Like the Swiss chocolate Bandra Worli Sealink, the Easter egg at JW Marriott will not be eaten eitheru00a0 
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Chef Savio Fernandes and his labour of love, the Easter Egg, at the Marriott lobby </td></tr></tbody></table>You can't help but crave for some dark sinful chocolate as soon as you walk into JW Marriott. It's all you can smell at the lobby of the hotel anyway, thanks to the 15-foot Easter egg sitting quietly in the centre. Pastry chef Savio Fernandes looks visibly hassled thanks to a sugar situation in the kitchen, which he doesn't elaborate on. The Easter egg is a foot higher than what it was last year, and while the dimensions are obviously unchanged, the decorations on it, (spots), are a little adventurous this time, says Savio. "We've also used curls," he says, referring to the fine art on the egg. Made of 'calibo', a Belgian chocolate, the innermost core of the egg is a cross between styrofoam and thermocol. The chef, a self-confessed chocoholic, swears he didn't bite off chunks of the egg while putting it together. Working with over 200 kg of chocolate hasn't put him off it either. It took Savio three weeks, with his team of four, to prepare the Easter egg, while assembling it took seven hours. The egg has been on display since the beginning of Easter week. Today, after the 'Guess the weight of the egg' contest, the big chocolate egg will be broken down. And while it's lovely imagining a free-for-all eating-the-Easter-egg party, that's not what will happen. The Easter egg, like Marriott's Swiss wonder: a chocolate replica of the Bandra-Worli Sealink, will be broken down and melted to create other decorations. "It has been exposed to air and dust and though we've maintained a certain temperature, it can't possibly be eaten," says Savio almost regretfully. The chef does feel bad about the fate of the Easter egg, but adds that it is after all, a show of culinary expertise. It's hard to tell that to the children running around in the lobby, though. Savio laughs as he recounts a little boy who demanded to eat the egg since he refused to believe that it was made entirely of chocolate. "He nibbled off a bit from the spot here," he says, pointing to one of the pink, green and blue globules. Well someone's got to eat it! Cracking the egg Amount of chocolate used: between 100 and 400 kg Height: 15 feet Weight: Will be revealed today. Winners will be announced post the Sunday brunches at Mezzo Mezzo, Lotus Cafu00e9 and Spices. Call 66933000/ 66933344 Time taken to assemble: Seven hours All the art on the egg: Was done by hand

Like the Swiss chocolate Bandra Worli Sealink, the Easter egg at JW Marriott will not be eaten either

Shell shocked

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