Gertie and BB’s Gourmet S’mores Goodies

Every year around Passover, my mom busts out a batch (okay, six) of her famous chocolate-toffee matzah. She’s been making this every year since I was small. I’m pretty sure it’s a recipe adapted from the New Yorker, and it’s definitely good enough to make anyone want to observe Passover just to eat bowls of this all week. Recently, I was lucky enough to receive a huge package of stuff from Buyer’s Best Friend, a company that offers wholesale prices on awesome specialty food items to stores, restaurants, and gift companies. Check them out if you’re curious or want to buy stuff for a store! Holy crap. Opening this box felt like receiving a care package, that is, if my parents cared enough to send me a boatload of my favorite fancy foods. Your move, mom and dad!
One of the items inside was a huge bag of cookies from the LA-based company Gertie and BB’s Gourmet Goodies, a company specializing in neat flavors of cookies. I’ve heard of people using Saltine crackers, chocolate, and caramel to make a crunchy snack. This follows a similar formula but bumps it up to a more flavorful level! Each bag contains roughly 60 bite-sized pieces of s’mores candy.
I can’t keep my hands off this stuff. Not only is it light on the chocolate and perfectly sweet, it has pieces of salted melted marshmallows sandwiched inside each bite. They’re perfectly chewy and even a little charred. Genius layering- the ‘mallow is in the center of the piece, flanked by caramelized graham crackers and a chocolate drizzle, so no stickiness occurs. It perfectly mimics the texture and flavors of a gooey s’more.
These taste like a gourmet version of a bake sale treat, something a friend’s mom would have a secret recipe to. Freaking delicious stuff. I can see these as being a lot of fun to top cupcakes with or mix with nuts in a trail mix.
Cats love it, too!

Trader Joe’s Speculoos Cookie Spread Dark Chocolate Bar

Don’t worry, I won’t complain too much, but I need to get this out in the open: the LSAT isn’t killing me, but it is kind of stressful. And, at risk of sounding somewhat stereotypical, sometimes the best medicine for stress is chocolate and a ton of alcohol. As having a stiff drink wouldn’t be good before the gym (I look drunk enough running on a treadmill when I’m sober) I opted for the former when Miss Love and I picked up this speculoos spread dark chocolate bar from Trader Joe’s today.
Speculoos is this year’s red velvet or last year’s cupcakes or 2010’s salted caramel. For those of you who don’t know, and I’m assuming that includes the Amish and diabetics, speculoos is like shortbread’s tanner, more exotic cousin from the Netherlands. It’s spicy and crunchy and is fairly simple to make and eat. And ever since people found out that flying Delta meant free Biscoff cookies, they’ve been going crazy for them. Personally, I only get Biscoff cookies when I’m flying Delta versus buying them in the grocery store because I feel like I’m being rewarded for dropping $500 on a flight crammed with babies and the morbidly obese, but since the debut of their new Biscoff spread, I’ve seen many a cupcake or cookie made with them.
This chocolate bar isn’t explicitly advertised as being made with Biscoff spread, but since Trader Joe’s sells popular brands under its own private labels, it isn’t necessary to be Scooby Doo to figure this mystery out. The bar is very smartly presented in a bright gold wrapper and navy blue outer liner. The dark chocolate coating on the bar is fairly thick and is molded beautifully. For a dollar candy bar, it’s glossy and crisp with a delicately textured grid on top and separates easily into six pieces with a good snap. The dark chocolate is woodsy and smooth and melts coolly on the tongue, if a little slowly. The filling is where this most shines. It has a thick, buttercream-like texture to it and a few basic spice notes– cinnamon, nutmeg, and cloves, were immediately present in the bite. It is a little greasy but doesn’t induce queasy feelings and has a slight crunchy grittiness from the cookie pieces embedded inside.
It’s quite tasty and isn’t afraid to be a little salty, but could have been more aggressive in flavor, as the dark chocolate was very powerful and thickly molded around the filling. In the end pieces, this tends to overwhelm the filling. Still, if I only had a dollar to buy a candy bar, this would win every time. Its quality far surpasses its price. I’ll have to stock up on my next visit to Trader Joe’s in case this disappears during the next financial quarter.

