Though I wouldn’t call Los Angeles a candy city, we certainly have our share of sweet spots. I’m more likely to go to San Francisco for candy adventures than the west side, but after promising for several years I finally made it to Compartes Chocolatier to pick up some items for Candy Blog.

This wasn’t actually my first visit to the Brentwood shop, but certainly the first one in this century (I was a D-Girl in the 90s and my office was not far from there). I had to see the place since the new generation, Jonathan Grahm expanded the classic line of stuffed fruits & novelty molded chocolates with truffles & ganaches with inventive flavor combinations.

The shop is compact but has a lovely display area on the wall of the chocolates and the main counter that appears to be divided in to two areas: classic offerings and modern. (My distinctions, not theirs.) They serve gelato so there are a few tables inside and out front. (For those who follow Compartes on Twitter, I did spot Jonathan at his laptop tucked in the corner at one of the tables.)

The classic products are sold by the pound (as fruits & nuts tend to come in various sizes) while the truffles & bonbons are sold by the piece. The classics were $35 a pound and the bonbons were $2 each. I left the shop with $50 worth of chocolate in one rather large & heavy box.

Classic Chocolates

Chocolate Dipped Glace Fig

The fig is glossy is and sticky. It looks like a light fig (green) like a Kalamata. I prefer black figs (Mission) mostly because they have darker flavors ... it’s like the difference between golden raisins & regular raisins. It’s very sweet at first, the figgy flavors are tangy, a little grassy from the seeds with some raspberry & floral-like green tea flavors. The dark chocolate offsets this well, especially by bringing in the creamy melt.

It’s definitely show-stopping beautiful. Best eaten fresh & quickly.

Candied Orange Peel dipped in Dark Chocolate

These tiny little fingers were wonderfully shiny on the peel edge. It was all peel, too, cooked in sugar syrup to a light and translucent tenderness - no trace of acrid & foamy white pith. The dark chocolate looked silken brown. Each piece was a combination of bitterness from the orange oils and dark chocolate, vibrant zest and sweet citrus & cocoa flavors. The texture was chewy & a buttery creaminess. Perfection.

Hazelnut & Orange in Dark Chocolate (not pictured)

These were simple little dark chocolate cups that could have easily been coconut haystacks. I was hoping that the combo of the chocolate & nuts with those awesome orange pieces would work ... sadly the whole thing tasted a bit “cheesy” and I couldn’t figure out why ... something about the hazelnuts lacking their nuttiness. I’ll pass on these in the future.

Ginger Medallions

The ginger coins are tender and soft, a bit juicy. With citrus notes and a warm woodsy burn, the sweet candied ginger goes well with the bittersweet chocolate that has a slightly dry finish. There’s no trace of sugary grain here, it’s more of a smooth jelly texture. Beautiful to look and and expertly made.

I would buy a pound of these. Ginger is a root vegetable, right?

Modern Chocolate

Mexican Hot - (skull & crossbones)

A strong mix of cayenne & black pepper notes in dark chocolate. The ganache is smooth while the dark chocolate flavors are woodsy with a slight tannin to go with the earthy pepper flavors.

Original - (blue stripes)

I try to buy these wherever I go. It’s always good to try the base for everything else. The chocolate enrobing was perfect, the little design on top was cute and easy to remember. The dark chocolate flavors were mild, the ganache was very buttery with a good smooth and quick melt.

Vanilla & Black Pepper - (stripes with dots)

I should have taken a photo of this, I didn’t realize it would be a white cream center until I bit into it far from the camera. The immediate hit was of vanilla and butter, in a cupcake sort of vibe. Then the peppercorns kicked in, giving the vanilla more of a rum & woodsy moderation. Rather sweet, but with a lingering brightness from the pepper & vanilla pods.

Jasmine Tea (pink flowers & blue lines)

The dark chocolate takes a back seat to the strong & musky floral notes of the jasmine. The tea adds a little pop of acidity to it that gives a fresh lingering feeling to this. The ganache is silky smooth and not too sweet.

