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Packaged Food Sweets

Snickers’ White Chocolate Bar Is Becoming A Permanent Flavor

For decades we’ve fallen in love with the iconic Snickers Bar. Packed with milk chocolate, nougat, caramel and nuts, the candy bar checks off many textural sensations all while gently pacifying your throbbing sweet tooth. Now, a popular flavor is joining the fold, and it’s sticking around for good.

Snickers Brand just announced that the popular white chocolate version of the confection is hitting stores. So yes, Snickers White, is becoming a permanent flavor.

The snack is comprised with the standard Snickers elements (peanuts, nougat, caramel) but tags in the rich and creamy sweetness of white chocolate as a refreshing reprieve.

Originally a limited-time release, Snickers White has shown to become so popular that the brand decided to give it a permanent home.

Expect to find Snickers White sold nationwide in stores starting January 2020. Until then, just stuff your stockings with the classic stuff.

 

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Grocery News Packaged Food Products Sweets

White Chocolate Twix Are Permanently Returning To Stores Nationwide

Last year, a seasonal, limited-time White Chocolate Twix arrived in stores that folks were raving over. To this day, people are still hunting down the coveted candy bars on sites like Amazon, hoping that they would return soon. It looks like those people are finally getting their wish.

Apparently, the limited edition version of White Chocolate Twix, pictured above, was so beloved that candy giant Mars decided to bring it back to stores. However, unlike last time, the candy bars will be making a permanent return to stores, Brand Eating reports. Food Drink & Franchise confirms this, as both their site and Brand Eating state that the new Twix will be hitting shelves starting next month.

The white-chocolate coated caramel candy bars will return in a variety of shapes and sizes. Single and double packs, along with bags of fun-sized White Chocolate Twix bars, will be available as part of the massive return. Additionally, a new dark chocolate Twix will also make its way into stores some time before the end of the year.

Now we just need a Ruby Chocolate Twix bar, and we’ll have every single chocolate type in the caramel candy bar form.

Categories
Packaged Food

Kit Kat’s New Sake Flavor Lets You Turn Up Like A Cherry Blossom

Sake-Kit-Kat

Kit Kat is coming out with a new flavor this February: sake. RocketNews24 reports that Nestle Japan is releasing a new variation based on the popular alcoholic Japanese beverage of rice wine.

Sake flour is mixed into the Kit Kat wafer and covered with white chocolate. What you’ll get is a nice whiff of the sake, the sweet crunch of the Kit Kat and a light aftertaste when you’re near the end of the experience.

You can easily spot the package by it’s bright-pink cherry blossom design.

The chocolate-covered cookie will be available starting Feb. 1. You can buy them in a pack of three for 150 yen ($1.24 US).

Photo: RocketNews/Nestle Japan

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#foodbeast

100% Edible White Chocolate Popcorn Bowl

edible-popcorn-bowl

Recipe: Hungry Happenings

Categories
Sweets

Japan’s Oldest Silk Factory Sells Chocolate That Looks Uncomfortably Like Worms

silkworm

You’re old now. You’ve grown up. You spend your time not digging up worms in the backyard, but going off and “discovering yourself” while using your trusty smartphone to document all your incredible, Insta-worthy adventures. Well, here’s another treat to add to your ever-growing foodie bucket list: a box of Japanese chocolates that look remarkably — unsettlingly — like silkworms.

Made at the Tomioka Silk Mill — which, as the oldest silk factory in Japan, is expected to be named a UNESCO World Heritage Site this summer, according to Rocket News — the silkworm chocolates are officially called “Kaiko no Okoku”, or The Silkworm Kingdom. Each box contains three to six individually wrapped white chocolate worms, each set atop delicate, mulberry-flavored chocolate  leaves, and flecked with small pieces of berry and rice cracker.

Thankfully, the 142 year old factory hasn’t been used to make silk for the past 30 years, so you’re unlikely to find bits of actual worm hidden among the sweets. But if you’re into that, at least there’s always Amazon.

