Quick List - Worst Black Licorice Treats

 Here's a quick list of the lowest rated black licorice treats I've ever reviewed on candycritic.org.

Beasts Love Treats, Trust Me

 If you love beasts and you love treats then check out my awesome alphabet book called Treats And Beasts. The perfect book for anyone, even if you already know your alphabet.

You can pick up Treats and Beast right now at bewarethecheese.com/treatsnbeasts/ or on Amazon.

Cookie, Bar or survival ration?

Marketing for a treat is so important. I find it particularly important because it helps me categories the treats that I review on candycritic.org. Some treats are easy to label, some treat like this cookie/bar/war ration is a little more complicated. I do have a "unique treats" category, where I put treats that are just too hard to categories. However, with the treat I'm reviewing today, it's not that it doesn't fit into any category, it fits into several. Although I don't actually have a category for war rations... yet.

Check out the review for this odd treat.

Is Dubai Chocolate Spread Better Than Nutella?

 One cannot deny the popularity of Dubai chocolate bars. It’s probably one of the biggest candy/chocolate trends recent times and even large name brands have added it to their repertoire. There are two things about Dubai Chocolate that make it interesting, the colour and the texture. The flavours not bad, but the fact that it’s bright green and has an odd crunch is really the appeal. The flavour isn’t bad either, but it’s not really that unique. 

While the name of this treat is Dubai chocolate, in reality the chocolate is only secondary, as everything really centres around the filling. Well, the other day I was at my local bulk food store and I saw that they were selling the filling on its own. I’ve seen this filling used on everything from cakes to croissants, but I was wondering how it might compare to Nutella as a spread on toast.

The first thing I’m going to do is break down exactly what this filling consists of... mostly. There could be other ingredients, but I tasted pistachio butter, sugar and those crunchy filo pastry like bits that give it its crunch. The thing about putting this on toast is that one of the main features of this spread that makes it work with chocolate, kind of doesn’t matter if you spread it on toast. The crunch is really what makes this filling something unique, and surprising for many on the first time trying it. However, if your toast is crunchy the crunchy texture of the filo crunch bits is kind of hidden.

I wouldn’t say that these crunch bits completely disappeared, but they’re very similar to the texture of the toast and therefore I don’t think I could call this the best use for this filling. At this point you’re pretty much just eating sweetened pistachio butter. I would imagine that this would work much better on something softer or smoother. Dipping chocolate is the obvious choice, but maybe as a layer on a soft cake would be nice as well. The one thing this trend has done for me is given me a better appreciation for pistachio butter, which is a great thing to have even if it doesn’t have the sugar or crunchy bits.

Junk Fud on the Road - Czechia

 In this episode of Junk Fud on the Road Chris and Allison talk about their Christmas trip to Prague, Czechia.

That Blue Orchid

 Did you know that I'm writing and drawing a comic right now? It's called Blue Orchid and it's an awesome tale of a teenage South East Asian girl that fights lots of cool monsters.

You can pick each and every issue of Blue Orchid right now at bewarethecheese.com/blueorchid/ or on Amazon.

Just A Gummy Worm?!!

It's funny how worms have become so connected to gummy candy. I guess it makes sense since worms are kind of squishy, and the idea of eating them is a little gross, but cool. I used to believe that all gummy worms where basically the same design, and at most had a different flavour (good or bad). However, as I taste more and more candies in this world, I'm learning that there are actually some very different interpretations of gummy worms out there. Some are better than others, but I really appreciate the effort in making something new with a classic treat.

Check out my latest gummy worm review.

In Hindsight - Mirage

 In the past I was obsessed with bubbles in #chocolate, I think I might still be, but for different reasons.

Facts on Those Snacks

 

If you've ever wanted to learn more about the snacks you love, but in a fun way, pick up my book Snack Facts. Follow Barbara and Sir Francis Sweetums as they learn everything about your favourite snacks and treats.

You can pick up your own copy of Snack Facts right now at candycritic.org/snackfacts/ or on Amazon (just search "snack facts chris stewart")

Chocolate Gimmicks?

Whenever I travel I always seem to discover odd treats in airports. The theme of these odd treats is often "a popular snack found in this country, covered in chocolate". If you're in a place known for bananas, you'll find dried bananas covered in chocolate, if you're in a place known for apples, apples covered in chocolate. The weird thing about these chocolate covered treats is that often they're only found in airports. It's not like these chocolate covered delights are found in actual local stores, just overpriced airport gift shops. Honestly, I don't often buy them, but on a few occasions they're just so weird that I can't resist.