Pacific Foods Hazelnut Chocolate Non-Dairy Beverage

One particular memory from high school really stands out in my mind, never to disappear from the recesses of my head. I’m embarrassed that I still recall this as I’m sure that it’s blocking my retention of my checking account balance or De Morgan’s laws, but here goes. My high school music teacher had a rotating selection of portly theater major college dropouts bring her coffee every morning during our class and it became such a basic part of the day, a hazelnut iced coffee with cream and Sweet ‘n’ Low, that it lodged in my mind and I internalized it. I ended up trying it one day and it was such a disgusting bastardized coffee flavor, rife with sugar and a fake nuttiness that it appalled me that someone would be able to drink such a concoction day in and day out.

To this day, I’ve never been a fan of flavored coffee or milk drinks because of that, and that goes for flavored iced coffee and most chocolate milk syrups, so I initially raised an eyebrow when I saw this new drink by Pacific Foods. Hazelnut and chocolate? And non-dairy to boot? For $2, it didn’t seem like too much of a risk. Suffice to say, this defied all my logical understanding of flavored, non-dairy beverages. For a drink made mainly of hazelnuts, this was certainly creamy. Each container gives you a lot of beverage for your buck, delivering 32 full ounces and a mere 140 calories per serving. Not bad for gussied-up chocolate milk, but this has a few other things going for it.
I won’t mince words: this tastes exactly like Nutella. Liquid Nutella with half the calories and fat and a smooth, sweet flavor. I was worried at first because the scent is virtually non-existent, vaguely sugary without much else going on, but the flavor is intensely concentrated. It’s the perfect balance between buttery, salty hazelnuts and bittersweet chocolate milk and in no way tastes fake or too sweet. The package suggests to consume it between 7-10 days, which is just wishful thinking on their part. We’ve had this for a little over 24 hours and we’ve been hitting the container like some eco-friendly slapbag. This would make an exceptional cocktail mixer if you’re partial to Mudslides.
Criticizing this is difficult as it is both high in quality and extremely cheap, but the packaging makes me look like I’ve been temporarily afflicted with hand tremors. I’ve hurled more liquid on the floor in the last ten days than I have in my entire college career, including parties. For whatever reason, this is outfitted with a spout that gurgles weakly when held at a certain angle and gushes wildly when tilted approximately three degrees south, so pouring an 8 oz. drink can take upwards of a minute if you want to be neat or twelve seconds with an equal amount ending up on the floor as in the glass. If this is a ploy to make me want to buy more, there’s really no need as I’m planning on stocking up the next time I go to the co-op. This is better than most regular chocolate milks I’ve had and makes a wonderful protein-rich treat after a workout.

Pick the March Theme Week!

Hey, guys!

I’ve noticed that theme weeks are pretty popular. I got a ton of great feedback for Gross Week, so I’m deciding to do a few more in the next few months. To celebrate Foodette’s 3rd birthday (yikes!) in April, we’re kicking off with Nostalgia Week (maybe ten days if you want to) and will be featuring all your favorite foods from the 80’s and 90’s. Suggestions wanted! I’m prepared to go big on this one.

However, for March I thought it might be fun to let you decide once more. Presenting the official March theme week candidates:

Mixed Review Week: I get the craziest and most clever baking mixes and try them out. If you’ve seen something strange in the grocery store, this is the theme to vote on. I’ll be featuring artisanal mixes as well as Betty Crocker’s finest.

Spicy Week II: Spicy Week got such a great reception that I’m ready for more heat. Be ready for an onslaught of spicy snacks, sauces, and rubs.

Booze Week: I’ll be slugging the worst along with the best in this theme week, with plenty of mixers and specialty vodkas for your perusal. Taking a page from Nobly Rotten, we’ll be writing about all things alcohol-infused.

Chocolate Week: This week will feature a giveaway! In this theme week, I’ll be rounding up my favorite chocolates and chocolate-flavored snacks and drinks and tasting them all for you.

Japanese Week: Courtesy of J-List and Miss Love, this week will feature all the unique Japanese snack action you can handle, complete with funky Kit-Kats. If you’ve enjoyed my write-ups on cocktail-flavored Doritos and spicy chocolates, this is the one for you.

European Week: Foodette will be swept away by the British Invasion for a week and will have plenty of European snacks to write about.

Voting starts now and ends on March 4th and I’ll pick the theme week with the most votes! The voting tab is under the BlogHer sidebar on the righthand side- comment away, but votes will only be used from the counter!

