Chocolove Eggs return to retail in time for Easter

The eggs are available in 4 flavors, including: dark chocolate almond butter, dark chocolate salted caramel; milk chocolate peanut butter; and milk chocolate.

Chocolove Spring Eggs Marshmallow in Milk Pouch.png

Chocolove’s bite-sized chocolate eggs will return to retail stores in time for Easter.

Chocolove's limited-edition chocolates are individually wrapped in resealable pouches. Plus, this is the only time of year fans can get Chocolove's marshmallow filling in premium Belgian milk chocolate.

"Chocolove Easter eggs capture all the love and magic of Easter and serve it up in flavors that I recall enjoying as a child," said Timothy Moley, Chocolove's CEO and founder.

The Chocolove Eggs are available in four flavors:

Dark Chocolate Almond Butter Filled Eggs: Creamy salted almond butter in premium 55 percent Belgian dark chocolate
Dark Chocolate Salted Caramel Filled Eggs: Salted caramel in premium 55 percent Belgian dark chocolate
Milk Chocolate Peanut Butter Filled Eggs: Creamy salted peanut butter in premium 33 percent Belgian milk chocolate
Milk Chocolate Marshmallow Filled Eggs: Fluffy and light marshmallow filling in premium 33 percent Belgian milk chocolate

Each bite-sized egg is made with traceable cocoa beans; Rainforest Alliance Certified, which certifies people and the planet, meaning the chocolate is sourced using methods that support social, economic and environmental sustainability; and Non GMO Project Verified.

The egg pouches are available nationwide at these and other independent grocery store chains: Natural Grocers, HyVee, Giant Stores, The Fresh Market, Pharmaca, Mollie Stone's, Roth's Markets, Lassens, Mom's Organic Market, New Seasons, New Leaf, Lunds & Byerlys and Brookshire's.

Chocolove was founded in 1995 in Boulder, Colorado, by Timothy Moley with the goal of creating the freshest, best-tasting, European-style premium chocolate that was priced right and ethically sourced.

For more information, visit Chocolove.com.

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Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.