Hasta La Ideas

Re-imagining traditional candy bars

Herds of experimental chocolate makers have entered the game in recent years, while the crowd championing traditional American candy bars remains much more subdued. Brooklyn-based Liddabit Sweets is one of a few confectionaries aiming to reverse-engineer the classic bar with a heritage touch. While we’ve enjoyed their creative caramels in the past (particularly the “Beer & Pretzel” variety), we were once again impressed by the marriage of classic flavors and natural ingredients in their signature “Snack’r” candy bar.

Founders Liz Gutman and Jen King became friends in culinary school, bonding over their shared vision of taking high-end confectionary beyond classic French bonbons and molded chocolates. Shortly after introducing their sweets to the Brooklyn Flea’s “Smorgasburg“, they were able to quit their day jobs to maintain what remains a small operation making bars cut and dipped by hand. Materials for their creations are sourced locally, with honey from the Tremblay Apiaries, chocolate from Taza, dairy from Ronnybrook and beer from the Brooklyn Brewery.

Mother’s Day marks an expansion in the Liddabits line with the addition of “Lemon Moe-ringue“, a tart and tangy take on a classic meringue with lemon agar jelly candy topped with bruléed lemon-zest marshmallow, named for King’s mom. An ode to Gutman’s mother, the yet-to-be-released “Janberry Shortcake” layers strawberry jelly candy and tarragon shortbread under a coating of white chocolate. Also in the works is the “Vegan Coconut-Ginger Caramel”, which promises a wacky departure from the more traditional fare.

Liddabit Sweets will be offering a “Mamacita Gift Package” for Mother’s Day, and the duo have plans to release a cookbook this coming Fall. All the goods can be found at the Liddabit Sweets online store.

Photos by James Thorne

Buddhas, lips and turtles abound in a California chocolatier

While walking along the shady tiled walkways to the quaint shops of La Arcada in Santa Barbara, a peek inside Chocolats du CaliBressan reveals a candy case filled with tiny turtles, ruby lips, glistening buddhas and classic truffle spheres.

After studying at the Ecole Nationale Supérieure de la Pâtisserie, Chocolatier Jean-Michel Carré moved to California with his wife (who was originally from the Santa Barbara area) to focus his career on his love of chocolate. Now at Chocolat du Cali Bressan in Carpinteria and downtown Santa Barbara, Carré spends his days making ultra-rich handmade truffles and bon bons.

Among the store’s most popular items are the French Bisous—red lips made with dark and milk ganache chocolate with tangerine—and the Buddha Beauty, a truffle amulet filled with soft salted caramel that comes with instructions to lick his belly for good luck. Influenced by 30 years in the kitchens of restaurants in France, Switzerland and the U.K., each day the self-professed “passionate chocolatier” can be found experimenting with surprising ingredients like avocado, curry, Sichuan pepper, balsamic vinegar and lotus—a special request of the local estate and public garden Lotusland.

If we had to pick a favorite, it would be the La Arcada Turtle with cajeta, Mexican milk caramel—it was almost too cute to eat, but after biting off the tasty little legs of the shiny green treat, an intense craving for more took over. Time to plan another visit very soon. Chocolats du CaliBressan’s La Arcada location is located at 1114 State Street, #2; there’s also a store at 4193 Carpinteria Avenue, Suite 4 in Carpinteria, CA.

Deliciously crumbly, all-natural treats

Buttery and crumbly, Alice’s Stick Cookies are a rich treat that will have you licking your fingers. (We won’t say which CH editor poured milk into a bowl of leftover crumbs and ate them like cereal.) The delightful texture and flavor makes the treat great for decadently crumbling over ice cream, but they’re perfect served simply, say alongside an afternoon coffee, too.

Despite sharing a shape with another common coffee companion, these cookies are taste quite different than biscotti. The secret to their flavor lies in the brand’s founder Alice, who (in business since age 70) uses top quality ingredients including cane sugar syrup imported from the U.K. and malted barley flour to get the toffee-like appeal.

The treats, available in vanilla, lemon, orange-chocolate chip and cinnamon-ginger varieties, are free of eggs, nuts, artificial flavors and preservatives, making them safe for those with allergies. Packaged in simple black and white boxes, they sell at Amazon, for around $9 a box.

