New Tree 73% Dark Chocolate Spread and Snack Sized Bars

A couple of years ago I had the pleasure of reviewing New Tree’s Belgian chocolate. I loved their creative approach to enhancing chocolate’s health benefits. The dark bars have 65% cocoa solids, and the milks check in at 42%. These percentages make their darks appeal to a wider range of people, and the milks seductive to folks, like me, who prefer a deeper, richer flavor than is typical of most milk chocolate.

New Tree has recently come out with 5 snack sized bars, each of which weigh only 1.06 ounces, but you’d think they were much bigger. I was quite surprised to see the actual weight as the five chunky sections seemed far heavier than that. They sport 4-6 grams of fiber, 8-10 grams of sugar, 2-3 grams of protein, and 10-12 grams of fat.

I sampled all five: Dark with Flax, Dark Superfruit with pomegranate seeds and cranberries, Dark with Belgian Biscuit, Milk with Lime Granola, and Milk with Almonds. Though all had a delightful crunchiness, each bar was still unique. I adored the Belgian Biscuit, which was studded with yummy bits of not-too-sweet cookie. My next favorite was a tie between Almond and Lime Granola. I wasn’t sure I’d like the lime, but it was applied with a deft touch, heightening both flavor and texture. Dark Superfruit, was also enhanced by the acidity of pomegranate seeds and cranberry. Flax was a natural for me, since I have a thing for that little nutritional powerhouse, with its perfect pizzicato crunches.

I also tried their Noir Pleasure 73% chocolate spread. As someone who always has a jar of dark ganache in my fridge at all times, I was eager to see what New Tree devised. Theirs is a thick spread that would be ambrosial on a peanut butter sandwich, butter cookie, or topping a crisp slice of pear or apple. Noir Pleasure is another atypical product from New tree in that it boasts 70% less fat and 40% fewer calories than any other chocolate spread on the market. They also add something called Beneo, which provides a rich source of inulin fiber, and aids in the absorption of magnesium and calcium.

As I write this, I’m visualizing a stash of New Tree’s snack sized bars in my desk, glove compartment, and handbag. Not a tough image to conjure up.

Bananappeal: Frosted Cakes, Cheesecakes, and Gluten Free Cheesecakes

I can’t decide what to rave about first. There are the adorable glass jars adorned with red and white twine just begging to be re-used as soon as I scarf down their contents, the great textures of all Courtney Dougherty’s products, or the fact that there are two gluten free cheesecakes.

As someone who loves innovative packaging, I will start there. Not only are these jars very appealing (there are two sizes, both of which beg to house spices, nuts, or grains), but the labels and pretty twine make them look different and new. As an avid recycler, I am often miffed when labels adhere to glass jars as if they were super-glued. These came off with no effort. I also liked the pewter colored screw tops.

Still on the subject of packaging, the cardboard carrying case housing four cakes was fetching and functional.

Courtney has made two cheesecakes for those on a gluten free diet. The Tiramisu was wickedly addictive. I didn’t miss the crust, at all, since I was so preoccupied with the luscious, creamy texture and layers of flavor. Her Strawberry Cheesecake had a strawberry infused creamy topping made with sour cream. All I can say is it was the epitome of strawberries and a welcome treat in January. The more traditional Banana Gingersnap was perked up with spices and molasses in the crust. Bananas Foster sandwiched her signature cake between a brown sugar shortbread crust and a layer of sinfully delicious cinnamon rum caramel whipped cream. You can buy a box of one flavor, a variety pack, or an all gluten free assortment.

There are four cake flavors, all of which are unique. Each has a layer of banana buttermilk cake on the bottom and a healthy helping of frosting. Courtney’s frosting is not heavy and overly sweet, like most commercial products. I found the texture and sugar levels spot on. It’s amazing how much gustatory punch Courtney packs into these jars.

Here are the flavors:

Banana Salted Caramel was topped with a smooth brown sugar caramel cream cheese frosting. English Malden Salt is a beautiful catalyst to the not overly sweet caramel.

Banana Peanut Butter had half an organic milk chocolate peanut butter cup imbedded in its peanut butter cream cheese frosting. A classic combination and with good reason.

Toasted Coconut was festooned with toasted coconut shards and the one I found most redolent of banana. The banana cream cheese frosting enhanced the chewy coconut and perfectly textured cake.

Banana Chocolate Fudge, the reason I sampled these little beauties in the first place, had a thick layer of creamy banana chocolate ganache over Courtney’s cake. Another delight.

You might think this much banana gets boring, but I never once thought about the fruit. As strange as that may seem, it took a back seat to strawberries, peanut butter, Tiramisu, fudge, caramel,and gingersnaps.

As easy as these are to enjoy at home, they would be equally suited to a picnic, lunch box, or office treat.

