We've been opening Easter eggs all wrong
It’s Easter time and that inevitably means eating some (or a lot) of Easter eggs and bunnies.
Although opening an Easter egg isn’t exactly difficult, it can sometimes prove tricky if you don’t want a mess – after all, we don’t want to risk sending chocolate shards flying across the room.
As it turns out however, there is an art to the process of cracking open an Easter egg.
According to Kiri Kalenko, Head Chocolatier at Hotel Chocolat, there is a specific point to target your egg for maximum impact and minimum mess.
“Smash it on the side of the egg, as that’s its weakest point," Kiri told Good Housekeeping. "The harder you tap it, the easier it will break.”
Another top tip from Kiri to ensure your Easter eggs are at their delicious best to consume?
“Never store chocolate in the fridge," Kiri advised. “It’s much better served at room temperature as it instantly melts in your mouth, flooding your taste buds with all those rich flavours.”
“It’s best to wrap it back up in the foil," she added. "It will keep its freshness. 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.”