The Secret Behind a Cadbury Egg


I don’t know about you but everything changed the first time I bit into a Cadbury Crème Egg one Easter. I mean, I had gnawed on chocolate rabbits, jellybeans and painfully sweet marshmallow bunnies as a child, but this was a whole other animal. This was an Easter delicacy.

Cadbury has always closely guarded its secret recipe but this much is known:

The Creme Egg season runs (appropriate verb) from New Year’s Day to Easter Day and is an integral part of the British calendar.

Launched in 1971, they are mere juveniles in comparison to the venerable Dairy Milk, but 300 million are sold every year. To meet this demand, the company’s Bournville plant can turn out more than 1.5 million a day. When everything’s going well.

Until recently, the manufacturing process was a closely guarded secret, but they are made  –  as you might expect  –  by pouring Cadbury’s chocolate into a half-egg shaped mould, which is then filled with a white fondant, plus a dab of yellow to represent the yolk. Because the fondant is denser than the chocolate, the two liquids don’t mix  –  instead, the fondant pushes the chocolate outwards to coat the mould.

Two half-moulds are then put together to make an egg, and the chocolate is allowed to set before the moulds are tapped with a hammer to release the eggs for wrapping.

If you’d like to try making homemade crème eggs, there’s a good recipe at this website:

Remember to send your loved ones one of our fun, charming Easter ecards. It’s a great way to reach out to friends and relatives this Easter.


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