Candies

1. Milky Way Simply Caramel
2. Old Dominion Brittle
3. Nips: Caramel & Dulce de Leche
4. Junior Fruit Cremes
5. Junior Mints Deluxe
6. P-Nuttles
7. Chocolate Covered Sugar Babies

Here in the United States we have as many as 16 different Ritter Sport chocolate bars to choose from. In the United Kingdom the regular offerings number 19 and in Germany, the home of Ritter there are 23. But what Germany has in addition to their wide variety are the seasonal editions.

I picked up the three Spring Specialties, called Frühlingsspezialitäten 2010, at Mel & Rose Wine and Spirits last week on a lark. (In Europe the Summer Specialties are already available.) The three limited editions are Haselnuss Krokant, Cashew in Alpenmilch and Bourbon Vanille. They’re all milk chocolate bars.

The 100 gram (3.5 ounces) bars are the same square format made of a grid of 16 blocks of chocolate. The Haselnuss Krokant or Hazelnut Brittle isn’t exactly a brittle (a crunchy caramelized sugar).

The package, being an import, is all in German: Gefuillte Vollmilchschokolade mit einer Haselnuss-Creme (36%), Haselnuss- und Mandel-Krokant (6%) und Reis-Flakes (3%). A little online translation help and I think it’s: Milk chocolate filled with a hazelnut cream (36%), hazelnut and almond crunch (6%) and rice flakes (3%).

It’s a stunning bar with a sweet and nutty scent. It’s less about the milk chocolate and more about the textures and flavors of the center. It’s creamy and sweet with a milky hazelnut paste. Dotted in that are little rice flakes, kind of like the cornflake bar, but a little crunchier with less of a malty-corn note. Though it mentions hazelnut and almond crunch, I never quite got that specifically, but maybe I was confusing that crunch with the cereal.

It’s sweet and decadent, really fatty and creamy but with enough of a flavor punch from the nuts that I was satisfied with a row of four blocks. It’s too bad that this is a seasonal variety and most readers are unlikely to come across it. There was a similar piece in the Ritter Schokowurfel assortment called Crocant, which was just a hazelnut paste with crispies.

The next bar has a great spring flair. The Cashew in Alpenmilkch is a simple alpine milk chocolate (30% cacao) with cashews (14%). It’s not quite as nutty as the dark chocolate hazelnut bar that I’m accustomed to; the cashews here are crushed instead of whole.

Even the underside of the bar didn’t display much when it came to the nutty contents. (The hazelnut bars are distinct with their nubbly bottoms showing off the large, whole hazelnuts.)

I’ve noticed alpenmilch bars often have a softer texture and bend more than break because of all the milk. This one wasn’t soft or fudgy, it had the same satisfying snap to it.

It smells sweet and nutty and a little like yellow cake. The chocolate notes are just a hint of caramel and a lot of dairy milk. The cashews give it a fresh crunch, a little soft and grassy without the floral notes that pistachios often bring. The overall flavor notes I get though are much more on the bakery side of things than chocolate - honey and fresh angel food cake.

A touch of salt might add a little more dimension to this, but then again this bar stands out as different from the other nutty Ritter Sport bars I’ve had. They hit on something that’s not just a different set of ingredients but a different taste profile that might just win some different fans.

The final bar sounded dreamy to me: Gefuillte Vollmilchschokolade mit einer Bourbon-Vanille-Creme (45%).

This bar uses the full milk chocolate as does the Haselnuss Krokant instead of the alpine milk of the Cashew in Alpenmilch.

I was hoping this bar would be a straight vanilla cream version of the Yogurt bar or perhaps if that center is too tangy, maybe like the Cappuccino bar. The scent was a bit more like the former than the latter. The format is the same, a firm cream center inside a molded milk chocolate bar. I was hoping for something that approached the vanilla experience of the Green & Black White Chocolate bar but a ganache.

I can’t say that the smell gave me much hope for the bar, and it went downhill from there. It was sweet and it did have some deep oaky and tobacco notes that I like when I stuff my nose into a bundle of whole vanilla beans. But the milky/yogurt notes also gave it a spoiled vibe, it reminded me of Gouda, actually more like Play Doh. Completely non-toxic but not exactly mouth watering. The texture is good, the center is soft and though not silky smooth, it’s not too grainy either. It’s a bit like a super-smooth fudge but not fatty enough to be a ganache. The chocolate is overpowered by the cheese and vanilla to the point where all I got was the sweetness and melt.

It’s like someone made a vanilla flavor from reading about what it’s supposed to taste like instead of the actual stuff. Maybe if someone gave this to me and didn’t say it was supposed to be bourbon vanilla I’d say, “Wow, this is the best Ritter Sport maple syrup and chevre bar I’ve ever had.” But it didn’t go down like that. It just turned me off. This was the one bar in the assortment that I didn’t finish.

