They're no longer gooey here. They were gooey in the 90ies and early 2000 but at some point the recipe changed now they're grainy and dry.
this post was submitted on 04 Apr 2026
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I just think they're neat!
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I'm sure it boils down to "so you're saying we can save a few money by simply changing the fundamental characteristic of our product?"
No, it's the children that are wrong!
They also are one of the worst shrinkflation examples ever. Get those tiny eggs outta here.
It also makes no sense to shrink them if you think about it. Square-cube law means they're packaging way more milk chocolate per sale, which is almost certainly the most expensive ingredient.
The chocolate also got worse. I used to get excited about these this time of year... now they don't even make me feel nostalgic - everything about them has enshittified to the point of nonrecognition.
I miss when they were gooey. I got a white chocolate one from the UK this year, and it was kinda gooey. But not what it was like in the 90s.
These were amazing when they were three for a quid. Like all great British success stories we allowed the yanks to buy Cadbury’s, and now year by year the eggs get smaller or more expensive or cheaper tasting.
Cadbury was considered quality chocolate in NZ, regularly topped the most trusted brands in NZ lists. Then they tried to replace cocoa solids with palm oil (perhaps 20 years ago), and what feels like overnight they were outed and now are hardly ever mentioned. A local brand took over the quality chocolate spot, and eventually Carbury had to shut the NZ factory.
I like to think people learn about it when studying marketing / branding degrees.
I like to think people learn about it when studying marketing / branding degrees.
They learn how much money the execs personally made in the process, and resolve to replicate that "success" for themselves as early and often as possible.
Never forget they mad them smaller and then lied about it.
The worst part isn't even the shrinkflation itself; it's that it fucks with the creme to chocolate ratio because of the square-cube law.
The lying is the worst part. If companies would stop covering up or hiding it, it'd be less infuriating.
Dammit I miss having raw semiliquid sugar encapsulated in more, solid (also, more solid) chocolate-flavoured sugar. Guilty pleasure, plus nostalgia?
It's only palm fat, sugar or corn syrup anyway in different forms
It just tastes like sugar paste. There’s no flavour, it’s just sugar in sugar
It used to actually be creamy before Kraft bought Hershey in 2010 who bought Cadbury in 1988, it's all granulated and nasty... And small.
You could tell me it tastes like salt and musk and I'd gurgle on gallons of yellow tinged goo
Gotta have dat sugary goo
I look forward to buying one for a quarter tomorrow.