There is no suprise inside a Mignon egg unless you expect it to be an ordinary egg. It is just chocolate inside a real eggshell and the chocolate is one of the best I've ever tasted.
Finns have been enjoying this Easter delicacy since 1896 when Karl Fazer brought the idea from Germany. Technically speaking in the European Union this can’t be called a chocolate product so it is “nougat made with almonds and nuts poured into a real eggshell.”
In the heavily automized self service society of Finland it is surprising that these eggs are still handmade. A person can do about twenty eggs per hour. In a country of 5 million people, 2 million eggs are produced every Easter.
I bought a lot of these and one of the intentions was to take photos of them. Before I had shot a single egg, I noticed that I have only one left. Normally it is really easy to remove the eggshell but of course this time it wasn’t and then it can get pretty messy. I was not able to follow my original idea, let’s hope there still be some eggs left in the shops after the Easter.
