Chocolate eggs - lemon cream - 5 pcs

Sawade Lemon Cream Chocolate Eggs in White Chocolate

Sawade Lemon Cream Chocolate Eggs are filled Easter eggs made of white chocolate, containing a light cream made with butter and lemon juice. Their yellow color comes from safflower and carrot, and the thin shell gives way at the very first bite.

Lemon Cream Chocolate Eggs are filled white chocolate Easter eggs from Sawade in Berlin-Reinickendorf, with a core made of a cream consisting of butter, concentrated lemon juice, and vanilla. We package five pieces in a cellophane bag and tie a satin ribbon around it so that this handful fits perfectly into an Easter basket.

The lemon balances the white chocolate

White chocolate contains cocoa butter and milk powder, making it rounder and sweeter than any dark variety. The acidity of the lemon cuts through this sweetness without the light-colored core becoming sharp or harsh.

Creamy, fruity, bright – that is how the egg presents itself, and the vanilla adds a warm note beneath the fruit. Because the shell is thin, it breaks upon the first bite, releasing the filling immediately. The butter within rounds out the acidity and keeps the cream between spreadable and fluid.

The bright yellow hue comes from safflower and carrot, which are added to the mixture as coloring foodstuffs, giving it a warm tone rather than a vibrant, artificial one. A little starch also binds the filling so that it stays in place within the hollow body and doesn’t leak when unpacked.

How the wall around a soft cream is created

Sawade spins the hollow shells in-house by rotating liquid chocolate in the mold until a uniform wall thickness is achieved throughout. Only this consistency makes it possible to place a soft filling into such a small, lightweight egg.

After cooling, the cream is inserted, the bottom is sealed, and each egg is individually wrapped in foil. The more precise the wall, the thinner it can remain, and the less chocolate there is between you and the filling.

Lemon juice concentrate brings the fruitiness into the mixture, and a natural citrus aroma helps, as juice alone would not stand up to so much sugar and cocoa butter. Anyone who has tried to add lemon to sweets knows this problem from their own kitchen.

There is a small amount of alcohol in this recipe, which is clearly stated on the bag, even if there is no hint of liqueur in the taste. Those filling baskets for children should be aware of this and perhaps keep the yellow eggs for their own plates.

For Easter breakfast and light tea

A light Darjeeling pairs well with the lemon egg because its tannins balance the sweetness while letting the fruit shine. On a set breakfast table, the yellow glows so clearly against green and white that no one will have to search long in the nest.

Next to a bowl of strawberries, the egg feels almost like a dessert, and two pieces are enough for an afternoon in the garden. The bag is just as suitable as a small gift for coffee as it is for an Easter basket.

Store the bag in a cool, dark, and dry place to ensure Sawade's white shell remains bright and the filling firm. In the refrigerator, the chocolate attracts moisture and turns dull; above twenty degrees, the core becomes thin and may press out at the seal.

For more fruity treats, try the Strawberry Cream, for an almond flavor, choose the Marzipan Chocolate Eggs, and for the evening, our Egg Liqueur Eggs are ready. The entire spring basket collection can be found at Sawade Berlin Easter. Everyone finds the yellow ones in their basket first.