- Il tuo carrello è vuoto
- Subtotale: €0,00
Foodaloo editorial staff
Posted on
WHY IS THE EASTER EGG GIFTED AT EASTER?
The custom of give egg for Easter it has very ancient origins, even before the Christian Easter. The egg itself, since ancient civilizations, has taken on meanings linked to life and its renewal. Already in the ancient Persia in spring it was customary to offer eggs; in ancient Egypt, however, there was the belief that the egg contained the four elements: air, water, fire and earth; offering it as a gift was considered auspicious. Early Christians dyed the eggs red or with various images to symbolize the blood of Christ poured on the cross. Sometimes it was kept for fasting Lent and then consumed for the Easter holidays. In the tradition Greek Orthodox the eggs are hard-boiled, dyed red and eaten on Easter day. Nowadays the eggs on our tables are elaborated in various preparations, often used to inaugurate the Easter lunch.
SPRING AT THE TABLE: DO YOU WANT TO COLOR YOUR EGGS WITH NATURAL COLORS?
You can get yours colored eggs in a few simple steps in a completely natural way: if you add the saffron or turmeric the eggs will take on a yellow color if you use the onion leaves red or the tea leaves they will color brown, with red wine you get purple Easter eggs while with the blueberries they turn blue. A small preparation that will be fun to do with the children. You will get one color table complimentary to spring!
FROM THE SACRED TO THE PROFANE: THE EASTER EGG IS MADE OF CHOCOLATE!
There history of the chocolate egg it seems to date back to the 19th century when new technologies were developed in the confectionary field, destined to change the chocolate knowledge and his world. Thanks to the discoveries of the Dutch chocolatier Van Houten who, among other things, managed to obtain cocoa powder from the seed and cocoa butter, paved the way for the first chocolate products. This is how the first chocolate eggs were born, initially full and then, not with little difficulty, in England at the end of the nineteenth century the first "empty" chocolate eggs; only at the beginning of the 1900s milk chocolate eggs, such a success that even today they are numerically the best-selling eggs although there are a varied number of types on the market.
EVEN AN EGG, AS LONG AS IT'S GOOD
Have you ever heard this phrase? Perhaps not the youngest or the very young, but the generation that has today fifty years or something more, the so-called “boomers”, probably yes. In other words, a single product is better, but one that is of quality as well as taste!
But how do you recognize the quality of a chocolate Easter egg?
The Dark Chocolate Egg:
The first requirement is the cocoa which must be at least 35%, and cocoa butter at least 18%. There may be too vegetable fats (which must be indicated on the label), the invitation is therefore to read the label carefully.
If the wording or adjectives related to quality criteria as "end”, “very fine”, “superior", or "extra", the "chocolate" must be composed of no less than 43% of total cocoa solids, of which no less than 26% of cocoa butter.
Returning to the ingredients list: the shorter it is, the higher the quality.
What can we find among the add-ons: is often present the lecithin, completely tasteless that is used to emulsify, the best known is soy lecithin but it is found in various foods such as legumes, whole grains and egg yolk.
Finally the aromas: among these one of the most used it is natural vanilla extractnot to be confused with the vanillin, which is obtained by synthesis.
The Milk Chocolate Egg:
In the case of the "milk chocolate” we should find: a minimum total dry matter content of 25% cocoa; dry milk solids (obtained from partial or total dehydration of whole milk), partially or totally skimmed milk (from cream), partially or totally dehydrated cream, butter or milk fat of at least 14%, defatted dry cocoa of 2.5%, milk fat of 3.5% and total fat (cocoa butter and milk fat) of 25%.
FOR THE EGG YOU NEED AN EAR:
Working chocolate is not easy at all, it requires knowledge of the material and selection of ingredients; of course several steps and techniques are needed to get one state-of-the-art product: if the egg is well done it will have a nice bright and shiny colour and when you go to break it, as per tradition, it will emit a nice “crack”! Good sign, it means that the various stages have been done well and you want to have them on the table the right egg!
(Source: Ministry of Productive Activities-General Directorate for Market Harmonization and Consumer Protection)
WE HAVE CHOSEN:
The Easter egg made with fine dark chocolate with aromatic cocoa 60% coming from It costs of ivory. Inside a special surprise!
Egg of fine milk chocolate 36% with aromatic cocoa of the Ivory Coast, for the sweetest party of the year the traditional egg where chocolate is the protagonist. Inside a special surprise
Handcrafted with the finest white chocolate and pistachio grain.
The handcrafted Easter egg made with selected ingredients and the best dark chocolate and cocoa paste 62%.
Give the Quality Easter with the best artisan productions.
