Yesterday, we presented some nice dessert porn, in the form of a gorgeous slideshow of the city’s top Easter treats. Today brings us an even more prurient image: the 80-pound, three-foot-high chocolate egg created by Dominique Ansel of Daniel to celebrate Easter. Sadly, the brown behemoth won’t be available for eating anytime soon. “You could eat it, though; it’s very good,” the chef says. “It’s all Valrhona chocolate. I just decided to make it one day. I told Daniel, ‘I have a small egg here.’ He saw it and said, ‘Oh, shit!’ He loves it.” The egg will be on display through next week in Daniel’s lobby.
Don’t even ask about the creamy center. Photo: Barry Johnson