Easter eggs are one of the greatest joys of the holiday – but it turns out that most of us open them wrong.
Although the hard hit of a chocolate egg may seem satisfying, experts say this method can ruin one of the best tasting experiences.
According to Will Torrent, head of product development at Waitrose, the ideal way is not to slam the egg on the table, but to tap it lightly along the seam in the middle.
This method separates the egg into two neat halves, preserving the characteristic "crackle" of the chocolate and avoiding irregular pieces or chocolate dust.
“It’s all about patience and letting the chocolate do its thing,” he explains. “That way you preserve the texture and get that nice melt-in-your-mouth feeling.”
He also advises against putting the chocolate egg in the refrigerator, even though it may seem like this makes it crunchier.
Chocolate should be stored in a cool, dark place, not in the refrigerator, as the cocoa butter needs to melt naturally at body temperature to give the best flavor.
Experts also suggest that chocolate should not be chewed immediately, but allowed to melt slowly on the tongue, revealing the different layers of flavor – from rich cocoa to lighter nuances like vanilla.
Another benefit of this method is that the egg can be shared more easily with others, without creating a mess or small, uneven pieces.
On the other hand, food safety expert Belinda Stuart–Moonlight warns that putting chocolate in the refrigerator can cause a phenomenon called "sugar bloom."
This happens when chocolate cools and is then exposed to warm air, creating moisture on the surface that dissolves the sugar and leaves a white, rough-textured layer.
Also, chocolate absorbs odors, so it can pick up smells or flavors from other foods in the refrigerator.
The only exception is chocolates with cream fillings, which can spoil more quickly and should be stored in the refrigerator.
Meanwhile, the price of Easter eggs has risen sharply. In Britain, the average price has increased by about 9% in a year, as a result of the global cocoa shortage.
This crisis is linked to poor harvests, plant diseases and the aging of cocoa trees in West Africa, as well as rising energy and transportation costs. /GazetaExpress/
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