Saturday, December 1, 2012

Amella - Classic Caramel - December 1, 2012

Chocolate of the Day:

Amella Caramels
Classic Caramel
Good
Weight: .466 oz. (13.2 g.) / 8.4 oz. (238.1 g.) total 18-piece box
Calories: 70 calories (estimate) for 1 piece
Cost: $18.00 (estimated discounted cost)
Purchased from: sneakpeeq.com

Today's Classic Caramel -- part of Amella Caramels' 18-piece, dark chocolate Agave Collection assortment box -- was made with cocoa butter (in addition to cream, butter, and soy lecithin), and sweetened with sugar and organic blue agave nectar, instead of corn syrup.

Caramel varies. This golden goo can be stiff and chewy or semi-liquid. The mix of ingredients (above) in these Amella chocolates yielded a caramel center with a unique texture. It was very smooth and dissolved rapidly, giving it had a uniquely quick melt for a caramel. I'm assuming this is due in part to the company's use of cocoa butter. The card described the consistency as being a cross between a caramel and a truffle.

I look forward to tasting the Gray Sea Salt and Double Dark Chocolate caramels tomorrow, and the Roasted Almonds flavor for an upcoming week that will focus on Chocolate and Almonds.

Today was Day #8 of Chocolate and Caramel Theme Week.



Marich - Chocolate Sea Salt Caramels - November 30, 2012

Chocolate of the Day:

Marich Confectionery Co.
Chocolate Sea Salt Caramels
Good - Good +
Weight: .10 oz. (2.8 g.) (estimate) for 1 piece / 2.1 oz. (60 g.) total bag
Calories: 15 calories (estimate) for 1 piece
Cost: $
Purchased from: Miki's Farm Fresh Market, Palo Alto, CA

Today was Day #7 of Chocolate and Caramel Theme Week.

This evening I enjoyed a gluten free cupcake making fest with friends. Thank you to everyone who brought cupcakes, or helped frost pumpkin, chocolate brownie, lemon coconut, and red velvet cupcakes with pumpkin cream cheese frosting, vanilla buttercream frosting, and fresh whipped cream.

Creative decorating ensued, with glazed walnuts, candied ginger, carrot marmalade, vodka soaked lemon zest, lavender sugar, coconut palm sugar, and other items.

I used a dark chocolate covered caramel with sea salt, from Marich Confectionery Co. (Hollister, CA), to top one these little cakes. The sea salt was detectable, and relatively uniform throughout the caramel, and was balanced by the dark chocolate.


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