Top Pick Of The Week

June 22, 2010

. .
Java Rocks


One of four different types of coffee candy, Java Rocks offer full-coffee flavor with a touch of chocolate, in Milk, Dark and Black. Photo by Katharine Pollak | THE NIBBLE.

WHAT IT IS: Premium coffee candies in decorative shapes.
WHY IT’S DIFFERENT: A leap beyond the hard coffee candies of yesteryear.
WHY WE LOVE IT: We love coffee, we love candy. Ergo, we love coffee candy.

.Coffee Candy That Rocks


CAPSULE REPORT: How do you take your coffee? With a side of coffee candy, please.

People who love a good cup of coffee tend to like coffee-flavored candy as well. The confectioners from a company called How Do You Take Your Coffee?, Inc. in Reno, Nevada, are in that camp. And we’re grateful: We find their coffee candy to be innovative and appealing.

In a prior Top Pick, we wrote about Caffe Acapella coffee bars—like chocolate bars, but made with coffee instead of chocolate. This line is a different concept entirely.

Here, the coffee-loving confectioners, who use fairly-traded coffee beans to make their products, offer a selection of different hard (yet pliant) coffee candies with a subtle chocolate component:

  • Javaz, a mixture of chocolate and  crunchy coffee beans, in milk and dark chocolate, covered in a hard candy shell.
  • Java Rocks (like candy rocks made with coffee and cocoa powder) in milk, 72% dark and “black” flavors.
  • RoBooStas, dark chocolate-covered coffee beans with a hard candy shell. (We love the fresh-roasted coffee flavor.)
  • Go-Go Beans, chocolate-covered beans with a hard candy shell (think cocoa bean M&Ms). They’re fortified with additional caffeine, plus ginseng, taurine and B vitamins—an energy drink confection, so much tastier than Red Bull!

We can’t figure out why packets and tubes of this candy aren’t in every coffee salon in America. They taste great with a cup of coffee, and are equally appealing to pack into one’s pockets as a naturally caffeinated snack.

Your job: Print out this review and bring it to the manager of the coffee emporia you frequent. Until then, thank goodness for quick-and-easy online ordering.

The line is certified kosher (dairy) and is gluten free. Read the rest of the review to see the different ways in we used the products. Start with the article index below.

THE NIBBLE does not sell the foods we review
or receive fees from manufacturers for recommending them.

Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their respective categories.

Cook With Coffee

Passion For Coffee Cooking With Coffee I Love Coffee
Passion For Coffee, by Patricia McCausland-Gallo. Beginning with the history of coffee, this cookbook showcases delectable, yet nontraditional, recipes made with coffee. Learn more and read THE NIBBLE’s review of the book.

Cooking With Coffee: 60 Recipes Using Fair Trade Coffee, by Lucas Rosenblatt. From beverages and coffee doughnuts for breakfast to entrees like Mexican mole and lamb fillets with mocha, to coffee desserts. Learn more.

I Love Coffee! by Susan Zimmer. One hundred-plus recipes that focus on hot and cold coffee drinks and cocktails, plus desserts—the more traditional way of enjoying coffee. You’ll soon love coffee as much as the author. Learn more.


This is Page 1 of a two-page review. Click on the black links below to visit other pages:


Continue To Page 2: How We Used The Coffee Candy Varieties


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