Chocolate Eggs - Nougat Crisp - 5 pcs

Nougat Crisp Chocolate Eggs from Sawade with a Crunchy Shell

Nougat Crisp chocolate eggs from Sawade are filled Easter eggs made of milk chocolate with puffed rice crisps incorporated into the shell. Soft hazelnut nougat waits inside, so that with one bite, two textures collide that would otherwise take separate paths in an Easter egg.

Nougat Crisp chocolate eggs are filled Easter eggs from Sawade in Berlin-Reinickendorf, each weighing about 20 grams and wrapped in light blue foil with a white round seal. We pack five pieces in a cellophane bag and tie the cream-colored ribbon into a bow at the top, ready for the nest.

First it crunches, then the nougat takes over

With most filled eggs, the shell is smooth and the core is soft; here, the wall itself provides something to bite into. Instead of a single clean break, there are many small ones that give way and vanish before the nougat takes over.

Crunchy, milky, nutty – the rice crumbles only briefly, then everything melts together, leaving behind the flavor of roasted hazelnut. This exact contrast is what children particularly enjoy, because you can actually hear something when you eat. Later at the breakfast table, a look at the tablecloth reveals who has already helped themselves.

The foil shines light blue, a white round seal sits in the middle, and underneath, polka-dotted cellophane is twisted at both ends. Open the bag over a plate, because this egg does not break cleanly, but shatters in all directions.

Why the crunch is in the chocolate

Puffed rice only keeps its shape as long as no moisture reaches it, and in a soft filling, it would go soft within a few days. That is why it is located where cocoa butter surrounds it completely and the air cannot get to it: in the shell itself.

The nougat next to it remains untouched and soft, and the two only meet in the mouth. The more evenly the crisps are distributed in the liquid chocolate, the more reliably every single egg from the bag will crunch. Milk chocolate is the right choice here because a dark shell would mask the mild nutty flavor with cocoa bitterness. In addition to rice, the crisps also contain wheat, which is duly noted on the label.

Easter eggs from the rotating mold

At Sawade, the hollow bodies are created in-house using a centrifugal process in which liquid chocolate is rotated in the mold until the wall is even all the way around. After cooling, each egg is filled, sealed, and individually wrapped in its foil. It is only this process that makes the wall thin enough that it does not become a chore to eat alongside the crunch.

Sawade deliberately avoids artificial flavors, preservatives, and palm oil, and uses hazelnuts as the second ingredient in the recipe. A crunchy egg from Wittestraße therefore tastes of nuts and milk, not filler.

Cold milk, a nest in the garden, and quick children's hands are the company this egg is looking for. Alcohol is not intended in this Sawade variety, so the little ones can also help themselves. Store the bag in a dry, sealed place, because damp air takes away exactly what the rice is there for.

The Hazelnut Nougat Egg comes without the crunch and purely in milk chocolate, it gets fruity with the Strawberry Cream, and the same recipe is found in round form in the Nougat Crisp Chocolate Balls. Everything else for the nest can be found at Sawade Berlin Easter.