article_snippet: And just in time for Easter, one of the world's foremost food scientists - Bernard Lahousse - has explained why Easter eggs taste so good.
article_snippet: According to Food scientist Bernard Lahousse, it's all down to smell of chocolate which, when presented in Easter egg form, is enhanced.
article_snippet: Happy memories associated with Easter firmly anchor positive feelings towards chocolate eggs .
article_snippet: So that is the advantage of Easter eggs; they melt easily and the aromas of the chocolate come into your nose quite fast.'
article_snippet: The small chocolate layers in an egg means We get an intense whiff of chocolate when We first bite into an intense whiff of chocolate . '
highlights_snippet: The smell of chocolate, when presented in Easter egg form, is enhanced .
  
highlights_snippet: Chocolate eggs are associated with happy childhood memories of holidays .