Ever wondered why you, me and the gang at Riverside Cares love chocolate eggs so much ? Seems that food scientists think they have nailed the answer.
Artisan or basic, with brick patterned, tiny jewel like ones hollowed out or truffle-stuffed, wrapped in shiny metallic paper. According to Bernard Lahousse, a leading food scientist who was recently interviewed by Mail Online, chocolate eggs taste better than a flat slab or bar, turns out the curve sends us intense blasts of the aroma of chocolate near to our nose making our pleasure sensors go ding-ding, not just once but throughout the whole noshing experience. Other stuff helps too – the cracking sound and the fact that the type of chocolate used melts a little more easily releasing the aroma more efficiently.
You know how strongly we feel about feeding children well, so how comes we’re in praise-the-chocolate-egg mode? Seems to be counter to our usual message. Eating well does not mean self denial, everyone should enjoy a special treat, and that’s the point it’s not all year round it’s a treat. When everyone around us is giving chocolate gifts and eating and obviously enjoying it, to deny your child actually does more harm than good. There’s a lovely social aspect to giving and receiving and to ignore that would really be sad. The chocolate then gets built up, empowered if you will and heads the child into a complicated relationship about food they are forbidden to eat which could lasts a life-time. Just embrace the fun, stick to reasonable amounts and when the holiday’s over return to regular eating.
Mr Lahousse is very serious about chocolate science and he should know as he’s the chap behind a luxe chocolate brand, his palette is well schooled and he points out what we are enjoying is a complex mix of flavours sweet, sour, fruity and fatty. Tesco commissioned his research and no small wonder given the huge variety of eggs they’re intending to shift over the next few days.
So now we know and we can’t wait for Easter with all it’s trappings, who cares about the weather, as far as we are concerned there’s so much to do indoors anyway. Egg painting, cake making, bonnet designing, bunny making with cotton wool puffs and last but not least chocolate scoffing.
Featured Eggs from Selfridges James Chocolate Barnyard Eggs, Hotel Chocolate and Jacques Torres