How do you go about making an Easter egg more, er, Easter-y? Luxury chocolatier Prestat has an idea: lace it with hot cross bun spices. We're serious. Prestat's Hot Cross Bun Infused Easter egg is a thick shell of milk chocolate that's plied with orange zest and warming Easter spices (the usual suspects: clove, allspice, cinnamon). Inside? Tiny, solid eggs of the same. Of course.
Alternatively, you could go the other way and choose a bit of an out-there flavour combination. OK, so salted caramel isn't exactly the least trendy flavour on the market, but add in some almonds and you've got a delicious, moreish Easter egg with a granular texture and a hint of delicate nut. It's also dairy, gluten and soya free, if that helps you get onboard the, er, Booja Booja train.
And if that doesn't float your boat, why not ditch your arbitrary allegiances to anything ovoid and simply use Easter as an excuse to make your way through a massive, solid half-kilo block of chocolate in one long weekend? Icelandic producer Omnom has produced this huge bar, in both milk and dark chocolate varieties. Grab it from single-estate specialist Cocoa Runners.
Or if you really want to push the boat out, try this ultimate luxury Easter egg from new artisan chocolatier Fraise Sauvage (that's wild strawberry to you and us). It was created in partnership with Harrods, which means it's filled with the department store's signature 'chocolate a million ways' dessert – rich chocolate mousse, a chocolate brownie, a cremeux, salty chocolate crumbs and chocolate jelly. What's more, the whole thing is crafted with chocolate from Original Beans, a company that prides itself on making pure chocolate that protects and preserves its sources of origin. Sound good? Hurry – only 100 of these delectable beauties have been made.
Photograph by Dani Bolton
