After limited supplies last year, Heavenly Hash Eggs are back, and Elmer Chocolate CEO Rob Nelson said it’s just in time to mark the beloved treat’s 100th anniversary. Corn starch supply chain disruptions last year kept them from making all three versions of the angelic candy.
“Marshmallow is made into powdered corn starch. We were limited to what we could make, and it pretty much cut out all strawberry and almost all dark chocolate Heavenly Hash. But this year the dark is back,” said Nelson.
He said they are hoping Strawberry Heavenly Hash will return next year. They began making the Strawberry version when the company relocated to Ponchatoula in 1970, the Strawberry capital of the world.
Nelson said last year they received hundreds of phone calls daily wanting to know why all three versions of Heavenly Hash were not in stores.
“It was crazy but fortunately this year I think we’re meeting demand, although what we’re seeing is a lot of the stores are already selling out,” said Nelson.
It was a New Orleans Canal Street confectionary that invented Heavenly Hash in the early 1900s. And in 1923, Nelson said the Elmer family purchased the recipe and trademark.
“So that they could mass produce the item and it’s become a favorite part of the fabric of Easter celebration here in Louisiana. It’s been 100 years, it’s hard to believe,” said Nelson.
Nelson said they begin preparing to create Heavenly Hash, the Gold Brick and Pecan eggs as early as January for Easter.
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