Check out a recent airport find that was a chocolate covered treat worth sampling... kind of.

Baklava Ice Cream Inspires

 On a recent trip to the grocery store, I discovered an ice cream flavour that was totally new to me, baklava. Since I’m living in North Africa along the Mediterranean it’s not really a surprising flavour to find, but it is unique for sure. The ice cream itself is interesting, it combines pistachio ice cream with several ingredients found in baklava.

Most of the ingredients worked fairly well, in particular the syrup swirled throughout was great, as was the crunch base. The filo pieces mixed in and sprinkled on the top were okay, but also a little soggy. They also didn’t add much to the flavour. If I was to try and improve this ice cream I would say more filo dough, maybe a few layers of it between the ice cream. I’m also not a huge fan of pistachio ice cream, but in this context it was much improved.

This ice cream was a nice little treat, but it was also a source of inspiration. It inspired me to think about how many desserts one finds in the ice cream isle. I’m not talking about ice cream cakes, or any frozen cakes, I’m thinking specifically of ice cream flavour based on desserts. Off the top of my head I can’t think of too many of them. Honestly, I don’t know if I can think of one specifically, but I just feel like I’ve seen some before.

I’m very certain I’ve seen dessert themed ice cream at ice cream parlours. In particularly the fancy ice cream parlours that make their own ice cream. While I’m sure there have been a few, I’m surprised that dessert themed ice cream flavours are not more common. Probably the closest thing that comes to mind are ice creams that features bits of cookie in them. While it’s kind of dessert flavoured, I wouldn’t really call it themed. I’d like to be proven wrong on this, so if you know a good dessert themed ice cream that you can get at the grocery store, let me know.

Now it wouldn’t be fair for me to just complain about this without offering a few suggestions. So here are a few ideas I think might work really well:

Cheesecake – A creamy ice cream, creamier than most so it feels like cheesecake. I’m not sure if it’s possible, but if you could even get the tart flavour of cream cheese that would be great. Then, swirl in some strawberry syrup. Finally, a layer or two of graham cracker crumbs would give this a little texture and really keep it on theme.

Apple Pie – Now I feel like someone has made an ice cream with apple pie in it, but I’m thinking more about an apple pie ice cream. This would probably feel more like an ice cream cake, but I think the key would be to keep the crusts as layers instead of just pieces. You could have a nice cinnamon/vanilla ice cream with apple pie filling swirled throughout. Then you could have a layer of pie crust on the top and bottom. If the bottom is too complicated at least the top would be good. Frozen cooked pie crust is actually pretty good, so I think it would work really well.

Carrot Cake – This one might be a little divisive, but if done well I think it would work really well. Again, I’m not just talking about filling this ice cream with pieces of carrot cake either. I would say take a super creamy ice cream (maybe the same one you used for the cheesecake) and add some of the ingredients from carrot cake. The carrot cake spices would be key, cinnamon and cloves for sure. Also adding some walnuts, raisins and yes... shaved carrots. I don’t think you’d want to add carrot to the ice cream as that might be too much, but strings of shaved carrots might actually work.

I’m sure there are other desserts that might be tasty in ice cream form and I’m glad that I got to sample this fun baklava ice cream to get inspired. 

Just a Quick Reaction - Chocolate Banana Fanta

 Two flavours that don't seem like they should work in a soda pop.

Them Beasts Love Their Treats

 If you love beasts and you love treats, then check out my awesome alphabet book called Treats And Beasts, the perfect book for anyone, even if you already know your alphabet.

You can pick up your very own copy of Treats and Beast right now at bewarethecheese.com/treatsnbeasts/ or on Amazon (just search "treats and beasts chris stewart").

Spices and Herbs

I want to suggest something that many of you have probably never given much thought to. I suggest that herbs and spices are greatly underappreciated in milk and dark chocolate. I think the reason you don't see very many herbs and spices in chocolate is that it's a really hard thing to balance flavour wise. Herbs and spices can be subtle or super strong flavour wise, and getting them to balance with the flavour of chocolate is super challenging. I am suggesting however that when it's done well it can be some of the most amazing flavour creations ever. It also opens the door for chocolate flavour wise to so many other possibilities. I'm not just suggesting people use common spices and herbs that you find in sweet baking, I'm also suggesting that candy companies start exploring more spices and herbs used for savoury dishes as well.

