Snacks for Outdoor Adventures

Here in Colorado, it's hard to keep us indoors, even in the dead of winter. In fact, many would say that's the best season! Mountain air flows through our veins baby!! And the beautiful thing is that whether you prefer hot or cold, you can get either within a not-so-long car ride.

As anyone can tell you, an essential part of taking any trip is bringing the proper snacks. I tend to over-do it when it comes to packing food. Mostly because I'm concerned with others' wellbeing (you don't want to see me hangry, it could turn into a safety issue for you).

My ultimate pick-me-up is chocolate, no question. However, I'm not a fan of the sugar crash or melty gotta-spoon-this-outta-the-wrapper bars. Sorry, Hersheys, but you don't make the cut. If I'm going to indulge, I need something that tastes amazing while standing up to fluctuating temperatures.

This week I spent a sunny day at Cottonwood hotsprings in Buena Vista, as well as a day skiing Keystone. I brought six different chocolate bars along. They stood up to direct sunlight and later to direct body heat (via living in the chest pocket of my jacket for several hours). I'm pretty sure any of these could survive a lengthy hike as well.

Choosing dark chocolate with little dairy reduces the chances of melting. Low sugar reduces chances of blooming. These factors also help them last longer, as a little bit packs a punch when it comes to cravings.

These bars are actually all made without milk, and I wasn't sure if they'd really taste that great. I imagined they would be like the MRE versions of what I was used to...providing sustenance, but probably not enjoyment. I was happily surprised. No milk = even more depth of flavor from the cacao beans themselves!


Here are my impressions:

55% Chocolove Chilies and Cherries - Yummy!!! The chili lent an element of warmth that left my mouth tingly, and the cherry followed up nicely with just enough sweetness. This bar was also thicker than the others.

70% Theo Orange Dark Chocolate - This is something to salivate over. Citrus and vanilla add brightness and round out the depth. Velvety.

70% Theo Salted Black Licorice - It was decent. While not usually a fan of licorice, I was so intrigued by the idea that I had to risk trying it. Gave the chocolate an herbal taste, and kicked the complexity up a notch.

70% Madecasse Toasted Coconut - I liked the flavor, as well as the texture. It was almost as if the bits of coconut dissolved on my tongue, leaving a light and airy pillow of chocolate behind.

70% Alter Eco Dark Salted Almonds - The salt is more prominent than the almonds, but it still has a delightful roasty quality and melted satisfactorily. I would've liked larger chunks of nuts.

85% Primal Chocolate Crunchy Caramel - Stayed pretty solid on my tongue. I had to make an effort to swirl the flavor around. The caramel chunks are made with maple syrup, which makes this chocolate bar totally vegan friendly. This would be more of a 'special fix' than something to regularly snack on just because it is so intense.





Chocolate goes on more than sweets! Cheese makes the perfect sweet and salty pairing. Experiment and see what combinations you like best. That's all part of the fun...and certainly makes a day trip more enjoyable!

Here are some of my favorite American artisan cheeses that can be cubed ahead of time, and will survive at ambient temperatures:

Cypress Grove Lamb Chopper - California gifted us this dreamy aged sheep gouda that is remarkably nutty and buttery.

Avalanche Clothbound Goat Cheddar - Made and aged for 6 months in Colorado, this hard cheese is reminiscent of parmesan. Try drizzling chunks with honey, and enjoying with dried fruit.

Beehive Barely Buzzed - Cheddar style cow's milk cheese from Utah, rubbed with lavender and espresso. Basically lets you make a mocha by alternating bites.

Roth Grand Cru Surchoix - Award-winning alpine style washed rind cow's milk cheese from Wisconsin. Pairs well with nuts.