The country’s most talented chocolatiers have been whipping up astounding sweet creations this year for the Easter weekend celebrations, taking the ancient tradition of the spring fertility icon back to home ground with some surprising renditions of the humble cocoa egg.
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The exclusive Saxon Hotel in Johannesburg has outdone itself with its hot cross bun egglets. They look magnificent dipped in edible glitter and gold leaf.
There is more artistry in the form of gleaming metallic soccer ball eggs, which come complete with floating chocolate feathers. Up the road, at the superluxe Four Seasons Hotel in Westcliff, guests are being treated to a chocolate room – yes, you read right, a whole room of chocolate – where all sorts of delicious indulgences can be found. The establishment’s in-house Belgian chocolatier has produced chocolate flowers, mousse desserts and special cocoa sculptures to be snacked on throughout the day.
Cape Town is no less creative. The Table Bay Hotel’s pastry chef, Bobby Kumar, has created something spectacular by presenting 25 “egg-squisite” items that will be displayed at the venue. The eggs, some of which are half a metre high, depict South Africa’s landscape, architecture and people. A highlight of the display is the design inspired by former president Nelson Mandela, which comes complete with some of his famous quotes.
If you cannot get to taste any of these delights, don’t worry: I’ve just read a story about Easter egg s’mores, which take the basic marshmallow egg up a notch. Take that egg, unwrap it, put it between two biscuits, pop it into the microwave for 10 seconds and voilà! You have your own gourmet Easter treat.