Only five of these 13kg artisanal eggs were made in Belgium – using Belgian chocolate, of course. The eggs were then sent to London, where they were decorated by Godiva’s chef chocolatiers. Each egg took two hours to complete.

Pierre Hermé’s Oeuf Daphné

Recreating the mythical moment of Daphné’s transformation into a laurel, Pierre Hermé adds a touch of drama to a classic chocolate egg.

Fortnum & Mason’s Colossal Egg

Layer one: milk chocolate and salted honeycomb; layer two: dark chocolate orange; layer three: milk chocolate; layer four: white chocolate, strawberry and black pepper; layer five: a dark chocolate-infused mint egg. We have nothing else to say about this 1.4kg lavish treat.

Pierre Marcolini’s Kimono Doll

The Belgian chocolatier goes East to bring a touch of kawaii to a Western holiday. The Kimono Doll is made of milk and white chocolate, and is accompanied by caramel animals and mini eggs in six flavours, such as white chocolate pistachio praline, milk chocolate hazelnut praline, white chocolate almond praline and milk chocolate nougat praline.

Lick the Spoon’s Paisley Easter Egg – Monterey

Drawing on “early Persian culture”, Lick the Spoon’s hand-decorated paisley egg is a regal addition to your Easter table.

Patrons choose one of two chocolate blends: a 75 per cent cocoa Raisetrade House Blend Madagscan dark chocolate or 40 per cent Cocoa House Blend Madgascan milk chocolate. Each bespoke egg is numbered and signed by Master Chocolatier Diana Short.

Artisan du Chocolat’s Sculpture Egg

Offering something different, Artisan du Chocolat’s 70 per cent Colombian dark chocolate frames a smaller egg decorated with 18 carat gold leaf and filled with ganache.

Roberto Cavalli’s Dark Chocolate Zebra Egg

From the designer known for his animal prints comes a dark chocolate egg with marbled zebra stripes. Easter just got glam.