Each spring, Pastry Chef Scott Green of Travelle Kitchen + Bar
designs football-sized Easter eggs made entirely out of chocolate.
Green creates intricate designs inspired by European haute pastry shops.
For the past four years, he's designed eggs made to look like
a pineapple, a bunny, and a rocket, just to name a few..
Chef Green starts by melting cocoa butter
and tempers the chocolate to exactly the right temperature.
He then pours it into an egg shaped mold.
When the chocolate hardens, he glues the two halves together.
Each egg takes approximately 15 pounds of chocolate to create.
This year's collection includes:
"Oeuf d'Or," a golden egg sitting on a nest inspired by
"The Goose That Lays the Golden Egg."
"Cluck," a chicken egg, sits on a pile of Easter eggs.
Green glues on eyes, feet and eggs using the melted cocoa butter.
"Targaryen," a dragon egg sitting on top of a throne of swords
is the highlight from this year's collection,
inspired by the TV show "Game of Thrones."
He attaches Daenerys's dragon egg to the iron throne
in a nod to two of the shows' most iconic imageries.
Green's chocolate eggs will be on display in the Langham Hotel's lobby over the Easter weekend
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