Dessert Eggs – 8 pcs.

Dessert Eggs by Sawade, four fillings decorated by hand

Dessert Eggs by Sawade are eight filled chocolate eggs from Berlin, arranged side-by-side in a shallow tray. Milk, white, and dark chocolate alternate, and each egg is adorned with its own hand-drawn swirl of dark couverture.

Dessert Eggs are filled Easter eggs from Sawade in Berlin-Reinickendorf, eight pieces in four varieties with a total weight of 160 g. They lie in two rows in a shallow tray, each in its own paper cuff, covered by a cellophane wrap with a dark blue seal that keeps the rows closed until Easter morning.

Caramel leads the way, vanilla truffle brings up the rear

Underneath the thin blanket of couverture, each filling yields immediately, and because four varieties are placed next to each other, no egg tastes like its neighbor. There are two of each variety, allowing two people to eat their way through the whole row.

The vanilla caramel is the softest variety and turns milky sweet with the first bite, while the cream nougat slowly melts away, leaving a buttery taste in the mouth. The nut nougat brings roasted hazelnut notes and tastes deeper than its neighbors, before the buttery vanilla truffle has the final word.

Because three types of chocolate are involved, the flavor profile shifts from egg to egg. The white shell adds sweetness and lets the filling take center stage, the dark shell reduces sweetness and pushes the cocoa to the front, and the milk chocolate holds the middle ground.

Each swirl comes from a paper cone

Sawade spins the hollow bodies in-house, fills them after they have cooled, and seals them with a base of the same chocolate.

Only afterwards is the decoration applied, which a hand guides over the curve in a single stroke using a paper cone. Any hesitation would be visible as a blob, which is why the line must be drawn without stopping. As a result, no two swirls are alike, and anyone who lays the eight eggs side-by-side will find eight different "handwritings" on the coating.

Hazelnut and butter are at the forefront of this recipe, and that is exactly what is most clearly tasted in both nougat varieties. A humectant also ensures that the fillings remain soft for weeks and do not dry out during storage. The caramel, in turn, owes its milky consistency to sweetened condensed milk, which keeps it creamy instead of letting it become tough.

A shallow tray for the Easter table

This tray belongs between the coffee pot and the Easter bouquet, where several hands can reach in at the same time without anyone having to unwrap anything beforehand. Those who give them as a gift do not need wrapping paper, as the house seal explains the gift all by itself.

Sawade deliberately avoids artificial flavors, preservatives, and palm oil, and this Easter edition is no exception. In a cool pantry, the gloss lasts for weeks, while heated air will make it dull within a few days. Therefore, store the eggs in a dark place at 15 to 18 degrees and only place them on the set table in the morning.

Those who prefer wrapped eggs for the nest will find them in the mixed chocolate eggs, and in the Easter egg gift tin, the same idea is presented in cornflower blue. What else Sawade makes for spring can be seen at Sawade Easter, and the rest of the assortment can be found at Sawade Berlin. The tray is shallow, and unfortunately, so is the supply.