It’s sad in a way that I’m writing about these now, since they’re not due in stores until December, but I really couldn’t wait. (I know Candy Addict was also too excited for them to hit store shelves.)

The new line of Pieces is the expansion of the Reese’s Pieces line after a mere thirty one years since their introduction. (More here)

The choice of Almond Joy as one of the first lentilized Hershey’s bars in this line is kind of odd, but a welcome one as far as I’m concerned - coconut candies are few and far between.

The samples I got were directly from Hershey’s and came in little “for sales samples only” packets of only .7 ounces each. I’m not certain what the final packaging sizes will be.

The nutrition information is missing but the ingredients are here:

Milk Chocolate (sugar, cocoa butter, chocolate, milk, corn syrup solids, milk fat, nonfat milk, soy lecithin, PGPR), sugar, coconut, almonds (roasted in cocoa butter and.or sunflower oil) contains 2% or less of artificial color (blue 1, red 40, yellow 5, blue 2, yellow 6), resinous glaze, gum acacia, modified cornstarch & carnauba wax.

The pieces are similar in size & proportion to M&Ms, perhaps a little thicker. The sizes and manufacturing are quite consistent. The colors are blue, dark brown and tan.

The candy shells are rather thick & crunchy, the candy center is a milk chocolate base studded with coconut bits and crushed almonds.

They’re quite sweet and taste mostly of coconut, but the texture combinations are fantastic - the light crunch of the candy shell combined with the chew of the coconut bits and the occasional appearance by an almond bit. The flavors are a bit mild but I enjoyed these quite a bit and if I had an opportunity to chose them for a snack at a movie or while at my desk, I certainly would, mostly because they are unique, there are no other candies like this.

There’s no Kosher status listed on the package (though that may be because this is not final packaging), and it also says that it’s not nut, peanut, wheat, egg or soy free. Further, the use of resinous glaze means that this is not a vegetarian product.

Related Candies

1. Limited Edition M&Ms Coconut
2. Sunspire Coconut Bars
3. Atkinson’s Coconut Long Boys
4. Reese’s Pieces
5. Almond Joy Cookies
6. Reese’s Pieces with Peanuts

Ghirardelli Chocolate introduced their new Luxe Milk line of premium milk chocolate late last year. I started seeing it on store shelves in last fall, especially at Cost Plus World Market, which usually has a great selection of both their bars and the bags of the squares.

I already tried the Luxe Milk Crisp late last year while on my search for the ideal crisped rice bar (it’s pretty good!).

Now I have a full bag of the Premium Assortment which includes Milk Chocolate, Milk chocolate with Almonds, Milk Chocolate with Hazelnuts and the Crisp.

The package explains how Ghirardelli is different, because they control all steps of production, from bean selection, roasting, refining and conching. I’m pretty sure even subpar chocolate goes through controlled steps ... just that the raw materials and standards are a little different.

The all natural formula for Ghirardelli’s Luxe Milk does sound promising: sugar, whole milk powder, cocoa butter, unsweetened chocolate, soy lecithin and vanilla.

The color is creamy and light, much lighter than I usually take my coffee with cream.

The scent is less like chocolate and more like caramelized sugar and meringue (a kind of toasted protein smell).

The bite is rather soft, but not as fudgy as lesser chocolate such as Hershey’s.

The flavor is, well, quite milky. The texture is very smooth and silky and the melt is creamy. However, the flavor has a distinct dried milk taste to it. There’s also a little sour tang to it, not as pronounced as Hershey’s but certainly it leans towards that end instead of the hot chocolate flavors of Dove or Nestle’s Milk Chocolate. The saving grace is that they’re not overly sweet or cloying.

I’ve had quite a few of these squares over the past few months, starting with some sample squares at the Fancy Food Show and I have to say that I don’t care for it much. It worked very well with the malty notes of the Crisp and the texture is certainly great.

Rating: 6 out of 10

While I might not have enjoyed the plain milk chocolate, I know that nuts can often completely change the flavor profile of a chocolate bar.

