our 50/50 Egg is getting rave reviews in the national press

Our giant 1/2 kg half milk, half dark Easter Egg to share, known as our 50/50 Egg, is getting rave reviews in the national press this year.

We were chuffed to bits to see Olive magazine award it 'Best all rounder luxury Easter egg' in its review of the best luxury Easter Eggs to buy in its online review in February.
This is what they had to say about our egg:
'Can't decide between milk or dark chocolate? This year you don't have to, thanks to Chococo's brand new half and half Easter egg – that comes in at a whopping 500g of choc. With an intricate hand-painted design, this combines one half of 72% Ecuadorian dark chocolate with one half 47% Columbian milk chocolate. Plus, inside you’ll find a range of Chococo’s chocolates – buttery Dorset sea salt caramels (our favourite), orange gems, crunchy honeycomb and nutty roasted almond clusters.'

Click here to view full Olive magazine article

This egg has also been featured in Square Meal Online in its review of giant Easter eggs published on 12th March 2024:
This is what they had to say about our egg:
'What: Can’t choose between milk chocolate and dark chocolate? Choose both with Chococo’s giant half and half treat, which weighs in at a solid half kilo of handcrafted chocolate heaven, including handmade chocolates inside.'
We love how they describe this egg as 'handcrafted chocolate heaven'!

Click here to view the full Square Meal review

It has also been featured in The Field magazine published 13th March 2024 in its review of 'half a dozen of the most tempting Easter eggs. 
This is what htey had to say about our egg:
'Dark or milk can be quite the debate among chocolate lovers, especially at this time of year. Luckily, for those who just can’t decide Chococo produces an egg that is half and half. It’s 50/50 Half Milk, Half Dark egg is made from its signature 47% Colombia origin milk chocolate and the other half its 72% Ecuador origin dark chocolate, then hand-decorated with white chocolate patterns and filled with a selection of Chococo chocolates.'

Click here to view the full Field article