There is nothing like an extra thick Easter egg! You know the kind that gives a satisfyingly biscuit-like ‘SNAP’ as you crack it open rather than the soft ‘fft’ of an inferior version? Hotel Chocolat make the most gorgeous eggs with a thick chocolate shell from the aptly named Ostrich Egg because it’s the largest commercial egg you are likely to see, to the ‘hard boiled egg’ full of ginger or brownies.
I have been lucky enough to be offered one of their eggs to review. The one I’ve been sent is the one jam packed with ‘patisserie’, in other words, with Carrot Cake, Caramel Cheesecake, Treacle Tart, Eton Mess, The Brownie, Mousse au Chocolat, Fudge Sundae, Tiramisu and Rhubarb & Custard chocolates. Lucky me!
The egg arrives in a tailor-made, egg-shaped container, wrapped in gold foil for that whiff of extravagant decadence! One half of the egg is made of the chocolate that goes to make Pecan Pie, 50% milk chocolate and pecan praline, and the other half of the egg is the caramel chocolate, mascarpone, yoghurt and pinch of salt that makes salted caramel cheesecake.
Once you have had your fill of these gorgeous slabs of chocolate, your attention can turn to the individual chocolates inside the egg. I decided to try them with some friends so first of all, Jane and I tried the Caramel Shortcake, which is a lovely milk chocolate with a generous shot of salted caramel at its centre. We followed this with The Brownie, which is the classic mix of quite dense, rich chocolate and nuts, and Treacle Tart, which has the most fabulous texture and taste, a slight crunch with a gorgeous hit of ginger. Last, but definitely not least, we had the Rhubarb and Custard.
This was our favourite of the four, a milk chocolate filled with a luscious custard and a lovely tart twang of rhubarb. Jane confessed that she normally dislikes this fruit but she loved this chocolate!
Frankie and I then tackled the other four. We lovingly took out the Carrot Cake. This has that gorgeous cinnamon hit that accompanies a good carrot cake. We followed this with the Mousse au Chocolat which was a truffle-like hard chocolate shell surrounding chocolate ganache. We followed This with the Fudge Sundae, a delightful squidgy, fudgy surprise and the Eton Mess, a gorgeous blast of summer berries and cream in a white chocolate shell.
I rounded up this stunning, delicious chocaholic dream with the tiramisu because I wanted a fabulous kick of coffee to finish and that is exactly what I got! The only thing to add is that you get a few hot extras in the way of doubles of one or two of the chocolates. Our egg contained an extra Caramel Cheesecake, Mousse au Chocolat and Fudge Sundae. So if there is a chocoholic in your life that you really want to treat this Easter, why not treat her or him to this glorious collection? You can find out more here