Chocolate Easter Eggs from Berlin’s Oldest Praline Manufactory
For Easter, Sawade fills chocolate eggs, marzipan eggs, and a hare inspired by Dürer, all crafted in Berlin-Reinickendorf. The hollow shells are made in-house, the fillings range from hazelnut nougat to Marc de Champagne, and many varieties contain no alcohol at all.
Chocolate Easter eggs from Sawade are filled eggs from Berlin’s oldest praline manufactory, crafted on Wittestraße in Reinickendorf. Here you will find the house's Easter assortment, which has been operating in the city since 1880 – from five-piece bags to cornflower-blue gift tins. And those who prefer to avoid liqueur can enjoy a non-alcoholic selection from the nest to the tin.
From chocolate egg to Dürer hare
The Easter assortment brings together chocolate Easter eggs in bags of five and boxes of eight, along with marzipan eggs in two sizes and an Easter hare made of pure marzipan paste.
The five-piece bags contain hazelnut nougat, pistachio, and vanilla caramel, as well as brittle, marzipan, and nougat crisp. Each bag bundles five eggs of one variety and is tied with a ribbon, a perfect small gift for Easter brunch. Marc de Champagne, Knickebein, and eggnog bring the house-made liqueur into the egg.
For those who cannot decide, choose the box with eight mixed, non-alcoholic chocolate eggs. For dessert, there are the dessert eggs, filled with vanilla butter truffle, cream nougat, and vanilla caramel.
Alongside these stands the Easter hare made of marzipan paste, modeled after Albrecht Dürer's famous nature study and dusted by hand with cocoa—which gives it its velvety texture. It weighs 95 grams and is, incidentally, entirely vegan. The Magnificent Pâté Egg brings Berlin pâté to the table in egg form, featuring seven layers ranging from nougat to brittle under a torched marzipan cover.
Centrifuged, filled, and individually wrapped
Each hollow body is created using a centrifugal process in our own manufactory and is only filled after cooling so that the thin shell does not melt.
In the end, an egg weighs almost exactly 20 grams, a bite-sized portion. Then, each piece is individually foiled so that it survives its journey into the Easter nest unscathed and shines there in the morning sun.
For the marzipan, Sawade exclusively uses raw paste containing 52 percent Mediterranean almonds. The bitter note of the almonds gives the eggs and the hare their character. The marzipan eggs are therefore cast solid, dipped entirely in bittersweet chocolate, and can be sliced at the table, in sizes of 60 or 125 grams.
An Easter egg with history
As early as 1900, the house’s order books recorded a large Easter egg with floral decorations, ordered for Princess Johanna of the Netherlands.
Today, the cornflower-blue gift tin with twelve Easter eggs takes over the festivities, designed by Clare Owen, who has been illustrating for Sawade since 2025. At Sawade, this round tin is called "Easter Meadow," and that is exactly what it looks like: tulips, crocuses, and chicks under a gold ribbon, containing six non-alcoholic varieties inside.
The tin can be placed in the nest as a whole, while the small bags are also easy to hide individually—in a flowerpot, behind books, or in a jacket pocket. And once the eggs have been eaten, the tin remains for next year.
The entire Sawade assortment, featuring pralines, truffles, and pâtés, shows what else the manufactory can do throughout the year. As the days grow shorter, the eggs change their shape and become chocolate spheres for the Christmas season. Bring on the spring.
