Easter is the perfect excuse for gorging on chocolate eggs morning, noon and night.
But for some, cracking open the first of many can prove tricky. After all, we don’t want to risk sending any precious chocolate flying across the room…
But it turns out, we’ve been doing it wrong this whole time.
According to Kiri Kalenko, Head Chocolatier at Hotel Chocolat, there’s an art to the process.
She told Good Housekeeping: “We have big marble slabs in our Inventing Room which are perfect for smashing Easter Eggs on. That’s definitely our method!”
“Alternatively, you can just tap it on your table and it will naturally break,” she added. “Smash it on the side of the egg, as that’s its weakest point. The harder you tap it, the easier it will break.”
So, there you have it. And for those wondering how best to make a nest for your incoming hoard of eggs, there’s a secret to that too.
“Never store chocolate in the fridge,’ Kalenko stresses. “It’s much better served at room temperature as it instantly melts in your mouth, flooding your taste buds with all those rich flavours.”
She continued, “It’s best to wrap it back up in the foil; 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.”
Bring. It. On.
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