Haigh’s Chocolates has unveiled its 2026 Easter collection, combining premium craftsmanship, seasonal nostalgia and elegant gifting options for the most celebrated chocolate occasion of the year.
Inspired by colourful Easter décor and the tradition of gathering with family, the range features approximately six million chocolate eggs of all sizes, many handmade and hand-foiled at the company’s South Australian factory.
New to the collection is the limited-edition Milk Cookie Crunch Egg, joined by two sophisticated additions to the signature Hot Cross Bun Chocolate range: Tiramisu and Burnt Caramel. Established favourites also return, including Milk and Dark Honeycomb Eggs, Milk Salted Macadamia Brittle Egg and classic half eggs filled with Scorched Almonds, Speckles and Frogs.
The one-kilogram Milk Chocolate Super Egg makes a welcome return after selling out last year, offering a striking centrepiece for Easter entertaining or gifting.
The iconic chocolate Bilby, first introduced in 1993, continues to be one of Haigh’s most meaningful seasonal offerings. Now available in a new large 450g size as well as medium and small versions in milk and dark chocolate, the bilby supports conservation efforts through donations to the Foundation for Rabbit Free Australia.
Easter represents Haigh’s largest production period, accounting for about 10 percent of annual output. Over a 20-week manufacturing season, approximately 100 tonnes of chocolate are produced, including more than 80,000 Hot Cross Bun Chocolates and over 80,000 chocolate bilbies.
Established in 1915 and now run by the fourth generation of the Haigh’s family, the company remains Australia’s oldest family-owned chocolate maker. Its bean-to-bar approach and commitment to ethically sourced cocoa underpin a reputation for quality that spans more than a century.
The 2026 Easter range is available now in Haigh’s stores across Adelaide, Melbourne, Sydney and Canberra, as well as online.
For more information, visit: haighschocolates.com
