That’s a Milka Oreo, i.e. an Oreo turned inside-out and stuffed the fk into a delicious European chocolate bar.
I have been basking in its glory for the past week and a half, ever since my friend Katie Bar brought it back from her jaunt through the Mediterranean.
The Milka Oreo (though likely a baren’t, according to the established definition) is a dessert with a higher percentage of dessert than most [Ed. note: 127% dessert, to be exact]. And that extra dessert pays off: The embedded cookie takes the bar to spectacular heights … so much so that it’s vaguely off-putting? It’s so good that it’s almost unnatural, like if Frankenstein’s monster were to enter an arm-wrestling contest — of course it’s going Over The Top, it’s been specifically engineered to.
Tasting note-wise, its white creme layers — tuxedoed stripes of friendship and delight — consist of less the type of creme found in an Oreo cookie and more the vanilla-ey ganache found in this Lindt from a month or so ago. This is important to note, as they keep the bar texture uniform so the crispiness of the bitter chocolate cookie can illuminate the candy bar experience like everyone wants it to.
In this case, an augmentation of an already-damn-good dessert takes the candy bar experience to a different level. So too, though, can a reduction.
I was #blessed to encounter the latter on a recent dinner visit to The Dawson [Ed. note: Go. Get an Irish coffee regardless of your company, mood and the temperature outside, and thank me.] with the aforementioned Katie Bar and the previously ne’ermentioned Andi Bar.
When our charming bartender/server placed her employer’s dessert menu on the barrel that served as our table, I was full and fixin’ for an express ride to pajamatown, content to take a pass on sweets. I can’t say what got me to scan the menu [Ed. note: Current power rankings: 1. Dessert; 2. An excuse to continue talking with charming bartender/server; 3. The prospect of having to move], but it didn’t take long to sell me.
[Ed. note: Yeah, this one doesn’t get past the register either. Whoops. It has “candy bar” in its name, at least.]
As wonderful as the Milka Oreo was on account of its superstruction, so too was the Salted Candy Bar on account of its deconstruction: By choosing what parts to eat when, I became more engaged with the taste and appreciate its different elements. The nougat, presented as interspersed crumbles instead of the uniform layer found in traditional bars, danced differently with the ganache than it did the cake, and it was a great time exploring to see where it was most effective. [Ed. note: The conclusion to that exploration: Everywhere, actually. Outside of that pretentious-ass sentence.] The mousse/panna cotta section at its center was a lot of fun. There were pretzelstuffs.
It was so good. Surely more than the sum of its parts (At least, I think, so long as my understanding of what a “croquant” is is accurate). Both this and the Milka Oreo come with my highest recommendation.