Cadbury Layers Of Joy: Caramellionaire

Product name: Cadbury Layers Of Joy: Caramellionaire
Purchase details: £1.00 for a pack of two desserts (Tesco)
Calories: 205 per 90g dessert
Country of origin: UK

I’ve tried a few Pots of joy from Cadbury in my time but this is the first time I’ve tried a new Layers Of Joy, with this brilliantly named ‘Caramellionaire’ being the variety I couldn’t wait to get stuck into.

The purple packaging featured an image of the product that looked like a trifle in style and that was the name it was given in the small print too. Made by Müller Dairy for Mondelez, the full description sounded mouth-watering: ‘shortcake biscuit at heart surrounded by delicious layers of Cadbury milk chocolate mousse, rich caramel dessert and white chocolate mousse’. You probably won’t be surprised to know that it was the white chocolate that particularly caught my eye!

The clear pot made it nice and easy to see three distinct layers of white chocolate (1% of the product was white chocolate powder), caramel, and milk chocolate (another 1% was milk chocolate but the pot also contained cocoa powder). However, despite accounting for 11% of the dessert, the shortbread wasn’t visible.

The dessert smelt of chocolate mousse (possibly as it was at the top!) and the latter aspect was also the key texture throughout. The chocolate layer was deep and provided quite a rich cocoa flavour and this went nicely with the caramel which was the same as my memory of Cadbury Dairy Milk: Pots of joy (caramel) and had quite a butterscotchy flavour to it.

Despite appearances, there was a definite biscuit layer next, with a buttery shortcake taste which was delicious. Rather than being hard and crumbly, this was soft and soggy, but very enjoyable!

I initially struggled to sample some of the white chocolate on its own, and it was hard to notice it against the other flavours, but it was possible to try it in larger quantities at the end of each pot. It was beautifully sweet and tasted a little like vanilla ice cream.

All in all, this was a really good dessert and, although I’d prefer a real piece of millionaire’s shortbread, the combination of layers did produce a satisfyingly authentic experience. To my surprise, it was the biscuit that made it, but every layer made its own unique and tasty contribution.

Appearance: 7.5/10
Aroma: 7/10
Taste: 8/10
Texture: 8/10
Overall score: 7.63/10

Nestlé Kit Kat

Product name: Nestlé Kit Kat
Purchase details: £1.00 for a multipack of four four finger bars (Tesco Superstore)
Calories: 233 per 45g bar
Country of origin: UK

I ate a lot of two finger Kit Kats growing up but the four finger kind has always been a much rarer treat. I definitely prefer the depth of chocolate on the Kit Kat: Chunky, these days, but I figured I might as well review the original.

This bar contained the famous red branding and a nice image of the bar, but I did find it a bit strange that the fingers on the wrapper were completely smooth, rather than containing an imprint of the product logo – not very realistic! The packaging also followed suit with the other varieties by being made of glossy plastic rather than the paper and foil of my childhood.

Like most (if not all?) Nestlé products these days, the ‘four crispy wafer fingers covered with milk chocolate’ contained no artificial flavours, colours or preservatives. As well as this, the chocolate (66%) was part of their Cocoa Plan, and the cocoa, sugar and vanilla used in the recipe were all Fairtrade.

The rectangular bar was uniform in appearance but I did notice that the chocolate was a lot thinner on the base, where the wafer was clearly visible. What made me smile to myself, though, was the way that I’m now so familiar with the Chunky bars that I see these standard ones as a smaller version of them rather than the other way around!

Understandably, the sensory experiences on offer were largely unchanged from the Kit Kat: Chunky. The aroma was identical and the flavour was also the same, although I found it had a slightly metallic element to it. As for the texture, the wafer remained incredibly crispy but I found myself missing being able to bite off the chocolate layer on its own. However, this thinner outer lay didn’t detract from the overall chocolatey flavour, so I was very pleased about that.

You’ve got to love a classic like the Nestlé Kit Kat. Just do me a favour and make sure you eat them properly (finger by finger) – none of this, please!

Appearance: 7.5/10
Aroma: 7.5/10
Taste: 7.5/10
Texture: 8/10
Overall score: 7.63/10

Recipe: Nanaimo bars

Recipe: Nanaimo bars
Source: My Kitchen Antics

We had a big family event at the weekend that required lots and lots of cake! I was happy to help and was asked to make something that would serve 20+ people. As well as being tasty, it needed to be something that could be stored for a couple of days, wasn’t messy to eat and, since I work full-time, I also wanted it to be incredibly easy to make or a recipe that I’d successfully made before. I opted for the latter...

I was first told about Nanaimo bars by a colleague in my old work. She told me they originated in Canada and, once I’d looked them up on Wikipedia, I knew I just had to make them. When the time came, I settled on this recipe from My Kitchen Antics (adapted from The Boy Who Bakes) because I was too lazy to follow a recipe that used cups for measurements, and I also liked the way it had added pecans to the base.

