Friday, 29 January 2010
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Friday Fun: Invent Your Own Candy Bar!
In recent years, the world's great candy makers have let loose their creative juices to make a candy bar to fit every possible taste out there. Between Pina Colada Almond Joys to Hershey's schizophrenic Take 5, it's hard to find any candy bar concept that hasn't been done.
Or is it? Tell us what you would do if given the chance to create and market your own candy bar. What would it have inside? What would it look like? What would you call it?
Go nuts. Or don't. It's your candy bar.
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Comments (16)
78% Cacao Dark Chocolate Exterior
Habanero pepper extract
Fleur de Sel Salt Crystals
Nutella center with crushed Hazelnuts
Definitely still waiting for a wide-spread vegan candy bar :o) Also, anything that incorporates a mocha/coffee flavor with dark chocolate and/or toffee would be great!
I think I have actually written a couple of entries or two on this topic. I'm going to have to do a little research to find that entry. I remember when I wrote a review of the Snickers Rocking Nut Road bar, I said that Mars had come as close as they could to creating my idea of the ultimate candy bar without actually consulting me.
A thick coating of strawberry milk chocolate around a biscuit finger (like Twix) . . . with a couple dashes of peanut crumbles layered on top (so the candy itself won't be entirely too sweet).. covered in french vanilla chews (like Charleston) . . . all wrapped up in dark chocolate coating.
MMMM.. ahahahaha
Or we can just layer those ingredients on top of each other, and cut them out in heart shapes. (:
I hope a candy company makes this.
White chocolate bar with a coconut filling mixed with caramel. Hmm.
@arenadi@xanga - Have you ever made something like that? It sounds fascinating.
Dark chocolate- somewhere around 72-80%, with crushed pistachios on top coated in caramel. Oh. A-my. A-god.
@methodElevated@xanga - I have not, but it does sound fascinating doesn't it? I think either you or I should try it. I KNOW it will taste good. I just have to figure out the process, haha.
@arenadi@xanga - Do most fine grocery stores carry that kind of salt and habanero extract? I should check. I totally want to try making some.
My boyfriend brought some of my white chocolate peanut butter cups into work today, and one of this coworkers demanded that I make another batch for them. White chocolate is apparently his favorite. :P I don't know how well they would take to your crazy concoction, though.
@methodElevated@xanga - This concoction isn't that crazy! XD
Actually, I'm just using some taste theory to create a powerful contrast in flavor (bitter sweet, spice, delicate salt, umami sweet) and texture (hard chocolate, soft nutella, crushed hazelnut, sea salt flakes). :)
Fleur de sel is a high quality sea salt from the coast of Brittany. Most decent supermarkets should carry this. Habanero pepper extracts as well, and if not you can just make it and infuse it into whatever liquid component you're messing with in your chocolate making. Like, cutting up a habanero and soaking it into your cream, for example, tasting it to modulate the amount of heat.
@arenadi@xanga -
that actually sounds really good, I like this years new trend- sugar and chocolate or caramel.
I would omit the nutella though, a bit too much going on
Probably something like a caramel-nougat center covered by a layer of granola with almonds covered in chocolate so dark it's borderline bitter :D
@CuriousiTea@xanga - That sounds awesome. I love nuts :D
@very_temp@xanga - yeayeayea lets do it
Pecans and cashews sandwiched between salted pretzels, covered in milk chocolate.
@very_temp : Yesssssss. Those are my favoriteeeeee ingredients! :D
okay check this out
start with a base of naked jake gyllenhaal
covered in milk chocolate
layer of peanuts
layer of mint nugget
another layer of chocolate