The Luxe Milk Almond has crushed almond bits in it. The square is a bit thicker and it’s actually bigger than the plain square (.528 ounces versus .375).

The almonds are pretty big and do go well with the milk flavors of the chocolate. The smooth texture is highlighted well by comparison. The nuts have a dark roast to them so the toasted almond flavors come out well and stand up to the strong dairy component.

Rating: 8 out of 10

American made chocolate bars with hazelnuts in them aren’t easy to find. The Luxe Milk Hazelnut comes with a green band on the wrapper to set it apart from the others.

This piece is also .528 ounces. The hazelnuts are wonderfully toasted and have that grassy and buttery crunch to them that goes so well with milk chocolate. No hint of stickiness.

Rating: 8 out of 10

Overall, I like the fact that someone is paying attention to milk chocolate, which has a rather bad rap as being some sort of starter chocolate instead of valid gourmet confection. The plain isn’t my style, but certainly not bad quality ... but it’s also possible that I’m just not a plain chocolate persons ... most times I feel like a nut.

Related Candies

1. Ghirardelli Holiday Squares
2. 3400 Phinney: Fig, Fennel & Almond and Hazelnut Crunch
3. Ritter Sport White Chocolate with Hazelnuts
4. Lake Champlain Hazelnut Eggs
5. Dagoba Hazelnut
6. Ghirardelli Squares

At the same time I bought the Sunspire Peppermint Pattie, I also picked up both of their Coconut Bars.

Sunspire makes premium candy with all natural ingredients, nothing artificial. In my experience with their products they tend to use evaporated cane juice instead of refined sugar and often use unsulfured molasses as a sweetener. They also eschew genetically modified sources so most of the products I’ve seen use a rice syrup when needed instead of corn syrup. Besides the malty, earthy flavor that molasses usually adds, I have no problem with sweet & satisfying candy being made from these elements.

Add to that Hershey’s decision to move manufacturing of Mounds, Almond Joy and York Peppermint Patties to Mexico, I thought it’d be cool to find an excellent American-made substitute for folks who want to buy more local. (Though in my case Monterrey, Mexico is a bit closer than Hershey, PA.)

The Coconut Almond with Premium Milk Chocolate bar looked fabulous. It’s pretty beefy, a wide slab clocking in at 1.75 ounces.

Instead of the two piece style of Almond Joy or Bounty this is a long, one-piece bar, a bit thinner. The rippled milk chocolate enrobing is glossy and appealing.

The almonds in this bar are not whole ones popped on top like Almond Joy, they’re crushed & mixed in with the moist coconut flakes.

I didn’t really see the almond bits in there, but the color was a bit more on the cream-colored side than the dark chocolate & no almond version (see below.)

The bar smells pleasantly like coconut and unpleasantly like Hershey’s Milk Chocolate often does - a bit gamey & sour ... rather like baby vomit.

But I pushed on, because I actually like the taste of Hershey’s milk chocolate, even though I can’t take the smell of it for very long.

The flavor of the milk chocolate is tangy, it’s like acid reflux but in the convenience of a pre-packaged bar. It’s terrible. I can’t eat it. I tried several times, it’s just too awful for me to stomach. (I even waited a couple of days, just in case I was the one who wasn’t feeling well.)

Then, as some sort of deja vu, I lured Amy into my office to try it. (Remember, not only does Amy have no problem spitting things out, she also has a hate-hate relationship with Sunspire’s Sundrops.)

I understand personal preferences for certain flavors, it’s rare for any candy product to induce a verified gag reflex.

Rating: 1 out of 10

But to get back to the happy hiatus of Sunspire mistrust that was the Peppermint Pattie ... an unrelated bad night’s sleep and I tried the Coconut Premium Dark Chocolate.

It’s a simpler bar, just a firm coconut center, lightly sweetened and some dark chocolate enrobing.

The enrobing on this one looked similar, though there were a few bloomed spots. As the expiration date was March 2010, I felt pretty safe eating it.