Check out my latest chocolate review featuring a very popular spice that could work really well.

Quick List - The Best Licorice Treats

 Here's a quick #list of the best licorice treats that I've ever reviewed on candycritic.org.

That Blue Orchid Is Awesome!

 Did you know that I'm writing and drawing a comic right now. It's called Blue Orchid and it's an awesome tale of a teenage South East Asian girl that fights lots of cool monsters.

You can pick each and every issue of Blue Orchid right now at bewarethecheese.com/blueorchid/ or on Amazon (just search "blue orchid comics").

Does Your Gummy Have A Peel

The latest trend in gummy candy seems to be the idea that you can peel them. The concept is that each gummy candy is made with two different textures of gummy. The outside is a more chewy, durable gummy, while the inside is a soft a squishy gummy. Each of these gummies (so far) are shaped like different fruit that one might peel, like grapes or bananas. As a concept I'm a huge fan of this trend, it's not only clever, but thematically correct (so far). The actual peeling of these candies have proven to be a bit more challenging than I originally expected, but that could improve as technology gets better. The thing I'm looking forward to is the first creative gummy candy company that takes this trend and moves it out of peeling fruit. I feel like there's great promise for a really creepy Halloween candy here.

Check out my latest peel-able candy review.

Ranking Nuts Part 2

This is the second part of my exploration and attempt to find the best and most versatile nut in the world. Each time I take 3 nuts and give them a score, as well as some explanation about why they scored the way they did. 

Today I've decided to start with the almond.

On their own:

It's funny, but Almonds are a go to snack nut in my household, but I don't think I would rank it as one of my favourite nuts. We go through giant Costco sized bags of these nuts regularly and they hold the position of having the largest jar in our available nut collection. While I don't think they're a favourite, they're always good to have around. I really enjoy them toasted with no salt, but every now and then a flavoured one comes around that really makes me happy. I'll give it one point.

Nut Butter:

Allison (my wife) loves Almond butter, particularly if she can find it crunchy. I'm okay with it, but honestly I find the flavour to be a little too smoky. This is another nut butter that I can't ever remember having with jam or on bread for any reason. It's okay with a bit of chocolate, but honestly not one of my favourites, so no points here.

In Chocolate:

Almonds and chocolate are a match made in heaven. The key to combining chocolate and almonds is to keep your almonds whole (or at the very least large pieces). The crunch you get from an almond works really well with the dense soft texture of chocolate. Some of my favourite chocolate bars have full almonds in them and I would never turn down a chance to eat one. Two points for this.

In Sugar Candy:

I'm going to go out on a limb here and say that I think in many cases sugar candy and almonds work well together. First of all nougat with almonds is fantastic. Also, there's a Korean company called HBAF that makes a candy coated almond that's out of this world. In fact they make several flavours of candy coated almonds that are all great. They also layer on the sugar pretty thick. I can't say I've ever had a hard candy with almond, but I'm kind of convinced that it would work. I'll drop a point here for the almonds.

In Other Cooking:

This is one area that I can't really remember a great way to eat an almond. I'm sure it might work as an ingredient in a stuffing maybe, but I'm not entirely convinced the texture would be great. Cookies are okay with almonds, but mostly when they're sliced super thin. Maybe almond flavouring might be good for some baking, but I don't think that's really in the spirit of this competition, so no points here.

Total Almond Points : 4

Next let's look at the Brazil nut.

On their own:

This is going to be a rough one, but I feel like the Brazil nut might only squeak by here. Don't get me wrong, I like eating Brazil nuts, but I just feel like the main reason I like eating them is because they're a fairly uncommon nut. I don't know if I've ever seen a bag of just Brazil nuts available at a grocery store. When they're in mixed nut selections they're rarely the predominant nut. Honestly I can't really ever picture myself eating more than a few of these at any sitting. I'll give them a 1, but mostly because I feel like they're not going to score well in this competition and they deserve something.

Nut Butter:

I feel like a common theme in this article when talking about Brazil nuts will be that I've never seen the Brazil nut any other time then with a bag of mixed nuts. So when it comes to nut butters, I can't say I've ever seen a Brazil nut butter before. I'm also fairly certain that it wouldn't be that great. So no points.

