Add a Little Extra?
Tired of thin, predictable, one-size-fits-all Easter eggs? This 12th April, join the rebellion…
We all know what to expect from a typical Easter egg: humbly sized, melt-away skinny and accompanied by the same chocolates that await us in the supermarket treat aisle. Ho, hum. This year, eschew the annual malaise and demand more from your Easter chocolate: more excitement, more wit, more options and more cacao – in short, chocolate that rejects the rulebook.
Easter eggs should be as thin as possible.
The rebels: Extra-Thick Easter Eggs. The received wisdom when we first made these was to keep them as thin as possible. We did the opposite, opting for ridiculously thick shells that are still satisfyingly snappable. Almost two decades on, they’re still your favourites. Brimming with filled chocolates too, they’re now presented in an elegant reusable tin.
Easter eggs should be egg-shaped.
The rebels: Easter Egg Sandwiches – for those who don’t take their eggs boiled, even at Easter. To make them even more authentic, we 3D-scanned real slices of wholemeal bread to create the cast, and serve them in takeaway boxes. We took the recipes in some unexpected directions too, from Lamb & Mint to Cookie Dough & Ice Cream via Marmalade on Toast, Caramayo and Chocolate Spread.
One size fits all.
The rebels: See that neat line of identically-sized boxes in the supermarket? Bring some variety to your Easter chocolate selection this year. Perhaps you’re devoted to two-bite Tiddly Eggs or Speckled Eggs, perfect for a moment of escapism, or to take your cake-decorating to another level. Maybe you’re more one for a modest Splat Easter Egg, in crowd-pleasing white, dark or milk chocolate – or one of two free-from recipes. Or perhaps Easter would be incomplete without a gargantuan Ostrich Easter Egg: over a kilo of chocolate, including a satisfyingly thick and textured egg, accompanied by a tray of 20 chocolates and six golden eggs in a keepsake tin. This year, for the first time, it’s even served in a glorious reusable tin inspired by the shape of a growing cacao pod.
Play it safe with flavours.
The rebels: Hard-Boiled Easter Eggs. Some of us just want things the way we want them. For those people – the tenacious, the persistent, the sticklers – we’ve created an uncompromising egg that’s just the way you like it, including Ginger, Mint and 100% Dark variants for followers of audacious flavours. And we’re not shy about it: cast as a faceted egg inspired by a trip to the Tate Modern, we like to think of them as chocolate works of art.
For those with a penchant for the taste of the top 10% of the world’s cacao, allowed to fully express itself in 70%-plus dark chocolate, we’ve crafted the Rare & Vintage Extra-Thick Easter Egg, complete with nuts and raisins in single-origin chocolate and two bûches: macadamia praline and hazelnut and cherry.
Sugar is cheaper than cacao, so…
The rebel: More cacao, less sugar – it’s our mantra, and if you ask us, it means your chocolate tastes better, satisfies with less and is more considerate of the people who grow the cacao that goes into it. Every recipe we create is guided by this maxim – as well as being made with nothing artificial, ever. So you know you’re challenging the status quo – and taking chocolate to new heights – with every Hotel Chocolat recipe you try. This Easter, why accept anything less?