The chocolate is slightly bitter, not extremely creamy but has its own decent flavor. The center is firm and chewy, more like an uncoated coconut bar than something soft & moist like a Mounds.

This tastes like no compromise candy. All natural ingredients, not organic but at least not genetically modified or overprocessed. The ingredients are vegan however they were made in a plant that processes wheat, peanuts, tree nuts, milk, eggs and soy. Kosher.

The price is a bit steep and to be honest, if I’m going for a candy bar when at Whole Foods or similar stores, there’s very little that could pry me away from the Q.Bel wafer bars. But if I was in the mood for coconut, the dark bar is notable.

Rating: 7 out of 10

Related Candies

1. Atkinson’s Coconut Long Boys
2. Regional Flavors: Key Lime, Pina Colada & Huckleberries
3. Kisses Coconut Creme
4. 100 Grand Coconut
5. Mounds Island Orange
6. Cup-O-Gold

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

1. Pete’s Gourmet Confections: Marshmallows
2. Valerie Confections: Pour Homme and Pour Elle
3. L’Artisan du Chocolat
4. Valerie Lemon Hazelnut Nougat
5. Chuao Chocolatier
6. K Chocolatier
7. Jacques Torres
8. Boule Chocolates and Fruit Pate

Long before Hershey’s got into the organic chocolate act by buying Dagoba in 2006, Mars bought a small organic & heritage seed company called Seeds of Change in 1999. Since then, Seeds of Change also became an organic food company (sauces, grains & frozen meals) and launched a line of organic chocolate bars.

Seeds of Change is dedicated to preserving food diversity and promoting organic growing techniques and food worldwide, and cacao is definitely one of those plants that needs that sort of nurturing. In addition to using organic ingredients they also donate 1% of their net sales to advance the cause of sustainable organic agriculture worldwide. I tried their bar called Isle of Skye last year, which I thought was an excellent and noteworthy crisped grain in milk chocolate bar.

This year, while browsing ExpoWest, a natural & organic products trade show in Anaheim, I found out that Seeds of Change has shifted their product line. They changed the names of their bars, dropped a few of them and added some more classic versions (a plain dark chocolate bar, for instance) and also redesigned all their packages. (I did love their previous wrapper images.)

I was excited to see the new package, which is a wallet style paperboard package with three individually wrapped bars inside. Perfect for portion control, great for keeping all pieces fresh and excellent for sharing. The three bars in a reclosable package may look familiar ... Dove introduced it last year.

The Seeds of Change version has little plastic wrapped bars instead of foil.

I picked their 61% Dark Chocolate with Mango and Cashew as the intro to this new look & product line.

The little bars are nicely molded, shiny and with a crisp snap. They’re scored into four pieces - the whole bar weighs only an ounce.

I like the thickness of it, as it allows a nice bite and a slow melt of the bar.

The dark chocolate is smooth and silky, it has a quick melt and a lot of cocoa butter feel on the tongue. Unfortunately it’s not a vegan bar, there’s milkfat in there.

The flavors are pretty simple. It’s rich coffee & woodsy flavored chocolate, a little bit of dark charcoal and then some grassy notes of the cashew pieces. The little dried mango bits are a little fibery but pack a powerful punch of tangy chew - kind of orangy-citrus with a hint of peach and green tea.

The little inclusions are rather small. The cashew pieces weren’t big enough to be crunchy, which is too bad, because I think the buttery crunch of cashews would really bolster this bar.

As it is, the shining star here is the chocolate followed by the mango notes. Aa good, fun taste combination.

The complete list of products in their line is now: Milk Chocolate (43%), Milk Chocolate with Puffed Grains (formerly Isle of Skye), 61% Dark Chocolate, Dark Chocolate with Cherries & Vanilla, Dark Chocolate with Coconut. It’s an interesting array because besides the plain chocolate, the flavors are different from the usual offerings when standing in the chocolate bar aisle. I’ve seen Seeds of Change at drug stores (Long’s Drugs in California). Oddly enough, Seeds of Change also just sent me some of the other new bars, so I’ll have reviews of those soon, too.