Foodette

Pretzilla Pretzel Rolls

HOLY SWEET PRETZEL, I FOUND THEM.
Or rather, they found me.
But allow me to back up. A few months ago, I posted a rather inflammatory review of Arnold’s Pretzel Rolls, decrying the trials and tribulations of not being able to goddamned find a decent goddamned pretzel roll in this goddamned state without traveling to goddamned Brooklyn and consorting with hipsters to get some crispy, salty goodness. #firstworldproblems Pretzilla, a Milwaukee-based company, stepped in with all the debonair of Fonzie pushing aside Ralph Malph at a malt shop and offered to send me a selection of their pretzel rolls to see if they met my rigorous expectations.
Spoiler alert, they totally did. In the noble words of Jay-Z, “if you can’t respect that, your whole perspective is whack.” I’m impressed by hubris, but I’m even more impressed by the product behind it. As you saw in yesterday’s recipe, they demonstrate their versatility in a multitude of ways, from breakfast to dessert. We have been eating them all weekend and are already planning to order more. Think of the best challah bread you’ve ever had- the sweet eggy flavor and honeyed aftertaste. Now purchase two round-trip airplane tickets to Milwaukee and woo it in a week-long whirlwind tour, kissing it with salt and a thicker, more robust crust. We’ll always have Wisconsin, challah. And from that journey comes this pretzel bread. It is yielding, yet tough, holding up to all manner of toppings and condiments. Each roll has a thick, perfectly chewy outer crust– slightly deceptive as its innards are as fluffy and sweet as can be.
We tried this with everything. We were exhaustive in our research, leaving no stone unturned. There is no condiment too messy, no meat too succulent that this cannot handle. Each roll soaked up its sauces and still remained chewy and contained, never falling apart before the end of a sandwich. It was perfect for everything from a cranberry apple turkey sausage and mustard breakfast sandwich to a chipotle chicken sloppy joe and bread pudding, too.
Pretzilla squashes the competition under its massive, powerful flavor and gives the other brands a serious run for their money. I’ve found my ideal roll and I couldn’t be happier.

Salted Scotch Pretzel Bread Pudding

While I’m not really a bar person, I have a mighty, abiding appreciation for bar food. I’ve been known to enthusiastically down a handful of sweaty almonds and ignore the beer in front of me. I have no qualms ordering a burger at midnight to go with a gin and tonic nightcap. I’ll eat it all from the dingy leftovers in a bowl of salted peanuts to the etheral french fries served at my local gastropub.
Above all, though, nothing stokes my fire like a soft pretzel. Rare is the bar that makes them and makes them well, so I decided to take matters into my own hands this rainy afternoon and make a dessert that combined my love of old-school bars, with sweet, boozy flavors, minus the increasing tab and obnoxious barflies. Lo and behold, Salted Scotch Pretzel Bread Pudding.
The pretzel bread was supplied by Pretzilla (more on them later) the consequence of issuing a challenge for me to try out their line of pretzel rolls. Challenge accepted, so off they went into the pudding, along with a layer of scotch-infused goat’s milk caramel on the bottom like flan, and a healthy slug of Glenlivet 12.
I considered busting out the Laphroaig for a smokier flavor but decided that that would be better for round two if the recipe worked out. And work out it did…it’s abundant with a lingering peatiness from the scotch, whose rough edges are softened from the sweet caramel sauce and spiced custard. We used a lot of scotch- you may want to use less for a slightly less aggressive flavor. Make it in the winter, make it in the spring. Make it when it snows. Make it for your grandfather’s birthday. Who cares? Just please, please try this out. And remember, the scotch is not optional.
Salted Scotch Pretzel Bread Pudding
Ingredients (makes 4 ramekins)
2 1/2 cups of pretzel bread cubes, cut into 1 inch squares
2 whole eggs plus one egg yolk
1/8th cup of sugar, plus two tablespoons
1 1/2 cups of milk
1 tablespoon of vanilla bean paste
1 1/2 ounces of good, older scotch (we used Glenlivet 12 as a tester, but a stronger or older scotch may work better. Pro tip: leave the Cutty Sark behind)
3 tablespoons of butter
1/8th teaspoon of cinnamon
Caramel sauce
Salt
1. Slice and cube your pretzel rolls into one inch squares until you have roughly 2 1/2 cups. They should be big enough to soak up the liquid but small enough to eat in one bite.
2. In a medium-sized bowl, beat your eggs and sugar together until they are pale yellow and smooth. While they are beating, heat up the milk, butter, vanilla bean paste, and cinnamon up on the stove until simmering.
3. Turn the heat off and add the scotch to the milk mixture, whisking gently to combine. Add a small ladle-full of the milk mixture to the eggs while stirring to temper. Add a little more at a time until fully combined. You do not want to add it all at once or the eggs will scramble.
4. Once the eggs and milk are incorporated, dump in your pretzel bread cubes. Cover with plastic wrap and chill from 2 hours to overnight.
5. An hour before baking, prepare your ramekins by pouring a spoonful of the caramel sauce into each one, swirling gently to cover the bottom. Sprinkle with a little pretzel salt (I used the packet that came with the rolls. Kosher salt will do fine.) and set aside.
6. Preheat your oven to 350 degrees. Spoon your chilled bread mixture into the ramekins until they are filled to the lip, roughly an inch from the top. Place on a baking sheet and bake at 350 for 25-30 minutes, or until the ramekins can be gently shaken and not jiggle inside the container.7. Take out when crisp and firm, and let cool for 15 minutes. Top with additional caramel sauce and pretzel salt and serve with vanilla gelato.
Really, why would you ever want to go to a bar again? A shot of scotch with one of these and you’ll be set for the evening. I’m crazy about this. I’m already planning another version with candied peanuts, bacon, and IPA. Stay tuned!