Socola Seasonal Truffles

The Socola sisters are at it again, creating more unusual and delicious truffles, like Pumpkin Burnt Caramel, a fantastic little square of pumpkin, spices, brandy, and dark chocolate.

Each truffle’s texture was marvelously silky, and encased in a thin, perfectly tempered dark shell. Small gems of artistry, like these, are to be savored with a soupçon of reverence.

The Jasmine Tea truffle was deftly infused with just the right strength of brew to achieve a perfectly balanced floral ganache.

Their Give It To Me Guava was an exceptional experience of guava pâte de fruit topping a layer of dark ganache. I’ve never craved this tropical fruit, but the Socola sisters’s rendition is divine.

If you love caramel with a slightly burnt edge, Burnt Baby Burnt is a must. The sublimely chewy caramel is accented with a few grains of sea salt that punctuated the truffle like three little exclamation points.

Ca Phe Sua is French chicory coffee, condensed milk, and dark chocolate; a riff on Vietnamese iced coffee. This is a natural for Wendy and Susan who are Vietnamese, and a delicious cube of creamy mocha flavors.

Stout Beer was a favorite, with Guinness ratcheting up every dark note in the chocolate ganache, leaving you deeply satisfied.

There are many other fantastic flavors in the Socola sisters’ repertoire, and they seem to come up with new ones all the time. If you really savor your truffles, head over to their website and swoon over all the choices.

Naughty Bits Brownies

As someone who adores fudgy brownies, I swooned over Naughty Bits super-dense, rich, chocolatey squares.

Leigh, the owner and pastry chef, holds a Masters degree in Gastronomy from the University of Adelaide (Australia). Cred, or no cred, she bakes a mean brownie, each of which has a catchy name.

My favorite was The Man Catcher, a classic plain brownie, though Barrista Bar with its crunchy chocolate covered espresso beans and Kahlua was a close second. While the alcohol burns off during baking, the liquor adds an extra layer of flavor.

Living in Sin is a chocolate brownie with miniature peanut butter cups and blistered peanuts.

Cabana Banana Boy is full of toasted coconut, dried bananas and salted macadamia nuts. A delicious combination for those of you who love a tropical influence.

Geisha Girl is loaded with crystalized ginger, wasabi and sesame snack bits.

The Shiksa has maple-smoked bacon and toffee bits, a truly inspired combination of sweet, smokey, salty, and crunchy. As ubiquitous as the bacon-chocolate duo is these days, this was a new experience for me, and one I would love to repeat.

If baking isn’t your forte, you can sate all those brownie cravings with Naughty Bits. What’s even better is Leigh’s website allows you to customize your order with whichever flavors you like best.

The Galactic Cookie Company’s Caramel Chocolate Cookie Pretzel

Caramel Chocolate Cookie Pretzel is as much of a mouthful to say as it is to eat. I ordered two of these enormous sweet confections and was amazed to see how utterly satisfying they were. Two are enough for ten people. You may think I jest, but I’m serious. Each easily weighs half a pound. A few bites and I was happily sated.

The ingredient list is mouth-watering all by itself: pretzels, Madagascar Bourbon vanilla caramel, coconut, Ghirardelli semi-sweet dark chocolate, and your choice of chopped nuts. The addition of coconut takes this into the stratosphere of crunchy, chewy, chocolatey bliss. Surrounding the pretzel is some sort of cookie, or nougat, that allows all the other goodies to adhere.

The Galactic Cookie Company makes their product even more irresistible by offering free shipping. Since the actual shipping was almost $9, I though this a very generous policy.

Enstrom Toffee

Tasting various toffees has made me aware of their differences. Enstrom’s, for example, has whole roasted almonds, while other brands have chopped nuts. Some use dark chocolate, some offer a choice, and others are wedded to milk. I have tried toffee cut in little squares and enrobed in chocolate, and toffee that comes in big slabs, making it easy to scarf down a fair amount without even noticing.

Enstrom’s is famous for their toffee. It’s a great classic confection, and incredibly satisfying. Since they want to please every toffee craver’s unique tastes, they offer slabs, squares, and bars in milk and dark chocolate. They even have toffee popcorn and toffee crumbs for bakers, or simply as an addition to ice cream, yogurt, or fruit salad.

Enstrom’s toffee has that crispy texture that melts in your mouth. Since I am a die-hard chocoholic, I like the squares, but if you’re after a higher percentage of buttery toffee, try the slabs.

Toffee is perfect for the holidays and, at under $20 a pound, it’s a festive gift that won’t break the bank.

Bees & Beans Candy Bars

While there are many talented chocolatiers working with truffles and bonbons, there are only a few creating new candy bars. Faith Dionne, the spark behind Bees & Beans, uses native Oregon products, like local honey, butter, cream, coffee, berries, walnuts and filberts to create original, delicious treats that she humbly calls candy bars.

I tried all three, and each was a keeper.

