Giving or giving yourself an Easter egg is not child's play. These that you find at Eataly are chocolate eggs "forbidden to children under 18"
Children at Easter are happy when they find the surprise they wanted in the egg. Adults instead discard the egg in search of good chocolate, and more than anything else they find disappointments. In fact, in children's eggs chocolate is often pure packaging, but fortunately there are now also "adult eggs" where the real surprise is melting and inside they don't even bother putting anything.
Decorated like works of art, of the finest single origin, with gianduja or even set with biscuits: from Eataly Easter eggs "forbidden to minors" are many – and in reality children will love them too.
The naked eggs
They have a transparent packaging that reveals the sinuous shapes and a chocolate-colored skin: white with pistachio grains, extra dark with chopped hazelnuts, milk with almond grains and bigusto, with half white chocolate and extra dark chocolate. Di Barbero, from 1838 historic torroneria and chocolate shop of Asti.
The crunchy egg
Two fine layers of milk chocolate that enclose a godurable spreadable cream enriched with crunchy meliga paste. It is the stratospheric egg, by name and in fact, produced by Golosi di Salute, without hydrogenated fats, dyes and refined ingredients.
Design eggs
Artistic and beautiful as a painting, the Bodrato Easter eggs are not only the umpteenth form with which to shape chocolate, but a real company specialization since the last century. Fine chocolate for hand-decorated eggs, one by one, with sugar icing. Bodrato eggs are a delicious thought for those who appreciate art and design, such as eggs inspired by the works of 20th century painters or what has become a new classic, the Millerighe Egg.
The two-dimensional egg
No shell to crack, but only an oval tablet. On a base of white or milk chocolate, a band of dried fruit grains is made, or a Colombia 75% chocolate base is studded with crunchy crannies of cocoa beans. Majani, the Bologna-based manufacturer of the legendary Fiat four-layer cremini, has even revolutionized Easter eggs!
The nougatine egg
For hazelnut lovers, only Piedmont Hazelnuts IGP: as much as 38% and gianduia chocolate in the 1858 Hazelnut Egg by Baratti & Milano, or dark as the Nougatine egg by Venchi, made according to the historic recipe of the bon bon Nougatine with Piedmont hazelnuts chopped and caramelized, wrapped in a layer of bitter chocolate 56%.
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