The fourth week is for the gifts you are giving in person. Buy them now, store them somewhere cool and dark, and they are ready whenever the diary throws up an occasion. This is also the moment to write cards while you still have the patience for it.
The second week is for deciding format. A boxed assortment for the adults, a share bag for a family, individually wrapped pieces for colleagues and teachers. Settling this now means you order once rather than returning three times. The chocolates are handcrafted in Newbridge, Co. Kildare, where Mary Ann O'Brien started the company in 1992, and the range covers most of a gift list without needing to look elsewhere.
For personal thank yous, the same logic applies. Someone who helped with a house move in October, a neighbour who kept an eye on things over a long break, a friend who supported you through a difficult stretch of the year, none of these fit neatly into the existing gifting calendar, and a January thank you fills that gap naturally rather than waiting for the next occasion to come round.
For anyone watching ingredients or allergens across a full household, check the detail printed on each product rather than assuming what is and is not suitable. The cocoa is sourced through Cocoa Horizons and the company is a member of Origin Green, with production held to BRC Grade A+ standard, for those who like to know where a gift has come from.
As ever, do not make assumptions about anyone's dietary needs or allergens. Choose the hamper and point the recipient to the information on each product if they ask. For those who care where the Easter chocolate hamper comes from, the cocoa is sourced through Cocoa Horizons and the company is a member of Origin Green, with production held to BRC Grade A+ standard.
A hamper works because it spreads the pleasure out. Instead of one shape to unwrap, there is a selection to move through across the long weekend: pralines to pass around after lunch, a share bag for the children, a boxed assortment kept back for the adults. Each piece is handcrafted in Newbridge, Co. Kildare, where the company has made chocolate since Mary Ann O'Brien began in her kitchen in 1992, and the range reflects that same attention to finish.
The second week is for deciding format. A boxed assortment for the adults, a share bag for a family, individually wrapped pieces for colleagues and teachers. Settling this now means you order once rather than returning three times. The chocolates are handcrafted in Newbridge, Co. Kildare, where Mary Ann O'Brien started the company in 1992, and the range covers most of a gift list without needing to look elsewhere.
For personal thank yous, the same logic applies. Someone who helped with a house move in October, a neighbour who kept an eye on things over a long break, a friend who supported you through a difficult stretch of the year, none of these fit neatly into the existing gifting calendar, and a January thank you fills that gap naturally rather than waiting for the next occasion to come round.
For anyone watching ingredients or allergens across a full household, check the detail printed on each product rather than assuming what is and is not suitable. The cocoa is sourced through Cocoa Horizons and the company is a member of Origin Green, with production held to BRC Grade A+ standard, for those who like to know where a gift has come from.
As ever, do not make assumptions about anyone's dietary needs or allergens. Choose the hamper and point the recipient to the information on each product if they ask. For those who care where the Easter chocolate hamper comes from, the cocoa is sourced through Cocoa Horizons and the company is a member of Origin Green, with production held to BRC Grade A+ standard.
A hamper works because it spreads the pleasure out. Instead of one shape to unwrap, there is a selection to move through across the long weekend: pralines to pass around after lunch, a share bag for the children, a boxed assortment kept back for the adults. Each piece is handcrafted in Newbridge, Co. Kildare, where the company has made chocolate since Mary Ann O'Brien began in her kitchen in 1992, and the range reflects that same attention to finish.