So you thought that the Cadbury’s Creme Egg was the gooiest, stickiest, messiest chocolate Easter egg there was? Well you’d be wrong! I can officially announce that the Paul A. Young Salted Caramel Easter Egg is the winner with ease on these counts – as well in the all important taste category too.
As with everything Paul does, he’s put a great deal into this. Not only does it are the flavours well balanced, but he’s made it look simply elegant. A white china egg cup holds this salted caramel egg which in itself is understated. But Paul takes it to the next level with a fanatic matching little spoon with a ribbon with his logo on it. This is fantastic touch and so much better than the naff plastic egg cups that Kschocolat gave with their Dipping Easter Eggs last year.
I made the mistake of starting on the egg without taking the vital statistics, but I would say it’s about 7.5cm tall and about 5cm at its widest part – which is plenty ample enough. Any more than you might get yourself into a caramel induced coma!
It seems to me that often chocolatiers drop their guard a bit with the quality of their chocolate when Easter comes around. Thankfully Paul keeps his standards up with this egg. It only uses natural ingredients so if you’re a usual Cadbury chocolate shopper then perhaps this isn’t for you? The egg is made out of 64% dark chocolate (perhaps Valrhona), cocoa beans, cocoa butter, sugar, vanilla and soya lecithin.
The caramel centre is abundant in the extreme and is obviously made with butter, sugar, cream and high quality Maldon sea salt.
When you try to break open the top then you might have some trouble. I used a knife as I didn’t want to demolish the whole thing before I was able to take any photos. You might have to do the same thing. The dark chocolate shell is very firm as its not mainly cocoa butter which makes them just give away with any hint of pressure. This also makes it more fun trying to break piece off to eat. I preferred to use my hands to take a small piece off at a time. The chocolate may only be 64% but it does have a strong bitterness to it. Even though you’ll often get a good dollop of salted caramel with it, you’ll still be able to make out the strong tones of the caramel.
The caramel isn’t as sharp as other salted caramel that I’ve tasted. What sharpness there is seems to dissipate quickly and just leaves your mouth with an earthy sweetness.
But it’s the gooiness that I just love. You’ll find yourself playing with the caramel as you might spoon the froth around on a Cappuccino. This is what Easter is all about in the chocolate sense. It’s about overindulgence, fun and pleasure.
I couldn’t manage a whole one. I don’t think anyone could. But that’s the point here. If you’ve got someone to share the egg with, and you live in London and can get to one of Paul A. Young’s shops then they’re worth investigating. If the price of £17.95 is a bit too high then still pop along and see what else he’s got that can tickle your taste buds!