ARMA Energy SNX C4

As part of my extended, extended, extended, four years running resolution to get fit, I’ve joined the gym again. Note that nowhere in that sentence, does it claim how much weight I’ve lost or how many pounds I can lift or craigslist-esque bathroom mirror photos of me flexing with my shirt off. One of my biggest pet peeves is people who indirectly brag about their gym success while all the while looking like enormous fatasses. Only when you lose the weight with effort and an awesome trainer (pics or it didn’t happen) can you effectively brag. (And yes, I listened to the entire Karate Kid soundtrack while photographing this. Be jealous.)
But yes, the fact still remains that I have joined the gym. And to get my money’s worth, I must actually go to the gym. Sometimes this takes a little motivation, like going when I know there’s a block of my favorite Food Network shows, or having an especially long session before a large or special dinner, but sometimes I’m just too damned tired. And when water and electroshock therapy don’t do the trick, out comes a coffee or, in the worst case scenario, an energy drink. When a package from ARMA Energy SNX arrived at the house today, I decided to test out their energy-infused snacks to see if they’d be a part of my gym repertoire.
The most appealing flavor, C4, housed in a durable missile shell-shaped can with graphic enhancements that overcompensate for its size, featured a mixture of chocolate, caramel, cookie, and caffeine mix and a fun fact on the side to boot. Did you know that ARMA Energy is a premium energy drink? Already, I can see an issue with using these as an energy supplement before exercise. By having a pack of these as a snack, you’re downing 380 calories and 40% of your daily recommended value of saturated fat before you even hit the treadmill. For someone on a reduced calorie diet, it’s not ideal. And even as a regular snack on a 2,000 calories a day, it eats up quite a lot and amounts to roughly two candy bars’ worth of calories.
As you know, I have no problem indulging if something is delicious and unique enough. Unfortunately, the end result tastes like the remnants of a Halloween haul on November 30th. All the quality, brand-name stuff is gone, leaving behind melted unwrapped hunks of sugary caramel, off-brand chocolate that crumbles and stale cookies. While I admire the snack’s ability to put “energy” or at least a ton of vitamins into its contents without imparting a metallic flavor, the flavor that is there is basically nonexistent and one-noted.
The uncoated cookies seemed a little redundant when mixed in with the chocolate-covered cookies but provided a little visual contrast. This certainly didn’t live up to its explosive name and had a flavor more akin to a knockoff Twix bar– grainy, overly sweet, and hideously chewy like the bastard son of a Tootsie Roll. As far as an energy peak, despite collecting the full set of B vitamins, I experienced no more of a peak in my workout than if I had eaten a candy bar. Just a sugar rush and inevitable crash culminating in my passing out in front of Modern Family. Not something that I’d consider a viable energy source or even a decent snack after a workout.

