Three pastry chiefs at Pâtisserie de l’Ile-Bizard have created a massive Chocolate Easter statue that is over one metre high and 100% pure chocolate.
The Easter sculpture was made by three Ile-Bizard residents, Olivier Caissy (pastry student at ITHQ), Safia-Louise Julie (pastry graduate from ITHQ), in collaboration with their mentor, Philippe Gouyet, pastry chef, chocolatier and owner of the Pâtisserie de l’Ile-Bizard.
The Easter egg weights an impressive 13 kg (28.66 lbs) and took more than 40 hours of work to create. In order to support the egg in the shape of a hot air balloon, the design of this sculpture represented a major challenge, given its size. But they can say mission accomplished!
History of Easter chocolate eggs
The first chocolate Easter eggs were made in Europe in the early 19th Century with France and Germany taking the lead in this new artistic confectionery. … John Cadbury made his first ‘French eating Chocolate‘ in 1842 but it was not until 1875 that the first Cadbury Easter Eggs were made.