Wrapper Wednesday: Plopp

It’s Wrapper Wednesday! And this week features a somewhat humorous sounding wrapper…’Plopp‘ by Cloetta.

Swedish in origin, ‘Plopp‘ was created in 1949 by confectionery brand Cloetta (1862) and is a milk chocolate bar with a soft ‘swirling toffee filling‘.

‘Plopp’ miniature chocolate bar

I’m not sure what ‘Plopp‘ means in Swedish, if anything at all, or what is is a reference to, but to English-speaking snackers, ‘Plopp‘ definitely stands out and sticks in the mind! The wrapper is bold and simple which compliments the monosyllabic name of the bar…’Plopp‘. Done. Sorted. Just like that.

‘Plopp‘ has also been crossbred with other Swedish confectionery snacks such as ‘Gott & Blandat’* (a wine gum-type fruity mix), ‘Jungle Vrål’ (salted black liquorice) and ‘Kexchoklad‘* (a chocolate wafer bar) to create an assortment creamy chocolate tablet bars. ‘Plopp Fresh Mint’ and ‘Plopp Juleskum’ (which sounds very unpleasant, but actually is a reference to a Christmas-themed marshmallow-like sweet) are also available.

Above: Kex (Cloetta) from Sweden; and Godt & Blandet mix (Malaco) from Denmark

Perhaps not the most delicious sounding treat, ‘Plopp‘ is indeed a sweet, milky, tasty bite and is a cultural favourite in Scandinavia and a phonetic favourite amongst candy connoisseurs!

What’s, errm, your favourite flavour of ‘Plopp‘…?

*also featured in this week’s Wrapper Wednesday.

Fact Friday: Kinder Surprise Eggs

Did you know that ‘Kinder Eggs‘ are illegal in the USA?

The ‘Kinder Surprise‘, also known as the ‘Kinder Egg’ was invented in 1974 by Michele Fererro – of the Italian dynasty that created the ‘Fererro Rocher‘ (1982) and ‘Nutella‘ chocolate-hazelnut spread (originally conceived in 1946).

The egg-shaped chocolate treat consists of a milk chocolate shell, which is lined with a creamy confection and contains a small toy kept safe in an orange yolk-type plastic capsule. Unfortunately, it is this novel idea that makes the European children’s favourite banned in the USA …

‘Kinder Surprise‘ vintage French advert (“Different surprises all fantastic and exciting”)

In 1938 the American Food and Drug Administration deemed any consumable that contained a ‘non-nutritive object embedded’ is not allowed. Although the ‘Kinder Surprise‘ is available in neighbouring countries Canada and Mexico, they will be confiscated if you are found smuggling these treats across the border!

In order to satiate the cravings for a child-friendly treat and toy combo, in 2018 Fererro released the ‘Kinder Joy‘ into the American market. Although it is also egg shaped and contains a miniature toy, the ‘Kinder Joy’ greatly differs from its Italian cousin the ‘Kinder Surprise’.

The packaging is made of two halves stuck together that have to be peeled back to reveal the goodies inside: one half contains the toy, the other contains a scoopable chocolate and creme spread with two cocoa wafer balls.

The differences between ‘Kinder Surprise’ and ‘Kinder Joy’ eggs

Similar…but not quite the same.

‘Kinder Surprise‘ toys in the past have ranged from farm yard animals, dinosaurs, cars and trains, Disney princesses, space aliens, Transformers, cowboys and ancient warriors. Some of the earlier toys were even hand painted!

‘Kinder Suprise‘ is not just for Easter either, these ovoid treats are enjoyed by children all year around…just not American children!

Wrapper Wednesday: Oreo Wafer Rolls

Now when it comes to Oreos I’m a bit of a purist. I prefer the straight up, regular sandwich biscuits (cookies) – no extra stuff, no thins, no mint, strawberry, peanut butter or Lady Gaga collaborations thank you very much. However, these crispy Oreo Wafer Rolls suit me just fine!