In recognition of Earth Day, Seeds of Change is running a contest (deadline July 21, 2009) - submit you video, photo or essay to tell the world what you’re doing to make a difference.

The Grand Prize winner will receive 365 days of Seeds of Change(r) Organic Chocolate, plus a variety of our other Seeds of Change Organic products. The runner-up will receive a sampling of Seeds of Change Organic Chocolate and our other Seeds of Change Organic products.

I buy their sauces and think they’re very tasty and usually well priced for organic products.

Related Candies

1. Chocolate Dipped Altoids - Creme de Menthe
2. Organic Zootons
3. 3400 Phinney: Fig, Fennel & Almond and Hazelnut Crunch
4. Zotter Candy Bars
5. Terra Nostra Pocket Bars
6. Green & Black’s Ginger Chocolate
7. Dagoba Hazelnut

My office is now next door to a Cost Plus World Market. Which means that I browse there about once a week ... and try to resist buying more than twice a month. It took three trips before I succumbed to this one kilo (2.2 pound) bag of Sweet Moments Chocolate Eggs (Ovetti) made by Laica. Priced at $9.99 it wasn’t that it would cost me a Hamilton, it was that it was more than two pounds of foil covered chocolate eggs. That’s a lotta candy!

The description on the front says milk chocolate eggs with hazelnuts cream and cereals filling. There’s also a little logo in the top right that says puro cioccolato.

All of the candies are the same flavor, but feature four designs on the foil. Each has the company logo on it and calls these Nocciola (hazelnut).

The light blue has an angry chick, the green has a white duck, the tan has a decidedly unhappy sheep and the yellow features emotionless butterflies and flowers.

The eggs are about 1.25 inches long with little lines on the widest part. They smell sweet and a little like roasted nuts and hot chocolate.

The bite is soft and easy. The chocolate shell melts easily, it’s real chocolate and in the European milky style.

The center is creamy with dots of little cereal pieces. They’re like crisped rice, only spherical and according to the ingredients made of a mix of corn, rice, wheat and barley. They’re crispy and provide a nice malty crunch. The creamy paste in the center is sweet and sticky with a hint of hazelnut flavor - not as much as I’d hoped. The ingredients show that the center is sugar, fractionated oils, the cereal bits and then 8% hazelnut paste followed by cocoa & milk plus some other stuff.

Overall, they’re quite easy to eat. They don’t satisfy in the sense that after three I don’t want any more, instead I keep eating them. Though they’re more expensive than some other American made chocolate confections available for Easter, they edge out on the quality front and they certainly taste good. And they’re cute.

Last year Easter came much earlier (March 23, 2008), so I think there were far more after holiday deals to be found because of the compressed selling period between Valentine’s and Easter. One of them I was eager to take advantage of was this set of Caffarel Eggs being sold at Williams-Sonoma (they’re back this year). At regular price, they’re pretty expensive at $24 for 10 ounces (19 eggs). But I ordered them on clearance after Easter for $6.99 a bag. I also got the candy shell version which didn’t return this year.

Each little egg had a collar and label: mandorla (almond), torroncino (nougat), gianduja (hazelnut & chocolate paste).

Sadly my clearance deal netted me two bags of bloomed chocolate. I ate most of the first bag, and though the bloom wasn’t too bad, it did make the outside of the eggs rather oily and difficult to remove the clingy thin foil.

The chocolate is smooth and silky (other than the bloom issue), the center was rich and thick, much like the other Caffarel gianduia products I’ve had. The nougat one had little crunchy bits in it. The almond one had an amaretto flavor to it that I didn’t care for at all ... so about a third of the bag was a flavor I didn’t care for (but luckily others I know do).

The quality of the ingredients is top notch and the hazelnut flavor (or almond, in the case of the mandorla) is rich and decadent. The packaging is exceptional, each one is a little gift (though also makes a lot of little bits of paper for cleanup). I’m not going to give them a rating because of the bloom though.

