Remarkable Reasons to Enjoy Easter from The Remarkable Chocolate Co.
Photography Supplied.
The Remarkable Chocolate Co. has a knack for taking iconic sweet treats and flavour profiles and turning them into delicious hand-crafted chocolate.
This Easter, the company’s range of beloved milk and dark chocolate bunnies and eggs elevate gifting with their artisan ingredients, such as dark chocolate eggs adorned with crispy mint or freeze-dried raspberries, pouches of 72% dark chocolate eggs designed for sharing, and make-your-own bunnies and cookies that make lovely gifts for friends and family who want to decorate delicious treats in their own way. Easter bundles, available only on their website, make it easy to enjoy more of the range while saving at least 10% on your purchase.
Creamy white chocolate, 100s & 1000s and playful textures come together, just in time for Easter, in The Remarkable Chocolate Co.’s new Fairy Bread range, which includes S’mores Kits, Make Me Kits, Luxury Bark and Smash Bark. The result is crunchy and colourful and captures the fun of Kiwi kids’ birthday parties.
Beyond the Easter range, hand-crafted luxury barks, blocks and kits are given a luxurious spin in the company’s test kitchen and turned into products that reimagine the flavours of pavlova, apple crumble, s’mores and rocky road. Founded in Auckland by a team of foodies, The Remarkable Chocolate Co.’s Outstanding Food Producer Award-winning products are mindfully sourced and can be found in good food, gift and department stores around the country or online.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.