In Chocolate:

I think once in my life have I eaten a Brazil nut covered in chocolate. I believe it was at a fancy chocolate shop and I seem to remember it being not that great. Coating a Brazil nut in chocolate seems like an idea you might have to try it, but not because you think it's going to work flavour wise.

In Sugar Candy:

There are few nuts that work covered in sugar candy. While again, I haven't ever tried a Brazil nut covered in sugar candy, I can't imagine that it would taste very good.

In Other Cooking:

Nope, can't think of any time I've eaten a Brazil nut in cooking. I can't even remember having eaten them in a cookie or cake. No points.

Total Brazil Nut Points : 1

Last one today, will be the walnut.

On their own:

The walnut is going to a get a point for eating on its own, so don't worry. I will however say that I much prefer them toasted with the shell removed. I also might be a bit of a snob here, but I like good quality walnuts over anything lower quality. Low quality walnuts are the worst. They often have an astringent flavour and the number of times I've found bits of that hard membrane shell like stuff in cheap walnuts is astounding. One point here.

Nut Butter:

I think I've had walnut butter once, and it didn't really work. The biggest problem with walnut butter is it tastes a little astringent, the same flavour you get with low quality walnuts. I also find that the flavour of walnuts is too subtle for a spreadable butter. No points here.

In Chocolate:

Chocolate and walnuts can work really well together, but I can't say that they're my favourite nut to blend with chocolate. The problem with walnuts is that the texture can be a little soft for some chocolates. The flavour can also at times be a little too subtle, so too much chocolate overwhelms it in some cases. One point for walnuts and chocolate.

In Sugar Candy:

Other than maybe nougat, I can't think of any time where I've seen walnuts in a sugar candy situation. I can't even remember having a lightly sugar coated walnut. I feel like the subtle flavour and soft texture just wouldn't work very well.

In Other Cooking:

Baking with walnuts is a pretty common thing for me. My favourite banana bread recipe is full of them, and so are my brownies. With savoury foods it might work in some cases, but I can't really think of too many recipes that call for them. On point for the baking.

Total Walnut Points : 3

New Junk Fud and You!

 In this episode of Junk Fud And You I talk about the balancing act that all candy companies have to achieve, do you make your candy durable or do you make it delicious.

Learn Some Facts About Snacks

 If you've ever wanted to learn more about the snacks you love, but in a fun way, pick up my book Snack Facts. Follow Barbara and Sir Francis Sweetums as they learn everything about your favourite snacks and treats.

You can pick up your own copy of Snack Facts right now at candycritic.org/snackfacts/ or on Amazon (just search "snack facts chris stewart")

Feeling the Peeling

I really have mixed feelings about the peeling gummy trend. For those out of the loop, over the last few years there's been a trend of making gummy candy that you can peel. The concept is that you get a piece of fruit that often (but not always) has a peel, and make it using two different textures of gummy candy. The outside is often a fairly durable gummy while the centre is often very soft. I've often found that the soft gummy centre is a little too squishy and can make peeling difficult. In the case of these passion fruit gummies it was even worse, but it's slightly possible that it's supposed to be that way.

Check out my latest peelable gummy review.

10 Second Kitchen - Five Guys (Kuala Lumpur, Malaysia)

 Watching the team of chefs working on making dozens of tasty hamburgers.

Those Beast And Their Treats

 If you love beasts and you love treats, then check out my awesome alphabet book called Treats And Beasts, the perfect book for anyone, even if you already know your alphabet.

You can pick up your very own copy of Treats and Beast right now at bewarethecheese.com/treatsnbeasts/ or on Amazon (just search "treats and beasts chris stewart").

Is There a Gummy Shape That Wont Work?

I was thinking about this while writing this review, is there any shape that just wouldn't work as a gummy? I feel like the candy world is trying to find out as you can find gummies in so many different shapes. I've seen gummies come in everything from fruit, to animals, to... well obscene shapes. I've also seen gummies that are tiny and gummies that are huge. I just can't think of any instance where a gummy's shape didn't work. Sure some are a little boring, but they still kind of work. Can you think of any particular shape that just wouldn't work for a gummy?

Check out my review of the first hippo gummies that I've ever eaten.

Rating Nuts Part 1

Besides chocolate and sugar, nuts are probably the most common ingredient in most snacks and treats. The fun thing about nuts is they make for great ingredients, but you can also eat them on their own as well. Having said that, not all nuts are equal in all situations. So I've decided that I would look at each nut (some might not be technically nuts so include the words legume and maybe seed as well) and decide which is the best nut of all. Some might rank higher in some categories, but the eventual goal is to find the king of the nuts... now that just sounds wrong.

