Franken-buns - how to do it ok and how to do it well.

I have mentioned in other posts how there are quite a few variations of HCB's out there, sometimes known as franken-buns. Though I normally restrict my reviews to the traditional HCB, I was so curious to try these two when I bought my HCBs for review #9 I had to buy these as well! 

Since I have now tried three franken-buns, I can definitely see a way that these hybrid HCBs can be done well and also done poorly. 

Here's some "thoughts" (what's another word that is not review?) about Woolies franken-buns.

Experiment A: Belgian Chocolate with Amarena Cherries. 

 

Now, I didn't know much about Amarena Cherries except for wiki, but this HCB is very much like the other chocolate HCBs - it tastes like a chocolate cake. But not the texture of  a cake; more like bread, which is not as good as cake. I am also not the biggest fan of cherries in general but you can taste the cherry flavour in this. This will be good for those who like chocolate and cherries (not my cup of tea). Better than the nutella ones that for sure.

Experiment B: Sticky date & caramel

This is a very clever and fantastic franken-bun!!! Combine the fruity sweetness of a sticky date pudding dessert and make it into a bun mode. This works! It works as an HCB as it gives you that fruit taste and texture.  It's an HCB with the cross and the sizing. It is definitely worth a go for those who like sticky date and those who like HCBs.