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Are you a smasher or a squasher? Or perhaps you nibble until it breaks?
Everyone has their favourite technique for cracking open an Easter egg, but what do the experts say?
According to Kiri Kalenko, head chocolatier at Hotel Chocolat, the best technique is the “smash and grab” method.
“We have big marble slabs in our Inventing Room which are perfect for smashing Easter Eggs on,” she told Prima. “That’s definitely our method!”
“Alternatively, you can just tap it on your table and it will naturally break.”
To get it to crack perfectly, Kiri advises that you: “Smash it on the side of the egg, as its weakest point. The harder you tap it, the easier it will break.”
So now we now!
Wondering how to take care of that chocolatey goodness once it’s cracked open?
“Never store chocolate in the fridge,” she told Prima. “It’s much better served at room temperature as it instantly melts in your mouth, flooding your taste buds with all those rich flavours.”
And, whatever you do, don’t leave it out in the air.
“It’s best to wrap it back up in the foil; it will keep its freshness,” she says. “I wouldn’t store it in the cardboard box without foil. Remember, if the box isn’t ‘food grade’ material it may taint the chocolate.”
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