Blackberry & Sage (blue & purple square mosaic)

The blackberry is a dark and jammy flavor with a light tangy touch, the sage brings it back around with an herbal splash - a bit on the strong side, so much so that I’m not sure I’d know that it was blackberry without a key. Still, a sage truffle is great.

Candied Fennel

This little ganache center was topped with some lightly candied (glazed) fennel seeds (instead of the brightly colored candy shells that most of us are familiar with). Fennel on its own has a light sweetness and anise flavor. These brought out the dark licorice and molasses notes of the chocolate. Smooth and satiny with a curious fibery crunch from the seeds.

Lavender Marshmallow in Dark Chocolate

Yes, it’s a bit jarring to see that bright lavender center. The marshmallow was moist, fluffy but dense. Sweet but not sticky, it had a good bite. The flavor was woodsy & floral - but a bit odd combined with the chocolate. The whole thing reminded me of bug spray ... though not in a bad way, just that the floral notes weren’t quite as balsam-ish as I’d hoped.

Coffee & Cacao Nib and Coffee

The ganache in this pair is flavored with real coffee, so there’s a slight grain to the otherwise silky center. The flavor was good, rich & bold. I liked the crunchy nibs but I’m not that fond of eating coffee beans when it messes up the texture of well-tempered chocolate.

Fleur de Sel Caramels

I’ve made it pretty well known that I favor “wet” caramels, that’s the chewy stuff that has a good stringy pull and long, smooth chew. These were the “short” caramel style and have a strong butter flavor. I wasn’t fond of the texture, which was a cross between fudge & caramel and the lack of toasted sugar notes.

Shichimi - (the spice dusted one) this is made of seven spices: red chili pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger. The spices here angle towards the toasted sesame and chili peppers. I didn’t get much citrus out of it. The whole thing kind of left my lips burning, but the chocolate & fatty ganache balanced it well. The only issue here was that the spices kind of got out of their cup and I caught a few of these flavors in the other chocolates I ate.

Smoked Salt - (square with black crystals on top) delicate and light chocolate ganache with an earthy & metallic aftertaste to the salt. I’m beginning to think that I don’t care for smoked salts. Often they remind me of a campground in the morning, that lingering scent of a fire gone out mixed with damp sleeping bags from the morning dew & coffee made in an aluminum pot.

Cashew Fruit - (gold sphere) - this wasn’t a ganache but a bit of gooey cream center, kind of like a runny creme brulee. The flavor was a bit like green bananas. Smooth, a touch of grassy brightness and sweet milk.

I loved the classic items. I’d go back and buy the orange peels (some of the best I’ve ever had), figs (though I’d like to have some candied figs too) and ginger medallions in a heartbeat. I thought the price was really competitive and fair ($30 when sold in full pound boxes) for a line that is so labor intensive and requires top quality ingredients.

The truffles & bonbons were good and I enjoyed some of the flavor combos and of course the plain one. The price was a bit higher than I’m willing to do for such small items unless they’re particularly unique. The great option though is that it’s a fun shop to visit, they’re very knowledgeable about their products (they’re made right there, after all). They also have a line of African-themed bonbons called Chocolate for a Cause that are made with African-sourced flavors (mango, coconut, cardamom, plantain, grains of paradise, red rooibus tea). They’re a fundraiser for Relief International and their projects in Darfur and include a bead bracelet. After getting emails about these for year and pretty much going there to pick up a box ... they were sold out.

If I’m in the area, I will definitely visit again. The bonbons change constantly as new produce comes into season & Jonathan experiments with new combinations so I give them a 7 out of 10. I’ll probably continue to taste the bonbons but will go home with the fruits/ginger so they get a 9 out of 10.

Compartes Brentwood Boutique Chocolate Lounge
912 South Barrington Avenue
Los Angeles, CA 90049

310-826-3380

Related Candies

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5. Chuao Chocolatier
6. K Chocolatier
7. Jacques Torres
8. Boule Chocolates and Fruit Pate

Hershey’s Whatchamacallit was introduced in 1978. I remember the launch, the commercials and buying the candy bar quite a bit in the first few years when it came out.

