CRACKING TIPS
Chocolate expert reveals you’ve been eating your Easter eggs all wrong – and it keeps the mess to a minimum
Experts also reveal the best way to crack Easter eggs open and how best to store them to keep their taste
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And there's a way to open and eat the tasty eggs without making a huge mess.
When it comes to eating a chocolate egg, Karen explains that there are two ways to do it properly.
One way keeps it fresher for longer while the other keeps the mess to a minimum.
She said: "There’s not really a best way to eat an Easter egg – it’s so personal.
"A lot of people will choose to eat one shell at a time, keeping the other half wrapped and away while they eat the first half.
"Whereas others choose to eat from the top down, allowing any stray pieces of chocolate to fall inside the egg to be eaten later.”
It's not just eating the egg that can get messy - but breaking them open has its own complications.
Karen explains that light tapping on the weakest point of an egg lets you get into it without having chocolate flying everywhere.
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She said: “My personal favourite way to get into an Easter egg is just to smash it to smithereens on a clean, hard surface; this leaves you with lots of smaller pieces of chocolate that are the perfect size for snacking on.
"But, that’s definitely a messy option.
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“Although the best way to get into an Easter egg isn’t too far from this.
"You do still want a clean, hard surface to tap the egg on, but you specifically want to apply pressure to the weakest part of the egg, which is typically the side of the egg, where the two halves are joined together.
"Obviously, the harder you tap it on the surface, the easier it will break – but unless you want lots of chocolate flying around, don’t go too hard.
"Start more gently and build up to it."
How does the shape of an Easter egg affect the taste?
KAREN revealed there's a rescret reason why an egg an sometimes taste better than a chocolate bar.
She said: “The texture of a chocolate egg feels different to that of a chocolate bar.
"It feels much smoother.
"When chocolate is more round than straight we generally know that it melts better and is sweeter.”
But if you have an egg with filling, then you might want to try something different.
Karen added: “That being said, it really does depend on what type of Easter egg you have as not all of them are entirely hollow.
"Our Bryn the Dragon Easter Egg, for example, is only half hollow, with the other half filled with salted caramel truffle, housing a handcrafted white chocolate Bryn baby dragon.
"Smashing the egg on the seam could run the risk of damaging the filled side.
"So look to instead tap it on the hollow side towards the top of the egg, not too close to the seams.
"This may prove a little messier, but you’re less likely to damage the goods inside."
Karen also revealed that you could be storing your Easter egg all wrong - and it could be affecting how it tastes.
While it might be tempting to keep it in the fridge to keep it cold and solid, Karen explained that this would be a mistake.
Why are some Easter eggs harder to open than others?
KAREN explained how a number of factors can impact how tough an egg can be to break into.
She said: “There are a number of reasons some chocolate eggs may be harder to open than others.
"From the thickness of the egg and how well the two half shells have been attached, to the type of chocolate that’s been used.
"If there are any additions to the chocolate (such as honeycomb) this could affect it.
"And even the temperature of the chocolate.”
She said: “You want to retain the foil that the egg comes in and ensure it’s always wrapped up when you’re not tucking in for freshness.
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"Also keep it at room temperature.
"Some people may be tempted to put it in the fridge but this can affect the taste of your egg the next time you go to grab a chunk.”
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