For the Love of Chocolate: An Easter Tradition

For the Love of Chocolate: An Easter Tradition

You’ve likely noticed the arrival of Cadbury’s Creme Eggs and Mini Eggs in your local shops, located strategically close to the tills. Easter is around the corner and you’ve probably already treated yourself to a cheeky chocolate egg or two! (Or is that just me?) But have you ever wondered why we eat chocolate eggs and bunnies at Easter? There’s a whole history around it, dating all the way back to the 1600s.




Don’t worry, we won’t give you an entire history lesson, but the short of it is that the tradition of exchanging chocolates started in France and Germany in the 19th century when chocolate-makers started casting springtime symbols, like the popular egg, which is also a symbol for rebirth and rejuvenation, and flowers. The tradition of the Easter bunny bringing baskets of goodies and coloured eggs to children made its first appearance in the 1600s in Alsace and south-western Germany.

But why do we eat chocolate-shaped bunnies and eggs at Easter? The simple reason is because they’re so good! The first chocolate eggs from France and Germany were hard and bitter but as chocolate-making techniques improved over time, they developed delicious hollow and sweet ones, like the treats we enjoy today.

Want to learn to make your own Easter chocolates?

We love experimenting and making our own chocolates, especially at Easter time! If you fancy learning how to design, shape and make your own chocolates and cakes for Easter, you won’t want to miss the next cookery workshop at Eddie Catz on April 1st, a perfect activity for kids ages 4 to 8. Tickets are available here.

In the meantime, here’s a little chocolaty Easter recipe for you to try at home!

Easy Chocolate Easter Nests




  • 225g plain chocolate, broken into pieces (we like to use chocolate cake covering because it sets faster but if you have the patience to wait, it’s better to use normal chocolate)
  • 2 tbsp golden syrup
  • 50g butter
  • 75g corn flakes or Rice Krispies
  • A bag of mini chocolate eggs (at least 36, plus some for snacking)


1. First, line a 12-hole baking tray with paper cakes.

2. Melt the chocolate, golden syrup and butter in a bowl set over a pan of simmering water. Make sure the base of the bowl isn’t touching the water, or your chocolate can burn (and believe us, that is not yummy!). Stir the mixture until it’s all melted and smooth.

3. Remove the bowl from the heat and gently add your preferred cereal, whether its corn flakes or Rice Krispies. Stir until all of it is coated in chocolate.

4. Spoon the mixture out into the paper cases and press three chocolate eggs into the centre of each nest.

5. Chill in the fridge for one hour, or until it’s completely set. Be patient, we promise it’ll be worth the wait.


What are your favourite treats to make at Easter?

Katie spent lots of afternoons as a kid learning to bake with her Dad. From tarts to pies, cookies and cakes… Her passion for baking brought her to Cookie Crumbles where she shares her passion with kids at workshops.

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