Oreo Wafer Rolls from China

This adorable box was purchased from one of my favorite Chinese supermarkets in Manchester city centre. And although I couldn’t read the writing, the multi-blue colour scheme gave me an inkling that this was perhaps an Oreo-related product…and I was right!

The cute bunny and bear duo really sold me on this packaging, and I would have probably purchased it regardless of what was inside; luckily for me it contained tasty, crispy, chocolately wafer rolls. The rabbit looks absolutely elated.

The Oreo was released in China in 1996 (84 years after its invention) but was not an immediate success. The unique flavour profile of bitter biscuit and sweet, creamy filling was too much for Chinese consumers. The nostalgia of twisting, licking and dunking the cookies in milk as part of a childhood snack was also lost on its new audience.

As a result of these findings, NABISCO (National Biscuit Company) began to experiment with how to alter the format and flavour of the Oreo to better appeal to Chinese snackers. These Oreo Wafer Rolls are just one of the unique and successful experiments created to boost the cookie brand’s popularity: and they are also available in strawberry, vanilla and matcha.

I don’t remember the taste being reminiscent of Oreo’s signature cookie in any way, but for me it didn’t matter. Tasty treat. Adorable cartoon animals. Sold.

I love buying Asian snacks. Their packaging is usually bright, cheery and sweet, and because I can’t read any other language than English, opening a packet up is always a lucky dip! And usually I get pretty lucky!

Fact Friday: Pineapple Mars Bar

Did you know that there once was a pineapple flavoured ‘Mars‘ bar?

This illusive and short-lived chocolate bar was launched in England during the 1930’s.

Following the success of the hand-made ‘Mars‘ bar in 1932, this fruity variation was the second product to be launched by creator Forrest Mars. Sadly, it ultimately proved unpopular and was dropped from the line. It remains a ghost in the lore of confectionery history…

* a silly advert created by me

Do you think a pineapple Mars bar would go down well?

Founded by American entrepreneur Forrest Mars, the UK arm of the chocolate company was (and still is) based in Slough. His father Frank Mars (creator of the Milky Way, Snickers and 3 Musketeers bars) ran the American business in Chicago. It is reported that the once estranged father and son duo had a major disagreement on how to progress their candy business, and so Forrest took with him the rights to manufacture ‘Milky Way‘ abroad and carved his own path into food history.

The US nougat, caramel and chocolate bar ‘Milky Way‘ acted as the foundation for the British made ‘Mars‘ bar – hence why the two are very similar today.

Wrapper Wednesday: Ruby Kit Kat

With Valentines Day in the rear view mirror, let’s round off the season with a ‘pinkredible‘ Ruby Kit Kat wrapper!

Limited edition Ruby Kit Kat (UK)

If you had seen last week’s Fact Friday, you might have read that ‘ruby chocolate’ was invented by a Swiss chocolate company in 2017. Controversially it has been dubbed by some as the ‘fourth’ chocolate; following the creation of dark (1847), milk (1875) and white (1930).

Swiss inventors at Barry Callebaut teamed up with Nestlé in order to release this four finger Kit Kat bar in the UK in 2018 (after a successful launch in Japan and Korea).

Blissfully unaware of this new chocolate sensation I happened upon this at a local Tesco Metro, but don’t remember seeing them around much after my initial purchase.

Unlike gold/caramelised chocolate which is still riding the coattails of popularity, I feel that ruby chocolate was a ‘flash in the pan’ – and I’m not really in a rush to try it again (although I no doubt will at some point).

I thoroughly enjoy all the ‘pinkness’ on this wrapper; and the delicate illustrations of cocoa pods and leaves at each end of the packet. The appearance of the Kit Kat was equally delightful (as illustrated). Classic crispy wafers enveloped in a thick layer of blushing pink chocolate.

