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April is the month for chocolate bunnies and chocolate eggs—often overwrought, tacky caramel-drizzled structures made more for looking than eating. But not so at Café Kristall, where the chocolate eggs are made by in-house pastry chef Matthew Lodes. These eggs are delicate and restrained, and most importantly, taste as good as they look. In the dark chocolate version pictured above, a thin shell (literally eggshell thin) of dark chocolate is streaked in gold. A white chocolate version features a swirl of dark chocolate. Give the egg a gentle tap and...
...crack! Out tumble two dozen toasted chocolate-dipped almonds dusted in cocoa powder. Which do you go for first? The crisp almonds, letting the cocoa melt in your mouth before crunching in? Or the smooth chocolate shell? I couldn't decide so had both parts simultaneously. Eggs are $18 each and are available at Café Kristall until this coming Monday the 25th. And after that, keep in mind that chocolate-covered almonds are for sale throughout the year.
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