Published on April 5, 2023.
For all the Choc-o-holics!
The first chocolate Easter eggs were made in Europe in the early 19th Century. A type of eating chocolate had been invented a few years earlier but it could not be successfully moulded. Most of the eggs in the earlier years were solid as they started to experiment with creating hollow eggs.
John Cadbury made his first ‘French eating Chocolate’ in 1842, however it was not until 1875 that the first Cadbury Easter Eggs were made due to Cadbury not impressed with continental eggs enough to believe he needed to compete. In fact, progress in the chocolate Easter egg market was very slow until a method was found of making the chocolate flow into the moulds. The modern chocolate Easter egg with its smoothness, shape and flavour owes its progression to the two greatest developments in the history of chocolate – the invention of a press for separating cocoa butter from the cocoa bean by the Dutch inventor Van Houten in 1828 and the introduction of a pure cocoa by Cadbury Brothers in 1866. The Cadbury process made large quantities of cocoa butter available and this was the secret of making moulded chocolate or indeed, any fine eating chocolate. The earliest Cadbury chocolate eggs were made of ‘dark’ chocolate with a plain smooth surface and were filled with dragees.
50g dark chocolate
60ml coffee-flavoured liqueur
60ml Irish cream liqueur
100ml double cream
Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you’re ready to serve. Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold. Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
Mozart Gold is the luxuriously milk chocolate liqueur created using the finest Belgian chocolate, kirsch and fresh cream blended with Madagascan vanilla and cocoa.
Rich, complex, uncompromising chocolate wine that luxuriates in difference. Darkly decadent.
Fee Brother’s Aztec Chocolate Bitters. Ancient Aztecs would celebrate with a bitter beverage made of cacao beans, peppers and spices.
Seriously plush and full of plum, blackberry, blueberry and cherry flavours. Smooth, supple, with fine tannins.
Pure sugar syrup made from natural aromas of chocolate and vanilla.
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About the author
Chloe looks after all copywriting and proof-reading for Drink Warehouse UK, working with the Marketing team to deliver educational content to all our customers. She has spent many years in the hospitality sector, moving from behind the bar to now helping venues to stock their own. You can find more from Chloe about beer, cider, spirits, wine, non-alcoholic, soft drinks and RTDs all over our blogs, website, social media and Set The Bar magazine.