The chefs at upmarket food retailer Fortnum and Mason have given the traditional scotch egg a modern twist – by stuffing it with chocolate.
Fortnum & Mason claim the ‘Chotch Egg’ is the world’s first scotch egg made with chocolate and has been specially created for a decadent Easter treat.
The snack, created by executive chef Sydney Aldridge, features a free-range egg with a runny orange yolk which is wrapped in a mixture of venison and dark chocolate infused with juniper berries.
It is finished with a breadcrumb casing.
The result is a gourmet scotch egg which tastes slightly richer and sweeter than the usual pure meat scotch eggs.
Mr Aldridge said: “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.”
It comes after the luxury department store invented the first scotch egg more than 250 years ago in 1738 as a filling meal for coach travellers.
The Chotch Egg will be available for a limited period over Easter from March 31 to April 6 in Fortnum’s Wine Bar and the Lower Ground Floor Food Hall.
