The tradition of buying and hiding dozens of chocolate eggs in the garden for an Easter egg hunt is now a widespread practice in the UK. However, buying too many eggs can sometimes lead to a chocolate surplus, which means treats will be sitting in the kitchen cupboard for months to come.

That’s why it’s important to know how to keep them fresh and delicious, a secret that largely lies in how you store them. In fact, there’s one common mistake, however, that could cause your Easter eggs to look and taste less than ideal, Vlatka Lake, a storage expert from Space Station, exclusively told Express.co.uk. According to the expert, many of us don’t realise that exposing chocolate eggs to fluctuating temperatures can have a negative impact.

One of the biggest signs that chocolate is not being properly stored is something known as "chocolate bloom”, an “unsightly” white coating or streaking occurs when chocolate is exposed to high or changing temperatures.

Though completely safe to eat, chocolate bloom makes your eggs look less appealing and can sometimes affect their texture and taste.

“It’s also essential you keep them away from direct sunlight or interior heat sources, which could cause them to melt or become misshapen,” Vlatka added.

There’s one more thing to remember: chocolate is easily influenced by its surroundings. Vlatka warns that storing your eggs next to strong-smelling foods could alter their flavour.

“Wherever you choose to store them, make sure you keep them away from foods with strong odours as these can easily transfer their smell and alter their flavour,” she advised.

The specialist added: “When it comes to storing your Easter eggs, you should always keep them in their original packaging, leaving them sealed until you’re ready to enjoy them.”

"You should then set them in a cool dry place, like a pantry, cupboard, or fridge."

If you can't keep the eggs in their original packaging, Vlatka recommended transferring them into an airtight container.

“This will help prevent it from oxidising,” she explained, noting how exposure to oxygen can ruin both the taste and texture.