If you love chocolate, then you might think that Holly Underwood has one of the best jobs going.
The 30-year-old from Warrington makes a living by taste testing chocolate and sweets for Sainsbury's.
Her official job title is confectionery product developer and she helps the supermarket select and create a variety of chocolate for their many customers.
And if you weren't already feeling jealous about Holly's job, then you might just start going green with envy when you hear that in the run up to Easter, she's paid to sample around 250 chocolate eggs for the store.
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While eating chocolate all day may sound like fun and games, there's also a lot of work that goes into the role.
For example, Holly revealed that the Easter egg taste tests took an estimated 768 hours to complete this year.
And landing the eggciting role in the first place wasn't as easy as pie.
Despite being a foodie from a young age, Holly had to study hard to break into the industry, earning herself a Masters degree in Advanced Food Marketing.
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She first started working in product development across meat and ready-meals, before finally moving onto confectionery.
But the jump from savoury to sweet meant that there was more training to be done.
Holly had to improve her taste buds before starting in the role, attending chocolate courses, which helped her understand everything from the manufacturing process to the perfect pairings for chocolate.
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Speaking about her job and what she's learned so far, Holly said: "The best way to learn about chocolate quality and flavour profiles is through the experience of trying chocolate from all areas of the world."
She went on to reveal her favourite type of chocolate - and it changes depending on her mood.
"If I’m looking for an after dinner nibble then I like a couple of squares of dark chocolate to curb the craving," she explained. "If I have a real sweet tooth and I’m looking to indulge with a bar of chocolate, then it has to be Swiss white chocolate!"
But when it comes to her favourite part of the job, surprisingly, it’s not all about eating the chocolate itself.
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"For me, the best part of the job has to be the submission process," she added.
"After working on a brief and writing all your ideas down on paper, it is so satisfying seeing the products in person and then trying them.
"There’s nothing quite like seeing customers pick up the final product off the shelf either!"
So how exactly does Holly pick the perfect Easter eggs for Sainsbury's?
Holly says the ideal egg should "tap into foodie trends", be quirky and offer something "different" to shoppers.
"Within our range of eggs this year, we have tried to include some of the trends we saw in the market like geometric shapes alongside gold, bronze and silver lustres.
"We’ve also seen a growing trend for customers searching for larger, more extravagant shaped eggs that they can enjoy together, or give as gifts at Easter. The new exclusive brand, Cocoa et Co. XL Belgian Milk Chocolate Splatter Egg works as the perfect sharing centrepiece or present."
She added: "The Easter season keeps getting bigger and bigger and each year we are seeing more innovation on the market – which makes it even more exciting for a product developer."
Sainsbury’s range of Easter eggs can be found online and in store across locations nationwide.
