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Stitch's Candy Jar: Cadbury Eggs
16 years ago
General
As Easter quickly approaches on its adorable bunny feet, it might be prudent to pause for a moment of quiet reflection. What is Easter, exactly? A Christian holiday? A pagan one? An excuse for family to get together and nosh on ham and fizzy wine until everyone has a bellyache that only Pepto can fix? A day for little kids to dye eggs, hunt for brightly colored wicker baskets and then spend hours sifting multicolored jelly beans out of tufts of cheap, shredded green plastic?
However you celebrate (or don't... we're not picky) Easter, there's one thing that everybody should be able to agree on, and that's that Cadbury Creme Eggs are awesome: http://i9.photobucket.com/albums/a9.....gs-Classic.jpg
They've been around since the early '70s, long enough for a lot of us to have many warm childhood memories of digging these foil-wrapped oval treats out of our baskets, eagerly unwrapping them, and sinking our teeth through the chocolatey outer shell into the seemingly bottomless wellspring of gooey, creamy, sugary-sweet deliciousness inside.
Just what we were eating, and how in the world the good folks at Cadbury's had made them, were sources of countless intense playground debates. How did they get the goo inside the shell? Did they use some kind of magic machine, like the one that got the cream filling into Twinkies? Once they'd managed that, how did they get the yellow "yolk" into the center of the ivory-colored outer goo? And perhaps most importantly, did the yolk actually taste different than the white part? Opinions were fiercely divided on that last point, despite numerous taste-test experiments designed to provide a definitive answer.
Whatever mysteries they contained, most of us were content to simply savor them as the gourmet delicacy that they clearly were. Jelly beans, waxy chocolate eggs in gold foil and cocoa bunnies filled with rice crispies and peanut butter were nice, but the Cadbury Egg was without a doubt the crème de la crème of the Easter bounty. If pastel malt balls and rabbit-shaped Sweet Tarts were the hearty main course of a young kid's holiday feast, then Cadbury Eggs were the fancy petit fours to be brought out on sterling trays for dessert.
Somewhere along the way, the Cadbury company decided (perhaps spurred on by the demands of a candy-loving public growing increasingly weary of the same-old, same-old every holiday season) to come up with some new flavors. They still make the classic Egg, thankfully, but now the more adventurous sugar connoisseurs have choices: http://i9.photobucket.com/albums/a9.....Eggs-Boxed.jpg
These are the three most popular varieties available in my neck of the woods (California): the classic Creme, Caramel, and Orange Creme. How do they measure up? Deliciously... though how well you respond to the orange egg is going to depend largely on whether or not you think fruit and chocolate belong together in the first place. Inside each, you'll find either the original lip-smacking white-and-yolk goo, a ridiculously generous (perhaps to a fault) dollop of smooth, buttery caramel, or a yellowish-orange blob of fruit-flavored cream that, when cross-sected, bears an unfortunate resemblance to a fertilized chicken egg. Ignore that. http://i9.photobucket.com/albums/a9.....-Interiors.jpg
Note: apparently (and frustratingly), Cadbury makes other varieties that aren't for sale here in the U.S., including Berry Fondant, White Chocolate, Fudge, and perhaps most tantalizingly of all, Mint Creme. Has anyone here tried any of these?
P.S. http://www.youtube.com/watch?v=Yw_gEyg7Nt8
However you celebrate (or don't... we're not picky) Easter, there's one thing that everybody should be able to agree on, and that's that Cadbury Creme Eggs are awesome: http://i9.photobucket.com/albums/a9.....gs-Classic.jpg
They've been around since the early '70s, long enough for a lot of us to have many warm childhood memories of digging these foil-wrapped oval treats out of our baskets, eagerly unwrapping them, and sinking our teeth through the chocolatey outer shell into the seemingly bottomless wellspring of gooey, creamy, sugary-sweet deliciousness inside.
Just what we were eating, and how in the world the good folks at Cadbury's had made them, were sources of countless intense playground debates. How did they get the goo inside the shell? Did they use some kind of magic machine, like the one that got the cream filling into Twinkies? Once they'd managed that, how did they get the yellow "yolk" into the center of the ivory-colored outer goo? And perhaps most importantly, did the yolk actually taste different than the white part? Opinions were fiercely divided on that last point, despite numerous taste-test experiments designed to provide a definitive answer.
