There's nothing better than throwing caution to the wind and eating an Easter egg for breakfast.
Chocolate lovers often comment that they seem to taste so much better than standard bars of the sweet stuff.
And it turns out there's a reason for that.
According to Ann Murray, the managing director of LIR Chocolates, Easter eggs do often taste better and it's all to do with the way that they are made.
The foodie pro previously told The Mirror: "Easter is one of the loveliest times of year to enjoy chocolate.
"Easter is the time when we traditionally celebrate the end of winter and start to enjoy more light-filled days. For some, it also marks the end of Lent/post-Christmas diets so chocolate Easter eggs are perhaps the best symbol of this.
"A chocolate egg has a different quality to a bar. The egg is spun so that the chocolate is thinner and so melts easily in the mouth, releasing all of the cocoa notes."
Ann went on to say that the bright and colourful packaging the eggs come in may also contribute to our enjoyment of the eggs as it "adds to the anticipation".
And she's not the only one who thinks this. Food scientist Bernard Lahousse also agrees with this idea.
He told MailOnline: "If you look at food more than half of the experience lies outside of the taste.
"You taste what you make out of it; when you wrap it in a nice package and it is presented to you by the people who love you, it will make the experience much better."
He added that chocolate contains a molecule that inspires feelings of love, known as phenylethylamine and this is why we feel so good when we eat it.
Do you have a food story to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
