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!