Lindt White Chocolate Easter egg voted top choice for 2019

Francesca Specter
Yahoo Style UK deputy editor
A white chocolate Lindt Egg has topped the Good Housekeeping annual rankings. [Photo: Lindt]

Easter may be a month and a half away, but the best egg shaped chocolate has already been decided on.

Lindt’s White Chocolate Easter Egg has been declared the fairest of them all, as part of Good Housekeeping‘s annual rankings.

The 285g egg is made from smooth white chocolate and comes filled with the brand’s famous Lindor truffles, which have a melting filling.

While white chocolate might not be everyone’s cup of tea, it certainly proved popular enough to top the leaderboard.

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Scoring 85 out of 100 on the Good Housekeeping rankings, the egg was praised by judges for its “balanced sweetness, subtle caramel flavour and creamy truffles”. 

The prize-winning treat costs £8 at ASDA.

If you don’t like white chocolate, you might be interested in the second place winner: Aldi’s £4.99 Moser Roth Egg Box.

The treat contains a selection of luxury mini chocolate eggs in seven different flavours, including salted caramel, dark ganache, raspberry & dark ganache, maple caramel and praline flavours.

As for the category winners, Heston from Waitrose Chocolate Teapot (£20 for 320g) unsurprisingly scored the Best Novelty Prize.

Meanwhile, the KitKat Salted Caramel Fudge the Incredible Egg (£10 for 516g) won the Best Kids category.

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There’s no doubt many of us in the UK will be heading out to buy Easter eggs, with a 2017 survey finding Brits eat more chocolate than any other nation in Europe.

Apparently this is largely because there are more chocolatey products out there; Mintel’s Global New Products Database claimed in 2017 there was a 23% rise in Easter chocolate treats on shelves in the past year globally.

Marcia Mogelonsky, director of insight at Mintel Food and Drink, told MailOnline: “Easter represents one of those ‘permissible indulgence’ moments where consumers enjoy giving and receiving chocolate treats.

“The holiday also marks a time for increased innovation in confectionery as consumers seek new and novel products.”

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