Wellington Chocolate Factory treats us this Easter

Last year, Wel­ling­ton Chocol­ate Factory’s best­seller, the salted car­a­mel brittle bar, took run­ners-up hon­ours at the Cuisine Artis­an Awards. Co-founders Rochelle Har­ris­on and Gabe Dav­id­son have taken this suc­cess and turned it into some­thing brand new and excit­ing: the salted car­a­mel brittle East­er egg!

Work­ing with premi­um dark chocol­ate, which is cre­ated from bean to bar in their Leeds Street fact­ory, they lov­ingly mould each egg half, coat it and then fill it with deli­cious pieces of salted car­a­mel brittle, before del­ic­ately pair­ing it with its oth­er half. For the health con­scious, this egg has only an astound­ing five ingredients!

“Back as a kid you used to get your East­er egg with chocol­ate but­tons inside. Now, you get an egg and a pack­et of but­tons!” Gabe exclaims, “How stink is that?”

Give this East­er egg a shake, how­ever, and you’ll be greeted by the wel­come rattle of loose chunks of salted car­a­mel brittle, all smashed by hand — Wel­ling­ton Chocol­ate Factory’s favour­ite way to release stress!