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")