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THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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PRODUCT REVIEW: The World’s Best White Chocolate

Pierre Marcolini White Chocoalte Bar
Looking like the Marilyn Monroe pinup of white chocolate, Pierre Marcolini’s white chocolate bar truly is eye candy.
  If you don’t already love white chocolate, our review of the best white chocolate bars in the world will make a believer out of you. You’ll also learn why you may not have enjoyed the white chocolate you’ve had in the past, and how to select the best bars. With Mother’s Day fast approaching, if you’re stuck for a gift or an activity, order one of each bar and have a white chocolate tasting party (read our instructions). Read the full review, and check out the Chocolate Section of THE NIBBLE online magazine for many more of the world’s best chocolates.
 

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NEW PRODUCT: Gluten-Free Lasagna & Meatballs

Nothing makes us happier than a good lasagna—and this one will make people on gluten-free diets extremely happy. Made by Food Matters, a company that makes frozen prepared foods catering to dietary needs, we’d be happy to fill our freezer with these. Then, when we have a lasagna jones—often—we’d have a Food Matters lasagna piping hot in 20 minutes, rather than the alternative (spend three hours making our own, or take a long cab ride downtown to the one place in town that makes better lasagna than we do). The meatballs (not shown) also rock. Food Matters will deliver overnight to anywhere in the U.S. If you have friends with gluten allergies, they’ll love this gift! Read our full review in the Pasta Section of THE NIBBLE online magazine.   Gluten-Free Lasagna
So good, so gluten-free. No one will realize it, though: It tastes like any really good lasagna.
 

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TOP PICK OF THE WEEK: Iveta Cream Scones

Iveta Scones
Moist, creamy
Iveta Scones are a departure from the dry, traditional variety. These raspberry scones are among our favorites.
 

Today’s scones are quick breads, similar to American biscuits. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square and diamond shapes.

We don’t enjoy traditional, hard, dry scones. They come from an earlier time, when cooking wasn’t as easy as it is today. The Scots, and others who enjoyed them back then, covered them with butter, jam (and more later, clotted cream), to take the edge off the dryness.

But the cream scones from Iveta Scones—called cream scones because they substitute cream for the butter and eggs—are a moist delight that require no further embellishment (but go ahead—slather them with lemon curd and Devon cream).

They’re available in 16 flavors plus sugar-free Vanilla. Read about our favorites—for even among a line that is uniformly delicious, there are standouts.

Gift boxed and around $6.00, they make nice house gifts and—thinking ahead—stocking stuffers. Better yet, you can have delicious scones in 20 minutes, just by adding cream to the mix, shaping and baking. The scones also substitute for shortbread biscuits.

 
While scones can be found in many flavors today—both sweet and savory—traditional English scones may include raisins or currants, but are often plain, relying on jam, preserves, lemon curd or honey for added flavor—perhaps with a touch of clotted cream.

You may have heard two different pronunciations for “scone.” Which is the authentic one? They both are! The word is pronounced “skahn” in Scotland and Northern England (rhymes with gone) and “skoan” in the south of England (rhymes with own), the pronunciation adopted by the U.S. and Canada.

Read more in the The History of Scones. You’ll also find the difference between clotted cream, Devon cream, and other scone mysteries. See more of our favorite scones and other bread products in the Bread Section of THE NIBBLE online magazine.

Iveta Scones are a Nibble Top Pick Of The Week. Head to that review, or head to Iveta.com to buy some now.

  

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GOURMET GIVEAWAY: Gourmet Salted Caramels

Take this week’s Gourmet Giveaway food trivia quiz and learn more about caramels. You’ll have the opportunity to win one of our very favorite candies. Das Caramelini Salted Caramels were a NIBBLE Top Pick Of The Week, and we just can’t get enough of them. Three winners will get gift boxes that include Lavender, Chocolate & Toasted Walnut and Candied Ginger & Pistachio (shown here)—each more heavenly than the next. But you need to take the quiz by midnight, Eastern Time on Sunday, April 13th. You don’t have to answer correctly in order to win.Read about more of our favorite caramels in the Old-Fashioned Candy Section of THE NIBBLE online magazine.   Das Salt Caramels
Ginger & Pistachio is just one of the stunning flavors of Das Caramelini Salted Caramels.
 

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NEW PRODUCT: Boursin Garlic & Red Pepper Cheese + Free Tote Bag

Our childhood favorite, Garlic & Fine Herbs Boursin cheese, still tastes great on a bagel, as part of an hors d’oeuvre (we stuff cherry tomatoes with it), on a sandwich, crumbled into salads and pasta dishes, in a stuffed chicken breast and any number of uses. Now, the brand has partnered with the Susan G. Komen Foundation, making a $50,000 cash donation plus a special consumer mail-in offer. Through April 30th (while supplies last), you’ll get a free pink tote and will donate $1 to the foundation for two proofs-of-purchase from any Boursin flavor. The ladies at THE NIBBLE were tickled pink with this purse-size tote, and your teen, tween, young adult or eternal pink-lover will want it too. It’s a great deal, and a great cause. During the special promotion, Boursin Garlic & Fine Herbs will wear pink packaging, too (shown in the tote bag), and is joined by a new flavor, Garlic & Roasted Red Pepper Boursin (in front of the tote bag). Other flavors include Fig Raisin & Nut (try it with fruit for dessert), Garlic & Fine Herbs Light, and Pepper, Shallot & Chive. Learn more at Boursin.com.   BoursinHow can you resist! Buy two packages of Boursin and send for your free tote bag by April 30th.
Read about our favorite cheeses in the Cheese Section of THE NIBBLE online magazine.

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