If you need more Ritter, check out Jim’s Chocolate Mission (he has reviews of these) and Like_the_Grand_Canyon on flickr has oodles of Ritter photos.

Related Candies

1. Ritter Sport Neapolitan Wafers
2. Green & Black’s Peanut Milk Chocolate
3. Marich Chocolate Sea Salt Cashews
4. Laica & Caffarel Chocolate Eggs
5. Vanilla Creme Kisses
6. Ritter Sport White Chocolate with Hazelnuts
7. Ritter Darks

The box for Mint Chocolate Chip Cookie Dough Bites says New! in the corner, but I know these have been around for at least 18 months. There’s no expiry date on the package, but the fact that I haven’t seen them at the drug store before gives me hope that they’re fresh. They certainly looked and smelled fresh.

The product itself references several other confections. The original Cookie Dough Bites are little soft and chewy bits of “cookie”, like eating uncooked dough without the chance of salmonella since they’re egg free. To make them a little easier to eat they’re covered in chocolate. In this new version they’re Mint Chocolate Chip, which is not a cookie flavor but is actually an ice cream flavor. Of course cookie dough is also an ice cream flavor now. Everything is an ice cream flavor now. If it’s not, watch some Iron Chef, I’m sure it’ll turn up there.

The box isn’t very attractive, though at least it stood out from the other Cookie Dough Bites varieties because this one is green, which means mint. I don’t care for the sheer number of fonts on the front (at least 6)  while the back is even worse.

The nuggets are little discs of “cookie dough” covered in milk chocolate. They’re nicely panned but not so highly glazed so they’re waxy (though there is a little shellac coat on there that’s hardly noticeable). They’re about the size of a peanut but of course some are larger or smaller - some are conjoined twins.

They’re called mint chocolate chip and the image on the package shows the cookie middles with little chocolate chips but I never saw any. I bit many in half, but there was no indication of chocolate chips in mine. They’re covered in a milk chocolate and smell rather minty, kind of like ice cream. The centers are a little grainy, they way that cookie dough is, a great texture. The slightly gritty and minty center goes well with the sweet and milky chocolate outside. There’s no real cocoa flavor to it, but the mouthfeel is good. They’re sweet and the center is just a little salty, but they’re just lacking something.

I know that there are lots of folks who just love Cookie Dough Bites, but they’re just not my thing. I prefer a more substantial textural difference and better quality chocolate. I don’t need partially hydrogenated vegetable oils in my candy.

Related Candies

1. Cookies ‘n’ Creme Showdown
2. Brach’s Indulge Cookie Nibbles
3. Ferrara Dark Chocolate Covered Biscotti
4. Trader Joe’s Chocolate Covered Gingersnaps
5. Cookie Dough Bites

While most candy is fruit or spice flavored there are a few that are floral. Parma Violets, made by Swizzels Matlow, are probably one of the best known, perhaps because they’re widely available in the UK and pretty cheap.

They come in little rolls of tablets, similar to another Swizzels Matlow product, Swizzels Fizzers. (Those in North America are probably more familiar with Ce De Smarties, also known as Rockets in Canada.)

The name Parma Violet is for the city of Parma in Italy. Starting in the 1500s the violet plants (possibly originating in Africa or East Asia) were grown, hybridized and traded by the ruling elite. They spread through Europe in manicured gardens as well as greenhouses and sunporches in cooler climates. The flowers themselves, besides being cut and used in bouquets, were candied and used as decorations and eaten. Violet flavoring was common in candies like chocolate creams, fondants and dragees through World War I when it eventually fell out of favor. Of course it’s still around, but certainly not as ubiquitous.

Parma Violets a compressed sugar tablet flavored like violet. The roll holds 14 little tablets that are 1/2 inch in diameter. They’re a soft lavender color and are now made with all natural colorings (since 2008).

The big difference I noticed in the ingredients is that they’re made with sugar (sucrose), not dextrose. Dextrose or glucose is the sugar of choice for Smarties and SweeTarts in the US, it’s a monosaccharide that is actually less sweet than sucrose (which is a disaccharide). Parma Violets are made from sucrose. So they’re quite sweet, sweeter than I expected from a “chalky” candy. The texture is the same as most other compressed sugar candies, it’s soft on the tongue and has a slow and sugary, slightly grainier melt.

Of course the overriding flavor of the candy is violet. Yes, the flowery kind. A honey-sweet smell of violets - cloying and definitely not nuanced. Violet for me is a humid flavor, moist and sticky like syrup. Part of this is probably because I gathered bouquets of violets in the yard as a kid and associate the smell of the real thing with dewy grass. These are dry and don’t stimulate a whole lot of saliva from me.

