Peck’s traditionally made Easter eggs

Hand-made chocolate eggs are one of the sources of pride for Peck’s pastry and cake department, even though they are made on just a very few days in the year. The chocolate used by the pastry chefs is usually dark or milk, although you can always request a personalised egg in white chocolate. The chocolate is always of the best quality, which obviously means that only pure cocoa butter is used, and absolutely no other fats or artificial flavourings. To make the chocolate flavour really interesting in a way which sets Peck’s eggs apart, different highly-prized varieties (Caraque, extra bitter, Jivara) are added in varying proportions.Once the chocolate has been tempered it is poured into the moulds; this is carried out three times, so as to form three thin, strong layers. The traditional way of making them is completely different from the industrial one and means that the eggs can be elegantly and fantastically decorated: in a more traditional way such as with dried fruit, or a more modern way to resemble abstract sculptures for example. Naturally, thanks to this ‘slowness’ and care during its production, the egg itself, and the surprise inside the egg can be personalised on request – just remember to contact Peck’s shop a few days ahead.By the way, the largest egg ever produced by Peck weighed 30 kilos and was about 90 cm tall!

details "Jivara chocolate carrè" >>

details "Milk Chocolate" >>

details "Dark Chocolate" >>

details "White Chocolate" >>