Chocolate Eggs - Strawberry Cream - 5 Pcs

Sawade Strawberry Cream Chocolate Eggs with Fruit in Milk Chocolate

Sawade Strawberry Cream chocolate eggs are filled Easter eggs made from milk chocolate with a light fruit cream center. The filling contains real strawberries and thickened juice, along with a hint of acidity that keeps the sweetness in check. They are wrapped in pink foil.

Strawberry Cream Chocolate Eggs are the fruity variety among the Easter eggs from Sawade in Berlin-Reinickendorf, weighing 20 grams each and filled with a soft cream inside. We pack five pieces into a cello bag and tie it with a satin ribbon, making it look just as good in an Easter nest as it does on the breakfast table.

The milk chocolate shell gives way, and the fruit emerges

First, the pink foil twists open at both ends like a candy wrapper, revealing a shiny egg. At twenty grams, the shell of an egg must necessarily be thin, so it gives way at the very first bite. After sugar, cocoa butter is the next ingredient listed, followed by milk powder, which gives the shell its mildness.

Behind it waits a light pink cream, soft and cool, which immediately coats the tongue. Berry-like, creamy, mild – the milk chocolate supports the fruit rather than overshadowing it, and a hint of vanilla rounds out the flavor profile.

Dark chocolate would cover the berry, and white chocolate would drown it in sweetness, which is why the middle path is the right one here. Incidentally, without this acidity, such a filling quickly tastes like candy; with it, it retains a recognizable berry flavor.

How fruit actually gets into a cream

Fruit and fat are not natural friends, as the water from the berry and the cocoa butter do not want to mix.

That is why it is added here as whole berries and as thickened juice, from which the water content has been reduced beforehand. The cream must also be bound; otherwise, it would separate from the shell and become watery.

The pink color also comes from the pantry rather than a paint pot, specifically from black carrot and elderberry. Both provide a warm, somewhat muted pink that looks more like ice cream than neon paper in a cello bag. Sawade consciously avoids palm oil as well as artificial flavors or preservatives.

An egg for the adults' table

The recipe also includes a small amount of alcohol; it has no liqueur-like effect, but it is declared nonetheless. Those distributing nests in the garden should therefore place this variety on the adults' table and choose a different one for the children.

At Sawade on Wittestraße, each hollow shell is spun, filled only after cooling, and the foil is applied last. For a soft filling, the wall must be of uniform thickness throughout, as any thin spot would allow the cream to leak out while still in the bag.

The pink egg goes well with a glass of Prosecco and the coffee table on Easter Sunday. Store the bag in a cool, dry place so the milk chocolate shell stays shiny; it will fog up in the refrigerator and become soft along with the cream at temperatures above twenty degrees.

Things get citrusy with the Lemon Cream in white chocolate, crunchy with the Nougat Crisp, and completely fruit-free with the Vanilla Caramel. Everything else Sawade sends for the nest can be found at Sawade Berlin Easter.