In order to celebrate Easter, the iconic London retailer Fortnum & Mason has combined Scotch eggs, hard-boiled eggs wrapped in sausage meat which is then coated in breadcrumbs and friend, with another ingredient we typically gorge on at this time of year – chocolate.
The hybrid, called the Chotch egg, is the brainchild of the luxury shop’s executive chef, Sydney Aldridge, and is billed, perhaps unsurprisingly, as the world’s first ever “gourmet chocolate Scotch egg. The unusual snack comprises a boiled free-range egg covered in a mixture of venison and dark chocolate.
The egg is made with 55 percent cocoa Valhrona chocolate, and will be sold alongside the other variations of the traditional British snack: traditional, pulled pork, spicy chicken and black pudding Scotch eggs.
"Fortnum & Mason created the Scotch egg over 250 years ago, and now we’re very excited to bring the world the 'Chotch egg'," said Aldridge. "The greatest challenge was getting the combination of the chocolate and the venison just right. Initially appreciating the finest savoury Scotch egg, the dark chocolate and Juniper slowly complements the gamey flavour perfectly, leaving you with a rich taste on the palette. We’re confident our customers will love our latest creation."
The limited edition egg will only be made available in the shop’s London store over the Easter period. It will be available to eat from March 31st to April 6th in the Win Bare and for sale in the Lower Ground Floor Food Hall for home consumption.
Executive chef Sydney Aldridge holds a basket of Chotch eggs [Fortnum & Mason]
