With an egg-cellent roster on offer, which chocolate treats are the most moreish and which aren’t worth shelling out on? At 45, my Easter egg hunt is about seeking quality, transparency and flavour, rather than just finding the most eggs. Beyond foil-wrapped novelties, there’s now a genuinely impressive selection of thoughtfully made, handcrafted chocolate eggs aimed at a more mature palate.
Certifications matter: Fairtrade guarantees a minimum price and fairer working rights, while the Rainforest Alliance focuses on environmental standards. Most eggs contain additives like invert sugar syrup, so I’ve flagged products with minimal processing and those using palm oil. I haven’t marked down for high sugar – it is Easter – but I’ve included sugar percentages.
Top picks include a Fairtrade-certified 65% dark chocolate egg with Valencian orange oil and freeze-dried orange pieces (34.1% sugar), and a marbled dark and white chocolate egg filled with clotted cream fudge and shortbread (53% sugar). A flat “egg” with 65% dark chocolate and hazelnut praline, topped with nuts and truffles, is hugely moreish (34.5% sugar). A milk chocolate half-egg loaded with peanut butter and caramel chunks (41.5% sugar) is dangerously moreish but contains palm oil.
Other notable eggs include a Belgian 55% dark chocolate egg with a seigaiha wave design (46.3% sugar, Rainforest Alliance-certified), and an M&S 64% dark chocolate egg with salted white chocolate and truffle layers (40.1% sugar, contains palm oil). Lindt’s classic egg with nine mini bunnies is very sweet (55% sugar) but smooth. A thick egg with copper speckles (46.5% sugar) contains palm oil and colour. Ferrero Rocher’s 42% milk chocolate egg with hazelnut pieces (contains palm oil) and Hotel Chocolat’s opulent extra-thick egg with praline and treats (plastic-free packaging) round out the selection.
Overall, the best supermarket Easter eggs offer quality, flavour and transparency, with many now catering to adults seeking sophisticated treats.
