I grabbed this box without looking too closely when I saw it at my local Japanese market. As you might gather from my last Crunky review, I was hoping to use it as part of my continuing quest to convince English-speakers to love Crunky instead of just making fun of its name.

However, I wasn’t sure this plan would work, because I assumed that what I had was white chocolate. Now, I love almost everything Japanese and I love white chocolate. But with the exception of Crunky, I usually find Japanese chocolate to be not of the highest quality. And white chocolate, with such a mild flavor, has nothing to hide behind - if it’s not of the best quality, it’s horrid.

But when I got home and looked more closely, the plot began to thicken. I wondered why the box had an illustration of a bowl of ice cream on it. The text next to the picture was something that I could only interpret as “Kanji Kanji Kanji Vanilla” (kanji being the Japanese version of Chinese characters, of which I can only read a couple dozen, none of which were included here).

On the back, the pasted-on English label only deepened the mystery at first: “Okinawa Shiovanil.” And this time the problem was not one of language, exactly. I know that “shio” means “salt.” But salt-vanilla? Salt-vanilla ice cream?

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I had the distinct pleasure of sampling Amella’s Artisan Cocoa Butter Caramels and OMG they are decadent and scrumptious. These caramels have an incredible texture - just a bit chewy and so creamy and buttery that they just melt in your mouth.

Passion Fruit: Out of the three flavors I tried, the passion fruit was my least favorite and it was still excellent. The caramels include real passion fruit, cocoa butter, and Tahitian vanilla and are hand dipped in milk chocolate. The passion fruit flavor is really strong and tangy - if you’re into passion fruit these will make you do the happy dance. Since I think passion fruit is just ok, I’d have preferred more caramel flavor. But even so, yum!

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Before attending the All Candy Expo, all the registered press people were sent dozens and dozens of press releases from various companies advertising their products and inviting us to drop by their booths. That is where I first heard about Landrin Waferatto USA.

The company’s roots date back to the nineteenth century when Georg Landrin began preparing confections for the Imperial Court of Russia. The reputation of his delicacies spread throughout the country and Europe, earning his products notoriety for their quality ingredients and taste.

Landrin USA was recently founded with the intent to market a line of truffles with designs and packaging inspired by couture fashion and art - i.e., appealing to women. I remember checking out some of the photos from their press release to discover all their boxes adorned with orchids, chiffon prints, the elegance of a perfume box, and they somehow unfolded into vases when you opened them.

Elaborate much? Maybe. But the principal and design is aesthetically sound, which is why it’s a current silver finalist for two of the 2009 Sofi Awards (Specialty Outstanding Food Innovation). But part of me didn’t want to like these. They were too pretty. They were too girly.

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I meant to have a box of this for Valentine’s and write a review of it. It didn’t happen, and this box didn’t mean to happen either. I was actually buying them for Mother’s Day. I clicked on the wrong address in my account, and some stranger at my mom’s old address got a box of chocolate. They’re too fragile to be resold after they’ve been shipped back and forth, so all I could do was reorder another box.

That was when things took a turn for the better. When I reordered, they somehow managed to send the order to me instead. Since it was their mistake, they sent another to my mom, and I got this one for myself. Obviously, we were meant to be together.

There are two main things to know about this brand: First of all, this is very much a dark chocolate experience. There are a few milk chocolate pieces, but if that’s what you prefer, go elsewhere.

On the other hand, if you’re a dark chocolate fiend, like I am, read on.

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I would like to take a moment, if I may, to talk arithmetic. Addition, specifically. Addition is good; it means more - more numbers, more money, and in the best scenarios, more candy. Addition can be a tricky thing, though. Like with ingredients, for example. That whole too-much-of-a-good-thing thing. It’s sometimes hard to tell where that line is exactly, where a good thing becomes a very, very bad thing. I mean, if you start with a good ingredient and you add another good ingredient and the result is better, and then you add yet another one and get an even better result, I can see how one might be led down a dangerous path.

However, despite the understandable nature of such a misstep, it is snackably (I love how Candy Addict lets us just make up adverbs like that when we want to) unforgivable and, by my assessment, the very one made by CJ’s with a selection of their Bitz - an offshoot of their flagship Stix - products. Too bad, too, it’s a mathematical travesty, really.

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