It was a peanut butter & crisped rice bar covered in milk chocolate. It was simple, crunchy, looked really big and was satisfying.

Hershey’s has never seemed particularly proud or supportive of the Whatchamacallit. Their advertising for it waned after the eighties; maybe they wanted to go out on a bang with this classic commercial:

The Hershey’s website lists only four notable moments in Whatchamacallit history: introduction (1978), reformulation (1987), package redesign & king size release (2002). You can see the earlier, less “blasty” package design on Brad Kent’s wrapper archive and Mike’s Candy Wrappers (2002 & 2003)

The page mentions nothing about the second reformulation where the bar lost its milk chocolate and gained its rich chocolatey coating (circa 2006).

So you can imagine how surprised I was to see that the Whatchamacallit earned a Limited Edition version, called Thingamajig.

This bar is made with chocolate, cocoa crisps and peanut butter. At first glance it sounds like it might be the original Whatchamacallit, the one without the caramel (well, that also had real chocolate).

Instead it’s a block of cocoa flavored crisped rice covered with a strip of peanut butter and then covered in Hershey’s inimitable imitation chocolate.

As with many limited edition products, this bar is slightly smaller than the original. It’s 1.5 ounces versus the 1.6 ounces of the Whatchamacallit.

Whatchamacallit on the left and Thingamajig on the right

It’s hard to review the Thingamajig in a vacuum, so naturally I’m comparing it to the Whatchamacallit. I’m also prone to wondering if, when Hershey’s was developing the Whatchamacallit, that they didn’t go through this bar as part of the evolution of the new product, obviously rejecting it.

The Thingamajig has a nice cocoa scent along with a whiff or roasted peanuts. It’s not quite a Reese’s Peanut Butter Cup smell, but pretty close.

The bit into the bar is a quick snap, biting through the cocoa crispies is easy, they’re crunchy but have plenty of give since they don’t seem to be held together by marshmallow or peanut butter like the Whatchamacallit.

The mockolate coating is rather good ... I have to give Hershey’s credit, their fake chocolate can often be better than some other companies’ real chocolate. The cocoa flavors from the crispy center probably help.

The peanut butter is a bit salty, creamy and smooth (smoother than a peanut butter cup center).

Overall, it’s a nice experience ... probably not something I’d want again. I’m not sure why Hershey’s did it, but they’re not really taking any credit for it (they never emailed me about it, it doesn’t appear on their website) and it will probably disappear without any fanfare as well.

Rating: 6 out of 10

As a little side note, since I’ve never done an official review of the Whatchamacallit (which by now I’m rather dreading typing), I thought I’d add that here:

The bar smells like cocoa and toffee. The peanut butter crisped rice center is great. It’s buttery, salty, crunchy and has a good roasted nut flavor and a strong butter/dairy note to it. The caramel, though only a very thin layer, gives it a bit of a chew that holds it together in the mouth. The mockolate coating is creamy and melts well but offers no chocolate flavors here ... just a sealant for the crispy bar.

Rating: 6 out of 10

But most of all, I have to wonder why the Whatchamacallit isn’t a Reese’s branded product, getting the full benefit of the peanut butter branding.

I was really late in finding these bars in my area. Here are some other opinions on them: AV Club Taste Test (also a head to head), Cocoa-Heaven (head to head) and Candy Yum Yum.

Related Candies

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2. Rising Cost of Candy - A Brief Study of Hershey Prices
3. Palmer Nest Eggs
4. I Miss: Bar None
5. 100 Grand with Peanuts
6. Snickers Cruncher

At Target over the weekend I stumbled across these. They’re called Twixels and come in three flavor varieties: Triple Chocolate, French Vanilla and Creamy Caramel.

