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Photos: 50-pound chocolate egg hatched for Easter

Tiffany Arnold | tarnold@wtop.com

March 25, 2016, 1:09 AM

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photo of Jennifer Costa stirring Valrhona chocolate
Jennifer Costa, executive pastry chef at Centrolina Mercato e Osteria in D.C., prepares chocolate for a 30-inch chocolate egg the Italian restaurant is creating for Easter. While she’s never made a chocolate egg — or anything as big as this project, for that matter — Costa says she’s a fan of its key ingredient, Valrhona Chocolate. “It’s something I’ve worked with a lot. I’m very comfortable with it. I love the flavor,” she says. (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
Photo of Jennifer Costa pouring chocolate into a large egg mold
A layer of chocolate is poured into one of two molds for Centrolina’s 30-inch chocolate Easter egg. (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
Jennifer Costa says many layers of chocolate are needed in order for the egg to be sturdy.  (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
Jennifer Costa holding up chocolate egg mold
It will take about a week of constant working to pour all the needed chocolate for Centrolina’s 30-inch Easter egg. (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
Photo of candied cherry blossoms
The cherry blossoms for Centrolina’s egg are made from a white sugar paste that’s rolled then and painted to look like cherry blossoms. “When you’re walking through a field with those cherry blossom trees all you see are those beautifully pink blossoms and it’s so amazing looking. We wanted to the egg to have that look,” Costa says. (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
Photo of painted cherry blossoms drying out
Once dried, these candied cherry blossoms will be affixed to “branches” — molded chocolate with an added sugar paste to make it pliable. “Almost like a Toosie Roll,” Jennifer Costa says. (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
photo of Jennfier costa with half of her chocolate egg
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
The two chocolate halves will be joined together to form Centrolina’s 30-inch chocolate Easter egg. The inside of the egg will be hollow. (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
Photo of Jennifer Costa joining two halves of a giant chocolate Easter egg
Creating a massive chocolate egg is a team effort. Jennifer Costa says she and her crew devoted 10 hours a day for a week to create this massive pastry. Chocolate will be used to affix the decorative branches and candied cherry blossoms to the outside of the egg. (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
Photo of Centrolina's giant Easter egg
This chocolate Easter egg is 30-inches tall and weighs 50 pounds. Can you eat it? “Absolutely,” says the egg’s creator Jennifer Costa. “It’s edible — the whole thing.” (Jennifer Chase Photography for Centrolina Mercato e Osteria) Amy Brandwein, chef and owner at Centrolina, says beautifully decorated eggs are common in Italy this time of year. “The chocolate egg was something that would showcase Jen’s skills as a pastry chef and bring in Italian tradition,” Brandwein says. (Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Chase Photography for Centrolina Mercato e Osteria
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photo of Jennifer Costa stirring Valrhona chocolate
Photo of Jennifer Costa pouring chocolate into a large egg mold
(Jennifer Chase Photography for Centrolina Mercato e Osteria)
Jennifer Costa holding up chocolate egg mold
Photo of candied cherry blossoms
Photo of painted cherry blossoms drying out
photo of Jennfier costa with half of her chocolate egg
Photo of Jennifer Costa joining two halves of a giant chocolate Easter egg
Photo of Centrolina's giant Easter egg

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