Blue Riband Caramel

Moreish, aren’t they?

Blue Ribands, that is. What else did you have in mind?

With wafer that is crunchy and irresistibly soft, and a beautiful dipping of saliva-inducing milk chocolate, Blue Ribands are a gold tier chocolate bar. They’re a comforting reliability in an age of chaos.

In truth, I’m partial to a wafer of any kind: Time Outs, Kit Kats or thin ham.

I connect very strongly with wafer, as it reminds me of my bank account.

So, like literally every single chocolate product ever created, Blue Riband has now been inserted with caramel.

There must be more caramel in the world than submachine guns in one American house.

Surprisingly, the caramel bar actually contains caramel – rather than just an extra sweet taste reported to be caramel, but could actually be any wild concoction of wonderful chemicals. Despite this there is not a lot of caramel taste, as it is unable to compete with the sweetness that already oozes from the chocolate and wafer.

The addition of caramel also makes the Blue Riband disappointingly hard; not in the context of being able to muscle its rivals off the shelves, rather because your teeth would suffer less damage if you were to gorge on a lamppost.

In that case, the signature Blue Riband softness has been lost – a crisis even graver than a compromised nuclear defence system.

The gentile blend of chocolate and wafer remains, but the introduction of caramel has a similar effect to footprints in a garden of snow. It’s best to just stick with the original.

The caramel curse strikes again: 2* out of 5.

By JAMES LEWIS
Wanderer, wonderer and editor of the Chocolate Dissection blog (which will ideally melt hearts rather than brains). Reliable with sarcasm, less so with a scalpel. Twitter: @IdeasJimbound


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