Her Honey bar has a center of honey caramel, crunchy salted filberts and chewy honey nougat, with a sprinkling of sea salt, all wrapped in dark chocolate.

The Bert bar is a fascinating blend of textures and flavors. Inside the 70% dark chocolate couverture are crunchy filberts, milk chocolate, peanut butter, and crispy rice.

The coffee bar was a real revelation. Organic Sumatran coffee caramel is studded with toasted Oregon walnuts, and hand dipped in dark chocolate.

Faith should really patent her chocolates, as they are unique, memorable, and incredibly satisfying.

If those three weren’t enough, she will be launching a Malt Bar this Winter, with malted nougat, and a layer of chocolate malt crunch, all hand dipped in milk chocolate.

Apparently, I missed the Berry Bar. Raspberry caramel and honey nougat with dried blueberries nestled in dark chocolate. But, if I can wait, it will be reissued in June of 2012.

All three bars I sampled were excellent, and the quality and care that went into each was apparent from the first bite.

I will keep you posted on further confectionary developments from Faith, as she is clearly a talent to watch.

Ruth’s Toffee and Giant Turtles

If you have a hankering for classic, buttery toffee covered in a layer of milk chocolate and coated in chopped nuts, and, if your reverie includes the most perfect crisp and crunchy texture, Ruth’s Toffee is for you. Its classic irregularly shaped slabs are reminiscent of old-fashioned candy, but the taste is as current as your local haute chocolatier.

Ruth’s toffee has just the right levels of sweetness, butter, nuts, and chocolate. If you are an aficionado of this treat, and enjoy it with milk chocolate, this is sure to hit the spot.

I have always loved pecan turtles drenched in dark chocolate. Ruth’s Giant Turtles are an embarrassment of riches. Each is, at least, 2 1/2 inches in diameter and chock full of pecans and chewy caramel. The dark chocolate coating is applied generously, and the whole thing will satisfy even the biggest sweet tooth.

Everything is super fresh, and comes in a simple gold box—a classic candy store presentation. All their resources go into the product, not the packaging, which keeps prices very reasonable.

Telluride Truffles

If you are looking for a present that has real wow power look no farther. These truffles arrive in a beautiful black corrugated box that opens to reveal star embossed tissue paper holding a long line of artistically embellished chocolates. The presentation is enchantingly different and makes a statement. Because it’s black, this box would appeal to men and women. Each substantial triangular truffle is adorned with an identifying design so you can use the accompanying map to know what delight awaits.

Even though I hardly ever drink, I love chocolate infused with alcohol. Luckily for me, eight of the fourteen flavors in this range had either liquor or wine in their truffle center. Each was like a little present in itself. The shell was perfectly tempered, not to thin or too thick, and the ganache was sublime. As for freshness, they could have been made minutes before arriving at my door.

Here’s the rundown on the flavors. As I said, I liked the alcohol infused truffles the best, but they were all high quality. If it were me ordering, I’d get a pound of the Black Diamond with Tequila and a touch of salt. It was memorable.

Alpenglow: Bittersweet with Cabernet Sauvignon.
Spiral: Dark chocolate on the outside and milk chocolate inside with Grand Marnier.
Class 5: Bittersweet chocolate with Raspberry.
Snowcapped: Dark chocolate on the outside and white chocolate inside with Myer’s Rum.
Powder Day: All white chocolate inside and out with Amaretto.
First Tracks: Dark Chocolate on the outside and Milk chocolate inside with Chambord
Mud Season: Marbled Milk and Bittersweet Chocolate on the outside filled with hazelnut and milk chocolate.
The Purist: Pure unadulaterated bittersweet chocolate.
Black Diamond: Tequila with a touch of Salt and Dark Chocolate
Valley Cow: Milk and Dark spots on outside and Dark chocolate inside with Jack Daniel’s.
Early Frost: Mint and Dark Chocolate.
Rocky Top: Milk Chocolate inside and out with Kahlua.
Bunny Hill: Milk chocolate inside and out infused with a heady banana flavor.
Timberline: Orange and White Chocolate.

I can’t imagine any chocolate lover who wouldn’t be overjoyed with a gift of Telluride Truffles. For those of you who don’t cotton to the addition of alcohol, you can get assortments without it.

Droga Confections

Michelle Crochet, the mastermind behind Droga Confections has a real sense of humor and a strong creative streak. Anyone who can name a box of salted caramels Put Your Money on Honey, has a high whimsey quotient. Each one of these toothsome 1 1/4 inch squares is the epitome of chewy caramel and wildflower honey, in a well-tempered dark chocolate coating with a sprinkle of sea salt on top. I loved how she achieved such a great caramel texture without the use of corn syrup. If you love caramels these ought to be on your wish list.

Droga also makes dark chocolate covered raisins, and rocky road with peanuts and handmade marshmallows.