The Art of the Handmade Easter Egg at Patagonia Chocolates
There is something undeniably magical about the top floor of our Rees Street store in Queenstown. While the ground floor is filled with the energy of Queenstown’s lakefront, a quieter, more delicious alchemy is taking place in our dedicated chocolate room upstairs.
Our customers can sit and soak in the dramatic views through the giant glass window over Lake Wakatipu whilst enjoying their ice cream or chocolate. All they have to do is look behind them and they can also see where every piece of our chocolate is made with care, by local hands.
If you are looking for Easter gifts for your kids, your neighbour, or simply you want to make sure you have the most delicious Easter egg possible this year, these make Easter that extra bit special.
Here's how we make such masterpieces made individually with craft and techniques passed down through generations
Step 1: The Canvas
The process begins with what you might think is the ‘finishing touch’. Our chocolatiers hand-decorate the moulds, applying patterns of chocolate to each mould. This ensures that when the egg is taken out of the mould, it emerges with a unique design.
Step 2: The Core Flavours
We then take the moulds and fill them using only couverture chocolate from Dark, Milk or White chocolate fountains.
Step 3: The Secret Centre
Once our chocolate halves are perfectly set, we tuck a generous handful of house-made comfits inside one half of the egg, ensuring that the first "crack" of the shell meets all expectations.
Step 4: The Final Seal
The most delicate part of the process happens last. We gently join the two halves together using chocolate melted on a hot plate. This hand-sealing technique creates a seamless bond, completing the egg and locking the treasures inside.
Locally Crafted, World-Class Taste
Every single egg you find in our shop was born right here on Rees Street in Queenstown.
Come and check out what’s happening in the Chocolate Room, it’s open everyday.
