Dear Cadbury, You’re Doing it Wrong
(This is going to be the first of a series of new posts called “You’re Doing it Wrong.” After sharing some general life complaints/first world problems with my friends, they told me I should write about the ideas, and so I am.)
You’re doing it wrong. I understand the need to expand your Cadbury Egg brand beyond the original, but I think you’ve failed to take into account what makes the original so awesome. You see, a Cadbury Egg (to me anyway), is more than just a hard chocolate shell around some flavoring. Part of what makes a Cadbury Egg a Cadbury egg is the texture of the stuff inside.
For example, your Cadbury Caramel Eggs and Chocolate Creme Eggs are all wrong. The inside fondant isn’t nearly as creamy as it should be. The original has a much creamier texture that almost oozes out.
Also, can we talk about the Cadbury Dream Egg for a second? What gives Cadbury? Why would you discontinue something like that? And only release it in New Zealand? You’re doing it wrong. Forget the caramel and milk chocolate stuff. Bring back the white chocolate egg.