Although the taste was a little too sickly for my liking, it was indeed a ‘new chocolate experience’.

Did anybody else try these before they were (mostly) discontinued? What do you think of the sweet, berry profile of ruby chocolate?

Fact Friday: Ruby (pink) Chocolate

Did you know that you can buy (and eat) ‘pink‘ chocolate?

‘Ruby‘ chocolate (to give it its proper name) is made from ‘ruby‘ cocoa beans. These magenta coloured pods can be found on the Ivory Coast, Ecuador and Brazil, but they require very specific conditions in which to grow. Likened to ripening grapes on the vine, the flavor profile of ruby cocoa beans are heavily influenced by their environment.

‘Ruby’ cocoa pods

* images from Barry Callebout *

This chocolate innovation was created in 2017 by Swiss chocolatiers at Barry Callebout (whose origins date back to 1850). How ruby cocoa beans are fermented and processed into chocolate, however, is kept secret…

The name ‘ruby‘ isn’t applied to a specific variety of cocoa bean. Instead it is speculated that ‘ruby‘ beans are harvested from pods that are in a particular stage of ripening – creators at Barry Callebout keep all this information close to their chests…another secret…

Naturally baby pink in colour, ruby chocolate has been described as having a fruity, berry-like taste, with notes similar to that of strawberry and raspberry. Not too sweet, and not at all bitter, it has a unique flavour profile all of its own.

Dubbed by some as the ‘fourth’ chocolate; pink follows the invention dark, milk and white chocolate

Ruby chocolate has been molded into solid bars, appeared in limited edition Kit Kats, and can be found in ice cream products.

I’ve had a nibble. Perhaps the perfect chocolate for Valentines? Have you tried it?

Wrapper Wednesday: Hershey’s Cocoa & Cookbook

It’s a double feature on this week’s Wrapper Wednesday: showcasing a classic ‘Hershey’s Cocoa‘ tin and corresponding 1934 Cookbook from the USA.

Hershey’s 1934 Cookbook (1970’s reprint) and Hershey’s Cocoa ‘special offer’ tin

Hershey Cocoa has also been around since the company’s opening in 1894 – the original design featured a baby in a cocoa pod. Dubbed the ‘Cocoa Bean Baby‘ this chubby cherub also appeared on some of the early chocolate bar wrappers. Founded by Milton Snavely Hershey, ‘Hershey’s‘ has come to define ‘chocolate‘ for an entire nation for well over a century.

This tin carries the classic maroon and silver colours (in use since 1906), bold, elongated sans serif font with a little extra flash of Reese’s colouration front and back. This is a promotional tin from the 1970’s/1980’s – if you sent the company $1.50 you would receive a ‘Hershey 1934 Cookbook‘ – a reprint of popular 1930’s cakes, desserts, icings, beverages and confections all made with Hershey cocoa, chocolate and syrup!

Icing, glazes and sauces

Some of the most intriguing recipes include; demon cake, cocoa potato cake, marshmallow peppermint icing, baked chocolate rice pudding and chocolate Turkish paste.

I believe this promotion ran for around three decades, so the results from some of these recipes must have been popular!

And even if you didn’t send off for the book, there’s a recipe for ‘old fashioned cocoa cake‘ and ‘cocoa fudge frosting‘ on the sides of the tin; with a great illustration of the 1934 Cookbook on the reverse.

Fear not, there are free recipes on each side of the cocoa tin.

The book is spiral bound, includes a brief introduction to American life during the 1930’s and has several full page colour illustrations. ‘Hershey’s 1934 Cookbook‘ is an ideal rainy day activity, and has plenty of tasty ideas for celebrations, parties and for good home cookin’ (“just like your mother did”).

Also note how the book is also adorned in the company’s timeless colours. Just like the ‘Cadbury Purple’, the strength of the maroon and silver branding is a great example of how a company, a product, a simple treat, can be instantly recognized by a pigment alone. It’s a never changing identity and strengthens a cohesive brand.

