Cadbury Chocolate Eclairs
I’ve always thought there’s something a little odd about Chocolat Eclairs. For one thing, they’re inside-out and have the chocolate in the middle. For another thing, they’re a little dull. Or at least that’s what you’d think from looking at them.
According to the packet, they’re “chewy caramel with a milk chocolate centre”, but the caramel is actually more like toffee. It’s very hard, and only becomes chewy when it warms up in your mouth.
Interestingly (to me) Eclairs started out as toffees. They were manufactured by a company called Pascalls which were purchased by Cadbury in 1971 and launched nationally in the UK in 1974. I’d always assumed they were much older as I have many childhood memories of getting Eclairs stuck in my teeth.
So what are they like? Well, for such a dull looking sweet, they’re one of the most moreish things I’ve ever had. The chocolate is bog standard Dairy Milk. The caramel is average and very hard. But it’s the way they’re made that makes them special.
You see, it takes a while to get into the chocolate centre. You have to let it warm up in your mouth and slowly chew it first.
Then, by the time you get to the chocolate centre, it’s melted and flows out giving you a wonderful chocolate hit… that’s not quite enough to satisfy you. And so you have to eat more… and more..
If there’s one thing I’ve learned over the years it’s that you can’t keep a big bag of Eclairs on your desk and NOT eat them. You’ll find yourself unwrapping the next one without realising and pretty soon the whole lot will be gone.
If you don’t want to get fat, the only solution is to hide the bag at the top of a cupboard and then smack yourself on the head with a frying pan to induce short term memory loss so you can’t find them.
Unfortunately, I know exactly where the contents of this big bag of Eclairs is.
In my tummy. Yum.
Information
- Buy it online from:
- Contains milk chocolate.
Wow I feel the exact same way about these. Unremarkable, and yet so bloody more-ish, they must have an additive in them that makes them like that. I wouldn’t mind it if they did them in small roll packets (like Cherry Drops or something) but in these big bags I’m not so happy about it.
Hey,
I think you are one of those people whom I can call a chocoholic. I have not tried Cadbury’s Eclair chocolates. They really look good.
They make a version of these in Argentina (which they ship all over Latin America), but they are disappointingly different to the real thing. Namely, the toffee is soft, and the chocolate dry. I bought a pack, and now I’m craving the real thing…
Can you help!
My pals and I are desperate to find out how chocolate eclairs are made.
Isn’t the melting point of toffee a lot higher than chocolate?
How does the chocolate get IN THERE??
It’s a mystery….
Oh that’s just one of life’s mysteries.
I would assume that the chocolate melts at a lower temperature so it’s somehow injected into the toffee as a liquid. But that’s just a guess. 🙂
mmmmmm they are soo damn moorish!
Truly, there is no match to its caramilk and chocolate combination. I just have a problem on the packet of cadbury’s dairy milk eclairs, it is pretty difficulty to remove the inside white butter paper cover, which almost sticks to the caramilk. Just want to suggest that something else must be used instead of the butter paper.
Thank u.
Cadbury’s Chocolate Eclairs were much nicer when made in Great Britain.
well said
Nice review, i love these eclairs! Much better when made in Britain, i agree!
Have a look at http://www.zapsweets.co.uk – i get jars at a time from them!
my frnd has gvn me d name eclaris.. as acordng to him im lyk eclaris- 1) sweet
2)tough 4rm outside
3)soft 4rm heart..:))