It’s one of the best parts about Easter.
But it turns out you’ve probably been cracking open your Easter egg all wrong.
While a dramatic smash might feel satisfying, it could be ruining one of the best parts of the chocolate experience, according to Will Torrent, senior brand development chef at Waitrose.
Instead of banging your egg on the kitchen counter, he claims you should gently tap along the centre seam of the egg to ease it open in two perfect halves.
Doing this can preserve the satisfying snap and keep chocolate dust to a minimum.
‘It’s all about slowing down and letting the chocolate do the work,’ Mr Torrent explained.
‘By gently tapping along the seam, you get a perfect crack and two neat halves rather than lots of uneven shards.
‘It keeps the texture intact, so you get that satisfying snap, followed by a smooth melt in the mouth.’
Instead of banging your egg on the kitchen counter, you should gently tap along the centre seam of the egg to ease it open in two perfect halves (left). While dramatically smashing it might feel satisfying, it could be ruining one of the best parts of the chocolate experience
While it’s tempting to pop your egg in the fridge to create an even better crunch, he advises against this.
‘To get the most from your chocolate store it in a cool, dark place – never the fridge – as cocoa butter should melt cleanly at body temperature,’ Mr Torrent said.
‘Take your time, let it melt on your tongue rather than chewing straight away.
‘As it melts, you’ll experience layers of flavour, from rich cocoa and vanilla to more complex notes.’
He said this way, you can really appreciate the smooth texture, rich flavour and luxurious finish of the chocolate itself.
He added you can also ‘share it more easily…if you’re feeling generous’ without ending up with tiny pieces or messy chocolate dust.
‘When you rush it, you lose that sense of quality,’ he concluded.
Previously, leading food safety expert Belinda Stuart–Moonlight said chocolate shouldn’t be refrigerated because it can lead to a ‘sugar bloom’.
If you’re guilty of smashing open your chocolate egg then you’re doing it all wrong, according to science (file photo)
This occurs when it’s chilled then exposed to warmer air, causing condensation on the surface which dissolves some of the sugar and creates a grainy, white coating.
Chocolate also absorbs odours so storing it in the fridge can increase the risk that is smells – or even tastes – like other food.
There is one exception, however.
‘Chocolate with a creamy filling is likely to be at higher risk of going off and needs refrigeration,’ she said.
Last week, it emerged that the typical price of an Easter egg at UK supermarkets has risen 9 per cent in a year, after a global cocoa shortage sparked a cost crisis.
The average amount paid for an Easter egg stands at £3.27 with an average weight of 162g, according to data from Worldpanel by Numerator.
Retailers and manufacturers say chocolate prices are rising quickly due to a severe global cocoa shortage caused by poor harvests, disease and ageing trees in West Africa – amid high demand and increased costs for energy and transportation.
