Egg-stra effort just so sweet
More than one tonne of chocolate has been used by chocolatier John Zito and his apprentices to create delicious handcrafted eggs this Easter.
The Nutpatch Chocolates owner, who has stores in Hobart and Kettering, is bracing himself for a rush on last-minute Easter treats.
He and his small team have made more than 20,000 small, solid eggs in recent weeks, in addition to bigger creations such as 3kg bunnies and giant painted flame eggs.
Among Mr Zito’s most popular offerings are $10 filled eggs, oozing with delicious centres of salted caramel, peppermint, limoncello or rocket fuel (rum and raisin with 70 proof Italian rum).
“People know that we make them each year so they come in and grab them as quickly as they can,’’ Mr Zito said.
He said the general consensus across small retailers was that money was a bit tight for some shoppers this Easter. But it seemed people were still keen to treat themselves.
Nutpatch eggs are triple poured and are made from high-quality Belgian chocolate.
The 68-year-old, who started Nutpatch 36 years ago, has been working seven days a week in the lead-up to Easter, starting at 4am each day and working until 4pm.
For those not into chocolate, Van Diemens Land Creamy is offering a special Hot Cross Bunflavoured ice cream, with the Hobart punt open every day over Easter.
Meanwhile, the Hobart CWA Gift Shop has traditional marshmallow bunnies, Easter biscuits and children’s clothing and will be open on Easter Saturday. And Hellfire Bluff Distillery’s limited edition chocolate liqueur will be available at Salamanca Market.