Although I’m not a fan of Hershey milk chocolate…or syrup…(I haven’t tried the cocoa yet) I do think this was good value at roughly $8.99 in today’s money, and I’ll definitely be trying some of the recipes myself.

Do any of you have this cookbook, or grew up with some of these recipes? Which treats do you recommend?

Wrapper Wednesday: Banana Whip Milky Way

It’s Wrapper Wednesday! And this week we’re taking a look at a fruity twist on a classic chocolate bar: a ‘Banana Whip Milky Way’ from Australia.

The original ‘Milky Way‘ bar was invented by American confectioner Frank Mars in 1923 and is a concoction of nougat and caramel, enrobed in milk chocolate, and was inspired by popular malted milk drinks.

Outside of the US the ‘Milky Way‘ does not contain any caramel and the whipped vanilla nougat is considerably lighter than it’s American counterpart. The American ‘Milky Way‘ is essentially a UK ‘Mars‘ bar, and a UK ‘Milky Way’ is similar to a US ‘3 Musketeers‘…got all that?

Confusion aside, this wrapper belonged to an Australian ‘Milky Way‘ (just like the UK recipe) but with banana flavoured nougat instead.

I wish I could remember what this tasted like because I am attracted to anything banana flavoured! We also don’t see much in the way of ‘Milky Way‘ variations in the UK either so this was a novelty – I’d sure like to see more flavours like this available globally.

Review: Idaho Spud

Time for a cheeky round of ‘Spot the Difference’ in today’s review, featuring the ‘Idaho Spud’ bar!

This ‘bar that makes Idaho famous‘ has been on my radar for the past few years ever since coming across its name in a book. And low and behold while on a trip to Florida earlier this year I found me a confectionery spud!

‘The Candy Bar that Makes Idaho Famous’

The ‘Idaho Spud‘ was created in 1926 by the Idaho Candy Company (founded in 1901) and is currently a flat oval lump of chocolate marshmallow covered in dark chocolate and shredded coconut pieces.

In order to give the Spud its potato-like shape, it was originally made with two halves stuck together; the smattering of coconut used to create the illusions of potato eyes.

The quality of the dark chocolate and flecks of coconut is rather delicious, and is an excellent combination in any confection. Does it make the candy look more like a potato? Well, that’s debatable…but it’s outer shell is tasty to eat none the less…

…that’s where my praise ends. The mallow-like substance that creates the potato body is strangely rubbery and compact. The texture is a little off-putting; it isn’t sweet and chewy like a marshmallow but it’s not completely solid either. Think a chopped up, reformed marshmallow. The gelatinous mush breaks down easy in the mouth, and has slight coffee undertones (tasty).

Outside and inside the Idaho Spud

This odd taste sensation is due to the use of agar-agar; a jelly-like substance extracted from seaweed. Now there is absolutely no taste of the sea in this candy bar! But the squelching texture of the Spud is too off-putting for me…

Like many chocolate bars created in the 20’s and 30’s, this chocolate bar’s quirky name suggested something more substantial than a quick chocolate fix – it was a replacement meal for many who couldn’t afford much in the way of groceries.

In the 1950’s, the Idaho Candy Company expanded on this idea even further by producing a list of ‘international recipes’ for their candy bar. Albeit for novelty purposes, these were practical recipes; Idaho Spud Mouse from France, Chocolate Cream Spud Pie from Bavaria, and even a Idaho Spud Fondue from Switzerland!

Spot the Difference…

Have you tried this local delicacy? Would you prefer to eat an ‘Idaho Spud‘, a regular spud, or even try one of the ‘Idaho Spud’ international dishes?

Fact Friday: Antarctic Chocolate

Did you know that Fry’s cocoa and chocolate were part of the ration packs that were taken with Captain Scott on his fatal trip to the South Pole?

