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Sydney Roosters star Reece Robson has caused a stir online after his partner posted a clip of his genius Easter egg hack.
Like many Aussies, the NRL star keeps his chocolate eggs in the freezer.
But instead of keeping them alongside the frozen vegetables and ice cream, he puts them in the ice maker so he can grab a bunch just by holding his hand out.
Robson’s partner Ellie Carmichael shared the footage on TikTok, where it has been liked more than 115,000 times and shared almost 70,000 times.
Viewers were impressed by his fridge trick – with many praising the NSW Origin hooker’s inventiveness.
‘This is the way we should be using our free adult will,’ one wrote.
NRL star Reece Robson is pictured in a still from a viral TikTok video showing his impressive Easter egg hack
The Sydney Roosters hooker keeps his eggs in the ice maker in his fridge so grabbing a bunch is as simple as holding his hand out
Robson’s partner Ellie Carmichael (pictured together) posted the clip, which has been liked more than 115,000 times
‘And they are cold? Double winner!’ another said.
‘Genius! It’s like those AI food machines but you made it real life,’ a third added.
Plenty of others took the opportunity to joke about how expensive Easter eggs are this year.
‘Oh so you rich rich,’ one said.
‘That’s like $400 worth of eggs right there,’ a second wrote.
‘In this economy? How?!’ another posted.
Expert opinion on the benefits of freezing chocolate is divided.
Chocolate expert Luke Owen told the Daily Mail that it’s best to avoid storing your choccies in the fridge.
Some experts warn against putting Easter eggs and other chocolate in the freezer (stock image)
If you do freeze your chocolate, it’s recommended that you thaw it out gradually, first in the fridge, then at room temperature (stock image)
He believes chilling chocolate makes it ‘dull’ and means it ‘doesn’t release the flavours’.
Instead, chocolate should be stored in a ‘cool, dark and dry place’ as ‘extremely cold temperatures can mess with the temper as much as hot temperatures can’.
If the heat is such that it is causing chocolate to melt, Owen said the best course of action is putting chocolate into a sealed container in the fridge but leaving it out at room temperature for a while before eating.
Leading food safety expert Belinda Stuart-Moonlight told the Mail that another reason chocolate shouldn’t be refrigerated is because it can lead to a ‘sugar bloom’.
This occurs when it’s chilled then exposed to warmer air. It causes condensation on the surface, dissolving some of the sugar, which recrystallises as a grainy, white coating.
Chocolate also absorbs odours, so there’s a risk it will end up smelling – and tasting – like last night’s leftovers.
To prevent chocolate melting in extremely hot weather, Haigh’s Australia suggests freezing it.
‘If you are going to freeze your chocolates put them in a double-wrapped freezer bag ensuring it is airtight,’ they advised.
‘When defrosting, to reduce the risk of “chocolate shock” place in the fridge for 24 hours, then store in a cool place to bring to room temperature for a further 24 hours before eating.
‘Chocolate is best enjoyed when eaten at room temperature. The process of slowly thawing the chocolate helps prevent the formation of condensation on the surface, which in turn will lead to blooming.’
However, US-based luxury chocolate maker Vosges Haut-Chocolat says freezing is OK and will extend the use-by date by at least 50 per cent, as long as you thaw it out properly.
Vosges recommends wrapping chocolate before putting it in the freezer, then putting it in the refrigerator for up to 24 hours to defrost it slowly, before leaving it out at room temperature to slowly warm up.