They’re a wonderful little treat, but very expensive when there are other products around like the Ovetti or even the Moser Roth Truffles my mother sent me from Aldi. However, I do see them sold singly from time to time, usually for a dollar at fine delis ... so it’s definitely worth it to have a little treat now and then.

Related Candies

1. Lindt Chocolate Carrots
2. Nestle Creme Eggs
3. Lindt Lindor Truffle Eggs
4. Caffarel Figs & Chestnuts (Fico & Castagna)
5. Caffarel Chocolate Truffle Mushrooms
6. Caffarel Gianduia 1865

A few years ago, after trying a petite box of Valentine’s chocolates from Elmer’s Candy Company I decided to track down their two most famous products: Heavenly Hash Egg and Gold Brick Egg. Oddly enough last week I was contacted by Elmer’s as they were promoting their new introduction, a dark chocolate version of both of the flagship products (can there be two flagships?).

I requested that they send along some of the original, as I’d tried very hard to find them in my area and they had no webstore. Sadly, they didn’t include them so this review today is in a bit of a vacuum.

The packaging is rather bold, a black background with a fluffy blue and white cloud for the logo & description. (It does look like it belongs with the Hot Tamales Licorice Jelly Beans from yesterday’s review.)

The Dark Chocolate Heavenly Hash Egg is rich dark chocolate, tender marshmallow and roasted almonds. This is a pretty big egg, clocking in at 1.33 ounces. I’m guessing these are sold individually like the Russell Stover eggs are, though mine arrived in a tray of six. For reference the Toasted Marshmallow Eggs I tried a couple of weeks ago were just .75 ounces each.

The eggs are pretty big, though each was a little different ranging from 3.5 to 3.75 inches long and about 2 inches at the widest.

From the description, I assumed that the almonds would be crushed bits mixed in with the marshmallow. I don’t know why that was what I was expecting, but when I saw the candy out of the package, I thought it was really lovely. A marshmallow plank with four or five little lumps (almonds) covered in rippled and shiny dark chocolate.

The chocolate has a nice snap to it and adheres to the marshmallow well, I didn’t have any issue with flaking. The almonds, when encountered, provide a crisp crunch. They’re well roasted, most I came across had a good toasted flavor. And it was pretty easy to plan my bites so as to get some almond in each one.

The marshmallow is sweet and moist, but it’s a bit soft and forms little peaks when I bite it. (Vastly different from the Pete’s Gourmet, as you can imagine.)

There’s very little flavor to the marshmallow, though every once in a while I got a bit of a honey note from it (though none is listed in the ingredients).

The dark chocolate isn’t complex but is definitely less sweet than the milk chocolate from the Toasted Marshmallow Eggs, which is definitely a plus. However, since I still had a Toasted egg left, I tried one and much preferred the cotton candy flavor of that center to the rather plain Heavenly Hash. In the end, the textures and overall execution is much better with the Heavenly Hash.

Rating: 7 out of 10

The original Elmer’s Gold Brick candy bar was introduced in 1936. It was priced at ten cents, twice the regular price for a bar at that time. Now they’re sold as an egg during Easter.

The Dark Chocolate Gold Brick Egg package describes it simply as dark chocolate covered pecan melt-a-way.

The wrapper is similarly bold & dark, a black background with a bright yellow egg holding the logo.

It clocks in a bit lighter than the Heavenly Hash, at only 1 ounce instead of 1.33 ounces (which was also far bigger because it had fluffy center).

This piece consists of a molded center, which is the melt-a-way which is then enrobed. Some of mine had big puddly feet, but the one I chose to photograph was more crisp looking.

There’s a slight rippling on the enrobing. They smell sweet, but a little more like fudge or hot cocoa than chocolate. It didn’t seem promising. Neither did the ingredients. It went like this: sugar, dark chocolate, partially hydrogenated palm kernel oil, pecans, chocolate, skim milk ... and so on to list the less than 2 percent ingredients.