I've decided to start with the cashew.

On their own:

I feel like cashews are really an acquired taste. When I was a kid I hated them, but as an adult I love having a handful of these nuts whenever I can. They do come in many forms, raw, toasted, toasted and salted as well as even candy coated. I'm not a huge fan of raw cashews, but every other kind is okay with me. I'll certainly give these a point for eating on their own.

Nut Butter:

Cashew butter is fine, but it's not one of my favourite butters. I don't think I've ever gone beyond sampling it as a butter on its own, in that I don't buy it to spread on my sandwiches regularly. I'm sure there are some people who love it, but it's not really for me, so no points as a spreadable.

In Chocolate:

Cashews are fine in chocolate, but I find that the texture is a little too soft. Since chocolate is already a dense, but also kind of soft texture, the texture of the cashew is fine but nothing amazing when it's covered in chocolate. The flavour of the cashew can come through in some cases, but you have to ad a lot of cashews to balance out most chocolates. So while I don't hate it, I don't think I'll give it a point.

In Sugar Candy:

I can only assume that cashews don't really work with sugar candies because I honestly can't think of a single instance where I've tried it. So while it might not be fair, since I've never tried it, I can only assume that other than a thin sugar coating or dusting of sugar, cashews don't really work in sugar candies.

In Other Cooking:

This is where the cashew shines in my book. A stir fry or even a curry with cashews can be spectacular. There are some cultures where the cashew is one of the best ways to thicken and flavour up a savory dish. Also, there's nothing like roasting cashews on a pan before cooking a warm dish to really get your senses going. I'll give it two points in this category.

Total Cashew Points : 3

Next let's look at the pistachio.

On their own:

Pistachios have always been one of the fancier nuts in my opinion. While I know there are parts of the world where they're very common, they always seem a little fancier than other nuts. They're also one of the only nuts where I feel like the shell makes them better. I've had pistachios in just about every form, from raw to salted and toasted and each one of them is spectacular. Although I will admit that salted and toasted is the best. They easily get a point, maybe even two on their own.

Nut Butter:

While I'm sure pistachio butter has been around for a very long time, it's only recently become very popular with the creation of the Dubai chocolate bar. I'll be honest, I'd never really thought about it before, but recently I've given pistachio butter a try and I've really enjoyed it. The butter tends to be best when it's not salted, and it also makes for a great combination with other spreads (particularly anything with chocolate). A point here for sure.

In Chocolate:

I think the paragraph above says it all. Dubai chocolate bars have really brought the pistachio to the forefront candy bars. I will admit however that most chocolate I've tasted with whole or pistachio pieces hasn't been amazing. I think the key is to really load your chocolate up with the stuff, and maybe in a concentrated form (pistachio butter). A point here for sure.

In Sugar Candy:

Much like the cashew, I can't think of any time that I've tried pistachios with sugar candy. I think I might have had a pistachio flavoured candy, but that fits into the same category as pistachio ice cream, something I'm not a huge fan of. No points here.

In Other Cooking:

I think pistachios work okay as a coating on meat, in particular chicken. I'm also sure it might work in some sauces, but I can't really think of any sauces that I've had recently that have obvious pistachios in it. While it might work, I don't think I can give them a point for cooking right now.

Total Pistachio Points : 4

Last one today, the macadamia nut.

On their own:

The macadamia nut is a tough one to rank. It's probably the nut that I've eaten the fewest of, but it's not because I don't like it. Flavour and texture wise it's fine, but it's very rich in flavour and very expensive price wise. The texture of the macadamia nut is a little weird in that it's both soft and hard at the same time. The flavour is distinct, but I don't like it enough to pay the extreme cost every time. I'll give it a point, but not two.

Nut Butter:

I can't say that I've ever tried a macadamia nut butter before. While it might be tasty, I would imagine that it would be super rich and would make a nut butter and jam sandwich feel like a super heavy meal. I might change my mind, but for now no points.

In Chocolate:

This might be one of the best ways to eat a macadamia nut, but mostly because it's a way to enjoy the flavour and not eat too many. I've had some nice macadamia nuts in fine chocolate and I think that's how it works best. Definitely a point here.

In Sugar Candy:

At this point I'm not sure why I put this category as I can't once again think of a single great use of macadamia in a sugar candy. Zero points.

