Category Archives: Food and Drink

Justin’s Milk Chocolate Peanut Butter Cups

I’m not really into milk chocolate.  And by “not really into”, I mean I avoid it like the plague.  Too many bad memories of dusty tasting mass-produced stuff stuck into my Halloween sack back in the day. Give me good … Continue reading

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Whole Foods Market’s Organic Dark Chocolate Bar

The Whole Foods web page for this product provides very little information, except for the essentials: 72% cacao, and the ingredients: organic chocolate liquor, organic cane sugar, and organic cocoa butter, with the usual warning that it may contain tree … Continue reading

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Oliver Brewing Company’s Cherry Blossom Cherry Wheat Ale

As a DC gal born and bred, I love cherry blossoms. I think it’s the law of the local land. So when I moved up and away, I longed for those delicate blooms around the Tidal Basin. (Still do.) So … Continue reading

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Mast Sea Salt Chocolate

Lately, sea salt is in everything I adore. Caramels, brittle, toffee, peanut butter cups.  And, of course, chocolate bars. When I was given a bar of Mast, I figured it’d be the same ol’ same ol; a chocolate bar that … Continue reading

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Ghirardelli’s White Chocolate Premium Baking Bar

I’m sure just about everyone has heard of Ghirardelli Chocolate, one of the best-known chocolatiers in the U.S., if not the world. Looking at the history, it appears that the company was not founded so much as it evolved, although … Continue reading

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Dave Eggers’ The Monk of Mokha

Being half-Scandinavian on my mother’s side, I was introduced to the joys of coffee at an early age – by the time I was 5 or 6 years old, I’d say. With more than a dozen years as a coffee … Continue reading

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It’s a Wonderful(ly Sweet) World: Halva Finnish Filled Licorice

There is certainly both a determined sweetness and solidity to this Finnish candy (lakritsi in Finnish). The label tells me this is called “black gold” in Finland but a cursory scan of search engine results failed to corroborate this. It … Continue reading

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Godiva’s Dark Chocolate Almond bar

Ah, Godiva. I remember when I found out about you.  I was in high school, and your golden boxes called out to me. Mmm, those “Dark Lion of Belgium” pieces, with the carmel so soft it oozed out of the … Continue reading

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Lindt’s Lindor Milk Chocolate Truffle Eggs

Lindt (more formally Chocoladefabriken Lindt & Sprüngli AG) is a Swiss chocolatier founded in 1845 and known for, among other things, its chocolate truffles. If you go to their website, you can find information on a whole range of their … Continue reading

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Chuao Chocolatier’s Chocolate Bars with All the Add-ins

Here in America we like our add-ins, ice cream and candy full of other candy, nuts, random sweets, and sometimes savories. Chuao (pronounced Chew-WOW) has a shelf-load of such, chocolate bars with all the goodies, created by Venezuelan chef Michael … Continue reading

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Stonewall Kitchen Dark Chocolate Chili Cinnamon and Nibs Bar

I’ve never reviewed a chocolate bar before and I will, furthermore, confess a shameful love for plain Hershey’s bars that dates back to the time my grandmother was first left with me unattended and violated my mother’s up-to-that-point successful “no … Continue reading

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Chocolat Frey’s Chocobloc 72% Dark with Honey-Almond Nougat

Chocolat Frey AG was founded in 1887, and is presently the number one chocolate in the Swiss retail market. Like all good chocolatiers these days, Frey is environmentally and socially conscious, which extends not only to its procurement of raw … Continue reading

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Lindt’s Excellence Dark Chocolate with Caramel and Sea Salt

We are no strangers here to Lindt chocolates, and it’s generally a happy association — on our part, at least. The latest example of Lindt’s chocolates to cross my desk is a new flavor in their “Excellence” line — dark … Continue reading

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Lindt Excellence Roasted Hazelnut Dark

Dark chocolate!  How lovely. Breakfast of champions, some may say.  Well, I say that all the time, so I think that counts.  Toss in some “heart-healthy” hazelnuts, and I’ll live forever, right?  Don’t answer that. But in my quest to … Continue reading

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Taza’s Coconut Almond Chocolate Bar

This is my second encounter with Taza’s stone-ground chocolate, this one a bar with 80% cacao, with coconut and almond. Needless to say, everything is organic. (To refresh your memory, Taza is an American company headquartered in Somerville, Massachusetts, that … Continue reading

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Contadino Pinot Grigio Vivace

Champagne wishes and  caviar dreams, isn’t that how it goes?  But what if your wallet is more soda and chips?Well, there’s always the wines under a ten-spot.  Or, with this Pino Grigio, a hair under five (I picked mine up … Continue reading

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Chocolate Chocolate Chocolate Company’s No 3 – Dark Strawberry Champagne Truffle Bar

