Olivia Potts

How to find the perfect Easter egg

  • From Spectator Life

I unironically love Easter eggs. I love the posh, fancy ones, the high street ones, the budget ones. From the sublime to the ridiculous, I have time and space in my heart for all of them. My husband is sick of hearing my grand theory that Easter egg chocolate is, in fact, the best of all chocolate, probably because the theory really only extends to the fact that Easter egg chocolate is thinner and snappier than that of chocolate bars.

When it comes to trends this year, we’re seeing more Russian doll-style eggs (which rose in popularity last year), which as well as being visually impressive mean a variety of flavours of chocolate within one egg. We’re also seeing more vegan and free-from eggs than ever before, even from brands and in ranges which aren’t necessarily directed at those with dietary requirements. It’s great to see that many producers seem to be seeking out fairly farmed chocolate, and making an effort towards more sustainable packaging, using compostable or recyclable packaging, and the amount of plastic egg casings and wrappings is dramatically reduced. Here are some of my favourites from this year’s offering:

For the magpie

morrisons.jpg

All that glitters might not be gold: sometimes it’s better, it’s chocolate. At the centre of Morrison’s Russian-doll style Easter egg, as if laid by a mythical goose, sits a shimmering, golden egg. It is surrounded by a dark and white chocolate marbled half-egg and, on the outside, a milk chocolate egg covered with chocolate vermicelli.

The Best Milk Chocolate Gold Lustre Egg, Morrisons, £8

For someone with a sweet tooth

white_oreo_egg.jpg

Cadburys have gone all in on white chocolate oreo this year: as well as full-size egg offerings, they have foil-wrapped chocolate figurines of Peter Rabbit available in the same style. You could say they’ve put all their Easter eggs in one Easter basket, but that might be torturous.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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