Premium Marzipan Crunch Eggs – 8 pcs.

Sawade Edelmarzipan Crunch Eggs with a Double Chocolate Coating

Sawade Edelmarzipan Crunch Eggs are eight small Easter eggs made of raw marzipan paste that have been dipped twice in dark couverture chocolate. As a result, the double shell snaps with a bright, crisp sound, while the almond paste underneath remains soft and moist.

Edelmarzipan Crunch Eggs are the double-chocolate-coated marzipan eggs from Sawade in Berlin-Reinickendorf, placed in pairs in black cavities and sealed under clear film. The film features a dark blue seal with gold lettering, and the flat package fits into any coat pocket.

The crunch comes before the almond

Of all the Easter eggs from Wittestraße, this one has the thickest coating, and you can hear it before you taste it. The double shell breaks with a bright sound that can be heard at the next table. If you tear open the flat package, you already have that sound in your ear before you reach for one.

Then the almond follows, soft and moist, and it takes a moment to hold its own against the cocoa. Tart at first, then almondy – compared to the single-coated eggs, this sequence is reversed because there is more couverture on these pieces.

Those who usually find marzipan too sweet will find just the right balance here, as the second layer adds a bitterness that a single one does not provide. Eight pieces are enough for a round at the coffee table, and because they contain no alcohol, children can join in.

Twice through the couverture, with a break in between

A single coating lays thinly around the raw paste and yields when bitten without really breaking.

Only the second pass builds that wall that splinters instead of giving way, and the first layer must be allowed to cool completely between both passes. A warm coating on the still-soft layer would otherwise soften it, causing the surface to run instead of shine.

Coating, cooling, coating again – this three-step process takes time at Sawade that a simply coated egg does not require. In return, the thicker shell keeps the raw paste supple for longer because it keeps out air and light more reliably.

Why a shell crunches at all

The sound when biting comes from the cocoa butter, because only when it crystallizes in the right form during cooling does the shell become both hard and shiny. If cooling is too fast, the shell remains dull and just gives way when bitten. Temperature and patience determine the sound here, and neither can easily be accelerated.

That is precisely why there is a waiting time between the two coatings in Wittestraße that cannot be shortened. In the paste underneath, the almond takes precedence over the sugar because Sawade uses raw paste quality for all marzipan items and does not dilute anything.

A black coffee holds its own against the double coating, which already emphasizes the dark side anyway. The unopened blister keeps the shell dry, and once the film is open, the eggs belong in a tin, otherwise the couverture will absorb moisture and become dull.

A size larger and individually wrapped is the Marzipan Egg 125g, while the Marzipan Egg 60g is more manageable. The mixed chocolate eggs come in a colorful assortment, and the entire spring basket is available at Sawade Berlin Easter.