WHEN Cirencester-based Rave Coffee got together with Lacock’s Coco Chemistry the result was destined to be delicious – a treat for sophisticated chocolate lovers – a big, blonde, crunchy, caffeinated Easter egg that you won’t want to share with the children (or anyone else!)

Over the years, Rave has developed a reputation for its exciting coffee chocolate eggs, and this year’s selection is a Coffee-infused Blonde Chocolate Easter Egg, with a caramelised hazelnut layer.

On sale from 27th February, the egg has been made in collaboration with Coco Chemistry, based in the picture-postcard village (and much-filmed location), Lacock near Chippenham. Thick and creamy caramelised white chocolate is infused with Rave’s Signature Blend Nº 1 coffee beans, with a layer of caramelised nibbed hazelnuts have been added as an inner surface coat.

All Rave’s coffee beans are responsibly sourced via the roastery’s long-term partnerships with growers and cooperatives, established to improve the sustainability of farming communities, while Coco Chemistry chocolate is made using traceable cocoa that is 100% sustainable. The Easter egg comes in fully recyclable packaging, and there is a donation to environmental causes through the roastery’s 1% for the Planet commitment.

Rave Coffee was founded in 2011 by Rob Hodge and Vikki Hodge, who put taste, quality and sustainability above all else, roasting everything to order on a daily basis. Sourced sustainably from the world’s most respected coffee growing regions, the range includes coffee bean blends, single origin coffee, coffee pods and bags, decaf, cold brew and iced coffee and green beans.

Based in The Chocolate Barn in Lacock, Coco Chemistry was founded in 2015 by chemists Richard Phillips and Julie Wishart, with a shared love of chocolate and an obsession for creating exquisite chocolate flavour experiences.