Australia’s Best Chocolate Eggs (and Other Misc Treats) for Easter 2025

Easter means something different to us all. For some it’s a religious celebration. For others, an extra-long weekend. But for most it’s a rock-solid reason to get stuck into chocolate.

If you’re going to go full-throttle on the cacao-based goods, you’ll probably want to avoid poor-quality chocolate that tastes like plastic and has the same texture as chalk. In the lead-up to this year’s Easter celebrations, we’ve rounded up eight makers putting out top-tier eggs, bunnies and other Easter-adjacent treats. From Haigh’s classic Easter bilbies to marshmallow “toast” and Negroni-spiked chocolate, here’s the lowdown on what to order from the bunny this Easter. Hop to it.

Sydney’s Kakawa Chocolate is known for its eye-catching chocolate creations made by hand using single-origin chocolate. Its Easter collection is infused with that same quirk and creativity: eggs come variously emblazoned with emoji-like faces, with their tops chopped off and caramel chocolate yolks and whites spilling out, and in striking marbled designs. Founder Jinsun Kim also applies her clever sleight of hand to marshmallow “toast” topped with a fried egg (that’s actually white chocolate) and hot cross bun chocolates filled with ganache.
Available in-store and online.

When it opened in 2012, Melbourne’s Mörk wanted to elevate hot chocolate’s reputation to the same level as specialty coffee, with a focus on traceability and quality. It’s since turned its refined eye to other chocolate products, including its 2025 Easter range. An egg-shaped dark chocolate bar made from Nicaraguan Nicalizo cacao is filled with a tart strawberry jam, while its life-sized dessert eggs have four filling options – we like the passionfruit and marshmallow, but the standout is pumpkin pie flavour (toasted pepita gianduja and spiced pumpkin ganache). And the angular Origami chocolate bunny is an inspired premium take on a mass-produced classic.
In-store only.

Haigh’s will produce more than four million eggs for Easter this year, including a one-kilogram leviathan of a chocolate egg that’ll set you back $120. Its egg selection – which also stars eggs filled with scorched almonds, speckles and truffles, as well as traditional milk and dark chocolate eggs and its Easter bilbies – is packaged in pretty reds, pinks and oranges inspired by the colours of autumn. Other goodies include hot cross bun-inspired chocolates and milk chocolate half eggs filled with peppermint or caramel frogs.
Available in-store and online. Order before 5pm on April 11 for delivery ahead of Easter.

Koko Black is thinking well outside the chocolate box for its Easter collection. There are nods to tradition with its small milk and dark chocolate solid eggs and larger milk and dark hollow eggs. But the Melbourne-founded chocolatier has hopped down its own path with its half eggs filled with hot cross bun-flavoured bites; large-scale 200-gram bunnies made of milk, white or dark chocolate; and a boozy hamper loaded with pre-made Chocolate Negroni cocktails, Negroni-spiked chocolate marbles and chocolate bunnies.
Available in-store and online.

Pastry chef Chris Greentree – whose experience spans Orana in Adelaide and Melbourne’s Lune – channels his fine-dining experience into beautiful eggs that are handmade in Tassie. This year Greentree has collaborated with the Tjanpi Desert Weavers, who have woven colourful raffia baskets to accompany 12 glossy chocolate eggs. Only six baskets are available, but if you miss out you can still get your paws on hazelnut praline-filled milk chocolate eggs and pastel-coloured spun-sugar speckled eggs.
Online stock has sold out, but some in-store availability remains at Pigeon Whole Bakers (Hobart); Alma Supply Store (Hobart); Cry Wolf (Moonah); Ninapatina (Ranelagh); The Petal Folk (Muswellbrook).

Sydney’s Belle Fleur has plenty of experience in the chocolate game – it’s been tempering and moulding cacao since 1986. This year’s Easter collection skews classic and elegant: mini chocolate rabbits, hollow eggs dusted with gold and praline-filled bunnies. Plus, there’s a show-stopping two-kilogram handcrafted chocolate egg for the true chocolate fiends.
Online and in-store. Online orders close April 15.

Meltdown Artisan’s Jen Lo – who makes all her own chocolate from scratch in the NSW Blue Mountains – is all about harnessing the flavour profiles of single-origin chocolate and building on them with other ingredients. Her Easter collection is no different. Fruity Madagascan Mateza chocolate, which sits between a dark and a milk chocolate, is dialled up with a speculaas filling in the Ooey Gooey Speculaas Praline Half Egg, and fudgy brownies made with Papua New Guinean chocolate are loaded with traditional hot cross bun spices and sultanas.
Online only. Orders close April 14.

Melbourne family-owned chocolatier Chocilo has been handcrafting premium chocolate for decades – and despite its long history, it continues to innovate. For Easter, that equals cinnamon- and spice-infused hot cross bun chocolates; chocolate eggs bulging with rocky road, fruit and nut or macadamia, pistachio and cranberry; and milk-coated caramelised popcorn nested in a half egg.
In-store and online.

One of Melbourne’s best gelaterias is back at it this Easter, churning out its signature cioccolato and more. Pick up tins and bags of assorted mini eggs, or go big with a large dark or milk chocolate egg filled with mini eggs and a surprise gift inside. Everything is handcrafted in Fitzroy using organic, single-origin cacao ethically sourced from the Dominican Republic.

And since it is a gelateria, why not treat yourself to one of three Easter-inspired gelato cones? Choose from white chocolate fudge with dark chocolate shards; white chocolate bacio with a Nutella swirl and hazelnut meringue; or malted milk gelato dipped in chocolate with a caramel swirl.
In-store for Melbourne customers only.