This year, Hotel Café Royal called upon its lauded pastry chef Sarah Barber to design its egg. Hand crafted and glazed with the finest Valrhona chocolate (renowned for its aromatic profiles and rare cocoa bean flavours), the egg is sprayed in rogue cocoa butter, and houses white chocolates and raspberry truffles.
David Bowie’s long-reigning glam influence has been channelled into luxury chocolate form, courtesy of Brandon Olsen of CXBO’s ‘Ziggy Stardust Disco Egg’. A French chocolate shell, lined with unique flavour combinations including coffee, apricot and ancho chilli, houses dark chocolate truffles and aerated milk and white chocolate chunks. Photography: Mike Tjioe
Pierre Herme’s 2018 offering is the particularly glitzy Oeuf Fragments egg. A polished surface, made from Pure Origin dark chocolate from the Xibun plantation in Belize (available in cocoa, signature milk chocolate and blond chocolate) covers a shining golden egg – a truly ‘looks too good to eat’ treat.
Claridge’s returns each year with its Easter classic, which embodies the timeless glamour and art deco heritage of its hotel lobby. Pastry chef Yago Doamo used dark, white and milk Valrhona chocolate for the eggs, each filled with hand-made chocolate praline quail eggs and wrapped by hand in eau de nil coloured boxes.