Picthx Rocket News

Categories
Hit-Or-Miss

Starbucks Japan Whips Up Lemon-Flavored Latte That Tastes Like ‘Cheesecake’

lemonlatte

Lemon is what you squeeze into tea and water, not coffee right? But what if you’re craving some good zest with your morning pick-me-up, because reasons? It’s a good thing Starbucks drinks tend to be more dessert than coffee, huh?

In its Japanese locations, which seem to get at least five new flavors for our every one, Starbucks just introduced a new “Creamy Vanilla Latte with Lemony Swirl.” According to Brand Eating, this entails a vanilla and lemon curd latte base topped with lemon peel-flavored white chocolate, bits of dried lemon peel, lemon vanilla sauce, and whipped cream; also available as a Frappuccino.

lemonlatte2

Reviews on the Starbucks Japan Facebook suggest the drink tastes “refreshing” and a bit like “cheesecake.” According to reddit, the name is also “f–king annoying to say in Japanese.”

Categories
Recipes

Here’s How To Make White Chocolate Sriracha Candy Cane Hearts

This video comes from our friends and partner site POPSUGAR Food.

Earlier this month we proved to you that Santa does exist when he gave us these Sriracha Candy Canes. And even though the holiday season may be coming to a close, here’s a last minute recipe so you can actually use all the sriracha candy canes you bought. The recipe comes from our friends at POPSUGAR Food, and combines the canes with an Aztec/Mexican-spiced white chocolate. Easy to say, we’re all in. And to top it off, it’s just a few easy steps that any FOODBEAST can handle.

And if you’re more of a savory-Sriracha type, check out Pop Sugar’s YouTube Channel for Sriracha Nacho Cheese and Sriracha-Sauced Chicken Wings. We’ll be regularly featuring POPSUGAR recipes here on FOODBEAST, so be on the lookout for more curious recipes from those lovely ladies.

Categories
Recipes

How to Make Doctor Who Inspired Macarons With TARDIS Tea White Chocolate Ganache

Macaron trio_resize

Remember back in March when we talked about those delightfully nerdy fandom teas? Well I found a way to incorporate Cara McGee’s TARDIS blend tea into a Doctor Who inspired macaron. Although I couldn’t get the shells to be that recognizable TARDIS blue I did manage to infuse the TARDIS tea into some cream to create a delicious white chocolate ganache. Think your favorite cuppa in frosting form. British style of course, with cream and sugar because the Doctor wouldn’t have it any other way. These delicate macarons may not save you from the Weeping Angels but they might make you feel timey-wimey. Okay, maybe not but trust me, they were one of the most delicious things I’ve had in all of time and space.

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Macarons with TARDIS White Chocolate Ganache

Makes 36 large shells or 18 sandwiched cookies

 

Blue Macaron Ingredients
adapted from Ms. Humble’s Scatterplot Macarons

  • 120g almond meal
  • 200g powdered sugar
  • 100g egg whites
  • 35g granulated sugar
  • 1/4 tsp. cream of tartar
  • 5-7 drops Navy Blue Americolor Food Gel
  • Sifter
  • Food Processor
  • Hand or Stand Mixer
  • Piping bag
  • Large round tip

Directions:
1. Line two baking sheets with parchment paper or a silpat. Make sure to double up on cookie sheets so your macarons don’t cook too quickly during the baking process. If you have a macaron piping template put it under the parchment paper so you can see where to pipe otherwise you’ll have to take the route I took and trace circles all over the parchment paper as a guide. The size is up to you, I made mine fairly large for a macaron which is why this recipe yielded a small amount for me.

2. Weigh out your almond meal, powdered sugar, egg whites and granulated sugar separately using a kitchen scale.

3. Add your almond meal and powdered sugar into a food processor and pulse until both ingredients are well combined.

4. Sift the almond sugar mixture through a sieve or sifter over a large bowl. We’re using a large bowl because you’ll need the room for the meringue later. After your entire mixture has been sifted it’s time to move to the meringue.