Talenti Banana Chocolate Swirl Gelato

Okay, full disclosure, I’m not much of a fruit person, although I will tolerate fruit-flavored things. Raspberry jalapeno hot sauce? Absolutely. Actual raspberries? Not so much. Sign me up for Banana Runts, peach ice cream, and rainbow sherbet, but you can leave the rest behind. I’m trying to get better at this, and Talenti came out with a new flavor at the perfect time and sent over some coupons for me to try. While I couldn’t find their elusive Chocolate Peanut Butter Cup, I did find Chocolate Banana Swirl. Like lemon ice cream, banana ice cream is far and few between, and I thought it would be interesting to get Talenti’s take on a banana gelato.
Well, they’ve done it again. This is a great ice cream if you like the flavor and crunch of frozen chocolate-covered bananas but without the phallic element. It had a fresh, creamy banana scent and flavor, very persistent when scooped right out of the container. I didn’t feel like this tasted artificial or weak at all. It definitely had the sweet ripeness of a mashed banana but with a silkier, more indulgent feel. And it’s very attractive- look at those swirls!
Bananas were the second ingredient in the ice cream, a choice that shows as soon as the pint is opened. With Talenti, a little goes a long way, and the strength of the flavor makes even a spoonful indulgent and satisfying.
With the little chocolate chips and ribbons of chocolate swirl, admittedly indistinct before melting but crunchy as an add-in, this tasted identical to the chocolate chip banana bread my mother used to make– fluffy and sweet with a delicate chocolate touch. Of course, I couldn’t help but mix a little peanut butter in, as that’s one of my favorite combinations.
Perhaps not the most visually appealing, but equally delicious and even tastier with the crunch from the peanuts. Talenti has created another winner, and I can’t wait to see what they do with chocolate and peanut butter. Yum!

Bufalina, Guilford, CT

There’s a chain restaurant with a particularly irksome saying- “when you’re here, you’re family.” Call me old-fashioned, but my idea of family never included passive waitstaff and large, generic dishes. In thinking of the ideal family meal (always better in theory than in practice), I consider attention to detail, shamelessly experimental dishes, like the time my father tried making beer-infused waffles for us, and above all, the suspension of time, where an hour turns into three and minutes pass quickly yet seem like forever. A good restaurant can mimic that with the enjoyment of a night out. And that, my friends, is Bufalina.
Bufalina opened in Guilford off of Route 1 in September in a space formerly occupied by an Israeli deli no larger than the common room in my dormitory. With eight seats, a hand-crafted wood-fire oven cooking up anything from crepes to cookies, and a large, round-table style of bumping elbows with your dining mates, it wins both the awards for the most claustrophobia-inducing and the most exclusive place in town. Reservations are easy to get and quick to disappear as the evening fills. Owners Matt Scialaba and Melissa Pelligrino dance around the kitchen as though performing a constantly fluctuating, interpretive tango with the preparation and the orders and the chit-chat coming in lightning fast.
Opening my ears, it was not unusual to hear hearty greetings from repeat customers, who soak up Matt and Melissa’s almost eidetic memories with gusto. “How’s your baby?” she’ll ask one couple, cooing over their photos on their iPhone. To another, Matt will discuss wine, eventually accepting a glass from a diner before they depart. Chatter of Italy, Jack Kerouac’s Dharma Bums, shelter dogs, and such reverberate through the tiny room. It was like watching an elaborate ballet, seeing them cook, interact with customers, and serve food simultaneously.
Bufalina does not have a liquor license or a wine list, but they encourage customers to BYOB and open bottles happily either at the counter while you’re waiting for a table or at the table itself. A makeshift bar indeed, where dolcetto is happiest served in scotch tumblers as it is Schott Zweisel. We ordered both a Porri pizza, with caramelized leeks, aged mozzarella, and pancetta, and an order of their lasagna, hand-made daily using not noodles, but fresh crepes. The menu is minute, but carefully crafted. They’re still working out a rotating seasonal menu but have established some pretty well-loved standards. This was a favorite of both take-out customers and those dining in.
The pizza was otherworldly, the direct antithesis to the horrors we experienced at The Hungry Ghost, with a distinct woodsy flavor permeating the fluffy, bubbled crust. The crust has a classic style reminiscent of its New Haven apizza brothers, but a little denser and chewier, lacking that quintessential element of brittleness but bringing a little more body, with a slight tang from fermentation and a beautiful craggy undercarriage.
The toppings were not terribly plentiful, but were enough to get a bit of everything in each bite under the blanket of perfectly melted, soft mozzarella. The leeks were naturally sweet and yielded to each bite, and the lack of sauce was barely detectable as they were moist enough on their own. With the thick slices of pancetta, it was both smoky and sweet and thoroughly addictive. I was extremely tempted to order another as the first came out in record time, around eight minutes after we ordered.
Our lasagna also slid to the back of the oven after a quick assembly of crepes and a creme brulee-esque dusting of parmesan on top that crackled and crisped similar to its sweet counterpart. Served in a deep-dish foil tin oozing with cheese and charred bits of crepe edges poking out of the sides, it was molten hot and ethereally light, the crepes soaking up the sauce and melted mozzarella cheese while leaving a delicate lace of crispy parmesan on the bottom. It was a predominantly nutty and sweet lasagna that benefited from a little hot crushed red pepper on top and still remained luxurious and rich despite its airy texture. Pockets of cheese continued to delight as ricotta and mozzarella seeped out of each bite.
After overhearing that Melissa served not only as the waitstaff and manager but as the resident pastry chef as well, we couldn’t resist splitting a piece of the night’s special dessert, a chocolate ricotta crumb cake whose supply was quickly dwindling. In fact, shortly after we ordered our piece, a man who had come in with his wife at six for dinner popped back in at nine to grab the last few slices for dessert. The cake was the perfect end to the meal, bridging the gap between savory and sweet with a mild flavor from the powdered sugar topping and a cloud-like, fluffy charcoal center, crisp from the bottom of the oven and slightly smoky. With the final sips of our dolcetto, it was a wonderful way to depart.
And yet, we lingered over our check, listening to the quiet clamor of cleanup and the last of the conversations trailing off. Our bill was incredibly reasonable, $27 and change for two, and was worth twice the cost for the bonhomie and delicately prepared food. As we left, one customer was talking on the phone to a friend who was a tomato farmer, “Listen, you’ve got to check this place out…” as Matt showed another his most recent magazine article. Three waved as we left, wishing us a safe drive on the cold and rainy evening. We didn’t know their names yet left feeling as though we’d departed from a comforting and intimate dinner party. Looking through the window you’d have no idea it wasn’t a simple gathering with friends.
The euphoria lasted well into the evening, the good vibes and care from the customers and staff lingering on our tongues and in our minds. If restaurants like Bufalina continue to thrive, we can say goodbye to the cookie cutter idea of the sterile “family restaurant” and move onto a brighter horizon where we’re all just a little more human.

