log in
register

Boycott Creme Eggs

  • Creator
    Topic
  • January 15, 2015 at 5:43 pm #23021
    Leviathan

    Argh, the legendary double post. So I will have to edit and open discussion on another burning hot topic; Cadbury’s Creme Eggs. Cadburys now owned by Kraft have changed the chocolate form Dairy Milk to another cheaper chocolate. It is subtle different by inferior, I know I taste tested it against a Twirl. Now Kraftburys say that they have never advertised the CE as the Dairy Milk Creme Egg; true, but Dairy Milk is Cadburys chocolate, the public don’t make a distinction and expect Dairy Milk. What is next? It doesn’t say Dairy Milk on Twirl or a Flake (twirls are just man-flakes) or a Crunchy. Not only do we have to tolerate shrinking bar sizes we now have to stomach this! No I say! Boycott Creme Eggs and send a message to Kraftburys.

  • Creator
    Topic
Viewing 15 replies - 16 through 30 (of 56 total)
1 2 3 4
  • Author
    Replies
  • January 20, 2015 at 11:44 am #827385
    0
    Pub bike

    mrmo wrote:Cadbury isn’t

    mrmo wrote:
    Cadbury isn’t owned by Kraft. they are part of Mondelez, Kraft are a different company.

    Kraft split their business in two in 2011 creating Mondelez which was spun off to shareholders. Is it now completely separate from Philip Morris and its tobacco empire?

    January 19, 2015 at 4:39 pm #827383
    0
    MKultra

    And while we are on the
    And while we are on the subject – wagon wheels HAVE got smaller.

    The bastards.

    January 19, 2015 at 4:37 pm #827381
    0
    MKultra

    I was not happy when they
    I was not happy when they cancelled the dark chocolate mars bar. They re-release them for a few months every few years and then just when you are hooked again they take them back off the market.

    January 19, 2015 at 1:51 pm #827379
    0
    notfastenough

    dazwan wrote:notfastenough

    dazwan wrote:
    notfastenough wrote:
    Can anyone remind me of the name of the nice stuff in Swiss airports that’s basically a better quality of Toblerone? I’d love to buy some of that stuff.
    You mean to tell me there’s a Toblerone that’s a better Toblerone than Toblerone? Where can I get this?

    That reminds me, I’ve still got a Toblerone from christmas in the fridge, I’ll be back in 10…

    Yup! It’s still in sections, but instead of triangles they are like a trapezium shape, still with nougat inside, a normal bar is probably more than a foot long, and the chocolate itself is better quality. Silvery-grey cardboard packaging, but I can’t for the life of me see the name on the box. I brought two or three bars back last time I worked out that way, would love to order some via the web!

    January 19, 2015 at 1:08 pm #827377
    0
    SB76

    Well, this little thread has
    Well, this little thread has entertained during my lunch break.

    January 19, 2015 at 12:52 pm #827375
    0
    truffy

    Agreed. In the period I was
    Agreed. In the period I was in the US unable to find edible crème eggs, I found that all of the (processed, readily available) bread was also too sweet. I’m sure you can find decent bread in places, but the Mid-West doesn’t seem likely as being one of those places.

    January 19, 2015 at 12:45 pm #827373
    0
    FluffyKittenofTindalos

    bashthebox wrote:It’s weird,

    bashthebox wrote:
    It’s weird, with the amount of really good chocolate for sale these days, I’m stunned grown-ups still buy dairy milk. It tastes weird and chalky and so sugary. There’s a lot of nostalgia tied up in a cream egg, I appreciate, but changing the shit chocolate to an even shitter one… meh.
    You know what I’ve got a weakness for? White mice. I have no fucking idea what they’re made out of but I’m not sure it’s ever seen any white chocolate.

    Dairy Milk’s OK, its got an appeal of its own, though I realise its not real chocolate by European standards, and I really don’t know how I’d defend it against a Euro-choc-snob.

    Hershey’s, however, is just vile. I just can’t see what Americans see in it. Nasty, crumbly, over-sweet, unpleasant texture…just yuk.

    In general, Americans put far too much sugar in everything, from cereal to yoghurt to chocolate. And then, when diminishing returns means they can’t make something any nastier by putting still more sugar in it, they don’t give up, oh no (they’re nothing if not determined) they up the ante by swapping the sucrose for HFCS (cf their soft drinks).

    Not saying all US food is bad, but they really have no off-switch when it comes to sweetness.

    Edit – though I don’t actually like creme eggs!

