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Tuesday, February 28, 2012
Cadbury Chocolate Creme Egg
This year Hershey’s in the United States is rolling out the Cadbury Chocolate Creme Egg. (I didn’t see that these are for sale in the UK.) They’re made by Cadbury Canada, not imported all the way from the UK by Kraft. They’re only 1.2 ounces these days, but I think that’s actually a good size for such a thing.
If there’s one thing that Cadbury Creme Eggs mess with, it’s the definition of creme. I consider a creme to be creamy, something with a bit of fat in it, something that’s smooth. The traditional Creme Egg has a fondant which is actually smooth, but doesn’t rise to the level of something that’s actually creamy. It doesn’t melt in your mouth, it dissolves.
These eggs are not a ganache center, instead it’s a smooth fondant. I expect little from a Cadbury chocolate ingredient-wise; I know it’s a lot of sugar. But I was dismayed to see that the ingredients included things like palm oil and high fructose corn sweetener. (And it’s not easy to see those things, it’s printed on the foil but not on the website, so I had to carefully flatten the foil, then photograph it and zoom in to read it.)
The Cadbury Chocolate Creme Egg gets closer to that creamy ganache that I would hope it would be, but misses a bit. Basically, if you love chocolate frosting, you’ll love the Chocolate Creme Egg. It was pretty good. Much better, in my opinion, than the traditional plain fondant version. The fudgy center has plenty of cocoa in it, and it is quite smooth, like a rich tub of frosting. There may even be a little salt in there, which offsets the sticky, sickly sweet milky chocolate The cocoa notes of the filling are more like a Tootsie Roll than a chocolate truffle, but that’s just fine for Easter. I like this addition to the Cadbury Egg offerings. There’s no statement about the ethical sourcing of the chocolate, though Cadbury is going Fair Trade with many of their UK chocolates. It’s made on shared equipment with peanuts and tree nuts. I couldn’t find a gluten statement. Related Candies
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Comment by
rhiannon on 2/28/12 at 3:31 pm #
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Commenting is not available in this channel entry.we’ve had these here in florida for years. they’re ok. i really miss the dove truffle eggs.
Tried these for the first time last week…not bad at all
You’re totally right about the filling—it’s straight up chocolate frosting, same viscosity and everything.
These have most definitely been around for years! I had them growing up in both Ohio and Maryland.
Came to say I’ve had them for years up here in NH too. Caramel ones are still my favorite.
These look sooo nice i wish they would sell them in the UK along with the kit kat chunky cookie dough which also looks so good!
Nice blog.
I wish we had these in the uk, think i will have a look in the american candy shop we have here. i just made creme egg cupcakes for my blog and these would go so well! xxx
As a member of the USAF I was stationed in England in 1973-75. At that time a small percentage of the Cadbury eggs available to the commercial market were chocolate cream filled. I estimated the percentage to have been 10 to 12 percent randomly included in the batches of individual eggs. They may have been available but I never saw them sold as an identified variety. I have no idea whether or not the practice continues.
I’ve had both. BTW Cybele is still alive and well (sounds like a song!) on her Twitter..
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