Led by Gleneagles’ executive pastry chef, Phil Skinazi, the team of four pastry chefs spent over 80 hours creating the giant chocolate show-stopper, which was hand-crafted from 36kg of 55 per cent dark chocolate.
Each feather in the bird’s wingspan was individually crafted and detailed to complete the life-like plumage.
The chocolate eagle was created to help mark the occasion of The 2019 Solheim Cup, which was staged at Gleneagles.
