Easter egg taste test: Vegan chocolate

From left: Treat Dreams Cream Eggs; Sweet William Chocolate Bunny; Organic Times Small Easter Rabbit; Koko Black Quinoa ...
From left: Treat Dreams Cream Eggs; Sweet William Chocolate Bunny; Organic Times Small Easter Rabbit; Koko Black Quinoa and Goji Berry Dark Chocolate Egg. Photo: James Brickwood

With plant-based everything becoming more popular by the minute, this year's Easter taste test also includes vegan and dairy-free chocolate. Mercifully, we've come a long way since carob.

Treat Dreams Cream Eggs Gift Pack, 150g, $19.95

Score: 2.5/5

A pack of six eggs riffing on Cadbury Cremes and featuring Pollock-style paint splatters. "They're super cute, but also super sweet," says Graham. "You kind of miss the chocolate taste because of the sugary fondant-ish filling, but in saying that, I know my kids would love these."

Sweet William Dairy Free Chocolate Bunny, 120g, $15.90

Score: 1.5/5

"Vegan chocolate can sometimes have a powdery texture, and this one definitely does," says Graham. "You're also getting more sugar than chocolate flavour again, and it doesn't have a very good snap." Bowden agrees: "The chocolate needs to be firmer. I like a rabbit that you can break the head off and enjoy the pieces that fall to the bottom at a later date."

Organic Times Small Easter Rabbit, 70g, $9.95

Score: 2/5

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"There's a weird taste, a little bit soapy," says Bowden. "It almost tastes like it's been sitting on a shelf next to potpourri." The bunny mould scores a point for cuteness, but this is another rabbit lacking snap and crunch.

Koko Black Quinoa and Goji Berry Dark Chocolate Egg, 180g, $24.90

Score: 4.5/5
Good Food Taste Test Award: Gold

Two so-called superfoods have joined together and created an egg of supreme deliciousness. "Great tempering," says Graham. "Perhaps too rich for kids at 80 per cent dark chocolate, but for grown-ups after something a bit different at Easter, this is excellent." The tiny pieces of quinoa and goji berry make sure each mouthful is interesting.

The tasting panel

  • Callan Boys National food and drink writer for Good Food.
  • Andrew Bowden Pastry chef at Andy Bowdy Pastry and owner of Saga cafe in Enmore, Sydney.
  • Aimee Graham Owner of Cherry Moon general store, cafe and bakery in Annandale, Sydney. Graham avoids gluten and dairy, but enjoys plant-based chocolate.