They’re both the same colour (brown), and the Finns consider them both Easter delicacies. Mämmi has hundreds of years of history, while Mignon eggs have existed for only about a century and a quarter.
Manufactured by Finnish confectioner Fazer since 1896, Mignon eggs are easy to love. Although many people nonchalantly refer to them as chocolate eggs, their filling is technically not chocolate – it’s a smooth, milk-free, chocolatey blend of cocoa, almonds and hazelnuts. Mämmi, a pudding-like substance made from rye malt and rye flour, is a food that non-Finns often find more difficult to fall for.
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