For many of us, it wouldn’t be Easter without the odd chocolate egg or 20! Here are a few fun facts to contemplate while you are unwrapping your next delicious chocolatey morsel:
Egg-normous: The tallest Easter egg chocolate was made in Italy in 2011. It stood at 10.39m and weighed an astounding 7,200kg.
Egg-treme: The largest chocolate bunny ever made weighed 4,245.5kg and was 4.52m high, 2.11m wide and 1.76m long. It was made by Equipe da Casa do Chocolate in Brazil in February 2017 and took a team of nine professional chocolatiers working eight days straight to build.
Egg-travagant: The world’s most expensive edible Easter egg was made in 2006. The $100,000 egg was created by La Maison du Chocolat and had over a hundred half-carat diamonds encrusted into the shell.
Egg-ample: Are you an ears, arms or tail person? According to a survey carried out by the National Confectioners Association, 76 per cent of people eat the ears first, while only 5 per cent start with the feet and 4 per cent with the tail.
Egg-zotic: The ‘crocodile finish’ on Easter eggs was originally designed to disguise minor imperfections that would otherwise be obvious on a smooth chocolate shell.
Egg-ceptional: Over 500 million Cadbury’s Crème Eggs are made in a year. If you piled them all on top of each other, they’d be ten times higher than Mount Everest! In Australia, 25 million are consumed annually.
Egg-traordinary: The UK’s first chocolate egg was produced in 1873 by Fry’s of Bristol. The first mass-produced egg appeared in 1875 and was created by Cadbury.
Egg-zemplary: People started to give chocolate Easter eggs as gifts in the early 1900s.
Egg-onomics: Aussies are expected to spend more than $170 million on chocolate and confectionary over Easter. According to a survey conducted by ME Bank in 2018, 88 per cent of Aussies buy chocolate at Easter, with an average spend of $62 while families spend even more, an average of $74. It also found 67 per cent of us choose to buy smaller quantities of more expensive, higher-quality chocolate.
Egg-citing: Australians are among the largest consumers of Easter eggs in the world, with Cadbury Australia alone producing more than 270 million Easter eggs each year, which equates to about 12 eggs a person.
Egg-static: Cadbury’s factory in Ringwood, Melbourne made 70 different Easter products last Easter, including 250 million tiny eggs, 63 million small eggs and 17 million bunnies.
Spoil sport alert: The National Heart Foundation says just one 100-gram Cadbury egg contains 2,230 kilojoules (532 calories) and will take at least a 40-minute run to burn off. The Heart Foundation notes that you need to go for a 20-minute run to burn off just one 39-gram Cadbury Crème Egg (718 kilojoules/171 calories). Surely the act of unwrapping the eggs must burn off some calories…