Fairmont Dubai reveals chocolate egg containing 436,000 calories

The egg, made from 80kg of 55% dark chocolate, was created by the hotel's executive pastry chef, Romain Castet

The giant Easter egg.
The giant Easter egg.

Fairmont Dubai has revealed a giant chocolate egg, located in the hotel lobby, made from 80kg of 55% dark chocolate.

The egg has been created by Fairmont Dubai executive pastry chef Romain Castet. It stands more than 2.5 metres tall, weighs 200 kilograms and is estimated to contain just over 436,000 calories.

It took Fairmont Dubai’s engineering and culinary team, with Castet spearheading the process, four weeks to handcraft the centerpiece for the hotel lobby ahead of Easter celebrations.

Did you like this story?
Click here for more

Castet said in a statement: "We are very proud to have successfully completed this spectacular project. Constructing the egg wasn’t easy due to its enormous size, but it is definitely one of the most Instagrammable lobby centerpieces our guests have ever seen."

The Easter egg will be on display at Fairmont Dubai from March 18-April 8, 2018.

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular



Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine