Don't store your Easter eggs in the fridge over bank holiday, expert warns (2025)

Debra Hutt, kitchen expert, shares her tips for transforming leftover Easter chocolate into delicious new creations

Easter weekend is upon us and homes across the UK will be filled with family, food, and of course, chocolate. In preparation for days of carry-on, wholesome fun, and pigging out, cupboards are sure to be full to the brim.

But what happens when the egg hunt is over, and you're left with a mountain of uneaten Easter eggs? According to a survey from Too Good To Go, a staggering 12.7 million Easter eggs are set to be wasted in the UK this season.

This is depressing news for chocolate aficionados out there who won't bare the thought of confectionary and sweet treats going to waste. However, an expert has waded in to help tackle this unexpected sweet surplus.

Debra Hutt, kitchen expert at Wren Kitchens and Bedrooms, is offering her top tips on avoiding certain mistakes this Easter, including storing your Easter eggs in the fridge, which she is very much against.

Debra says people can "absolutely" freeze leftover chocolate, though, especially if you're saving it for baking.

"Wrap it tightly in clingfilm and pop it in a freezer-safe bag," Debra advised. "It can last for up to six months.

"Just make sure to thaw it slowly to avoid condensation when you’re ready to use it again, it’s perfect for baking straight from frozen or using in smoothies."

So, whether you're trying to reduce waste, get creative in the kitchen, or just find a good excuse to enjoy one more treat, we’ve got it all covered.

Store it right to keep it fresh

Chocolate should be stored in a cool, dark place, ideally between 15-18C, not the fridge.

Sudden temperature changes can cause the cocoa butter to bloom, resulting in that dusty white coating.

Debra advises to keep the chocolate in its original packaging or wrap it in foil and pop it into an airtight container to keep out moisture and odours.

"Pop chocolate in your pantry or inside a kitchen drawer away from heat sources or direct sunlight," she advised.

Melting mistakes to avoid

Melting chocolate sounds simple, but it’s surprisingly easy to get wrong.

Debra warns against overheating: "Microwaving chocolate too long or letting water get into the mix can seize it up and become grainy. Always keep everything dry, melt it slowly and stir regularly.

"And remember, don’t mix in cold ingredients directly as it can cause your chocolate to split."

Turn chocolate into a whole new dessert

Debra recommends turning eggs into new treats.

"II always tell people, don’t just eat it, transform it!" Debra enthused.

"Easter egg chocolate is perfect for recipes like chocolate truffles, rice Krispie cakes, and homemade hot chocolate. You can also melt it down to drizzle over brownies, pancakes or use it as a ganache."

For coffee lovers, Debra recommends shaving or melting your chocolate into a mocha, adding: "Just add a square or two into your morning coffee for a sweet, comforting upgrade, no coffee shop run needed."

The secret ingredient

For ultimate desserts, Debra swears by a few magic pairings.

"You’d be amazed what a spoonful of Nutella, a swirl of Biscoff, or a handful of raspberries can do to elevate melted Easter egg chocolate.

"For a fruitier twist, raspberries or bananas create a lovely contrast, especially in no-bake desserts. For a wacky mix, blend avocado with melted chocolate for a creamy mousse."

For an instant fridge cake, try layering melted chocolate with crushed Biscoff biscuits and a swirl of Nutella.

Know when it’s time to say goodbye

"Chocolate doesn’t really go ‘bad’ the same way other foods do, if stored correctly, milk chocolate typically keeps for up to a year, while dark chocolate can last up to two years after Easter," Debra explains.

However, if it has a strange smell, looks greasy, or has mould, which can happen if moisture gets in, it’s time to bin it. Always check the best before date and look for changes in texture or taste.