Five facts about EGG
1. You’ve got the whole world in your hands
The first thing you notice when you pick up an EGG-ball is the marble-like exterior. It looks like a little planet, complete with black oceans and silver continents. Sinking your teeth into the crispy crust is accompanied by a wonderful crunchy sound, which marks the beginning of your flavour-filled journey to the centre of the planet.
2. Dulce de leche is addictive
The most basic recipe for dulce de leche is milk and sugar left to simmer until it turns into a sweet, creamy mass. Our version uses caramelised white chocolate, which has an aromatic and nuanced caramel flavour with a slightly nutty tone. Be careful; dulce de leche is addictive.
3. Salt crystals act as flavour bombs
Not all salt is created equal. We use Maldon flaked sea salt, which contrasts with the sweetness and ties all the flavours together. Regular table salt blends into the other ingredients, creating a uniform saltiness. Flaked sea salt, on the other hand, behaves a little differently by spreading out in little pockets in the chocolate and creating small, flavourful explosions of salt in your mouth.
4. Raw liquorice powder throws the sweetness into relief
Dark; potent; intense. These are some of the words that best describe our liquorice powder. The distinctive taste of raw liquorice throws the sweetness of the dulce de leche into relief and underscores in no uncertain terms that you are treating yourself to a mouthful of Liquorice by Johan Bülow.
5. The liquorice core is our NO.1
At the core of our EGG lies our liquorice NO.1, which has a sweet, mild flavour with hints of aniseed. The consistency is soft with a nice bite. One of the things that makes chocolate-coated liquorice so appealing is that you start off in one place and end up somewhere completely different. You transition from a crunchy sugary shell to smooth chocolate to chewy liquorice - with each of the flavours complementing one another.