Easter eggs are made by pouring molten chocolate- a thinner blend made with extra cocoa butter –
into moulds attached to a spinning machine. They’re
then cooled to set the shape. Each egg is wrapped
individually by hand in ribbed foil, and a unique suite
of foil colours is used for Haigh’s eggs each year. Easter
is the busiest time of year for Haigh’s, with production
ramping up from January, and the season’s final eggs
being wrapped as late as the day before Good Friday.➤
74 GOURMET TRAVELLER