In 1910 expedition leader, and Royal Navy Captain, Robert Falcon Scott took part in a race to the Antarctic to discover the South Pole and declare victory for the British Empire. Originally a scientific exploration, the trip became a dash to the pole after another expedition team from Norway changed from their initial course from the arctic in order to become the first team to ever reach the southern pole.

Commemorative cards of the expedition, created by Fry’s

Facing excruciating, freezing temperatures of -22’c (-7.6F), whipping high winds and an enduring trek across ice and snow, it was vital that Scott’s team had plenty of nutritious and high calorie provisions in order to fuel their 4,500 average daily calorie intake.

J.S Fry & Sons of Bristol (founded in 1761) were one of many British and commonwealth companies to provide provisions for the expedition. Fry’s donated £1000 to Scott’s fundraising efforts (close to £80,000 in today’s money) and were selected by the Captain to provide them with their pure and malted cocoa powders, as well as their milk chocolate and Vinello and Caracas lines of chocolate “in preference to all others“.

Not only was this viewed as a patriotic act, but it was also good for business. Fry’s produced postcards, collectible cards and posters advertising their generous gifts and documenting the perilous adventure.

“With Captain Scott at the South Pole” – 1911 promotional ad by Fry’s

During the journey the ‘world renowned explorer’ wrote that…

“Messrs J.S Fry & Sons supplied our cocoa, sledging and fancy chocolate…crunching those elaborate chocolates brought one nearer to civilisation than anything we experienced sledging…”.

Unfortunately by the time Scott and his team reached the South Pole in January 1912, they saw that they had been bested by the Norwegian explorers, lead by Roald Admunsen, by over a month.

The five members of the team to reach the South Pole; (l-r) Oates, Bowers, Scott, Wilson and Evans

The remaining team members, including Scott, perished during the return journey back to camp.

Wrapper Wednesday: Oh Henry!

Oh my! It’s Wrapper Wednesday! And this week I have a little comparison of ‘Oh Henry!‘ chocolate bars to share with you…oh yes!

Invented by Tom Henry of the Peerless Confectionery Company, the recipe was sold to the Williamson Candy Company (Chicago) in 1920 when it was re-branded as the ‘Oh Henry!’.

Apparently the previous candy bar was sold under the rather pedestrian-sounding name the ‘Tom Henry’ after its inventor, until a flirtatious Williamson factory worker began making an impression on the factory’s female staff. The frequently heard exclamation ‘Oh Henry!’ became the inspiration for the new name…or so the many legends go.

The exact origin of this bar appears to be a bit of a muddle; with various origin stories, numerous places of invention and name origination…(I’m sure there are more learned researchers out there who can shed a light on this for the limey outsider however).

Oh Henry, Oh Henry!

Anyhoo, Nestlé acquired the peanut, caramel and fudge-based bar in 1984 and in 2018 it passed hands again to the Ferrara Candy Company who swiftly discontinued it a year later. The top wrapper is from the later days of the ‘Oh Henry!’.

The second wrapper is a Canadian version – specifically made with Reeses peanut butter in this version. You can still purchase the bar over in Canada, but it is produced by Hershey and the formula (so I’m told) is a little different.

Which wrapper do I like best? The big bold, unmistakable, screaming yellow tri-colour one of course! I’m not American, but there’s something about this wrapper that says ‘nostalgia’ even to me. It’s bold, clean, timeless and instantly recognizable in its simplicity.

…I don’t even remember eating the Reeses ‘Oh Henry!’ (sorry).

So, which wrapper says it best? And where did the name really come from anyway…?

Review: Japanese Snacks

I have carelessly allowed my snack suitcase to get rather full, so today I’m sampling a little assortment of sweet snacks from Japan – rapid review style!

