A NEW recipe for Easter favourite the Creme Egg has sent Twitter into meltdown over the past 48 hours.

The change means the shell is now made from 'standard, traditional Cadbury milk chocolate' and not Dairy Milk.

Mondelez International, owned by Kraft Foods, is also introducing five eggs in a pack instead of three and six-packs after the American confectionary company bought Cadbury in 2010.

We asked our expert office team of taste testers what they thought:

I’m all about the cream. (bout that cream..) But having had time to digest the chocolate shell, I’ve come to the conclusion that the new recipe is great for a quick consumption, but a potential sticky (fingers) point for the slow burners.

If you’re not bothered about the taste, or slightly smaller size, it’ll wash down with ease and now makes the previously elusive two-bite finish a realistic possibility.

What worries me is those who like to spend a little more time with their egg, this new chocolate doesn’t seem to have the durability for the lickers, dippers and careful lid-flippers.

Alex Bysouth, sports reporter

The chocolate is clearly not as high quality as it used to be. Powdery and less creamy than the old recipe. Nowhere near as nice. Although it won’t stop me eating them...probably quite a lot of them.

Steve Hallmark, content editor

Tastes the same, just a little less sweet! Think I preferred the old one but we’re talking very, very, very slight margins

Peter Klein, features writer

I did notice a change and preferred the original chocolate coating. Howeverrrrrrrrrrrr, the yummy cream is (ahem was!!) still enticing – mmmmmmmmmmm

Self-confessed chocoholic Pat Metcalf, editorial assistant

 


 

Have you tasted a Creme Egg yet this year? What do you think?

Or is it all a fuss over nothing?

Have your say below or join the debate on our Facebook or Twitter page using #WGdebate