By Bejay Browne
A WELL KNOWN chocolatier in Platres has created a number of special eggs for Easter, the largest of which contains a full size bottle of champagne and will be auctioned for charity.
John Adams of the Platres chocolate workshop, luxury bespoke chocolate suppliers, told the Sunday Mail that along with the usual range of traditional Easter eggs, he decided to do something different this year and raise money for the ‘Sirus dog sanctuary’ a registered charity in Moni, Limassol.
“My wife, Praxi, and I are dog lovers and rescue them in our village. We rehome as many as we can. We have already found two dogs new homes this week. We are hoping that the egg will raise as much money as possible for them.”
The giant Easter egg sits around 40cm tall and holds a full sized bottle of Pol Remy champagne. It is created using Venezuelan chocolate which according to Adams is 70 per cent pure chocolate. The exterior is decorated with 24 carat edible gold leaf and the inside is decorated with ‘sugarcraft’ flowers of a Spring/Easter theme. The chocolate is between a quarter and half an inch thick all the way around.
“I think this is the first time anyone has create such an egg in Cyprus, we are only making two of these, although similar ones could be made to order,” said Adams.
The chocolatier is donating one of the giant eggs as an auction item and it has a reserve price of 100 euros. It will be sold at Castle Auctions on Saturday April 11to raise much needed funds for Sirus.
Adams was inspired to create the giant champagne egg after first making a smaller version which contains a half bottle of Harrods champagne, as well as a number of miniature champagne cream eggs. Retailing at 70 euros, the chocolatier has created three of them.
“I chose a bottle of Harrods champagne as the brand is well known worldwide. I thought that it would be romantic and something to share at Easter.”
This year he has also created a ‘Baileys egg’ which contains a bottle of Baileys and four Baileys flavoured eggs. It retails at 40 euros.
Adams has made ‘Easter specials’ at his Platres workshop for the last eight years, of all different styles and sizes, using pure chocolate made from the original bean. He also creates other Easter items, such as large ‘flop eared bunnies’ which are hugely popular. They are around 10 inches tall and are made in both dark and white chocolate.
“Last year I made the bunnies and my wife hand decorated them but made an error and they came out cross eyed! Funnily enough, these have now become very popular and we already have orders placed for them for this year.”
For further information: – John Adams 99766446 www.cypruschocolate.com
