“The consumers these days want their Easter eggs to be small and fine instead of large and overly rich,” said Berlin chocolatier Jürgen Rausch, adding that other famous sweets manufacturers from Germany and Switzerland agreed.
While large praline or truffle gift eggs were once en vogue, now small egg assortments are in high demand, he said, explaining that customers seemed to prefer more affordable items that are also lower in calories.
“It’s the same with Easter bunnies too,” said Rausch, who claims to run the world’s largest chocolate shop, Rausch Schokolade.
The traditional-sized chocolate rabbit is now finding competition from much smaller 10-gramme bunnies, he said.
Meanwhile in addition to the standard nougat, semi-sweet and vanilla flavours, other unexpected gourmet options are increasingly popular.
“Chocolate with salt or chili is something for those who like extremes,” he said. “No one wants to be disappointed on Easter.”
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