I’ve always thought there’s something a little odd about Chocolat Eclairs. For one thing, they’re inside-out and have the chocolate in the middle. For another thing, they’re a little dull. Or at least that’s what you’d think from looking at them.
According to the packet, they’re “chewy caramel with a milk chocolate centre”, but the caramel is actually more like toffee. It’s very hard, and only becomes chewy when it warms up in your mouth.
Interestingly (to me) Eclairs started out as toffees. They were manufactured by a company called Pascalls which were purchased by Cadbury in 1971 and launched nationally in the UK in 1974. I’d always assumed they were much older as I have many childhood memories of getting Eclairs stuck in my teeth.
So what are they like? Well, for such a dull looking sweet, they’re one of the most moreish things I’ve ever had. The chocolate is bog standard Dairy Milk. The caramel is average and very hard. But it’s the way they’re made that makes them special.
Then, by the time you get to the chocolate centre, it’s melted and flows out giving you a wonderful chocolate hit… that’s not quite enough to satisfy you. And so you have to eat more… and more..
If there’s one thing I’ve learned over the years it’s that you can’t keep a big bag of Eclairs on your desk and NOT eat them. You’ll find yourself unwrapping the next one without realising and pretty soon the whole lot will be gone.
If you don’t want to get fat, the only solution is to hide the bag at the top of a cupboard and then smack yourself on the head with a frying pan to induce short term memory loss so you can’t find them.
Unfortunately, I know exactly where the contents of this big bag of Eclairs is.
In my tummy. Yum.