Easter, Eh?
Candy Review
RUSSELL STOVER MAPLE CREAM EGG
This is another Russell Stover chocolate egg that surprised me when I learned that I never reviewed it. I would have to say that it's probably one of my favorite chocolate eggs, and I know that I always buy plenty of them once Easter is over. (Or at least as many as I can, given what may or may not be left.)
The shape of the Maple Cream Egg is more of a flattened oval. Like someone rolled out dough for biscuits or cookies, and used an oval-shaped cutter instead of a round one.
As for the egg itself, the outer shell is dark chocolate. Inside the shell is a maple-flavored filling that resembles a nougat.
You remember the descriptions that I've made about Russell Stover's dark chocolate in prior entries? They still apply. It definitely has a darker brown color, which I might theorize is an indication of a higher percentage of cocoa solids. And it does have a deeper chocolate flavor than most of the dark chocolate products I encounter.
The filling inside resembles the nougat in a 3 Musketeers bar -- light, whipped, fluffy. It does feel a little softer than the 3 Musketeers nougat, though. It has a rich maple flavor, with the slightest hint of a salty taste.
I love the combination of maple and chocolate. The Maple Cream Egg reminds me of chocolate chip pancakes topped with syrup (without all the pancake, of course). Neither flavor really dominates -- it's more a case of the maple flavor being stronger for a second or two, then the chocolate takes its turn being stronger. And the nougat seems to be soft enough that it almost melts on your tongue.
As a seasonal product -- the season in this case being Easter -- the usual seasonal disclaimer is in effect. Look for it through Easter, and maybe a few days after. Then it's another wait until after Valentine's Day 2012.
-jc-
RUSSELL STOVER MAPLE CREAM EGG
This is another Russell Stover chocolate egg that surprised me when I learned that I never reviewed it. I would have to say that it's probably one of my favorite chocolate eggs, and I know that I always buy plenty of them once Easter is over. (Or at least as many as I can, given what may or may not be left.)
The shape of the Maple Cream Egg is more of a flattened oval. Like someone rolled out dough for biscuits or cookies, and used an oval-shaped cutter instead of a round one.
As for the egg itself, the outer shell is dark chocolate. Inside the shell is a maple-flavored filling that resembles a nougat.
You remember the descriptions that I've made about Russell Stover's dark chocolate in prior entries? They still apply. It definitely has a darker brown color, which I might theorize is an indication of a higher percentage of cocoa solids. And it does have a deeper chocolate flavor than most of the dark chocolate products I encounter.
The filling inside resembles the nougat in a 3 Musketeers bar -- light, whipped, fluffy. It does feel a little softer than the 3 Musketeers nougat, though. It has a rich maple flavor, with the slightest hint of a salty taste.
I love the combination of maple and chocolate. The Maple Cream Egg reminds me of chocolate chip pancakes topped with syrup (without all the pancake, of course). Neither flavor really dominates -- it's more a case of the maple flavor being stronger for a second or two, then the chocolate takes its turn being stronger. And the nougat seems to be soft enough that it almost melts on your tongue.
As a seasonal product -- the season in this case being Easter -- the usual seasonal disclaimer is in effect. Look for it through Easter, and maybe a few days after. Then it's another wait until after Valentine's Day 2012.
-jc-