When: 29 Mar - 12 Apr
Easter is nearly here and we're getting egg-cited for all of the chocolate!
To celebrate the release of the new intu Chapelfield spring magazine, we've teamed up with Hotel Chocolat to give one lucky shopper the chance to win one of their tasty extra thick patisserie eggs.
When: 29 Mar - 12 Apr
Easter is nearly here and we're getting egg-cited for all of the chocolate!
To celebrate the release of the new intu Chapelfield spring magazine, we've teamed up with Hotel Chocolat to give one lucky shopper the chance to win one of their tasty extra thick patisserie eggs.
Half pecan pie, half salted caramel cheesecake - this Easter egg is filled with classic desserts, all reimagined in delicious, mouth-watering chocolate.
To be in with a chance of winning this cracking prize, answer this simple question in the field below.
Terms and conditions apply.
Don't forget to pick up a copy of our new magazine in centre now. Or read online in the comfort of your own home
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