At Chocolates of Glenshiel, we’re all about finding the very best Scottish flavours and ingredients to encase in our chocolate to bring you a wee taste of Scotland. Every mouthful of our chocolate brings you something local, delicious and sustainably sourced; and finding new bits of food and drink to bring back to our chocolate kitchen and get creative with brings us so much joy.
That’s why, when it came time to design some new recipes for our first ever full-sized Easter eggs, we were already brimming with ideas about how to make them Scottish. We bring you three delicious home-grown eggs.
(Cant choose just one? We’re offering £5 off per egg when you buy two or more. Easter just got a wee bit sweeter.)
We source our freeze-dried honeyberries from Bruce Farms, a family farm in Perthshire. After 128 years of farming, Bruce Farms are now on their fourth generation of Bruces. Their heritage story is amazing, and you can read a wee bit more about the family and see the business timeline here.
Deep purple in colour, honeyberries are like a mixture of blueberries and blackcurrants. They grow well in cold, wet climates, so they do exceedingly well in Scotland! They’re both sweet and sharp and pair incredibly with dark chocolate, giving a jammy, red wine flavour. If you’re a dark chocolate and raspberry fan, you are in for a really big treat here.
For our Easter eggs, we’ve team them up with our 71% dark chocolate which itself has some fruity notes, as well as toasted pecans for a warm, nutty bite. The result is an indulgent, complex, mature egg which is sure to delight any dark chocolate lover.
One of our favourite producers of big, punchy flavours in Scotland is Ujamaa Spice. Based in Edinburgh, Ujamaa was founded by Jawahir with a vision of reconnecting the world with Zanzibar’s exceptional spices in a fair and transparent way after years of long supply chains, old, bland spices and underpaid farmers.
Would you believe that the spices we pick up in supermarkets were harvested up to two years before they reach our shelves, being passed between auctioneers, traders, exporters and distributors? It’s no wonder then, that by the time we go to sprinkle them into our hot chocolates (cause that’s what we’re all doing, right?), they don’t taste of much! Ujamaa solve this problem by working directly with Zanzibari farmers, paying five times the commodity price and promoting sustainable farming practices that promote biodiversity. By cutting out all of the middlemen, they ensure they’re bringing beautifully fresh and fragrant spices to Scotland. It’s a win-win!
For Easter, we’ve paired their single-origin cinnamon with brown sugar and our creamy 35% milk chocolate. The cinnamon is subtly sweet and bursting with that comforting, warm flavour we all know and love, just leaps and bounds fresher and more fragrant than what we’re used to from the supermarket. A sprinkle of brown sugar adds depth as well as a crunch. This Easter egg is the chocolate equivalent of sitting by the fireside under your favourite blanket with your slippers on, hugging a warm cuppa. It just doesn’t get cosier.
If you’d like to try out more spice x chocolate combinations (and trust us, you do), check out our Highland Chai and White Chocolate bar using Ujamaa’s Bibi’s Chai blend.
Ah, tablet. Is there any Scottish person who can’t recall the tooth-melting sweetness of their granny’s tablet at Halloween and Christmas? Could it be the country’s most loved treat do you think?
When it comes to tablet, few do it better than Mrs Tilly’s, a family-run business based in Larbert supplying the world with traditional Scottish sweets. They’ve added a fun twist to the old favourite in creating their famous tablet popcorn – popped corn kernels coated in a thin tablet mixture. They call it ‘a delightful blend of Scottish tradition and snacking innovation’ and we must say, we agree.
To create our eggs, we’ve smashed the tablet popcorn up into wee pieces and used it to coat the inside of our smooth 35% milk chocolate egg. The chocolate brings vanilla notes to the table, while the popcorn adds an interesting and very moreish texture. As the corn kernel itself isn’t sweet, and the tablet coating is very slight, the egg maintains a balanced sweetness. It brings that old nostalgic tablet flavour into 2026, and the result is truly delicious. This egg is what happens when tradition meets fun!
