You
may have read about the row by some Chocolate fanciers who've complained about Cadbury switching to standard,
traditional Cadbury Milk Chocolate and not Dairy Milk for their Cadbury
Creme Egg as reported in the article “Cadbury's Creme Egg Chocolate
controversy”, published 13 January 2015, BBC
News
 |
Of
course, many chocolate purists, mostly British peeps, were outraged as Cadbury
chose to come clean on the switcheroo.
Cadbury
made good to point out that the product name never explicitly mentioned that it
used Dairy Milk in its Chocolate as noted in the article “Shellshock!
Cadbury comes clean on Creme Egg Chocolate change” published Monday 12
January 2015 by Adam Gabbatt, The UK
Guardian.
Still,
as a Jamaican who also loves Chocolate, the solution is clear; make your own.
How to Edible
Glow-In-the-Dark Easter Eggs – Eggs are not an option in Jamaica due to Egg
Shortage
I've
already done an article on making Glow-in-the-Dark Etched Russian Easter Eggs
as detailed in my blog article
entitled “How
to make Glow-in-the-Dark Etched Easter Eggs - Russian Tradition with a Modern
Jamaican Twist makes Katy Perry Roar”.
 |
More
recently, on my spankin' new MICO
Wars Blog, I also detailed how to make Glow-in-the-Dark Easter Eggs as
detailed in my MICO Wars Blog
article entitled “How
to Dye Bright Glow-in-the-Dark Easter Eggs to go with your Easter Bun”.
Good
to note that if you want to be able to EAT the Glow-in-the-Dark Easter Eggs,
use concentrated Kool Aid instead of Vinegar and Food Colouring. But remember
to mix in a little Schweppes Tonic Water to make them glow in the dark, as explained
in the video below.
This
may not be an option for most Jamaicans, as we’re slowly running out of Eggs as
noted in my blog
article entitled “CPJ's
Liquid Eggs Limited Jamaican Egg Shortage - How Imported Eggs from Hampton
Creek Foods may alleviate Egg Shortage in December 2014”, especially now
that Egg imports are banned along with the Chickens.
More
on that by Christmas 2015
How to make Cadbury Chocolate
Cadbury Creme Egg with Cream Fondant - Glow-in-the-Dark Chocolate as an extra
surprise
Duplicating
the Cadbury
Creme Egg with the gooey Cream Fondant inside required some special skills
I don't have.
 |
But
I remembered the article I did on making Chocolate Bowls for Ice Cream as
detailed in my blog
article entitled “How
to Make Edible Chocolate Bowls for Ice Cream – Satisfy My Bowl that’s Sweet to
Eat” and I realized I just have to think a little ...bigger.
The
first method to make the Cadbury
Creme Egg was to make the Chocolate Easter Eggs, only this time purely out
of Chocolate, using actual Egg shells as molds and a spacer to hold the space
for the filling. Then inject the filling, whatever it was, using a cake
injector with a needle.
The
alternative method involved making Fondant, basically crystallized syrup sugar
and mixing it with Invertase, an enzyme used to soften up the centers of
candies to a gooey consistency.
Then
the Fondant is dipped into molten Chocolate, with the Invertase sugar going to
work to make the inside sweets and googey as detailed in the article “Replicate
the Cadbury Creme Egg? Crazy, you say. Try it.”, published April 2 2015 By
NOELLE CARTER, LA Times seems simple
enough.
But
I like my method better, as no need to have Invertase and it’s mostly physics,
really. Here’s my DIY for duplicating the Cadbury
Creme Egg:
1.
12 oz of Dark Chocolate
2.
2 Measuring Cups
3.
2 Stainless Steel Pots
4.
Candle Wax
5.
Candlewax
6.
Egg shells
7.
Glow-in-the-Dark Chocolate Syrup
8.
Knife
9.
Large, round Lollipop
10.
Plastic Pastry Brush
11.
Square 4” by 4” Metal container
12.
Transparent plastic bag with the long
icing tip
13.
Wooden Mixing Spoon
The
video below is the exact idea I have in mind, but I don’t like the use of the
plastic mold as shown, as that makes the Easter Eggs very thin.
I
want my Cadbury
Creme Egg shells a lot thicker!
The
Instructions I’ve devised are simple, really:
1.
Boil a single Egg until hard. Make sure
to check for cracks
2.
Melt the 1 cup of candlewax into the
Stainless Steel pot, stirring occasionally to keep it clear
3.
Melt the 12 oz of Dark Chocolate in
another Stainless Steel pot
4.
Set the 12 oz of Dark Chocolate in the
Stainless Steel pot to a low flame
5.
Add 1/2 of a cup of Schweppes Tonic
Water and boil until thick again
6.
Place the Egg in the Square 4” by 4”
Metal container on its side
7.
Mark the half-way point for the Egg with
a market
8.
Pour the molten candle wax into the Square
4” by 4” Metal container, allowing it to fill to about halfway the height of
the egg
9.
Let it cool until hardened. This will
act as your mold
10.
Remove the Egg from the mold
11.
Cut a channel in the Wax Egg mold using
the knife to fit the stem of the lollipop
12.
Take the Lollipop and set it so that the
head is inside of the middle of the Egg shaped mold
13.
Pour the molten Chocolate into the mold
until it’s filed up the halfway mark
14.
Once it dries to hardness after about twenty
(20) minutes, turn the mold upside down and firmly but gently shake the Chocolate
Egg loose
15.
Repeat this process from 12 to 14 to
make the other half of the Egg
16.
Finally, unite the two halves by
slathering a little molten Chocolate on the two halves with the Plastic Pastry
Brush
17.
Press the two (2) halves together and
set into the mold until the Chocolate hardens
18.
Place the finished Easter Eggs in the refrigerator
to cool
19.
Pour the Glow-in-the-Dark Chocolate
Syrup into the transparent plastic bag with the long icing tip attached
20.
Squeeze the Glow-in-the-Dark Chocolate
Syrup inside of the now hardened Chocolate Easter Eggs
21.
Finally seal the Chocolate Easter Eggs
with some of the Dark Chocolate melted in the Stainless Steel pot
Good
to note that in this example, I used Glow-in-the-Dark Chocolate Syrup from my
previous blog
article entitled “How
to make Chocolate Syrup that Glows-in-the-Dark, the ultimate Ice Cream Party
Treat” .
You
can use any filling that comes to mind, as you don't have to imitate Cadbury
Creme Egg precisely; be creative and let your imagination flow!
You
can actually make the very same Fondant as described in the article “Replicate
the Cadbury Creme Egg? Crazy, you say. Try it.”, published April 2 2015 By
NOELLE CARTER, LA Times, but my method
guarantees perfectly rounded Easter Eggs that look EXACTLY like Cadbury
Creme Egg.
Best
of all, you can reuse the wax mold for other projects. When these Eggs are
cracked open, they'll not only be gooey or hard inside, depending on the
filing, but they'll Glow-In-The-Dark under a UV Light.
Have
fun this Easter making the Glow-In-The-Dark Cadbury
Chocolate Creme Egg with Cream Fondant!
Here’s
the link:
Cadbury Twitter Feed: @CadburyUK
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