There are two types of people: those who like smooth, plain chocolate and those who like doctored-up chocolate.

I’m a snob when it comes to quality chocolate and, with that assumption understood, I love chocolate with stuff in it. I appreciate chocolate more when there are various textures as I chew. It makes me slow down and enjoy what I’m eating. With smooth chocolate it’s all too easy to start daydreaming and then realize, after I’ve swallowed, “whoops, I forgot to taste that.”

Vosges makes some great chocolate. The above photo is the bottom-tier of their Exotic Caramel 2-Tier Hatbox. Each delicious piece has distinct flavors and, yes, textured fillings: nuts, seeds, sugars, extracts, cremes. There is a handy map which makes tasting each more of a game and less of a mystery.

I’m noticing on the website that there are caramel marshmallows. And peanut butter bonbons. And chocolate tortilla chips.

Oh my.

Applesauce Gumdrops

Adapted from Wildheart

2 cups raspberry applesauce (I used Santa Cruz Organic)

1/2 tsp each cinnamon, nutmeg and cloves

1/2 cup cold water

2 cups sugar (I used Sugar in the Raw)

3 envelopes unflavored gelatin

1. If using unrefined sugar, crush it with mortar & pestle
2. Mix the sugar, applesauce, and spices.
3. In a small pan, mix the water and gelatin.
4. Heat over low until gelatin dissolves (or, heat in microwave for 20 seconds and then stir).
5. Stir the gelatin mix into the applesauce mix.
6. Line a 9×13 pan with wax paper.
7. Spread in the applesauce/gelatin mix.
8. Refrigerate until firm.
9. Right before serving, cut into 1/2″ cubes (18 across x 26 down).
10. Roll each cube in sugar, it prevents weeping. (Don’t do this too long before serving or sugar will melt and leave you with a liquid mess.)