FOR THE MOST CARAMELICIOUS PERSON YOU KNOW Gingerbread Caramels
These smell and taste like gingerbread but they have the smooth, creamy texture that could only come from the world's finest caramels. Made exclusively with the butter from the AOC-designated Charentes- Poiteau region of France, they simply melt in your mouth.
DEAN & DELUCA Butter Caramels
A DEAN & DELUCA EXCLUSIVE. These caramels are made with rich butter from the AOC-designated Charentes-Poiteau region and are so smooth and creamy they melt in your mouth. Flavors include Chocolate, Coffee, Hazelnut and Vanilla. via Dean and Deluca
FOR THE TORTURED SOULS WHO CAN'T DECIDE BETWEEN MALLO CUPS AND VALOMILK Mallo Cups
Whipped marshmallow creme center engulfed by a delicious comibination of rich milk chocolate and coconut. 24 per box.
Valomilk; the original "Flowing Center" candy cup. Each package has two milk chocolate cups with a marsh-mallow center weighing a total of 2.2 ounces. A box of 24 packages via I Love Mallo Cups
FOR THE ADVENTURER Vosges Mo's Bacon Bar
Breathe...engage your five senses, close your eyes and inhale deeply. Be in the present moment, notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue. applewood smoked bacon + Alder wood smoked salt + deep milk chocolate, 41% cacao. via Vosges Chocolate
CHOCOLATE FOR CONNOISSEURS IN HOT WEATHER Backpacker's Pocket Paté- "Weatherproof Chocolate"
Shrink wrapped blocks of gourmet artisan chocolate. Deliciously convenient! This Original ChocolateSmith Creation is convenient, portable, and essentially weatherproof. Backpacker Pocket Pates are the perfect item to take with you on your next outdoor adventure! To eat, simply slice a wedge, peel off the wax and enjoy! All items are Handmade & Hand Dipped. Colors will vary. AVAILABLE FIVE FLAVORS: DARK CHOCOLATE, RASPBERRY, SUNSET ORANGE, NUTS & BERRIES, & PEANUT BUTTER BROWNIE. via The ChocolateSmith
FOR WINE LOVERS Sonoma County Winegrape Chocolates
16 Premium Chocolate Truffles Infused with wine grapes from Sonoma County's finest grape growing regions. Assortment: Russian River Pinot Noir Truffle, Alexander Valley Cabernet Sauvignon Truffle, Knights Valley Merlot Truffle, Chalk Hill Chardonnay Truffle. via Sonoma Wine Grape Commission
FOR THOSE WHO WISH THEY WEREN'T IN SNOWY WEATHER Mauna Loa Macadamia Nut Gifts
Who wouldn't want a ticket to Hawaii in the middle of winter? If a plane ticket to the Big Island isn't in the gift budget this year, you might consider the next best thing... macadamia nut candies. It won't satisfy that sand-between-the-toes craving, but it will make the recipient feel warm and fuzzy inside. Choose from an assortment of baskets and boxes including milk chocolate covered macadamias, milk chocolate toffee covered macadamias, coffee glazed macadamias, dark chocolate covered macadamias and more!
FOR THOSE IN SNOWY WEATHER... THE PERFECT HOT CHOCOLATE Taza Chocolate Mexicano Cinnamon
Our take on the infamous Ibarra disc, this is the simplest, most delicious chocolate you'll ever taste. Made only with our Mexican stone mills (molinos), this chocolate contains only three ingredients: roasted cocoa beans, cane sugar, and cinnamon stick. Whip up a rich, authentic taza de chocolate mexicano, or eat it as is! via Taza Chocolate
Plush Puffs Gourmet Marshmallows
You can't have truly sinful and satisfying hot chocolate without the perfect marshmallow, floating in your mug and melting in all its gooey glory. Plush Puffs are available in yummy flavors like Vanilla Bean, Caramel Swirl and Peppi Mint. And so you don't feel too guilty about the indulgence, they're made from all natural ingredients.
FOR THE CALORIE CONSCIOUS Dylan's Candy Bar Re-Treat
Get your candy fix with out taking a bite. Dylan's Candy Bar has a fun new line of body products at Sephora, all with your sweet tooth in mind. Finally, apply directly to hips with no weight gain.
I don't know if it is right to even call them peanut butter cups. They look more like truffles in denseness and richness. Not to mention the gourmet flavors - Cashew Apricot, Marzipan Truffle, Almond Cherry, and Classic Peanut Butter.