I’ve never seen them before, so I’ve done a little poking around.These were introduced in 2001 or so in Europe. The package says that these were manufactured in Russia ... I’m hoping that’s a temporary thing until Twixels either succeed or fail in the US (as Mars has pledged to support the communities where they make their candy in the United States - Twix are made in Cleveland, Tennessee).

I picked out the Triple Chocolate variety which was described as Dark Chocolate with Chocolate flavored Caramel & Chocolate Cookie. This sounds like the limited edition Twix Triple Chocolate from late 2006/early 2007. 

The box is pretty ordinary but has a funky parallelogram shape - bigger on the top than the bottom. The tray inside protects the contents well, after all, they’re coming all the way from Russia. The tray has three discrete sections, but the plastic film seal over the top covers the whole thing, so no way to just open one little bit and save the rest of later.

Inside are basically mini Twix bars. They’re three inches long and have a similar ripple to the chocolate as in the large Twix.

The little sticks have a crisp bite, the cookie is very firm but not terribly flavorful. The chocolate enrobing says it’s “sweet chocolate” and though it has no milk in it, it does have milkfat. It’s very sweet, but rather rich as well and gives me a satisfying “Dove Chocolate” feeling. The caramel is just a tiny strip on the top of the cookie, so it’s hard to get much chew out of it. It doesn’t have the wonderful pull like the large sized Twix does, but here it gives just a bit of texture.

Overall, I can’t say I liked them any more than any other Twix product (except for the Limited Edition Java Twix).

They’re easy to eat and a nice size for controlled portion snacking. The box recommends four sticks as a serving which is 140 calories (35 calories per stick). Four sticks actually feels like a lot, so for those trying to have a small and satisfying indulgence, these may be a good trick. (Or just eat one Twix out of the pack.)

I paid $2.99 for 4.4 ounces of slenderized Twix bars ... too much for me. Think about it, a regular Twix is 2 ounces and costs less than a dollar. The only reason to buy these is if you actually prefer this flavor profile to the original full-figured bars. (You can stop reading here if you want, that’s about it for the actual product review, the rest is just me ranting.)

As a side note, I find the current version of the Twix.com site as supremely annoying and poorly executed as Mars other “hot” site, Skittles.com.

First, I have to “load” a huge flash thing that takes an actual minute. While I’m waiting there’s a progress tally that has a guy “chewing it over for me” ... one of my least favorite things to do on the web is watch people chew. In fact, I’d say it’s something I actively avoid. If there were a ChewBlock add on for Firefox, I’d be all over it.

Second, once it’s loaded, I go right to the PRODUCTS option because the “game” is going. The products pop over plays AUDIO ... audio which cannot be turned off or controlled in any way.

Finally, as I navigate the products, there are three: Twix with all its different sizes and shapes, Twix PB and Twix Ice Cream. There is no mention of the actual existence of these Twixels. Thanks Mars, thanks for putting a relevant web address on the package.

If you want more snark on their advertising campaign and the other contents of the flash game, please read this Happily Bitter post (some strong language).

Since Mars was unable to help me learn more about their product, I turned to YouTube, where I ended up finding some advertising from Russia’s TBWA agency that made me realize that the whole Fling marketing concept was no accident.

The end tag line is “it makes us chat about everything” if by everything you mean “fluff” - let’s see, they have a prince on a white horse, some clothes, an inept plumber, a man’s ass, fighting children, drinks, a manicure, a goat-headed boss/co-worker and a gift car. I guess it’s actually realistic, candy is just about as relevant and important as all those other consumerist nuggets. (Okay, child rearing is important ... and I know that workplace annoyances are, well, annoying, but boiling women down to shopping, image-obsessed daydreamers who want to be rescued is insulting.)

So, to sum up: in a complete vacuum, I found Twixels Triple Chocolate to be okay, regular Twix patrons will probably like the change of proportions & snackability. In the presence of everything else like the current Twix advertising campaign, their equally insulting & unworkable companion website plus the paucity of information about the actual product ... well, I like them slightly less. They get a 6 out of 10 based on the former.

