Chocolate Easter eggs were first introduced in early 19th century Europe. German and French confectioners created solid chocolate eggs to give to children at Easter time, and the first molded, hollow eggs were individually lined with chocolate paste.
Though chocolate Easter eggs are now common, some special chocolate eggs run “ovals” around the rest.
Hebert is known near and far for our very special Chocolate Easter Egg collection, which includes a Chocolate Butter Cream Egg, a Coconut Butter Cream Egg, and a Vanilla Butter Cream Egg.
Loyal fans of the Hebert Chocolate Easter Egg return to Hebert each spring to fulfill their Easter tradition: savoring the smooth, luxurious butter creams in their favorite flavors. No Easter basket is complete without one (or more!).
Decorated with a fine sprinkling of white nonpareils and a pastel marzipan duck, bunny or chick, each egg is “laid” (pun intended) with care in a beautiful spring floral box. Any recipient is sure to instantly recognize that the Hebert Chocolate Easter Egg is special, but if there is any doubt, it will be “laid” to rest upon first taste. This melt-in-your-mouth, hand crafted butter cream will have you and your loved ones hunting for Hebert Chocolate Easter Eggs for years to come. Welcome to your newest Easter tradition!
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This past May, Hebert Candies sent a team to the Sweets & Snacks Expo at McCormick Place in Chicago for the 4th year in a row. This 19 year old show is hosted by the National Confectioners Association and this year held more than 720 companies and 16,000 industry professionals from nearly 90 countries.
No one knows exactly how or when fudge was first invented, but culinary legend says it was likely produced by accident in the United States sometime in the nineteenth century.
The main ingredients are sugar, butter, and milk. Here at the Hebert Candy Mansion we still make it the old fashioned way; by hand in small batches in our copper kettles. We love fudge, so we’ve decided to put together some fun facts about it for you to enjoy.