Today we have yet another Vosges bar (starting to see a trend here?) that I’ve recently encountered. This flavor pairing sounded more tame than their other offerings, that use curry, teas, mushrooms and seeds for flavor. Everyone knows and understands toffee for a flavor in candy, so I’d like to think that this is more of a gourmet candy bar, as opposed to a gourmet adventure, which the stranger flavors tend to be.
This bar is a dark milk, at 45% cacao, and it’s mixed with sweet butter toffee with walnuts/pecans. The bar is a nice milk chocolatey brown colors (lighter than most) and you can see the bits of the toffee and nuts int here. The bar smells creamy and a hint of butter.
The flavor on this one is incredible. Your first taste is the very smooth creamy milk chocolate, then a burnt of buttery toffee comes in. In the middle there’s a rise of saltiness from the nuts and toffee which really gets mixes well with the sweetness of the chocolate. Then the flavor gradually melts away leaving behind a buttery, smoother flavor that lingers on the tongue. The toffee and nut bits are small and crunchy, so none of them get stuck in your teeth.
This is a really great gourmet bar for anyone who is too squeamish to try any of the other more unusual flavors that Vosges offers. Sometimes the simplest flavors are the best.
Links Vosges Website
This is another new Vosges bar that I discovered along with the holiday flavors, yet, I feel this one runs in more traditional Vosges fashion. It’s a very unique and to some, strange, flavor combination. This bar uses Reishi mushrooms mixed into the chocolate for it’s flavor combination. I can’t help but chuckle at the name “Enchanted Mushroom” as it seems to indicate that it’s have…some sort of magical effects on you. Hee hee.
The bar smells like a deep rich chocolate. It’s a 66%, so it’s a darker bar that bittersweet, which most usually run around 60%. The smell is woodsy and sweet, with notes of moss, earth, and cream.
The flavor is lovely. It starts out as a wonderfully rich and mild chocolate with full notes of cream, sweet coffee and slight notes of caramel. There’s little dried bits of reishi mushrooms in there, but I feel them more as a texture and they don’t deliver much flavor at all. At the end there’s a burst of berry flavors that’s very red of cherry and raspberry, but for the most part this is a very sweet, rich, creamy chocolate flavor. As funny as it sounds, it tastes like brownie batter to me.
This bar wasn’t unique enough in flavor to justify buying it again, even though it is fun to say you’re eating mushrooms and chocolate. If I was given it as a gift however, I’d gladly enjoy it again.
Rating: Will Eat Again
Links Vosges Website
A sampling of some of the Kitkats that were available in the winter of 2007. The “Exotic” Region collections I recall being really excellent.
These Limited Edition truffle collection from Godiva was a gift from my boyfriend. He likes finding candies that I haven’t had before, it’s a fun challenge for him. The flavor variation in these truffles caught his eye, and figured it’s be a fun sampling for the two of us. The collection is called “Bakery Desserts” and is flavored after different baked sweets: Chocolate Lava Cake, Red Velvet, Carrot, Tiramisu, Strawberry Tart and Cheesecake.
Each truffle is large, about the size of a golf ball. They’re well packaged in an oblong box that keeps them safe and secure. They all look different from one another, but it’s hard to tell which pattern represents each flavor. I really wish they came out with a flavor key, but sadly there isn’t one included.
Chocolate Lava Cake: Exterior is dark chocolate with a powered sugar exterior. This had a rich, velvety chocolate ganache on the inside. The ganache is bittersweet and extremely intense in it’s flavor. The bottom of the truffle has a more liquid chocolate to it to give the “molten effect. It’s a really tasty chocolate too, so it works both as an interpretation of a dessert and still hold up as a truffle.
Red Velvet Cake: Exterior is white with dark red striped. It tastes like chocolate. Nothing really says anything about red velvet to me. The white chocolate kinda feels like the white butter cream/cream cheese frosting you’re supposed to get with a red velvet cake. But really this truffle is just a plain chocolate ganache with a fancy name.
Carrot Cake: Smells coconutty right away, and the exterior is milk chocolate truffle with nuts outside. I took a bite and first thought it was tiramisu because I got a mouthful of creamy, cinnamon tasting cream. Then I realized there was another flavor half to the truffle, which I then took a bite of and it tasted of carrot cake with a creamy cinnamon hit and a carroty flavor. It’s nice, but odd to think you’d get a different flavor depending on what side you bite down on first.
Tiramisu: The exterior is a white chocolate with dark chocolate sprinkles on top. This truffle had a better construction. The flavored interiors were split top to bottom this time, so at once I knew the flavor as soon as I bit in. It has a wonderful creamy flavor that had a nice addition of mocha to it. The chocolate exterior added some extra sweetness and creaminess to it that was really delicious.
Cheesecake: Exterior of milk chocolate with graham bits on it. This one is intensely rich and creamy. The inside is a sweet cream cheese interior with a nice tart notes to it. It’s paired with a smooth chocolate filling, so it ends up being really rich and flavorful and faithful to the original dessert.
Strawberry Tart: Exterior of milk chocolate with dark chocolate striped. Again I took a bite of this one not knowing what to expect. Then the truffle I bit in half and there were two distinct sides to the truffle. I took a bite of the darker one and it was an intense strawberry jam. Ah hah, I know what this is now. The jam was very flavorful and fresh, and the creamy other half gives it that nice custard flavor that tarts have.
This was a really nice truffle sampling. Each flavor was accurate to the dessert they were paying homage to. They feel unique and special, so it’s a good treat for others and yourself.
Rating: Will Eat Again
Links Godiva Website
This week’s review is brought to you by one of my bosses who passed these packets of Palmer’s Merry Christmas Double Crisp at work. A thoughtful gesture for sure, especially considering that Palmer is a chocolate I would never buy for myself, because let’s be honest here, it’s really mockolate. I always feel bad for my body when I eat that stuff, so I avoid it whenever possible.
So these Palmer “chocolates” are a more modest type of Nestle Crunch with bits of crunchy rice crispies in it. They’re decorated with Santa and Snowmen foil wrappers and look festive. The actual chocolate pieces are not large, probably an inch and a half long, 3/4 inch wide at the bottom and maybe 1/4 tall. It smells very sweet and milky.
Upon opening the chocolate you can easily see the bits of rice crisps in it, and the light colored milk chocolate shows them off nicely.
The chocolate has a nice crispness to it. The chocolate is smooth and the flavor is very, very sweet. It’s creamy and has nice milky notes to it, but, the flavor is not “chocolatey” at all. That’s mockolate for ya. It’s tasty, but you can tell it’s not the real thing for sure. The flavor just comes across as sweet and flat to me.
Not a bad candy choice if you’re on a budget. However, speaking for myself I’m always willing to pay a little more to get the real chocolate over the stuff make with tropical oils instead of cocoa butter. Some people love these types of candies and I can understand why, they’re just not for me.
Rating: Might Eat Again
Links Palmer Website