Related Candies

1. Q.Bel Crispy Wafer Bars
2. Trader Joe’s Chocolate Covered Gingersnaps
3. Revisit: Take 5, Sunkist Fruit Gems & Snickers Almond
4. BonBonBars: Malt Ganache & Scotch
5. Twix PB
6. KitKat Caramel

Russell Stover makes so many chocolate eggs, it’s taken me more than three years to get through them. (Well, I tasted all of them, I haven’t necessarily photographed & reviewed them all yet.)

The Russell Stover Truffle Egg is a rather small one compared to the other whipped center eggs. Still it clocks in at a full ounce, so it’s just very dense.

It’s a molded egg with a shiny, rippled milk chocolate shell and a milk chocolate truffle interior.

It smells like a decent rich milk chocolate. Sweet and with some hints of vanilla and milky cocoa.

The bite of the shell is good and crisp. The center is soft and fudgy, but not the slightest bit grainy ... though it’s not quite a silky melt.

The immediate flavor I got was not of chocolate but of rum. It’s a bit sweet but also has a little salt to it.

Looking over the ingredients, I was expecting tropical oils and hydrogenated fats, but instead it was pretty clean:

Milk Chocolate (sugar, whole milk, cocoa butter, chocolate, soy lecithin & vanillin), whole milk, natural flavor, salt and invertase.

It’s very rich and rather satisfying, so much so that a single egg was more than enough for me (though it only clocks in at 140 calories, so it’s not even as fatty as some other real chocolate candy bars).

Rating: 7 out of 10

The Russell Stover Caramel Egg is also on the small side. This one is a squat little buddy with perhaps too much packaging around it.

It smells milky and malty.

The bit is smooth, the milk chocolate shell flakes only a little bit. The caramel is soft and has a slight chew to it, but for the most part is more on the saucy side (though it’s thick enough that when I left the half of it sitting for a while, the center didn’t ooze out).

The caramel is satiny smooth, no hint of grain at all. The toasted and boiled sugar flavors aren’t pronounced, nor is the butter, but the overall dark sugar notes are there and go well with the sweet milk chocolate.

As I’ve mentioned before, I prefer a stiffer caramel chew, but this was enjoyable and actually more appetizing to me than a Cadbury Caramello or Cadbury Caramel Egg.

Rating: 6 out of 10

Another set of eggs that I haven’t included on the blog specifically in this ovoid shape are the Marshmallow Egg and the Chocolate Marshmallow Egg.

The have other shapes for different holidays. Just a couple of weeks ago I reviewed the Russell Stover Marshmallow Rabbits. They’re available for Halloween as a Pumpkin (also in orange flavor), a Valentine’s Heart and these eggs come back as Footballs in the Autumn/Winter.

The nice thing about this version is that it’s an actual portion. The Rabbits are a bit big for one sitting, unless you’re voraciously hungry or sharing. And they’re bound to be around at deep discount after the holiday. But eat them quick ... I’ve found that the marshmallow items don’t keep as well as the Coconut Eggs.

Previous Reviews:

2008 - Creme Eggs (like Cadbury Creme Eggs):

2007 - Russell Stover Eggs

2006 - Russell Stover Cream Eggs

I think the only ones I’m missing in review are the Vanilla Cream Egg and the Chocolate Brownie Egg. I haven’t seen them this year at the stores I frequent.  But that means there’s something to look forward to next year.

Related Candies

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3. Lindt Lindor Truffle Eggs
4. Princess Marshmallow Eggs
5. See’s Egg Quartet
6. Kinder Egg

There are some candies I simply eat. Which means that I don’t review them here. This is what I’ve been doing for the past three years or so, eating Bequet Gourmet Caramels without so much as a mention here on Candy Blog. I usually pick them up at a gourmet shop singly but I’ve been given a few by friends and had some samples from trade shows. When Bequet sent me this sample package a few weeks ago, I took it as the signal that I finally needed to photograph & review them.