In Other Cooking:

This will probably be the most controversial of all of my scores, but there are several ways that macadamia nuts work really well in cooking. Adding them a stuffing is good, but adding them to cookies is amazing. This nut ranks as one of my favourite nuts to ad to cookies, so for this reason alone I'm going to give it one point.

Total Macadamia Points : 3

Candy Experiment - Skittles VS Skittles Flavoured Gelatin Dessert

With only one flavour available of this Original Skittles flavoured gelatin dessert, but 5 (or maybe 6) flavours available in the Original Skittles, it got me thinking. What flavour is the "Jello" like treat supposed to be?

Blue Orchid!

 

Did you know that I'm writing and drawing a comic right now. It's called Blue Orchid and it's an awesome tale of a teenage South East Asian girl that fights lots of cool monsters.

You can pick each and every issue of Blue Orchid right now at bewarethecheese.com/blueorchid/ or on Amazon (just search "blue orchid comics").

What's In A Name

I've never really given a great deal of thought about the names of treats until I got this bag of gummy candies. For some reason "Frogs Alive" sounded really dark. I think if you put it in the context of "I'm eating Frogs Alive", you might see where I'm coming from. This has made me think about other treat names, and how dark, weird or just wrong they might be. Nerds is a great example of just that, but I'm sure there are more. The problem is that many treat names become common place no matter how weird they actually are. Can you think of any treat or candy names that are just weird?

Find out how I felt about eating Frogs Alive (see what I mean).

10 Second Kitchen - Takoyaki at Pavilion Mall Kuala Lumpur, Malaysia

Watching #takoyaki balls spin while being heated up at the Pavilion mall in #KualaLumpur, #Malaysia.

Some Of Those Facts About Snacks

 If you've ever wanted to learn more about the snacks you love, but in a fun way, pick up my book Snack Facts. Follow Barbara and Sir Francis Sweetums as they learn everything about your favourite snacks and treats.

You can pick up your own copy of Snack Facts right now at candycritic.org/snackfacts/ or on Amazon (just search "snack facts chris stewart")

Copycats

One of my fears when I write reviews is that one day a candy company might get mad at me. I often think about this when I'm reviewing candies that are extremely similar to other popular candies. I will often refer to them as "copycats", but I also often explain that I could be wrong about the fact that they've copied another company. For the most part I'm pretty sure that many candy companies copy other candy companies, but I don't know for sure. If you ever notice that I've called a candy a copycat, and you have proof that it's not, let me know and I'll happily change my reviews.

Check out the latest version of what I think might be a copycat candy.

Mammi Tasting

Finnish rye pudding, or Mammi is a tradition Easter dessert in Finland. I’m not really sure how to describe it without sounding insulting. The thing you have to know is that it’s not that bad. The problem is that it looks pretty bad and the ingredient list isn’t something that sounds very appealing. It’s primarily rye flour, syrup, spices and dried Seville orange zest. It doesn’t appear to be baked at all, but is instead a very dark brown blob of goo, almost like eating a bitter cake batter. Again, while this is an accurate description, it’s not really a representation of how it tastes.

From what I can tell, from the internet as well as the selection of Mammi I was given, it’s most common to have Mammi with custard or something sweet and creamy. Of the three that we (Allison, myself and two Finnish friends) tasted, two of them came with some kind of sweet cream, one of them was on its own. while I appreciated tasting it on its own, it’s not something I would do again or recommend. However tasting it on it’s own gives me the opportunity to tell you how Mammi tastes without anything added.

The flavour of Mammi is fairly bitter, almost licorice like. I might have been projecting as most of the time anyone Finnish seems to offer me something it has licorice. However in this case I think the astringent flavour came from the Seville orange zest. For those unaware, Seville oranges are super bitter and most often used to make jam, when mixed with lots of sugar. Mammi on its own however doesn’t seem like there’s much or any sugar added. The texture is actually much better than you might think. It’s a little gritty, but actually kind of smooth. There’s also an aftertaste of the rye, so at least the gritty texture makes sense.

As for the toppings, apparently the tradition is to simply add a vanilla custard. One of the Mammis we had was just that, and it was by far the best one. The vanilla custard sweetens and smooths out the astringent flavour of the Seville orange a bit, but not so much as you still can’t taste it. It’s not like this custard covers everything up, instead it just makes it a bit more palatable.

