What weighs as much as three baby elephants, a polar bear, or five fully grown adults? The UK’s biggest ever chocolate Easter Egg — The Good Egg — created by Kent-based independent chocolate brand, Cocoba.
Standing an impressive 7ft tall, with a 4ft diameter and a chocolate shell nearly 8cm thick, this 300kg behemoth is the largest and heaviest Easter egg ever made in the UK. And no, it wasn’t just built for show — Cocoba plans to melt the giant egg down post-Easter to produce around 3,000 limited-edition chocolate bars, with a portion of the profits going to local charities.
But how exactly does one go about making a chocolate creation of this scale? And how did a joke between colleagues turn into one of the UK’s most eye-popping (and delicious) chocolate engineering feats?
Kennedy’s Confection Editor, Kiran Grewal, visited the Cocoba factory and spoke with Cocoba’s founder and CEO, Darren Litton, to find out how The Good Egg went from playful banter to real-life chocolate marvel, the technical trials along the way, and how Cocoba continues to innovate while giving back to the community.