Halloween is over, which means its time to shift our attention to the holidays - Thanksgiving and one of the "Big 4" candy holidays - Christmas. Here is a great recipe from Elle's New England Kitchen that we can't wait to try. Looks like it will make a great gift as well.
Sea Salted Smoked Almond Chocolate Bark
Long list of ingredients:
-8 oz. Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into pieces (OR your favorite dark chocolate--not too bittersweet because you want some sweetness to balance out the salt and smoked almonds)
-1/2 cup smoked-flavored almonds, coarsely chopped, divided (but I use more)**
-1/8 teaspoon sea salt (preferably large crystal) (I also use more than this)**
**Eyeball these two, ok? If you think you want more nuts, go for it. And the salt--1/8 tsp? Who are they kidding? I like some in every single bite, so I sprinkle some all over, I don't measure it--but it's more than a skimpy 1/8 tsp.
Extremely complicated directions:
Line 8-inch baking pan with parchment or wax paper.
Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into the lined pan.
Sprinkle with remaining almonds.
Tap pan several times to spread the chocolate and settle the nuts.
Sprinkle with sea salt.
Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature.
Toby Ng designed these first class stamps, called Chocolate Mail. They come in 3 flavors - dark, milk and white chocolate. If interested, they're sold in a set of 24, and the packaging is designed to look like a bar of chocolate/envelope.
By the way, we do not believe that you can only enjoy Halloween candy on Halloween. Tiny chocolate bars, candy corn and scary goodies are good any time, so check out Halloween Buying Guide to see what our favorites are.
Monbana, a French chocolatier, recently has launched Le Cube à chocolat de Monbana. Its is a reusable cube shaped receptacle that holds different flavored chocolate thins. No more spreading your thins on a plate, trying to fan them into a nice presentation.
I'd tell you more about Monbana, but the website's in French. So anyone who wants to tell CandySnob readers more, let me know.
My grandfather used to always have these at his house. As a young kid, I veered away from them and straight to the raisin clusters (who wouldn't??). But I'm thinking its time to see what I was missing. Thanks to Cooking Books for the recipe and photo.
Candied Grapefruit Peel
2 1/4 cups sugar, plus 1 cup for coating dried peel
Cut the grapefruit in quarters and juice them. Hold on to the juice for another use, something like this one. With your hands, start on one end of the grapefruit quarter and begin pulling up on the pulp. The membrane should begin to let go of the pith and you should be able to pull the whole thing out in one chunk (see picture). If there's plup or membrane left on, you can use a grapefruit spoon to scrape it off. You should be left with a nice clean pith and peel.
Cut the grapefruit peel into 1/4 inch strips. I found it was easiest to do this with a serrated knife, with the peel site facing up.
Fill a 2-quart sauce pan with water and bring the water to a boil. Simmer the peel for 5 minutes, then drain. Re-fill the pan with fresh water, return to a boil, and add the peel back in, simmering for 5 minutes again. You want to do this for a total of three times so that the grapefruit peel will loose its bitterness.
Once you have boiled the peels for the third time, combine the 2 1/4 cups sugar with 1 1/2 cups water in the same sauce pan. Over medium-low heat, stir the mixture until the sugar dissolves completely, then add the peel back in. Brush down the sides of the pan with a pastry brush dipped in cold water so that the simple syrup doesn't burn.
Return the peels to the water, increase the heat so that the liquid comes to a gentle boil then reduce the heat to a simmer. Simmer the peels for between 1 and 1 1/2 hours, until they are very tender and sweet and the liquid has been reduced to a syrup.
For Candied Peels in Syrup
Cool the peels in their syrup until lukewarm, transfer to a clean container and store, covered in the refrigerator. The peels in syrup are a beautiful jewel-tone, and would be perfect as a garnish over a sponge or cake, baked into muffins or breads, or spooned over ice cream.
For Dried and Sugared Peels
Spread 1 cup of sugar on a cookie sheet and put the peels directly from the syrup onto the sugared tray. Roll the strips in the sugar until they are well coated. Place a cooling rack over another tray and as each strip is rolled in the sugar, place it on the cooling rack. The peels should not be touching so there is enough room for air to circulate around each one. Leave in a safe, dry place overnight until the peels are dried out. You can store the peels layered between parchment paper in a sealed container.