Li-Lac Chocolates, a historic manufacturer in New York, has captivated customers with its impressive 16-pound Easter egg display. This enormous egg, crafted from both milk and dark chocolate, showcases meticulous artistry, beginning with hand-painted designs using dyed white chocolate. The production process is labor-intensive, taking about two hours for each egg, and involves intricate techniques to ensure the egg maintains its shape during cooling. The factory's transparency allows onlookers to witness the chocolate-making process, highlighting the craftsmanship that characterizes Li-Lac's longstanding commitment to quality production.
"Every time we make one of these eggs, we start by taking white chocolate, adding food dye, and painting it directly onto the mold," Bahnsen explained. "That's the first step and painting the lines, it's really time-consuming."
"It takes about two hours to make a single egg," said Connor Bahnsen, director of production at Li-Lac Chocolates.
"We pour milk or dark chocolate into each half of the mold, then empty it out so it's not solid but leaves a nice, about one-inch-thick coating," Bahnsen said.
For example, any item with a chocolate coating, like the mocha rolls or dark chocolate graham crackers, is attentively placed by hand on a conveyor belt that enrobes it in chocolate.
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