The other Mammi we had was a little less conventional, in panna cotta form. I would say that this was far less successful than the classic vanilla cream, but I appreciated that the Finnish dessert manufacturers were willing to play with their classic Easter dessert a bit. I’ve been told there are a few other methods/versions of Mammi out there as well.

I would suggest that you try Mammi if you have the means. I’m pretty sure it’s an acquired taste and works much better if you grow up with it, but it was at the very least very unique and interesting.

Quick List of the Best Marshmallow Treats

 A quick list of the best #marshmallow treats I've ever #reviewed on candycritic.org. It's a bit of an accomplishment since I'm not a huge fan of most marshmallows.

Some Treats and Their Beasts?

 If you love beasts and you love treats, then check out my awesome alphabet book called Treats And Beasts, the perfect book for anyone, even if you already know your alphabet.

You can pick up your very own copy of Treats and Beast right now at https://bewarethecheese.com/treatsnbeasts/ or on Amazon (just search "treats and beasts chris stewart").

Candy and Dessert

 Is there a difference between a candy and a dessert? Can you eat a candy for dessert and can you eat a dessert when you would normally be eating candy? This week's review features a candy that's supposed to taste like a dessert, and that's not uncommon. There was a time in history when people didn't eat candy, and only ate dessert. It's a weird thing to think about, but I guess I'm a weird person.

Check out my latest candy/dessert hybrid candy (or dessert) review.

Junk Fud on the Road - Tunisia

 Allison and Chris talk about their latest adventure (and it's kind of long term) in Tunisia. Check back later as there might even be a second part where they explore the many deserts in the dessert portions of the country.

Check Out Blue Orchid

 

Did you know that I'm writing and drawing a comic right now. It's called Blue Orchid and it's an awesome tale of a teenage South East Asian girl that fights lots of cool monsters.

You can pick each and every issue of Blue Orchid right now at bewarethecheese.com/blueorchid/ or on Amazon (just search "blue orchid comics").

Chicken Skin Paradox

 I have an odd paradox when it comes to eating chicken skin. I know a lot of people out there find that the skin of the chicken they eat is the best part. Honestly, when I eat chicken I'm known to peel the skin off an leave it to the side. When I go out for chicken I often get chicken sandwiches. The paradox however is that I'm actually a big fan of deep fried chicken skin, a treat I was introduced to while I was living in Yangon. So it's totally possible that I could go to a chicken place, peel the chicken skin off my chicken, then dip into a bowl of deep fried chicken skin. It's weird, I know.

Check out my latest chicken skin themed snack review.

Is Baristella Rocher Better Than Nutella?

 

One of the benefits of having a life that involves a great deal of travel and moving around the world is that you get to experience foods that might be similar to what you already know, but with a local twist. This has actually allowed me to sample many interesting treats, like several different version of the milk chocolate Kit Kat, as well as some variations on KFC. If you look back on this blog you'll also find that there has been a series of posts where I compare different spreads to Nutella. In fact you're reading one right now. 

My point is there are many different version of hazelnut spread out there. While Nutella is the name most people associate with this type of spread, it's not the only one. What I've learned while writing this series of posts is that there are many brands of hazelnut spread that are trying to do the same thing as Nutella, a simple chocolate and hazelnut spread. There are however many brands that are trying to do something different, pushing the boundaries of what a chocolate and hazelnut spread could be. This Baristella Rocher is exactly that kind of spread.

The interesting thing about this particular attempt, is it's not really original in its concept. Rocher chocolates are really just chocolate with crunchy bits (often rice crisps and sometimes nuts), filled with a hazelnut spread/cream. It's all flavours and textures we know work really well. So why is this the first time I've tasted a spread that's trying to copy that amazing, classic treat. You would have thought there would be hundreds of this variation out there, but nope, there is not.

Most importantly you'd think Nutella would have come up with something like this. Particularly since the brand that makes Nutella also makes Ferrero Rocher, probably the most popular rocher in the world. It actually made me think on this subject a little more, most notably, why is there not 100 different variations of Nutella out there? Is this choice because they wanted to keep their brand pure, or do they just not want to invest in research and development?

The main reason I ask this of the folks at Nutella is that while this Baristella Rocher is a creative idea, I'm not really a huge fan. There's something about the flavour of the chocolate that I just don't love. It could be the quality of the cocoa or the flavour of the hazelnuts, but something is a little off. The crunchy rice crisps are nice, but a few crunchy bits of hazelnut as well would have made this a lot better. As it stands it's a great idea with a slightly below average execution.

