With Easter coming up, we thought long and hard this week for another subject to write about for the blog…we really did.
Alternative Easter feasts, creative ways with lamb, etc….we thought about them all, honest!
But we kept getting distracted by chocolate eggs. The wanting to eat them now is weighing heavily on our minds (and will no doubt weight heavily on our hips later in April) and we just…can’t….turn….away.
So, in a completely blatant excuse to look at all the marvellous Easter Eggs that have been on the shelves since, oh, May last year (or so it seems) we’ve decided to complete a public service for you all and research the best (and oddest) so you don’t have to.
We love the look of The Dorchester’s “Fat-Free and Floral Easter Egg” but feel that our loved ones might object to the £195 price tag! Oh, and there’s another issue with it – it’s fat-free because it is made of flowers and is inedible. You’ll find it, and other examples of extravagant eggs here – warning, most are really quite eggs-pensive…..
Oh well, onwards…..
Waitrose have had a LOT of publicity for their egg that looks like an avocado. Having chocolate that looks like something remotely HEALTHY seems odd. And it’s green. However, that’s not put many people off and it is completely sold out online. They assure us that, despite appearances, it tastes of chocolate and not avocado.
Closer to home, Betty’s never disappoints with its lovely collection of eggs – our favourite this year is the Pink Shimmer which is sadly already out of stock. Fingers crossed the Easter Bunny already has ours in his burrow for delivery this weekend, but in truth, any one of their delicious-looking eggs will do!
We also love the very cute offering from Hotel Chocolat – a trio of gorgeous chocolate creations in caramel, milk and white chocolate and called Rabbert, Wooliam and Elizapeck. Too sweet to eat?
Excitement in the office hit stratospheric levels when we read about an Easter egg made entirely of cheese, but unfortunately it’s not in production this year. And so, we looked at other alternatives, perhaps for those for whom dairy and lactose are not options. There are increasing numbers of options available but we liked the Moo-Free Easter Egg which is both dairy and gluten free – and vegan-friendly too – so everyone can enjoy Easter.
And finally, for those for whom one egg is simply not enough, there’s always the Colossal Egg from Fortnum and Mason (£90). Weighing in at 1.4kg, it’s made up of five chocolate eggs, each one hidden inside the next.
If you make it through all five you’ll enjoy flavours of milk chocolate and salted honeycomb, followed by dark chocolate orange, then creamy milk chocolate, white chocolate with flavours of strawberry and black pepper, and finally the minty dark chocolate centre.
After looking at other people’s eggs, there was no way we were going to leave you without our own, so we hope you enjoy our Easter Banana Split.
Ingredients
280g Milk chocolate
360g Double cream
4 Easter egg halves
2 Caramel bars
1 Tub of vanilla ice cream
1 Bag of mini eggs
4 Flake bars
8 Café curls
Chocolate hundreds and thousands
Squeeze chocolate sauce
1 Can of squirty cream
4 Ripe bananas
This recipe Makes 4 half eggs.
Method
Start by gently melting the chocolate in the microwave once it’s all melted, leave to rest to become a little cooler.
Semi-whip the double cream and mix half into the cooled chocolate and then fold the rest in. Then pour into the half chocolate eggs allow to chill for an hour.
Now to build your split.
Start by putting the ice cream on top of the mousse and gently spread out giving you a base for the toppings.
Then top with the squirty cream, and sliced banana and chocolate sauce. Then just decorate you egg with all the toppings adding more or less or even change your topping to your own taste.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