Champagne and chocolate is definitely a treat.  Add some strawberries, and I’m in heaven.  (Please don’t add chocolate to those strawberries though; inevitably both end up soggy.) So a bar that combines three of my favorite things should be a … Continue reading

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Lovely’s Salted Cashew Chocolate Caramels

Valentine’s Day!  Huzzah!  I don’t so much care for the holiday – I enjoy the romance in the air, but hate the restaurant crowds – but I do love a theme.  And, of course, a chance to eat candies without … Continue reading

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Starbucks’ Cherry Mocha

I’m a sucker for cherry flavored anything. That’s because I’m a bing cherry addict. I’ll get my fix any way I can, from the real deal to back-alley hard candies. I ain’t ashamed. So when Starbucks unveiled their Valentine’s Day … Continue reading

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A Kinrowan Estate story: Tunes

What happens is that the tune happens to you — you don’t happen to it. You can’t help it, because it’s not you, it’s the tune. Night after night, morning after morning, day after day, the tunes live inside your … Continue reading

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Dick Taylor’s Craft Chocolate’s Belize and Toledo single origin bar

Adam Dick and Dustin Taylor are a couple of former boat builders in the Northern California port city of Eureka. They’ve turned their efforts now to crafting high-quality chocolate, and they’re doing an excellent job. They’re making bean-to-bar chocolate bars … Continue reading

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Chocolove’s Three Chocolate Candies

Chocolove is an American company headquartered in Boulder, Colorado, that produces chocolate bars and candies using all natural ingredients and following the traditions of European chocolatiers. What came across my desk was three packages of “nut-butter cups” — one the … Continue reading

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Mort Rosenblum’s A Goose in Toulouse

Mort Rosenblum, a longtime reporter based in Paris, used his connections, his considerable interviewing and writing skills, and his passion for good food to create A Goose in Toulouse, a personal odyssey in search of the future of French cuisine. … Continue reading

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Trader Joe’s Boozy Little Chocolate Truffles

Trader Joe’s Assortment of Boozy Little Chocolate Truffles seems to be a seasonal item, which is possibly why they’re not listed on the Trader Joe’s website, which in turn is why I’m not able to provide any background information. Trader … Continue reading

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Xocolatl de David

By the register little chocolate squares beckoned. Labeled, somewhat exotically, ‘Xocolatl de David’, there were three sorts, but the one that caught my eye read “72% Ecuadorian Chocolate with Black Truffles and Sea Salt”. Not a chocolate truffle, mind you, … Continue reading

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Trader Joe’s Organic Hot Cocoa Mix

I love books.  I love music.  I absolutely adore beer.  And when the cool breezes start to blow, I need hot chocolate.  It’s a requirement around here. So when I got some “TJ’s” cocoa in the mail, I rushed to … Continue reading

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Taza Chocolate’s Mexican-Style Stone-Ground Super Dark

In spite of the name, Taza is an American company manufacturing, among other things, Mexican-style stone-ground chocolate. Yes, that’s just what it says: the chocolate, from organically grown cacao, is ground between mill stones. Founder Alex Whitmore first ran across … Continue reading

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Alter Eco Dark Blackout 85% Cocoa Chocolate Bar

“I’m sending you some chocolate.” – has there ever been a more wonderful message? “It’s 85% cocoa.” – maybe not so much?  I don’t like dark chocolate over 75%. That’s what I’d tell people. All of the chocolate I’d had over … Continue reading

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Happy Farms Preferred Transylvanian-Romanian Cave Cheese

I love cheese. I love Halloween.  Transylvania is on my travel bucket list. So when my local Aldi unveiled Transylvanian cheese this season, I was all over it. And I’ll be sad when this seasonal treat leaves shelves, because it’s … Continue reading

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Dunkin’ Donuts’ “Spider Donut”

‘Tis the season. When October comes ’round, lots of places get their theme on and go full ghoul. Dunkin’ Donuts is no exception … but their execution of the Halloween spirit looks like actual murder. I bring you: Spider Donut. … Continue reading

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A Kinrowan Estate story: Minding the Stockpot

Even visitors to Kinrowan Hall get put to useful work if someone such as the Kitchen staff needs a hand as Elizabeth, author of such works as The Stratford Man novels of Ink and Steel and Hell and Earth discovered … Continue reading

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Diana Malouf’s Ococoa

Every so often an unexpected, and very welcome, treat shows up in my mailbox, courtesy of Cat, who’s constantly on the lookout for new chocolate-related review opportunities. This time around it was a box of bonbons from Diana Malouf’s Ococoa … Continue reading

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Bali’s Best Candies: Latte, Espresso, and Tea

It’s rare to find a beautifully designed package that actually has great product inside; less so when the subject is coffee candy and the reviewer is … well … picky as hell on both counts. But Bali’s Best Premium Collection, … Continue reading

