Pages

Monday, 7 April 2014

Nestle Wonka Nutty Crunchalicious

The final part of the Wonka story is in the Nutty Crunchalicious block. The set of four (including Chocolate Tales, Triple Chocolate Whipple and Caramel Hat Trick) were released in August last year, and appear to have been selling well in stores. The Australian-made blocks might be a competitor to Cadbury's Marvellous Creations, but they are still pretty interesting on their own, too.


Head after the jump for more!


Like the other 170g blocks, Nutty Crunchalicious comes in a classy maroon cardboard box. The front of the box ullustrates the contents mixed into the milk chocolate block: hazelnuts, cookie and caramel, all with a strong emphasis on the crunch factor. The block itself is designed to look like shattered glass (whereas the Marvellous Creations mould is more of a cobblestone design).


The backside of the block shows a good amount of texture from the included crunchy pieces. The round ball shapes are pieces of white biscuit, and the other smaller bumps are the pieces of hazelnut. Less noticeable is the fragments of toffee-like caramel scattered throughout. These peices are smaller and a bit on the sharp side.



The block itself doesn't smell of much beyond a mild milky chocolate scent. The texture is interesting. The biscuit pieces obviously offer a good crunch texture from their size, but I found that the small caramel pieces were a bit sticky, rather than crisp. The hazelnuts imparted more texture than flavour. In terms of taste, the flavour is a bit meh - sweet milk chocolate, a bit of a shortbread note from the biscuit and some vague burnt sugar from the caramel. I didn't get anything from the hazelnuts, either. Disappointingly, this last block seems to be a bit of a let down compared to the others in the series.


Score: 2 out of 5 jelly beans.


Nestle Wonka Nutty Crunchalicious  is made in Australia. It contains milk, soy, hazelnuts and wheat. It is made on equipment that processes products containing peanuts and other tree nuts.

No comments:

Post a Comment