There is something so frustratingly natural about the Cadbury Creme Egg. Nothing, of course, about its flavoring, but about its cycle. Like all other naturally occurring things, it is born in spring and then grows into something less adorable. One can only suspect it ends up as a peanut butter pumpkin around October and makes its final appearance as a gold foil-wrapped hard block of Christmas-tree-shaped chocolate at the end of the year. Such is life, and aging is difficult even for chocolate.
Just when I thought I'd have to wait until April for the 2009 generation of Cadbury Creme Eggs, I was snatching up some Cadbury chocolate at Boots when I discovered what chocolate biologists would have declared as the impossible: the Cadbury Creme Egg Twisted.
It seems that now Cadbury Creme Eggs grow up into these Cadbury Creme bars, where the chocolate log outside contains a full hollow strip of creamy, yolky, oozing delight. I took a bite—and then I ate the whole thing. It is even better than its egg-shape cousin—there is less cream to chocolate, and so I felt less like my stomach might reject that which my mouth refused to go without.
I suppose some things do get better with age.
What do you think of this adulteration of a classic?