A chocolate egg taller than a man and as heavy as three baby elephants has been unveiled.
Weighing in at a whopping 300kg, The Good Egg is said to be the largest and heaviest Easter egg ever made in the UK.
It stands at a massive 7 feet tall, measuring 4 feet in width with a shell nearly 8cm thick.
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Made by independent chocolate brand, Cocoba, based in Dartford, Kent, the enormous egg took five expert chocolatiers five full days to make.
The first attempt cracked under pressure and broke as chocolatiers were taking it out of its mould.
On the second attempt, the egg was assembled into four pieces to ensure it would not break.
Molten tempered chocolate was then used to seal the pieces together, and the egg was coated seven times over before being left for 24 hours to solidify, as reported by What’s The Jam.
Head chocolate engineer Lukasz Zajac said: “Air pressure, temperature and humidity, which varies from day to day, can all have an effect on the outcome when you’re working with chocolate.
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“Chocolate also shrinks when it cools down, and it was almost impossible to predict just how much when working with such a large quantity.
“It was quite technical.
“Once we had the giant mould, we then had to work out how to bind the two halves together, stand the egg upright and lift the egg halves without creating any cracks.
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“It took five of us at a time to carry the egg and to prop it up.
“It’s definitely one of my biggest achievements as a chocolate engineer.”
Darren Litton, founder of the Kent-based firm, added: “Cocoba is an independent, family-run British business, and we are dedicated to innovation and challenging ourselves.
“We don’t take ourselves too seriously, and as the experts in creating giant chocolate eggs, we all had great fun in bringing this 300kg mega egg to life.
“We are also passionate about making premium chocolate products with a difference, and it’s nice to be able to give something back to the community by donating some of our profits.
“Particularly as we are aware of ongoing cost of living challenges and the rising price of chocolate.”
The egg is being stored in the Cocoba factor,y which helps keep the chocolate at an optimal temperature.
After Easter, the egg will be cracked open and melted down to make 3,000 normal-sized chocolate bars.
The company says profits from these bars will be donated to good causes.
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