In Hindsight - Eatmore

 This is a very polarizing candy bar, but I'm wondering if I'll like it more the older I get.

Get Them Snack Facts!

 If you've ever wanted to learn more about the snacks you love, but in a fun way, pick up my book Snack Facts. Follow Barbara and Sir Francis Sweetums as they learn everything about your favourite snacks and treats.

You can pick up your own copy of Snack Facts right now at candycritic.org/snackfacts/ or on Amazon (just search "snack facts chris stewart")

Simple Flavours

When was the last time a simple, common flavour was trendy. I'm probably to blame for this as much as anyone else, but it seems like the only trending flavours for treats and candy are flavours that are unique and very often weird. No one is singing the praises of strawberry, vanilla, orange, grape or many of the other basic flavours anymore. I'm not saying it's a bad thing necessarily, it's just interesting. I guess I'm wondering if "boring" flavours will ever be trendy again.

Check out my latest simple/common flavoured lollipop review.

10 Second Kitchen - Pomelo Street Vendor Downtown Yangon

 Watching a woman carefully peel the last bit of bitter peel off of a Pomelo in downtown Yangon, Myanmar.

Treats and Beasts My Friend

 If you love beasts and you love treats, then check out my awesome alphabet book called Treats And Beasts, the perfect book for anyone, even if you already know your alphabet.

You can pick up your very own copy of Treats and Beast right now at bewarethecheese.com/treatsnbeasts/ or on Amazon (just search "treats and beasts chris stewart").

Not A Fan Of Marshmallows

There are a few categories of treats that I'm not a huge fan, black licorice, spicy treats and marshmallows are probably at the top of my list. With licorice and even spicy treats I've been trying to ease my way into tolerating them. I've sampled more and more licorice and spicy treats in order to attempt to grow to like them. With marshmallows on the other hand I've decided to try and seek out marshmallows that I like. So instead of eating more marshmallows to gain an appreciation, I'm trying to find out if anyone makes an already great marshmallow. I guess I feel like there's hope out there.

Check out my latest gummy review, that kind of crosses the line into marshmallow territory.

Is Vanoise (white and milk chocolate) Better Than Nutella?

 This is a special edition of Better Than Nutella because we're looking at two spreads instead of one. Normally I would split these two spreads up, but I feel like it's important to actually compare these two spreads instead of looking at them independently. Both are made by the same company and even have the same name Vanoise. The difference however is in the chocolate.

If I was to look at the Ma Creme A Tartiner (milk chocolate) Vanoise spread, I would describe it as average to below average. The chocolate flavour is there, but it's kind of weak. The hazelnut flavour is just weird, it almost tastes like a chemical version of hazelnuts instead of the real thing. I'm not saying that they faked the hazelnuts, I'm just saying that something in this mixture made it taste really fake and strange.

Honestly I wasn't a big fan of this stuff, and I probably wouldn't get it again. This spread alone would be a very short edition of Better Than Nutella because it's just not great and nothing really that special. If it wasn't for the companion version of this spread that's so different this article would be over.

I've tasted a few spreads out there in the world including cookies and cream, regular cream and most of all milk chocolate. I can't say however that I've ever tried a hazelnut spread with milk chocolate like this Vanoise Ma Creme Noisette White (strange how they use one English word in the name). I've been doing this series comparing various spreads to Nutella for a few years now so maybe I've forgotten, but I'm frankly surprised that this white chocolate variation doesn't come up more often.

More importantly, it works, and in this case works really well. I can't figure out why, but the hazelnut flavour of this version of the Vanoise spread doesn't have that chemical like flavour that the milk chocolate version does. It tastes of real hazelnuts and it works so very well with the white chocolate. It's a nice blend of smooth milk chocolate and toasted hazelnuts. A good hazelnut will often have a nice toasted flavour, and while milk chocolate certainly doesn't smooth that out, white chocolate seems to smooth it out in a different and also pleasant way. I'm not sure if this white chocolate spread is better than Nutella, but it's truly something different and well worth giving a try.

In fact, I feel like the folks at Nutella should maybe think about making some variant versions of their spread too. I've tried a few spreads with additions that are obvious and work really well. This white chocolate version is a great example of a version of a hazelnut spread that I'm surprised I haven't seen more often, particularly from the folks at Nutella.