Chocolate Eggs – Marzipan – 5 pcs

Marzipan Chocolate Eggs from Sawade with a generous almond core

Marzipan Chocolate Eggs from Sawade are small Easter eggs made from molded raw marzipan paste, enrobed in premium dark chocolate. In the paste, the almond takes precedence over the sugar, and each egg is individually wrapped in coral-red foil that crinkles when unwrapped.

Marzipan Chocolate Eggs are vegan Easter eggs from Sawade in Berlin-Reinickendorf, each weighing about 22 grams and fully coated in premium dark chocolate. We place five pieces in a cellophane bag and tie it with a satin ribbon so that the handful can go straight into the Easter nest without extra paper.

Soft almond waits beneath the dark shell

When you unwrap the coral-red foil, you hold a smooth, seamless egg that feels heavier than it looks. The first bite cuts through a thin dark shell that yields with a dry snap, revealing a light beige, moist core.

Behind it lies a paste that remains soft in the mouth and slowly breaks apart, while the cocoa from the outside provides a counterpoint. Almondy, dark, juicy – that is the taste of an Easter egg whose raw paste contains more almond than sugar. Those who usually find marzipan too sweet will find their way in through this bitter counterpole.

When cold, the raw paste remains dull, which is why the egg needs ten minutes at room temperature before the almond fragrance returns. Take the bag out of the cool hallway in good time and place it on the breakfast table, where the red eggs will speak for themselves among the spotted napkins.

Molded instead of spun, then dipped in couverture

Most chocolate eggs from Wittestraße are hollow bodies created in rotating molds and filled after cooling. This egg from Sawade takes the opposite approach: here, the paste is first molded into an egg shape and only then pulled through liquid couverture.

The coating is more than just flavor, as it keeps the raw paste juicy. Exposed marzipan dries out in the air, but behind a closed shell, it remains soft and supple for weeks. Because the paste is denser than any cream, this egg also feels noticeably heavier in the hand than its filled counterparts.

Bitter and sweet almonds from the same groves

Sawade sources the almonds for the raw paste from the Mediterranean, where bitter and sweet varieties grow side by side. It is this mixture that gives the marzipan its backbone, which a pure sweet almond could never provide on its own.

Before molding, the paste is roasted slowly in an open copper kettle, and that is where everything is decided: too much heat turns the almond aroma into bitterness, too little leaves the paste pale and mute. A person stands at the kettle with a wooden paddle, not a machine with a timer, because only the color reveals the right moment to remove it.

There is no milk or butter in this recipe, which is why the egg is suitable for vegan guests at your spring gathering. With dark Assam tea or an unsweetened espresso, the premium dark chocolate shell from Sawade provides a great contrast. Stored in a cool, dry place, the coating remains shiny; in the refrigerator, however, the raw paste becomes firm and loses its melt-in-the-mouth quality.

Individually wrapped and a size larger is the 60g Marzipan Egg, while double-dipped in couverture are the Premium Marzipan Crunch Eggs. Everything else for the nest can be found at Sawade Berlin Easter.