I had to nibble away pretty far on the one in the picture to make sure I got a pecan in there. (I did eat some pecans along the way, just no cross sections.)

Instead of a soft and melty melt-a-way, what I had here was more of a waxy and fudgy center. The texture wasn’t quite crumbly, but it certainly didn’t have that mouthfeel of even some candies made with tropical oils (coconut oil is good for that).

The flavor is rather empty, a bit like cocoa but not at all like deep, rich chocolate. There were a few pecan pieces, but they only provided some scant texture and not much on the flavor front.

Rating: 4 out of 10

I’m interested to taste the original Heavenly Hash, but have no interest in the Gold Brick. But they do have something called a Gold Brick Malt Egg that seems to be tempting me against my better judgment.

The Girl Tastes did a roundup last year of the classic milk chocolate Elmer’s Eggs (with similar results): Heavenly Hash & Gold Brick plus Pecan Egg & Eggceptionals

Related Candies

1. Pete’s Gourmet Confections: Marshmallows
2. Hershey’s Bliss
3. Princess Marshmallow Eggs
4. Russell Stover Orange Marshmallow Pumpkin
5. Elmer’s Chocolate
6. Boyer’s Mallo Cup
7. Cup-O-Gold

Ever since I tried my first candy-coated chocolate sunflower seed, I was hooked. (And I wondered why these haven’t been around all my life.)

Kimmie Candy offered to send me their new varieties of All Natural Sunbursts, including their new dark chocolate version.

Kimmie Candy is rather new to the candy game, founded in 1999, they focus on panned candies. Based in Reno, Nevada (Free factory tours if you’re in the area.), they seem to have found a niche with some novel products and “better for you snacks.”

Their original Sunbursts come in a huge array of colors and are described as a candy coated, cocoa covered sunflower kernels. So yeah, it’s a mockolate product. I’ve had them, and they are pleasant, but I’ve been on the prowl for something that parents can really get behind for their kids.

All Natural Sunburst (shown above) fit that bill. They come in a mix of seven colors which are made from all natural colorings, plus the chocolate coating is real milk chocolate. At the center is a flavorful sunflower seed. Watch a video tour of how they’re made.

The colorings aren’t quite a vibrant as the unnatural varieties, but are definitely eye-catching and don’t feel muted and old like some candies can. The yellow, green and brown are especially nice. The pieces vary in size quite a bit, just like most nuts and seeds do. The shell is sweet and has a light crunch. The milk chocolate imparts a slight dairy flavor but not much of a chocolate punch, just a creamy background. The highlight is the sunflower flavor, which is bright and fresh - I didn’t come across a bad seed in the handfuls that I ate.

Their newest product (not even listed on the website) is Sunburst Natural Mix Dark Chocolate. This blend came with two colors in it, green and yellow. I really liked the combination, as it of course reminded me of sunflowers.

The smell upon opening the package was of brownies, toasty hot brownies.

On the tongue the candies have a slight bitter snap to them, but like the milk chocolate counterpart, the shell is sweet and crunchy. The dark chocolate coating is quite strong with smoke and coffee tones to it - they’re rather intense. The roasted nut flavors come through nicely. But the candy is really different from the milk chocolate variety.

The Kimmie Candy website sells direct to consumers and has some excellent prices (especially if you’re willing to take a chance on their “oops” items). They also make ChocoRocks and other panned candies. The original Sunbursts have a wide variety of package options (single serve to 8 ounce bags) at retail stores. I hope they’ll ramp up production of these and maybe do the snack sized portion package in large bags for Halloween. It might actually make them a trick-or-treat item that doesn’t break the bank but satisfies both picky parents and picky kids.

Michelle G of Candy Addict has a write up of the ChocoRocks & regular Sunbursts with photos.

Related Candies

1. Short & Sweet: Bites & Bites
2. Q.Bel Crispy Wafer Bars
3. Mint Chocolate M&Ms
4. Sconza Jordanettes
5. M&Ms Premiums
6. Organic Surf Sweets