Philadelphia Kraft Indulgence: Milk, White, and Dark Chocolate Cream Cheese

Happy Kosovo Independence Day! Now, let’s bang! What’s the matter? You don’t find that sexy? I find it very sexy. There’s nothing sexier, in fact, than a country adopting independence and separating from Serbia. I know you would have rather sampled this on February 14th, baby, Valentine’s Day, but…well, it wasn’t out then. Luckily, Philadelphia Kraft Indulgence in Milk, Dark, and White Chocolate will be available all year round, so now I guess I can plan for Valentine’s Day in 2013. Planning ahead is very sexy, right?
Regardless of when you’re eating this, it’s quite the delicious combination. Kraft has been churning out new versions of its brands lately with wonderful gusto. I appreciate seeing new things like this in stores. While chocolate and cream cheese is a much-loved dessert combination I don’t think I’ve seen it presented as a ready-to-eat spread before. Kraft sent over these three tubs for me to try this morning, so I ate them with my morning bagel.
The distinction in between the three varieties is strong- there’s a distinct dark flavor in the dark chocolate similar to the Hershey Dark chocolate bar. It’s not terribly nuanced and has a slightly grainy feel, but has a bittersweet, caramel-esque flavor with plenty of brown sugar and cocoa. Quite tasty, though a little too sweet for my taste, especially early in the morning, and with a gumminess similar to thick pudding, and it didn’t really remind me of cream cheese as much as it reminded me of canned frosting with a little more heft.
The milk chocolate was definitely my favorite of the trio- it was very tangy and carried the natural flavor of the cream cheese the best while still imparting a pleasant, if generic, chocolatey flavor. It was very meltable and easy to eat an entire spoonful of, though I don’t recommend doing so. The white chocolate was the real dark horse of the bunch. I don’t think I’ve seen a white chocolate flavored spread before. White chocolate had the most gummy texture and chewiness. It was hard to melt atop a bagel, but was delightful to dip things in and had a tanginess similar to the milk chocolate, but a milkier flavor kissed with sweetness. This flavor showcased the flavor of Philadelphia cream cheese the best, but didn’t really evoke white chocolate right off the bat.
Overall, these are definitely a fun way to enjoy breakfast, and have approximately half the fat and half the calories of Nutella. And while they have a nice, well-defined chocolate flavor, they’re just laden with sugar. Half a bagel’s worth, roughly two tablespoons, has 11-12 grams of sugar. Eat a whole bagel with this and you’re consuming a candy bar’s worth of sugar before you even start the morning. Personally, I found them a little too sweet as I’m not used to such a sugary assault so early in the day, but I’m guessing these will be well-liked by both breakfast lovers and chocoholics alike.