Tasmanian chocolatier creates cracking giant Easter egg

A GIANT Easter egg created by a Kettering chocolatier has cracked under publicity pressure.

giant 30kg easter egg

TASMANIANS are on track for a cracking Easter with a Kettering chocolatier jumping on board the spirit of the season, creating a giant one metre egg.

John Zito, from the Nutpatch, unveiled the monster egg this morning to much fanfare but unfortunately the creation caved under the pressure, the weight of the chocolate too much to bear.

While the first attempt may have broken shortly after being photographed by the Mercury Mr Zito said he would not be deterred.

“I’d always wanted a mould that big so I had this one sent from Belgium and this is the first chance I’ve had to use it,” he said.

“My original idea was to make three giant eggs — one to take to the sick children at the hospital, and the others to display until Easter and then let children break them and everyone who visits to take a piece.”

Mr Zito said the egg had taken more than an hour to pour by hand.

“It’s so heavy because it’s all hand-poured, not machine spun, and I need to get an even coat,” he said.

He will make another attempt at a giant egg this afternoon.

The eggs follow an attempt yesterday to break the Guinness World Record for the world’s largest hot cross bun.

MORE: BIG BUN SMASHES WORLD RECORD

SeaFM radio hosts Paul and Woody, together with Tasmanian bakery Cripps, created a 300kg bun in the shape of Tasmania, smashing the previous record of 168kg.

However, there has been controversy over whether it is one bun or hundreds of little buns joined together.

Meanwhile, TasTAFE Drysdale patisserie students are baking Easter treats to sell to the public.

The Easter shop in Hobart tomorrow will include gingerbread biscuits, hot cross buns, shortbreads, marshmallow bunnies, decorated Easter cakes and meringue baskets filled with chocolate.

The Easter shop started 10 years ago for students to showcase their work.

“When you see the shop set up it is so magical and people are so overwhelmed with what the students have achieved. It’s pretty amazing,” teacher Kirsten Bacon said.

The shop is at 59 Collins St from 1pm to 4pm tomorrow and will continue Thursday if anything is left. Cash payments please.