Bequet are classically made from all natural, fresh ingredients in Montana. They’ve stuck, for the most part, to the tried and true flavors of caramels and package them simply in clear cellophane wrappers. The pieces are about an inch and a quarter long.

Chewy (caramel tan) - they smell sweet and buttery. The chew is soft, easy to bite (as shown). The pieces can be eaten whole or bitten in half. I found a full one just slightly more than what I wanted at once. The flavor is dark and rich, as they use brown sugar as their base instead of white sugar. There’s no hint of grain to it at all.

Soft (caramel tan) - I can see the appeal of a soft caramel, but Bequet are already soft. This one was a little too soft for my tastes, I like a bit of a chew to mine. The flavor was very good though.

Celtic Sea Salt  (caramel brown) - soft with a strong buttery scent. The salt is present in the form of small crystals that give the candy a bit of a crunch. I found the salt overpowering and far too strong. The caramel seemed a bit softer than the others (except the soft one).

Espresso  (medium brown) - smooth chew, sweet and milky with a slight hint of coffee, which really just makes it less sweet than the others.

Maple  (dark brown) - buttery and sweet with a definite maple flavor. A little softer but extremely smooth. I had to eat this one first, as it was infecting the whole bag with its scent.

Chipotle (caramel tan with flecks) - the smoked pepper flavors emerge slowly. At first it’s just a slight pepper burn, then the smoke emerges ... then the burn gets stronger. I think a more toasted sugar flavor would go better with the charcoal-like chipotle. As a hot pepper confection, it was spicy and flavorful without being painful for me. (I am a wuss when it comes to hot peppers.)

Chocolate  (dark brown) - this one has a mellow cocoa scent to it, a little like brownies. The flavor is rather complex for a chocolate caramel, a little coconut, some hot cocoa flavors and the buttery smooth chew. I was surprised with this one, it’s definitely richer than I would have thought and not at all like the empty flavor of a Tootsie Roll.

Salt Chocolate  (dark brown) - like the Celtic Sea Salt one, this had the little flecks of salt in it and like the Chocolate, it had some coconut flavors as well. It was too salty for me, but I recognize that my tastes are a bit off in that department.

Pomegranate (caramel tan) - I consider pomegranate to be a bit of a novelty flavor and though I like to eat the actual fruit, I realize that beyond a bit of juice now and then, it’s not really a great flavor when compared to something like wild blackberries. This one smelled a bit like raspberries and butter. The flavor has only the slightest bit of tang, a little like yogurt and strawberries with some caramel sauce.

Licorice (caramel brown) - this soft caramel smelled woodsy and fresh, like figs and molasses. The caramel flavors blended well with the light and sweet anise. I enjoyed the fact that these didn’t get the food coloring treatment that so many companies seem to think that licorice products need. This was definitely a star for me.

As far as caramels go, I prefer a slightly stiffer product, but that may be because that’s what I was raised on (see Grandma’s Caramels), and I like the texture of a tough chew. These are soft, pliable and provide an immediate release of flavors.

On the whole, they’re an excellent quality product. Though they’re fresh and artisan, they have a pretty good shelf life of 2-3 months. At about $18.00 a pound, they’re not cheap but they’re also very satisfying so they may last a while. They also have a flexible ordering system so you can get flavor mixes so you can try them all out and later just order the flavors you like in a custom mix.

Bequet Gourmet Caramels are Kosher, no artificial colors, flavorings or preservatives. There’s no statement on the package or their website about any allergens though it doesn’t appear that they make anything with nuts (but could be made in a shared space).

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5. Caramel Previews: Mitchell Sweets & Caramoos
6. Trader Joe’s Fleur de Sel Caramels
7. Fran’s Gray Salt Caramels

It’s fun to wake up on a long holiday weekend, the air brisk and chilly, and have a cup of hot coffee.

It’s also fun to carry around a little candy in your pocket that emulates that feeling.

