Who knew that tracking down information on a 40g net bag of tiny Easter Eggs would be harder than a day old piece of bread at an outdoor BBQ?

These cute little eggs remind me of the ‘Noggy eggs’ I remember buying at the high school canteen in the eighties, but this time I didn’t forget about them and let them melt into a puddle before dripping out of the pocket of my summer uniform…… No, these little babies were found at the corner shop and immediately taken home, photographed and sampled quicker than you can say ‘How come I can’t find the importer – Creative Confectionery Australia - via the white pages, the yellow pages or even google?
Having read the tag, I did find out that these are made in Italy by Sorini, but even then their website just shows a logo and a postal address, so clearly they’re not too interested in bragging about their eggs in cyberspace.
Which is a shame because they taste delicious if you’re into a melty chocolate hazelnut praline filling which experience suggests that pretty well all of Europe is. Sapphire and Love Chunks enjoyed them too, which is even more surprising considering that LC isn’t a big hazelnut fan.
And I should have left it there: sweet, cheap, uncomplicated and a nice little treat or gift for a child. But no, I just had to go and read the back nutritional panel.
First, I got all excited because the milk chocolate contains 30% cocoa solids which is not to be sneezed at. The hazelnut filling comprises over half of the egg, so my heart sank when I read that ‘vegetable fats’ was the second ingredient behind sugar. Cocoa butter was third, and hazelnuts were a fair way further down the list at a not-so-whopping 2%.
Rats. Maybe the invisible importers and non-existent manufacturers would have been better off without attaching a tag to the eggs….

These babies were gobbled at my computer desk over three days.
I have tried and loved Berlin chocolatier Rausch’s ‘Plantagen Schokolade’ selections before, with decadent blocks that celebrate single origin cocoa and intensities that range from 35% from Noumea to 80% from Trinidad. 





Look at these sweet little 



The Caramel egg is a slow starter. Firstly you think that it’s not much different to the Triple Choc until you notice some crispy caramel wafer and then some chewy, Fantail-textured caramel that warms up and melts on the tongue with the chocolate. Once again, my vocab extended to the very technical, “Mmmmmm.”







Nestle Crunch bars have been the favourite of Aussie vending machines everywhere. When you’re a student, in a hospital waiting room or at the airport and not willing to pay a week’s salary for a day-old sandwich, you invariably find yourself punching in the numbers for the Nestle Crunch.
I wish I could say that it’s one of those bars that you savour and eat slowly, but you don’t, do you?
Oh dear, sweet, accessible Cadbury Creme Egg. My fillings ache just by glancing over at you, glistening in your cheery-coloured foil, dangling fetchingly from a chrome rack in aisle seven.

Alrighty then. We’ve tried Heritage’s dark 70% Ecuador and Premium dark (50%) blocks, but here’s where
How could the Swiss Dark and Ground Coffee out-do the ginger?