Daim is a little bar (28g) with a long history. It was developed in the 1950s by Marabou who were acquired by Kraft in 1993. The bar is now Kraft branded, although it is still made in Sweden.
Until a couple of years ago, it was known as ‘Dime’ here in the UK. I’m not entirely sure why – if there’s one thing that annoys me it’s when the same products get different names in different countries for no apparent reason. I guess they figured we were just too stupid to be able to pronounce ‘Daim’ until 2005.
The bar itself is simply a thin, flat layer of hard, crunchy caramel covered in milk chocolate.
It’s the taste and texture of the caramel that makes Daim a bit different from other bars though. It’s very hard and crunchy – almost like a hard toffee – and has tiny flakes of almond embedded in it.
The taste is very distinctive. It has a slightly burnt, smokey flavour. If you’ve ever made caramel yourself and left it cooking a little too long, you’ll know the sugar quickly starts to burn. Daim tastes like the caramel is sugar has just started to burn, but just enough to give it a bit of flavour.
The chocolate itself is a fairly standard milk chocolate. It’s nice enough, but nothing special. It tends to melt away quite quickly anyway, leaving you with a mouth full of the crunchy caramel. You then have to decide if you’re just going to slowly suck on the caramel or risk breaking your teeth by biting into it. Think of it as a kind of dental Russian Roulette… only Swedish… with chocolate.
Personally, I love Daim bars, but they are very sweet. I’m not sure I’d want a bigger bar than this, and even with a 28g bar, I find myself breaking small chunks off and making it last all day.
If you’ve never had a Daim, I’d recommend trying one. I think they may be an acquired taste, but for an occasional treat or a quick sugar hit, you can’t beat it.