Mignon Chocolate Egg: the chocolates inside of real eggshells
If there’s one thing Europeans always get right, it’s their undeniably delicious array of chocolates, sweets and candy. Thus, it’s no surprise that Finland proves no exception.
However, should you stumble upon a Mignon Chocolate Egg, you may find yourself wondering what Finnish hens eat! These real eggshells are filled with creamy nougat and are a strong local Easter tradition. But on the outside, they’re practically identical of a hard-boiled egg.
Karl Fazer introduced the seasonal delight in 1896 using a recipe he brought from Germany, and his company in Vantaa, just a few kilometers north of Finnish capital Helsinki, now sells more than two million of the candy eggs each spring in a country with just five million people.
Employees hand-make each treat by cutting a small hole in the bottom of a real chicken egg and emptying its contents. They sterilize and fill the shells with a delicious chocolate/hazelnut/almond nougat, and then they seal up the hole with a mixture of sugar and pea protein that mimics the appearance of eggshell. So, when you crack open what looks like a hard boiled egg you actually find a solid chocolate egg reminescent of a smooth, solid Nutella.
It is said that mignons are served best when kept at room temperature, but only after being placed briefly in the refrigerator just prior to serving (a cooler shell breaks and peels easier)…
Images from Web – Google Research