I’ve been eating Coffee Rio since I can remember developing a taste for coffee sometime around the age of ten or so.

I think the first time I had one, I thought they were coffee flavored Tootsie Rolls and was a little startled to find a hard caramel (much like Pearson’s Coffee Nips).

Coffee Rio are made by Adams & Brooks, which is based right here in my home city, Los Angeles, California. While they may be hard to find elsewhere in the country, I see them just about everywhere around here.

The candy is pretty simple. A hardened caramel flavored with real coffee. Though it contains quite a bit of milk products, it tastes more like black coffee with a bit of sugar than coffee & cream (which is what Pearson’s Nips are like - but they’re also Kosher and Coffee Rio isn’t).

The little rods are wrapped in a simple twisted mylar. I got this jumbo bag at Trader Joe’s for $2.69 for the bag, which I thought was a pretty good deal. They boast on the package that there are no artificial flavors, colors or preservatives. (But there is some lightly hydrogenated soybean oil rather low on the list of ingredients.)

The texture is very smooth. They dissolve nicely and soften a bit as well (yes, you can chew them at some point, but also risk cementing your teeth together). The flavor is rich and like a mellow mocha java. At the start sometimes there’s a hint or charcoal and bitterness, but that fades away as the other woodsy coffee flavors come in.

Rating: 8 out of 10

I have been to the Island of Hawaii (the Big Island) and toured some of the Kona Coast’s coffee roasters. The stuff was fabulous, but you know drinking a cup of coffee from beans that were just roasted is bound to be better than the stuff you get at home.

One of the things I noticed about Kona coffee was its extreme dark acidic punch, even when not given the Italian roast treatment.

As Kona coffee is extremely expensive, most is sold as a blend. In the case of the Kona Blend Coffee Rio it’s only 10% Kona coffee.

These seems to capture that molasses & tangy bite really well. It’s not as sweet but no more bitter than the original Coffee Rio.

I also noticed that these were a bit softer, so much so that I was able to chew them after warming them. I love that! Even better, I got the bag at the 99 Cent Only store for a buck.

Rating: 9 out of 10

With my tendency to chew things, even if they’re not supposed to be chewed I was pretty excited to see that there is now a Coffee Rio Chew Coffee Caramel.

There’s pillowy cloud on the front of the package that reinforces that these are soft.

The ingredients, oddly enough, are identical to the other Coffee Rio, so it must be all in the process to create this softer version.

The package outside looks similar, but once I dumped out the pieces I realized that these are a bit different.

First, they’re bigger. They’re the same length, but have a greater girth than their hard brethren.

Second, they’re wrapped in foiled paper. I’m guessing this is to keep them well sealed from moisture.

They have a wonderful sweet & woodsy scent, less milky than the others.

The chew is very soft, softer than a Tootsie Roll, more like a chewy fudge. It’s a little bit grainy and I realized that this is a “short caramel” instead of being a “wet caramel.” Short caramel is slightly grainy, crystals have been allowed to form. It keeps its shape really well and provides an easy “bite”. A wet caramel is stringy and smooth and lacks the crystallization and can be very sticky and possibly runny.

I’d hoped this was a slightly softer Kona Blend.

The chew is soft and pleasant, but the light grain to it interrupted the creamy notes from the milk products. The coffee flavor was slightly acidic and tangy and lacking the coffee punch of the other hard varieties. I give it a pass.

Rating: 6 out of 10

Now I realize that I’d really like Tootsie to make Coffee Sugar Babies with chewy centers like the Kona Blend Coffee Rio.

I don’t know if these have caffeine in them or how much, but I suspect so, since they used to offer a decaf version. I can’t imagine it’s very much though. I sent an email to Adams-Brooks asking about it and I’ll update if I find out.