A selection of sweet Japanese snacks

My favourite of the selection is the ‘Everyburger‘. ‘Everyburger‘ sandwich cookies/biscuits by Bourbon (1924) are both visually and edibly amazing! The biscuit buns are unevenly golden to give the appearance of toasted bread, and the faux sesame seeds (millet puffs) even add a little crunch. There is a thick layer of milk chocolate ‘patty’ with a smaller white chocolate layer pretending to be burger sauce. The whole concoction is super kawaii! A little tray of biscuit burgers and amazing graphics to boot – there’s nothing I dislike about these buns!

‘Everyburger’ burger biscuits

‘Caplico‘ by Japanese confectionery giants Glico (1922) typically comes in an ice cream cone format – and here we have cream flavour and chocolate flavour examples (they also come in strawberry)! A sugar-wafer cone filled all the way down with a soft and light cocoa filling. Simple. Tasty. An ideal summer snack.

‘Caplico Amata‘ (‘amata‘ meaning ‘head‘) however are aerated milk and white chocolate stars kept secure in a star-shaped plastic tray. Once you’ve popped these candies out like ice cubes, you can see how chunky they are. But they are not a dense eat. Like the Caplico Minis (ice cream cones) the chocolate is layered, whipped and very light. They remind me slightly of Mars’ ‘Magic Stars‘ chocolates. The packaging choice makes the twelve star candy constellation feel ‘special’, like they are worth protecting and savoring.

Caplico Mini and Amata sweets

Last but not least; a small, wonderfully illustrated box containing six wrapped pieces of ‘Botan Rice Candy‘…the box even comes with a collectible sticker…bonus! The box helpfully explains that each pink sweet has ‘an edible inner wrapper that melts in your mouth‘ (if you have eaten chews like ‘White Rabbit‘, you might have come across this too). This edible wrap is made from rice paper, and resembles a thin layer of plastic. But it quickly dissolves and once you begin chewing a delicate fruity and floral flavour comes forward.

Botan Rice Candy (with bonus sticker)

A delectable selection of Japanese sweets, snacks and dagashi! Which Japanese snacks would you recommend that I try next?

Sweet Spotlight: Zeno’s World’s Most Famous Taffy

The British Candy Connoisseur (was) on holiday in Florida! And while mooching the streets of St. Augustine’s Historic District, I came across Zeno’s – producers of the ‘World’s Most Famous Taffy’.

Zeno’s World Famous Taffy shop, St. Augustine, Florida

Not to be confused with ‘toffee‘ which is made with butter and has a golden hue, creamy taste and hard chew; taffy is a light, airy, often pastel-coloured glossy confection which is ‘pulled’ which gives it a distinctive soft and silky bite.

An American invention dated to around the early 1800’s, the process of making taffy often turned into social events where parties gathered to stretch and pull the sugary strands between the buttered hands of guests.

And its the hypnotic movements of the mechanical taffy pull* which lured me into Zeno’s shop. Located in the window, the taffy pull has two arms between which the strands of taffy are stretched and aerated. If you can bare to look away from this fascinating piece of machinery, you will then see a wall filled with taffy of every colour and almost every flavour!

Taffy, taffy, taffy

Zeno’s have been producing these quintessential seaside candies since 1948 at their factory at the ‘World’s Most Famous Beach’ at Daytona, FL and now have several store locations in the state.

Every customer is greeted and is allowed to sample one piece of wrapped taffy upon entering…I was feeling bold and so opted for pickle flavour! Once unwrapped the vinegar smell was instant, but despite that and the ominous little green speckles throughout the sweet, it tasted pretty good! Tart and fruity, the ‘pickle’ taste of the pickle soon disappeared and the candy began to melt away in my mouth.

To pickle, or not to pickle?

If you’ve never tried taffy before and the thought of pickle flavoured sweets makes you nervous, they have plenty of other delicious and exotic sounding sweets to sample;

…blueberry cobbler, chocolate malt, cream soda, guava, pina colada, watermelon, red velvet, Swiss cake roll, strawberry kiwi, pumpkin pie, apple pie ala mode, sex-on-the-beach, pear, maple bacon and of course, key lime, just to name a few!

