Easter is coming

Easter is coming, and so are the Easter Eggs! Which one will you choose this year? We went along to visit Chris Bachmann at his multi award winning Weybridge Patisserie in the search of the perfect egg. We asked him, “What makes a Bachmanns Egg so special?”

“All our Easter Eggs and Bunnies are handmade with love on the premises. There are a few reasons why I think that our Easter products are the best in the UK. First, we use one of the finest couvertures in the world, sourced from a small manufacturer in Switzerland. It not only eats well on its own, but marries perfectly with other flavours. Not only is the chocolate perfectly tempered and therefore beautifully shiny, but unlike factory made products, the chocolate is poured into the moulds, allowed to set, and then another molten layer of chocolate is added. When this layer sets, it creates a tension or fault line between the layers, which improves the “snap” of the chocolate when eaten. Last, we also hand sculpt our eggs, adding a final exterior textured layer, and by adding chocolate flowers and hand made buttons, each egg becomes an individual work of chocolate art. It is the repeated lamination that makes the eggs break up delicately before melting in the mouth, and that is what truly sets them apart. However, this takes a lot of skill, and we have a great team here under Wayne Harris our head Chef, and our choclatier Dan Ellis.

Filled with either our legendary fresh cream truffles, or packed and encrusted with Crunchy Almond Rochers (baton almonds, macerated in cointreau, toasted with icing sugar over a hot flame, and mixed with melted chocolate and cocoa butter) our Eggs make an exquisite and unique gift for that special someone. We only make and stock our eggs for the three weeks between Mothers Day and Easter- that way we can pack them so that the products are super fresh and tasting their best- you know they haven’t been sitting around on a shelf in a warehouse for months and months.

“In fact, a couple of Easters ago, one lucky lady opened her Bachmanns egg to find a diamond and platinum engagement nestling inside. Bachmanns were asked to pack the ring in its box into a truffle filled 800g dark chocolate egg so the suitor could propose in style on Easter day.

“I must admit, I was quite relieved to get the ring and the egg back to the owner- it was a gorgeous piece of jewellery and I imagine it was extremely expensive. It was quite a compliment that we were trusted to look after it. I am delighted to say that we got a thank you letter from him and his new fiancé the week later”