Related Candies

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2. Cafe Select Chocolate Coffee Trios
3. Werther’s Caramel Coffee Hard Candies
4. Pocket Coffee
5. Coffee Beat
6. Bali’s Best Coffee & United Coffee Candy

If I had to rank my all time ever favorite desserts, right there at the top would be a Pecan Pie I used to get at Larrupin’ Cafe in Trinidad, CA. It was a traditional styled pecan goo, more pecan than caramel but also had a healthy dose of chocolate in there. Then the whole thing was drizzled with a hot rum sauce. (Looks like I’ve mentioned this before!)

I knew going in that these Dove Pecan Pie Caramel Promises in Silky Smooth Chocolate weren’t going to measure up to that, seeing how there was no hot buttered rum sauce and no pecans.

These aren’t part of Dove Promises Desserts line, either. (Which currently includes Tiramisu & Bananas Foster.)

The Promises are wrapped in foil. Because this was a Christmas-themed box, I think some of the missives inside were holiday related, such as Joy toy ... you, Warmth on the inside can melt cold on the outside or Togetherness in itself is a holiday treat.

They have a pleasant pecan aroma that smells a bit like Russian teacakes or shortbread. The milk chocolate shell is smooth and creamy and sweet. The caramel inside is thick and rich, with a strong woodsy pecan flavor ... a little over the top but effective at selling the whole “pecan pie” thing.

I would have loved to have real pecans in here, but as a nutless Dove bite, it’s pretty tasty. Sweet, but with some strong coffee they’re going really quickly.

Since they’re in Christmas packaging, look for these on the after Christmas sale, at 50% off they’ll be a great bargain.

Related Candies

1. Nips: Caramel & Dulce de Leche
2. Cocoa Deli Chocolate Heaven
3. Snickers Nutcracker
4. Dove Caramels & Chocolate Covered Almonds
5. Nestle Turtles
6. Russell Stover Organic Pecan Delight

Years ago there was a candy bar called Peanut Butter Snickers. It was the eighties and peanut butter was all the rage. The bar was simple, some peanut butter studded with peanuts and then the classic Snickers caramel all covered in milk chocolate. Then it was discontinued and people were sad.

Then last year, Santa brought a present to Peanut Butter Snickers lovers in the form of, well, Santa! The Snickers Peanut Butter Santas are an updated, Christmas novelty version.

I was curious if they were like the Limited Edition Snickers Nut & Butter Crunch which was a peanut butter nougat with peanuts in it covered in milk chocolate. This package doesn’t actually have a description, so I had to buy it to find out.

The package came with six little molded milk chocolate Santas, individually wrapped units not for individual sale. (Though I’ve bought the Snickers Caramel Creme Nutcrackers individually before.)

Outside of the brick red wrapper, the Santa is nicely molded. It looks exactly like the image on the over-wrapper, which is a comforting thought. (Though there really aren’t any other “promises” on the wrapper that it needs to live up to besides the fact that they’re supposed to be one ounce.)

Biting into the little fellow, I found that it wasn’t quite the old Snickers Peanut Butter nor the more recent Snickers Nut n’ Butter Crunch.

Instead it’s a hybrid of the two. It’s a peanut butter bottom. On top of that is a layer or thin, gooey caramel with crushed peanuts. (Not the thicker caramel of the classic Snickers.)

The milk chocolate has a nice snap but is very sweet. The caramel inside comes across loud and clear - it’s a bit sticky but also very salty (55 mgs per Santa). The peanut butter base is solid, the ingredients list it as a “peanut butter coating” which is made from sugar, palm oil, peanut flour, nonfat milk solids, peanut oil and some other stuff. It reminds me of those peanut butter baking chips ... or the inside of Reese’s Pieces.

It’s a nice size, not too big. The flatness means there’s a lot more chocolate flavor than a usual Snickers mini. Overall, I thought they were tasty and ate

four of them. They’re not quite as dense and filling as the old Snickers Peanut Butter, but still a tasty holiday treat.

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1. Russell Stover Eggs
2. Colt’s Bolts
3. Cookie Dough Bites
4. Snickers Nutcracker
5. Cadbury Ornament Creme Egg
6. Dove Truffle and Snickers Eggs