I got a couple of (almost) every flavour and to help me decipher all my little sweeties Zeno’s hands out a helpful flavour card to help identify my holiday goodies. Although I might just opt for the ‘lucky dip’ approach!

Are you Team Taffy? Or Team Toffee?

*check out @the_britishcandyconnoisseur on Instagram for a video of the taffy pull!

Review: Pascall Feijoa Lumps

Is it a pineapple? Is it guava? Is it a lime? Is it a cucumber? It’s all of the above and none at the same time! It’s the feijoa, in the shape of Pascall ‘Feijoa Lumps’.

The Australia/New Zealand-based confectioners Pascall have their roots based in 19th century Britain. Brothers James and Arthur Pascall established their business around 1866 – prior to this James had previously worked as a Cadbury salesman.

Having been tought the art of sweet making by their father, the brother’s successful company produced a range chocolates, liquorice, bon bons and hard-boiled candies. Pascall is now most famous for their mallow-based confectionery, including ‘Pineapple Lumps’ and ‘Snifter’s Lumps‘, as well as producing mint chews, gummies and wine gums.

Now, a few years ago I was sent some no-brand feijoa gummies from New Zealand – and they certainly left an impression. Imagine Haribo Giant Strawbs…that taste of Deep Heat (a muscle pain relief spray).

I am pleased to say that Pascall ‘Feijoa Lumps‘ are much more palatable! But that strange medicinal ‘Deep Heat‘-like flavour still lingers.

Pascall ‘Feijoa Lumps’

The fresh feijoa fruit (say fey-ho-ah) is described as tasting like a cross between a pineapple and guava…nope…I’m not really picking that up. And appears like a lime on the outside, but resembles a cucumber on the inside.

The lumps have a great, hard chew and are enrobed in dark chocolate…which oddly compliments the rather unique taste of the green feijoa chunk. The taste is so hard for me to liken to anything else, I ate almost the whole bag just trying to get my head around it!

A little bit of Deep Heat, with a note of acidic pineapple-like juice, and soothing mouth feel of a cucumber on acid?

Green lumps

These are so strange, and oddly enjoyable! If you’re looking for a new sweet sensation, I would recommend trying these Pascall ‘Feijoa Lumps‘. If you are familiar with either these, or the fresh fruit (which is native to South America) please, please, tell me how you would describe the taste! As this is just a tricky (and fun) one for me to try and describe!

Wrapper Wednesday: Polish chocolate-banana-chocolate

It’s National Banana Creme Pie Day (apparently), so this week I am featuring a banana-themed chocolate wrapper from Poland!

This AMADEO SOLO bar, produced by EDBOL (Bydgoszcz, northern Poland) is described as a ‘milk chocolate with a chocolate-banana creme filling’. For several decades the company have been making waves by becoming a large producer and exporter of confectionery items for various own brands and private labels.

Chocolate-banana ‘Solo’ from Poland

The bright, almost lurid, yellow colour of the wrapper makes this chocolate bar slightly less appealing to me – but I adore chocolate-banana flavoured anything – so despite initial impressions I tried it nonetheless. And the use of brown script and illustrations helps to tie in the theme of flavours.

The musical connotations are, however, are a little distracting. Does it to relate to the name of the bar, ‘Solo’? A musical solo? Does the company have ties to the music industry, or have released other strongly themed confectionery? I would personally prefer the bar to hammer home that it’s a chocolate-banana combination, as it’s one that we don’t typically see on the shelves!

Regardless, the wrapper stood out enough for me in order to buy and try it! Unfortunately I remember not enjoying the very sweet and acidic artificial sensations of this chocolate!

I wanted to love this bar, but everything about it let me down just a little bit…can anyone out there recommend a fantastic chocolate-banana candy or chocolate?