The aftertaste is mellow and long-lasting. For folks who like jasmine, rose or orange blossom over mint as a breath freshener, violet might be for you.

The good news (at least for me) is that the package contained the smell adequately. Since I tend to carry around a lot of candy at once, it would have been a travesty to contaminate my Mast Chocolate Bars with violet.

They’re a curiosity for me, I ate three packages without complaint but only because they were in front of me. I can’t see buying them again, but I guess I’ll have to see if a craving kicks in. I prefer the panned layering of Anis de Flavigny.

Related Candies

1. Anis de Flavigny
2. The Apothecary’s Garden: Herbs (and some Bees)
3. Flippin’ Giveaway!
4. Mega Smarties
5. Pierre Marcolini Chocolates
6. Choward’s Violet

Yesterday I reviewed the new Necco Clark Bar with real milk chocolate and the Necco Clark Dark Bar with real dark chocolate. At the time I also purchased and compared the two other nationally available chocolatey peanut butter crunch bars: Nestle Butterfinger and Hershey’s 5th Avenue.

The bars are all roughly the same size and barring any sales, the same price. All are nationally available, and though Clark used to be hard to find, all of the bars here were purchased at RiteAid, a national drug store chain. Honestly, there are probably two main reasons to chose one over the other: flavor preference and ingredients.

cross sections from left to right: Butterfinger, Clark, Clark Dark, 5th Avenue

The ingredients and concepts are very similar. A crunchy layered peanut butter crunch log is enrobed with chocolate or mockolate.

Necco Clark Bar (introduced by D.L. Clark in 1916-1917)
Real Milk Chocolate |  Real Peanut Butter Crunch

Sugar, corn syrup, ground roasted peanuts, milk chocolate (sugar, cocoa butter, chocolate liquor, whole milk powder, soy lecithin, vanilla extract), molasses, corn flour, invert sugar, coconut oil, salt, natural flavors. Kosher 2.1 ounces

Noticeable molasses flavor, fresh roasted nuts but not overly salty. The texture varies from bar to bar, some are more hard-candy-like and others have a more crumbly layering with stronger peanut butter notes.

Nestle Butterfinger (introduced by Curtiss in 1923)
Crispety, crunchety, peanut-buttery

Corn syrup, sugar, ground roasted peanuts, hydrogenated palm kernel oil, cocoa, molasses and less than 1% of whey, confectioner’s corn flakes, nonfat milk, lactic acid esters, soy lecithin, soybean oil, cornstarch, artificial flavors, TBHQ and citric acid, yellow #5, red #40. Kosher 2.1 ounces

The center, when compared to the others, is obviously artificially colored. The scent of the bar is overtly “buttery” but without any real source. The coating is chalky looking and matte, without any ripples or variations. The crunch of the center is dense, though there are layers it’s a tightly wrapped bar. This gives it a density and satisfying weight. The mockolate coating is dreadful and the worst part of the bar. Salty and butter-flavored center has a good peanut butter flavor that at least covers the watery cocoa flavors of the outside.

Hershey’s 5th Avenue (introduced by Luden’s in 1936)
Crunchy Peanut Butter in Rich Chocolatey Coating

Sugar, peanuts, corn syrup, vegetable oil (cocoa butter, palm kernel oil, palm, shea, sunflower and/or safflower oil), molasses, chocolate, contains2% or less of nonfat milk, cocoa, whey, lactose, milk fat, salt, soy lecithin, milk, PGPR, artificial flavor, TBHQ. Kosher 2.0 ounces

In earlier versions of the bar it was real milk chocolate and there were several almonds on top of the peanut butter center under the chocolate coating. The change over to a high-quality mockolate was about 4 years ago. The center of the 5th Avenue is by far the one I prefer. It’s like a bundle of spiky peanut butter crunch needles. They melt in your mouth with a burst of molasses, peanut butter and salty flavors. The mockolate is actually pretty good, though often very soft and pasty. The chocolate flavor of it is well rounded and the texture, though fudgy, is smooth.

If it were still in its original formulation, the 5th Avenue might still be the #1 bar for me. But given Clark’s new all natural and real ingredients, I have to go with the Clark Bar Dark and then the Clark Bar. Butterfinger comes in a distant #3 (or #4 if we’re using both Clark bars).

Related Candies

1. Butterfinger Buzz (Caffeinated)
2. Reese’s Crispy Crunchy Bar
3. Zagnut
4. Short & Sweet: Butterfinger Jingles and Mint Miniatures
5. Clark Bar
6. Chick-o-Stick
7. Head-to-Head: Butterfinger vs. 5th Avenue