Chocolate taster reveals 'right way' to eat chocolate eggs

For many, Easter offers the opportunity to take a break from a healthy consumption of chocolate and devour unnaturally large amounts of sweets.

However a chocolate taster has shared that there is a correct way to eat chocolate if you really want to make the most of the experience.

Mary Luz Mejia, 53, explained that sucking chocolate is the key to enjoying your Easter snack.

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"My best advice for tasting would be to 'melt, don't munch'," she told Metro.co.uk

"Or, as we say in Canada 'suck, don't chew'. Chomping on a bar of chocolate for that quick fix will never satisfy you as much as savouring it."

Mejia has four years experience as a chocolate taster, pursuing it as a side hustle alongside journalism.

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The chocolate connoisseur completed a three-year course in chocolate tasting, learning all about the history and flavours of the sweet snack as well as the differences between commercial and cacao bars.

"You need to look right at the ingredients," she said.

The Canadian chocolate fiend said that a good chocolate bar should contain "only three ingredients", listing sugar, cacao, and cacao butter as the golden trio.

A "bad chocolate bar" however, will be crammed with "sugar and tons of other flavourings and preservatives."

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Mejia suggested that cacao alternatives taste better than cheap Easter eggs and that despite the additional cost, it's worth it.

She claims the difference in taste is heavily impacted to the way the chocolate is made.

"Bean-to-bar chocolate is made by dry-fermenting the cacao bean and making sure it's good-quality," Mejia explained.

"With commercial chocolate – there isn't a dry-fermentation process, and there's a high chance the cacao bean isn't of high quality.

"It could be mouldy, or moths might've got to it."