Easter eggs in one form or another have been around for centuries. Chosen as a symbol of rebirth dyed eggs were eaten at feasts all over the middle and far eastern world. The tradition eventually spread to the west, where in addition to dyed eggs, papier-mache eggs were made and exchanged as long ago as the 17th century. In the late nineteenth century fabulous jewel encrusted eggs were made for royalty by the master craftsman Faberge. The first chocolate eggs originated in Europe and were made solid. The first mass-produced chocolate eggs were made in England, by Cadbury's in 1873. Today Easter eggs come in all shapes and sizes, ranging from a plain hollow egg to those filled with popular sweets and individual chocolates. Whilst more expensive chocolate eggs may contain decadent cream and alcohol truffles. In recent years miniature chocolate cream eggs have become a particular favourite with thick chocolate casing and a gooey cream centre.
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