April is the month for chocolate bunnies and chocolate eggs—often overwrought, tacky caramel-drizzled structures made more for looking than eating. But not so at Café Kristall, where the chocolate eggs are made by in-house pastry chef Matthew Lodes.
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Last year, I employed these sweet treats to create a masterpiece called Cadbury Creme Eggs Benedict. This year, here's another classic (savory) egg dish reinterpreted in sweet form using these fondant-filled nuggets of joy: Cadbury Creme Deviled Eggs.
This morning I started my day off right with a milk chocolate Easter egg from Jacques Torres. Do I normally eat breakfast? Nope. Do I celebrate Easter? Double nope. Am I using Easter as an excuse to eat oversized chocolate sculptures of unhatched chickens? Oh yeah. Rattling from within the white chocolate-streaked egg told me there was a surprise inside. Carefully prying the egg open with a knife revealed five baby eggs made of milk, white and dark chocolate. That's one fertile egg. Full of...delicious babies. The chocolate wasn't the stuff of the heavens, but the balance of sweetness and milkiness made the smooth, mild chocolate dangerously easy to eat without feeling the unpleasant effects of a chocolate coma...