Pastry sous chef Stephen Little with the 60kg choc creation. Pic: Jerad Williams
SOME of the city's best chocolatiers have created a 60kg giant egg and an "army" of chocolate animals in time for Easter.The Surfers Paradise Marriott Resort & Spa has ordered more than 150kg of chocolate and 600kg of seafood for the long weekend, mainly for the Good Friday "Seafood Inspirations" feast in Citrique.
Chocolate fondue will be flowing at the special Easter buffet alongside handmade hot cross macaroons and 100 chocolate Easter characters, which took a dedicated team of eight, led by maitre chocolatier Surath Perera, a week to make.
Meanwhile, the Marriott's pastry sous chef Stephen Little has been busy working on the 60kg masterpiece -- worth about $500 -- which stands about 1m high in the hotel lobby.
The egg took three gurus a total of 11 hours to create, needing at least 12 thick layers of dark and white chocolate.
"We needed to make it as thick as possible, but obviously we still needed to be able to move it so it couldn't be too heavy," he said. "At least with chocolate if it breaks, we just melt the chocolate and then start again."
Parkwood mum Jane O'Connor said the family would be checking out the resort's special events, but had to keep an eye on how much chocolate the kids could eat.
"They get pretty hyped up, we do try to give them rations of chocolate otherwise they will be up until 1am," she said.
For those who want to learn a few tricks of the trade, Mr Perera will showcase his skills at demonstration on Friday night.
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