The decadence of December

Shubert's

First Glance:

As you enter the store, Shubert’s reveals three sweet shops in one. To the left, you have an assortment of pre-bagged graband-go goodies, toppings, and jellybeans. Directly in front, you have their famed ice cream displayed in the freezer, with the signature flavors displayed proudly behind the counter. To the right, you have an assortment of chocolates and truffles in cases, glass jars of gummies, malt balls, and other treats displayed above. The walls behind are adorned with a plethora of Chico event memorabilia. The air was filled with aromatic chocolate as we drifted towards the candy case.

The Experience:

We chose the mocha truffle from the case, making sure we selected one of their made-in-house candies for our tasting. Each milk chocolate dome displays the marking signature of Kasey or Jayme, signaling their seal of approval. The sweet, but not-too-sweet, outer coating of milk chocolate was delicious, as you’d expect from a Shubert’s treat. The soft mocha inside was a dense Frappuccino of delight. Enjoying for a moment too long will leave you having seconds from your fingertips.

The Details:

Nate, a 4th generation co-owner of Shuberts, cooks down the mocha cream ingredients in the copper candy kettle, brings them to temp, and pours them into the creamer which thoroughly mixes everything together. After resting, relying on timers, and his 30-years-plus intuition as a chocolatier, he inspects consistency, taste, and smell. Then everything goes into the depositor which forms the cream. To finish the process, the candy goes through the 3-person-led enrober coating the candy in chocolate. Jayme says, “We try to keep our prices as affordable as possible so everyone can afford to enjoy our candy.” This and other iconic treats can be shared in a 4-pack, selecting your favorite candies for your completely customized experience. Jayme warns to place only one cream per container so they fit properly, no one wants a smooshed candy.

Our Take:

If you like sweet cocoa coffees or creamfilled milk chocolate, this is a must try.

Joy Lyn's

First Glance:

Walking up to their new home reminds you of the storefront that stood before. The pink with white trim building stands tribute to the rich history that is Joy Lyn’s, complete with a timeless sign that could very well fit in the Downtowns of Saratoga or South Lake Tahoe. As you enter, the “Made in Paradise” stickers shine from the boxed and bagged goods in the retail area, and the completely visible kitchen is like walking into a brewery. The aroma bellowing from bubbling caramel drifts through the air as the Hartley family works their magic

The Experience:

Stout, hop salt, Sierra Nevada: those were the words that aided our selection. We enjoyed the very first batch of Narwhal caramel as soon as it was cut by the hand-pressed guitar-string cutter. The caramel melts in your mouth, soft and easy to enjoy. Now for the final product. The hop salt opens your palate, providing rich flavors without the hoppy bitterness, allowing the notes of the chocolate and caramel to set in. They’re rich, smooth, sweet, and with just the right amount of saltiness to allow you to really appreciate the complexity of the candy.

The Details:

Each batch begins with a 6-pack of Sierra Nevada’s Narwhal Imperial Stout and melted sweet cream butter, adding in coconut oil for healthy fat and texture. Evaporated milk goes into the mixture and is brought to a boil, then brought to temp, cooking slowly for a proper caramelization. Glenn Hartley expresses the importance of patience and time as we watch him cut the caramel that has sat overnight on the cutting table. After the enrober coats them in chocolate, they’re topped with Sierra Nevada hop salt made at the restaurant. When speaking with Glenn about machinery found at larger operations, he laughs, “My goal is not to be the biggest candy store, it’s to be the best.

Our Take:

If you like salty sweet blends and/or are a sucker for caramel, go and grab these.