The Cadbury Egg, a milk chocolate egg filled with a creamy fondant that is made to look like a real chicken egg, is a classic Easter candy. Some people are of the opinion that the candy is way too sweet too. This sweet treat has symbolized Easter for a long time and conveys the message of renewal and birth.
The Crème Eggs have been a prominent part of Easter festivities all around the world. The crème eggs started their journey to popularity back in the 19th century from a small store in the central England when a man who wanted to make fine quality drinking chocolate ended up making something better.
In the early 1800s, John Cadbury set up a shop in Birmingham, England and started selling a variety of beverages such as tea, coffee and drinkable chocolate. With his shop getting a lot of success, Cadbury made a chocolate and cocoa factory in 1830s with the help of his brother so that he could expand his chocolate business.
Later in 1847, joseph Fry, one of Cadbury’s competitors started experimenting with moldable chocolates and creating different shapes with it. In the late 1870s, Fry developed the formula for a chocolate mold filled with some more sweet treats. By 1919, both Fry and Cadbury had merged their companies and in 1923 they came up with the first ever crème filled chocolate eggs.
The Cadbury Eggs that we are so obsessed with today were initially made in 1963 by the name of “Fry’s Crème Eggs”. In 1971, the name was changed to “Cadbury Crème Eggs”. The Cadbury crème Eggs are produced by a lot of different companies throughout the world today with The Hershey’s having the market shares in USA. People believe that the taste of the eggs vary from country to country and they are usually a bit sweeter in UK since they use milk in their chocolate recipes in contrast with the USA manufacturers who use powdered milk formulas.