Whatever mysteries they contained, most of us were content to simply savor them as the gourmet delicacy that they clearly were. Jelly beans, waxy chocolate eggs in gold foil and cocoa bunnies filled with rice crispies and peanut butter were nice, but the Cadbury Egg was without a doubt the crème de la crème of the Easter bounty. If pastel malt balls and rabbit-shaped Sweet Tarts were the hearty main course of a young kid's holiday feast, then Cadbury Eggs were the fancy petit fours to be brought out on sterling trays for dessert.
Somewhere along the way, the Cadbury company decided (perhaps spurred on by the demands of a candy-loving public growing increasingly weary of the same-old, same-old every holiday season) to come up with some new flavors. They still make the classic Egg, thankfully, but now the more adventurous sugar connoisseurs have choices: http://i9.photobucket.com/albums/a9.....Eggs-Boxed.jpg
These are the three most popular varieties available in my neck of the woods (California): the classic Creme, Caramel, and Orange Creme. How do they measure up? Deliciously... though how well you respond to the orange egg is going to depend largely on whether or not you think fruit and chocolate belong together in the first place. Inside each, you'll find either the original lip-smacking white-and-yolk goo, a ridiculously generous (perhaps to a fault) dollop of smooth, buttery caramel, or a yellowish-orange blob of fruit-flavored cream that, when cross-sected, bears an unfortunate resemblance to a fertilized chicken egg. Ignore that. http://i9.photobucket.com/albums/a9.....-Interiors.jpg
Note: apparently (and frustratingly), Cadbury makes other varieties that aren't for sale here in the U.S., including Berry Fondant, White Chocolate, Fudge, and perhaps most tantalizingly of all, Mint Creme. Has anyone here tried any of these?
P.S. http://www.youtube.com/watch?v=Yw_gEyg7Nt8
Yeah, you can't really top the original.
Dark ones?
However, the ones I like have no creme center. Basically, these.
I learned recently that the reason Australia's chocolate isn't _quite_ as rich as UK chocolate is because of the preservatives added to stop it melting at a pathetic 28*C or so, incidentally. :)
There's an Aussie import store in town, which has allowed me to become a fan of your sweets. Cherry Ripe bars, Violet Crumble, Cadbury Snack bars, Cadbury Picnic, Clinkers, and of course the Peppermint Crisp bar, which is my favorite... heck, I even like Musk Lifesavers. Oh yes, and Pizza Shapes crackers for the win. :3
We do get the Chocolate... um... "Cadbury's Craptonnes of Chocolate Eggs" or whatever they're called; the creme eggs filled with hazlenut chocolate etc.
http://www.woolworths.co.nz/ImageSe.....g/94550832.jpg
"Soft chocolate truffle centre!", it says. I think it's more like Nutella, but hey. ;) Essentially a Creme Egg that's just packed full of nothing but nutella-esque chocolate.
I daresay they're almost _too_ chocolatey. :)
Is it possible to be too chocolatey?
The funny thing is, as a child I was never allowed to have them. Either my parents thought the center was so rich and sugary, you'd have been committing suicide if you gave 4 young children each one egg, or they thought there was some potent liquor in teh center. In either case, I only ate them after I moved away form my family.
I'd rather a nice dark chocolate (90% cacao) over a creme egg.
What really sucks is that now that I'm old enough to buy my own cereal, I find that I actually prefer Corn Flakes to Count Chocula. Sigh.
Yah, real dark chocolate melted slowly across the tongue... good stuff.
You've gotta go out and get yerself one, ASAP.
Suppose I could try to make one from scratch...
> yellow "yolk" into the center of the ivory-colored
> outer goo?
No mystery there. No one puts the yellow yolk into the center of the white goo, nor the white goo inside the outer shell. That's simply the way they are when the Cadbury bunny lays them! Everyone knows that Cadburys are a special breed of bunnies that happen to lay sweet eggs. Just don't ever get one confused with a non-Cadbury bunny. I really don't think the eggs would be very good! :)
The real mystery is in where Cadbury bunnies come from. They don't appear to hatch from the eggs they lay. Then again, I don't think anyone has ever left a Cadbury eggs sit long enough to find out!