I collect eggcups. I’m quite discerning though. At least a 100 came off the shelves a couple of years ago (with the intention of selling them on ebay, though that remains one of the many many things on my To Do list). The ones that remain crowd the shelves such that there’s very little room for any new ones to join them.
But at their Easter preview this year, Hotel Chocolat gave me Beau Bunny’s Breakfast – a milk chocolate egg in a rather lovely two-ended porcelain egg cup which definitely makes the collection. Both egg and egg cup are decorated with images of the dapper Beau Bunny, Hotel Chocolat’s Easter 2013 branding. It’s inspired by dandy “Beau” Brummell, credited with inventing the men’s suit, a style often referred to as dandyism.
This rather grown up character makes for some very elegant packaging; I much prefer it to the usual cute bunnies and chicks.
The range contains most of last year’s favourites (including Egg & Chips and Egg Soldiers, boxes of Egglets and Hotel Chocolat’s trademark extra thick eggs). I particularly liked some of the new Egglet flavours such as almond praline with honey, salt and pepper praline, pecan praline and a mandarin one I’ve forgotten the name of and indeed the whole box went down well in our house, with particular praise for the lemon egglet. The salted caramel egg sandwich was also demolished very quickly.
As is usually the case, there are Easter treats at a wide range of prices from £1.95 for little chocolate lollipops to £70 for their largest egg, the Ostrich, extra thick and filled with chocolates.
Kavey Eats received samples from the Hotel Chocolat Easter range.