    January 19, 2015 at 12:32 pm #827371
    0
    MKultra

    Kraft are what is known as
    Kraft are what is known as “evil” much like “SPECTRE” and Chris De Burgh albums.

    They probably make the new cream eggs in an Indonesian orphanage or similar.

    January 19, 2015 at 12:23 am #827369
    0
    PonteD

    TBH it was only in the fridge
    TBH it was only in the fridge because my mum had visited and tidied up in my kitchen and decided that putting all the Christmas chocolate in front of the radiator was the best place to keep chocolate #o . Fortunately it hadn’t melted (unlike the box of gylian chocolates which had all pooled in the bottom of the tray) but I wanted it to be more solid before I ate it.

    Anyway, the only other thing in the fridge is beer and cider bottles so nothing to taint it.

    I’ll remember that in future, but considering what you get in the UK can barely be considered chocolate, I’ll continue to put my “chocolate flavoured fat” that dairy milk and nestle push on us in the fridge.

    January 18, 2015 at 7:52 pm #827367
    0
    foot_loose

    dazwan wrote:notfastenough

    dazwan wrote:
    notfastenough wrote:
    Can anyone remind me of the name of the nice stuff in Swiss airports that’s basically a better quality of Toblerone? I’d love to buy some of that stuff.
    You mean to tell me there’s a Toblerone that’s a better Toblerone than Toblerone? Where can I get this?

    That reminds me, I’ve still got a Toblerone from christmas in the fridge, I’ll be back in 10…


    Fact, you should never put chocolate in the fridge. It absorbs moisture and flavours from other food stuffs. I was told this by a chocolatier in York.

    January 18, 2015 at 7:38 pm #827365
    0
    truffy

    bikeboy76 wrote:I get that

    bikeboy76 wrote:
    I get that some people prefer Galaxy or other chocolates, and thanks for sharing your indifference. However, for the people who do like Cadburys chocolate it feels like the thin end of the wedge.

    This

    Whether you prefer another brand or simply think that CDM is shit is irrelevant. If you don’t like Cadbury’s Creme Eggs, then no one is forcing you to eat them. But some people enjoy them as they used to be.

    FWIW, I live in Switzerland and travel a lot to Belgium, and I think the milk chocolate in both countries tastes like crap, too creamy and sweet. The only chocolate they can’t **** up is dark/bitter. But that’s just my personal taste.

    IIRC, Cadbury’s not being able to market their chocolate as chocolate (in some markets) was a petty EU dictat. And we all know how corrupt and craven to vested interests most of those are.

    January 18, 2015 at 7:28 pm #827363
    0
    ronin

    The _Kaner wrote:ronin

    The _Kaner wrote:
    [quote=ronin]Now a marzipan egg would work for me. Surprised it hasn’t been done before.

    They have…

    http://www.waitrose.com/shop/ProductView-10317-10001-11750-Waitrose+marzipan+mini+eggs%5B/quote%5D

    Thanks! Thanks for nothing that is đŸ˜‰ I got my hopes up…and then crash. No chocolate mate. Looking at the ingredients though, where do they find space to put pork gelatine. Looks like they’d bounce, and probably not Kosher.

    Sugar, marzipan (45%), rice starch, wheat glucose syrup, alcohol, thickener gum arabic, colours chlorophyllins and plain caramel, pork gelatine, invert sugar syrup, invertase, flavouring, glazing agent coconut oil

    January 18, 2015 at 6:40 pm #827361
    0
    The _Kaner

    ronin wrote:Now a marzipan

    ronin wrote:
    Now a marzipan egg would work for me. Surprised it hasn’t been done before.

    They have…

    http://www.waitrose.com/shop/ProductView-10317-10001-11750-Waitrose+marzipan+mini+eggs

    January 18, 2015 at 12:10 pm #827359
    0
    ronin

    Now a marzipan egg would work
    Now a marzipan egg would work for me. Surprised it hasn’t been done before.

    January 18, 2015 at 11:45 am #827357
    0
    HarryTrauts

    Hang on, this is still a
    Hang on, this is still a cycling forum, isn’t it? (This should probably be in the “Tea Stop.”)

    Oh well, if everyone else is doing it…I can’t see how the recipe of the chocolate makes any difference to the experience of a Creme Egg as that stuff in the middle is disgusting. It’s like overly sugary phlegm (I’m guessing about he phlegm bit). Has anyone actually tried to eat one while cycling? My hat is off to you if you have and survived.

  • Author
    Replies
Viewing 15 replies - 16 through 30 (of 56 total)
1 2 3 4
  • You must be logged in to reply to this topic.