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Vivani’s Organic Dark Chocolate Espresso

In spite of the name, Vivani Organic Dark Chocolate Espresso is made by a German company, Ludwig Weinrich GmbH, which been in the business of producing fine chocolates for a century. Like so many contemporary confectioners, Weinrich uses only organic … Continue reading

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Sirius Konsum’s Chocolate & Lakkris

I absolutely adore black licorice.  Wasn’t always so.  I used to turn my nose up at it when I was Trick-or-Treating age, and my father gleefully took the offensive items out of my bag and sighed with happiness at each … Continue reading

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Council Béatitude Cherry Tart Saison

Have a taste for a pour that’ll really sock it to ya? Well then my dear, have I got a pour for you. Cherry Tart Saison is the WWE champion of Saisons, one that will tempt you with its bright, … Continue reading

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Flying Dog Bloodline (Nitro Pour)

There are some people who turn their nose up at a “fruity” beer.  I am not one of those people.  Okay fine; I can be one of those people, if the beer in question is a syrupy mess.  Or the … Continue reading

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Flying Dog Family Tree

I tend to have a huge Sad when the weather starts getting warmer.  Not because it’s gardening season; I love fresh vegetables and the inevitable cauldron of walnut pistou served up in the kitchen (try it slathered on Cook’s sourdough. … Continue reading

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Susan Cheever’s Drinking in America

Not only has alcohol been intimately involved in the history of the United States of America, it has been closely associated with some of the key moments in that history, from the very beginning. That’s the argument that Susan Cheever … Continue reading

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Zotter’s Labooko Peru ‘Criollo Cuvée’ 82% chocolate bar

I received this bar, which came in a two-pack, as a gift. It’s some of the best dark chocolate I’ve had in ages. It’s made by the Austrian firm Zotter, which  makes organic fair trade bean-to-bar chocolates. They makes tons … Continue reading

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Comfort Food

Is it a bowl of your mother’s fish chowder Or a warm doughnut dusted with powdered sugar? Comfort food is as individual as each of us. We here at Sleeping Hedgehog are interested in your story! This is Jennifer Stevenson‘s … Continue reading

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Cadbury Chocolate’s Milk Chocolate with Roasted Almonds & Royal Dark Bars

Cadbury, currently the second largest confectionery manufacturer in the world (behind Mars-Wrigley) has been in the business of making candy for quite some time. Founded in 1824, the company originally focused on beverages – coffee, tea and drinking chocolate. Chocolate … Continue reading

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Baylee’s Best Chocolates

I suspected these chocolates would be good when my dog tried to grab them before I could sample them. Even through a manila envelope and padding, apparently, Baylee’s Best Chocolates are powerfully attractive to a sensitive nose. On opening the tooth-dented box, … Continue reading

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Shiner Texas Warmer

While I’ve never been to Texas, I’ve been a fan of Shiner ever since I tasted their incredible Bohemian Black Lager.  So when a friend brought over Shiner’s brand-new winter warmer brew, Texas Warmer, I had to give it a … Continue reading

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Nice Holiday Milk Stout and Naughty Egg Nog Ale

  I love a good stout.  Hell,I’ll even take a mediocre stout if I’m really desperate.  Because there’s nothing like the full-bodied flavor of a dark beer.  So when Flying Dog Brewery here in Maryland decided to repeat their “Naughty” … Continue reading

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Barm Brack

Barm Brack is a soul cake — traditional Scots recipe calls for a bean or silver coin or some other token to be baked into it and the person getting the winning slice gets fame or good luck or sacrificed … Continue reading

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Richard J. King’s Lobster

Richard J. King’s Lobster is part of a series on “Animals” from Reaktion Books, and, in spite of what we might expect when dealing with a creature mainly interesting for its gustatory qualities, the culinary history is a minor part … Continue reading

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Sara Perry’s The Tea Deck 

Presentation is important. It’s what catches our attention, induces us to pick up something (or someone). It’s the prequel to a relationship. It is a step that can be skipped, but people in the business of selling rarely do. As … Continue reading

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Bill Barich’s A Pint of Plain: Tradition, Change, and the Fate of the Irish Pub

Joseph Thompson penned this review. There’s nothing worse than travelling with a dreamer on a mission to recapture his or her youth. The old fishing holes are puddles, quaint villages become banal suburbs, and magical forests shrink to mundane thickets. … Continue reading

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A Kinrowan Estate story: Porridge

Englishman Dr. Samuel Johnson’s dictionary once slammed porridge, defining oats as ‘a grain, which in England is generally given to horses, but in Scotland supports the people.’ Obviously he never had a good bowl of hot porridge with applesauce mixed … Continue reading

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