Observe the Jaffa Cake. Dry, staleish sponge under a sharply orange sticky jelly, and everything topped with dark chocolate. Apart from tasting good, there are some textural pleasures to be had from these. (The world is divided into two kinds of people: those who take their food apart, and those who don’t).
The chocolate is just the right thickness; shelling the cake of its chocolate is easy and with minimal stick (I hate sticky).
The exposed jelly is tangy and dense enough to be peeled off the cake and eaten alone. One bite or two?
The dry sponge is stiff enough to hold its own, not too sweet; it’s only a vehicle for the chocolate orange toppings, but it offsets them just nicely, balances them out.
Now, check out the Jaffa Cakes Cake Bar. It’s rectangular because it’s a bar. It’s a cake bar because instead of the undersweet dry sponge vehicle, there’s a seriously over processed slab of sickly cake supporting the act. The type that turns to sludge in your mouth.
The chocolate is the same darkness as the originals, and they’ve cleverly made it the perfect shelling thickness again.
The orange jelly is no longer a jelly. It’s still got the same great flavour, really strong orange like you never get in anything any more. It looks like a jelly, sitting there nakedly bereft of chocolate, but when its surface is scraped or penetrated in any way, its true paste nature is made known. Sticky paste.
Why would they do this? Why? I’d rather buy a snack pack of 5 jaffa cakes than have another pack of these things.