5. Place your egg whites, sugar and cream of tartar in a bowl or in your stand mixer bowl. Using Bravetart’s guide to making macarons set your stand mixer to 4 or “medium” for 3 minutes. The egg whites won’t look super foamy at this point but that’s okay because we’re no where near done with them. Increase the speed to 7 or “medium-high” for an additional 3 minutes. Then turn up the mixer to 8 for another 3 minutes. At this time it’s best to add your coloring so it’s incorporated evenly into the meringue. At this point you should have a stiff meringue, this means that the meringue should stand up on itself so check your whisk and turn it upside down. Is the meringue clinging tight? Can you turn your bowl over your head and not have a head full of meringue? Good, then that’s the perfect consistency! Be careful not to overmix as you’ll end up with a gritty meringue and won’t be able to complete the macaronage stage.

6. Now here’s where things get scary. The macaronage stage is where you mix the meringue in with the dry ingredients. You can’t beat or stir this you have to gently fold the two together. Pour your meringue into your almond sugar mixture. Using a rubber spatula circle the entirety of the bowl then come straight down the middle with your strokes. You want to get the air out of the meringue without over beating it while still incorporating the almond sugar mixture. The consistency you want should be what people describe as “lava-like”. Basically it should flow onto itself and melt back into the mixture after about 20 seconds. This consistency is usually achieved after 60 strokes. Do a consistency check to see if your mixture is flowing like ribbons of lava.

7. Take an piping bag and fit it with a large round tip. Twist the bag near the tip end so your batter doesn’t flow until you’re ready to pipe. Carefully add your batter to the piping back but be careful not to over fill the bag. Make sure all the air is out of the bag by twisting the open end. Take your full piping bag to your cookie sheets and pipe your shells. Don’t pipe in a circle just center the tip in the middle of your circle and squeeze just before the batter reaches the edges of the circle. Release your pressure on the bag to stop the flow of batter and move onto the remaining shells.

8. After all your shells are piped carefully grab your cookie sheets (while also holding the parchment paper in place) and tap the cookie sheets on a table. It’s okay to be a little rough during this part, we want all the remaining air to rise to the top so we can get the smoothest shells possible. After about 4-5 raps on the table your cookies are ready to dry. Leave them out for about 30-60 minutes until the shells are no longer sticky to the touch.

Preheat your oven to 280 degrees. Put a large cookie tray on the top rack of your oven to shield the shells from over browning. Once your oven reaches 280 degrees place your macarons on the lower third rack. Bake for 15-18 minutes pulling the shells out before they get browned. Some recipes say to keep the oven door propped open a crack to release the steam from the cookies but if you doubled up on the cookie sheets you should be fine. After your cookies are done baking let them cool on the cookie sheet until cool. Do not try removing the cookies from the parchment paper until they are completely cool otherwise you risk losing the bottom of your cookie.

TARDIS Tea White Chocolate Ganache Ingredients:

  • 2 heaping Tbsp. TARDIS blend Tea
  • 1/2 cup heavy cream
  • 5oz white chocolate pieces

1. Add heavy cream and tea leaves to a medium sauce pan.  Let the cream slowly heat on low. The tea leaves will steep in the cream and turn the cream to a golden brown color.

2. Add your white chocolate to a small bowl. Once your cream begins to bubble it’s time to add it to the white chocolate but you have to remove the loose leaves first. You can use a sieve or tea press for this.

3. Add the warm cream to the white chocolate and whisk until the mixture is smooth. Once the desired consistency has been reached cover and let set in the fridge for 2 hours. When the ganache is chilled it will be easier to spread when you assemble the macarons.

4. Match up your macaron shells up by size in pairs. Grab your chilled ganache and add about a tbsp to one shell and sandwich the cookies together being careful not to crack the fragile shells.

5. Once all the cookies are assembled they need to be chilled for 24 hours to achieve optimal deliciousness. I know, it’s hard especially after all these steps and you can’t even eat one. Trust me, you want that ganache to have time to get all cozy with your macaron shells, it’ll be worth it. After 24 hours, dig in!

Recipe & Photography by Chronicles of a Foodie