Our EGGstraordinary Easter egg
If you’re looking for something that egg-stra-special this Easter, then look no further than The Petersham Restaurant. We will be marking the occasion with a spectacular and showstopping giant chocolate Easter egg, expertly created by The Petersham’s talented head-chef, Jean-Didier Gouges.
Over the Easter weekend, our giant egg will take centre stage in our restaurant, so that you can marvel at this wonderful creation whilst enjoying a delectable three-course lunch (view menu), which includes a show-stopping Easter egg themed dessert!
We caught up with our Head Chef, Jean-Didier to find out more about his epic Easter creation…
How much chocolate did you use?
We used a total of 8kg of chocolate to create the shell of the egg! We melted down 70% dark chocolate and spread this evenly around the giant mould!
How big is the finished egg?
The finished egg is around 90cm tall! It will be positioned in the middle of our restaurant during lunch over the Easter weekend and is definitely a talking point!
How long did it take you to make?
It was a slow process with lots of chilling and shaping – in total it took 2 1/2 days to complete.
How did you decorate it?
The colourful decoration is made from coloured cocoa butter. The coloured cocoa looks like paint but is 100% edible! We used a spray gun to cover the egg with an initial coat and then paint brushes to create the artistic end product.
What is inside?
Inside the egg is hollow like a normal Easter egg, we wanted to put a bottle of Joseph Perrier Champagne inside for the lucky recipient, but it just wasn’t possible with the size of the egg – maybe next year!
View our Easter lunch menu and book your table, here.