Hotel Chocolat 100% Dark Hard-Boiled Egg

Hotel Chocolat 100% Dark Egg

Today I'm reviewing an Easter Egg I was gifted that sadly will not make it to the Easter Weekend, being the chocoholic that I am. I know, I know, I'm a pig!

I was really excited when I heard about this 100% Dark Egg from Hotel Chocolat, because back in my sugar-free diet days it was so hard to find anything to have at Easter without sugar. There's always a need for such products on the market and the fact Hotel Chocolat have made this is surely a first - I've certainly never seen anything like it in shops before anyway. 

Hotel Chocolat 100% Dark Egg

The egg weighs 170 grams and has Turkish raisins and Californian roasted almonds embedded within the shell. It's suitable for vegans, although made in a factory that handles dairy products. I was excited when I split it apart to see an abundance of raisins and almonds hidden beneath:

Hotel Chocolat 100% Dark Egg

The egg also comes with two small trays of 100% St Lucia chocolate panned Piedmont hazelnuts, which reminded me of a richer and more refined Ferrero Rocher in taste. They're super moreish!

Hotel Chocolat 100% Dark Egg

The quality of the chocolate is excellent, and if I were currently on a sugar free diet (I'm not!) I would probably have loved it. But as I'm not, it was a bit too bitter for my tastebuds. The inclusion of the raisins and almonds was a lovely touch though and I found myself enjoying them mixed in with the chocolate. If this were an 85% cocoa egg I would probably have loved it. The total lack of sugar is just a bit too much...like they say on the packaging, its only for "the persistent, the sticklers"!

Overall, I have to say that this egg is...eggcellent...if you're avoiding sugar. They've put a lot of effort in and done it justice, and I do hope they sell really well and return next year. There's a need for more products like this, and so it's nice to see Hotel Chocolat ahead of the curve.

8.5 out of 10.

0 Response to "Hotel Chocolat 100% Dark Hard-Boiled Egg"

Post a Comment