Traditionally-inspired sweets and flavored macaroons with Brazilian flair

The Brazilian aesthetic might be most easily defined by touches of nature and color. This is also the case with regional food, like iFolie‘s inventive, artisanal macaroons and chocolates, which come packaged in keepsake giftboxes that add even more color.

A partnership between Carolina Carnicelli and Renata Fernandes, Folie recently opened the doors of their production facility in a renovated house on a quiet street in São Paolo’s Pinheiros neighborhood. Now they offer eight flavors of macaroons and four types of chocolate candy each week, with flavors changing depending on seasonal ingredients and the owners’ whims.

Carnicelli and Fernandes are always experimenting with new flavors. The shop’s most recent floral-based macaroon collection has eight flavors including jasmine and orange blossom. Also taking advantage of fresh Brazilian tropical fruits, the duo creates tasty treats like passion-fruit macaroons. Chocolate macaroons made with Ecuadorean and Carribbean cocoa are standouts with all their subtle floral and nut flavors. Brazilians love the renditions of favorite childhood desserts such as brigadeiro (chocolate and condensed milk) and the fresh-coconut-milk-based beijinho. For more adult tastes, there are also macaroons inspired by drinks—from gin and tonic to the Brazilian caju amigo (cashew juice with vodka).

Despite the variety of macaroons, locals favor the lascas—delicately thin sheets of chocolate loaded with caramelized balsamic vinegar, dried strawberries or caramel-covered cornflakes awash in milk chocolate.

The crocs, mounds of chocolate with a combination of crunchy and chewy ingredients like dried cranberry, pistachio and caramel, are also popular. Adding another distinctly Brazilian flair, custom boxes are designed to hold other objects after consuming the product inside.

Maintaining a strict emphasis on quality, the duo use the best, freshest and local (when possible) ingredients. Their macaroons require three days to make, and they skip preservatives so their confections are best eaten swiftly (which fortunately isn’t often a problem).

Visitors to the atelier are personally attended to by either Carnicelli or Fernandes, making the experience wholly personal and intimate, just like their sweets. Contact Folie for mail orders, delivery and additional information.

Six delectable twists on ice cream staples

While healthy frozen treats might relieve the guilt, nothing quite beats the heat like a chilly old-school dessert. The updated versions of such tasty classics—from fro-yo sandwiches to hand-held banana splits—all promise to add some serious flavor to see you through the rest of summer.

So Delicious Coconut Minis Sandwich

These cute little sandwiches are perfect for a quick summer snack. They’re made of agave-sweetened coconut milk and have 100% of your daily value of calcium per serving. We tried the banana split flavor, but they also come in coconut and vanilla.

Julie’s Ice Cream Bars

Possessing all the appeal of the traditional ice cream bar but none of the additives, Julie’s ice cream bars are made from entirely organic ingredients, making for a rich, creamy blend of classic chocolate and vanilla. The bars also come in several variations on the tried-and-true theme—fudge, vanilla with almond, coffee, and blackberry.

Grey Goose Popsicles

Made at home by Evan, these frozen fruity bars contain an extra kick, lemon-flavored vodka. He mixed Le Citron Grey Goose with raspberry juice and homemade lemonade (although pre-made will do in a pinch), resulting in the perfect blend of cocktail and popsicle. The treats are so delicious you’ll waste no time devouring them, which is all the better since they melt fast. (Pick up your own
stainless-steel molds from Brook Farm General Store.)

Ciao Bella Gelato Squares

If you crave a more decadent snack, try one of Ciao Bella’s Chocolate S’mores Gelato Squares. The rich blend of all-natural Belgian chocolate gelato with swirls of milk chocolate and marshmallow will satisfy any chocolate lover while still keeping you cool. The creamy snacks come in sandwich form to keep hands from getting sticky while snacking, and are also available in Key Lime.

Additionally, for a yummy healthy alternative to the Gelato Squares, try Jala’s Frozen Yogurt Sandwiches, an office favorite. The creamy yogurt comes in two flavors, chocolate and vanilla, nestled between two soft chocolate cookies. These low-guilt sandwiches not only satisfy your sweet tooth, but they also have health benefits because they contain active probiotics.

Diana’s Bananas

These Banana Babies are so delicious they disappeared from our office freezer at an astonishing rate. Dipped in real dark chocolate—nothing artificial or substituted—Diana’s frozen bananas make an excellent midday treat.