Regina Leader-Post - - YOU -

Solid milk choco­late eggs with a crisp sugar shell, in pas­tel shades of pink, yel­low, blue and green. Des­tined for Easter bas­kets — or to be eaten by the hand­ful.

Mike: They have a hard white sugar crust, so you can bite into and re­ally taste the sugar, like in your ar­ter­ies.

Clara: And that is what you want. Sarah: This is the fam­ily pack, but I would eat all of it my­self.

Cé­line: You can use this candy to make some­thing fun and out of the box. In the ar­ti­sanal food world, you would find th­ese on cakes, cook­ies and brown­ies.

Aphrodite: Th­ese are good to share at the of­fice. I think the dan­ger is that you keep pop­ping them in your mouth like pop­corn. Be­cause of the lit­tle crunch. … It’s not too su­gary, it’s just a lit­tle amount of choco­late, and it tastes like pretty good qual­ity.

Clara: They used to only sell th­ese at Easter, but now they sell them year-round. Which is the most ex­cit­ing de­vel­op­ment in my 18 years of life. Th­ese are my favourite. I eat th­ese ev­ery day, all year-round.

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