The first time I ever made these, I also made a peanut butter version (following a different recipe), and both types were a big hit. I’ve made this ‘original’ recipe again since and they turned out exactly the same – no problems! My memory did fail me, though, as I was thinking I’d only previously got 16 pieces out of the batch rather than the predicted 20–25, so I ended up making two batches for the weekend...I ended up with 40 slices. Oh well, the more the merrier!

For some reason, I didn’t read the recipe properly on this occasion, so I lined my baking trays with greased baking paper rather than foil. Whilst this did turn out ok, it made it harder to ease the finished product from the tins, so I’ll definitely be sticking to the foil in future!

The recipe was as easy as I remembered it. I used digestive biscuits which I whizzed in the food processor and the smell of these combined with the coconut was fantastic. When preparing the cocoa mixture for the base, I loved watching it turn silky and thick and, once combined with the rest of the ingredients, all the elements held together really well and left the mixing bowl clean once transferred to the baking tray. It smelt delicious and tiffin-like, although its slightly greasy appearance didn’t look promising in terms of any health benefits. (Who am I kidding? This was never going to be a healthy treat!) In terms of pressing this layer down into the tin, I’ve always found that the back of a metal serving spoon does the job nicely.

 

The middle layer was my only cause for concern on this occasion. When mixing the butter and icing sugar, it didn’t go smooth before I added the cream (as the picture shows), and I couldn’t remember if that had happened before. I carried on regardless and, thankfully, everything turned out fine. For this layer, I used a spatula to spread it evenly.

I was slightly nervous about the final layer of these bars as my last experience was of making an orange version where I made the stupid mistake of setting the heat too high and leaving the chocolate for the full two minutes without checking on it. The result was a burnt-tasting ganache! I definitely learnt from my error and had no further problems this time so I quite happily applied it to the top of the traybake with a palette knife.

The only downside of this recipe is that it does require patience in taking time to spread each layer out carefully (although I’m a non-artistic perfectionist so probably take longer than most!) and then leaving them to set. On this occasion, my start to end baking time was around five hours but, bearing in mind I made two batches, stopped for lunch, had a couple of fights with cling film (urgh) and realised part way through that I didn’t have enough icing sugar and had to wait for more to arrive, this seemed totally reasonable. Even better was the fact that I remained stress-free throughout!

Most importantly, the Nanaimo bars were as rich as ever. They had a lovely chocolatey taste with a subtle coconut flavour and chunky pecans. I guess they weren’t too dissimilar from other chocolate traybakes, but I think these Nanaimo bars were sweeter than most, although this was mellowed greatly by the chocolate. I’ve always found that the custard adds more texture than flavour, whilst the icing sugar provides a different, slightly grainy texture in the middle layer, which is also something different to other similar treats.

 

As for the crowd, they were definitely pleased – I only heard positive comments from those who tried them and some people raved and raved. I know I’ll be making these for years to come!

  

Ease of recipe: 9.5/10
Finished product: 9/10
Overall score: 9.25/10
Bake again? Yes

Mrs. Freshley's Mini Donuts: Frosted

Product name: Mrs. Freshley’s Mini Donuts: Frosted
Purchase details: £2.50 for a 94g packet of six doughnuts (A Quarter of Sweets)
Calories: 440 per pack
Country of origin: USA

It’s been a few weeks now since I reviewed the Crunch and Cinnamon versions of Mrs. Freshley’s Mini Donuts, but I’ve finally got around to trying the Frosted version too.

Distributed by Flowers Foods Speciality Group, I expected the coating to make them the heaviest variety, but they were actually lighter than the Cinnamon ones. However, they did contain the most calories!

The thick, generously distributed and very dark frosting looked like chocolate and, on reading the ingredients, I saw that it did contain cocoa but that its main ingredient was sugar. I loved how this had been allowed to fill the doughnuts’ holes, forming mini columns in their centres, and the contrast with the pale inner dough made the frosting look almost black in colour.

The product smelt very much like chocolate coated doughnuts as soon as I opened the purple-themed packet and I was hoping that the waxy-feeling coating would provide a Magnum-like crack. In reality, I liked the way the solidity of the frosting combined with the soft dough, although the two did just merge together rather than the frosting cracking apart.

Once again boasting a new and improved recipe, I was expecting the dough itself to remain unchanged. It certainly had the same good, sweet and doughy flavour, and this went nicely with the more bitter and chocolatey coating. However, I found that the dough felt pretty dry and had no spring to it, which was a shame. Thankfully, though, the smooth, cool frosting helped distract from this.

This was another decent experience with ‘long-life’ doughnuts although I’d definitely prefer a fresh one when given the choice!

Appearance: 7/10
Aroma: 7.5/10
Taste: 7/10
Texture: 6.5/10
Overall score: 7/10