To celebrate Easter the Highland whisky distillery, which is located just north of Glasgow, commissioned Iain Burnett and The Highland Chocolatier team to produce this handmade egg.
Crafted using single-origin 71 per cent São Tomé island couverture chocolate, the egg encases a bottle of the distillery's popular 21-year-old whisky.
Chosen for its flavoursome characteristics, the chocolatiers say the South Atlantic chocolate carries both the red fruit notes and dry spices of the 21-year-old single malt.
They added that a "touch of oak lingers on the palate" from this special dark chocolate which they believe ties in with the after note of the whisky.
The distillery were delighted with the result and said the egg celebrates the partnership and shared values between the two Highland businesses, in their desire to focus on the use of natural ingredients and time-honoured craft.
The Highland Chocolatier is now the distillery’s sole chocolate supplier and the partnership is further promoted through Glengoyne’s Whisky and Chocolate Matching Tour.
Iain Weir, marketing director at Glengoyne, said: “We are delighted to be able to reveal the ultimate whisky-lovers Easter egg, crafted by our friend and Glengoyne Kindred Spirit, Iain Burnett.
"Such skill and precision has gone in to this creation and like Glengoyne, Iain and his team use outstanding flavours and textures to delight the palate.
“Our 21-year-old is matured in the finest sherry oak casks and boasts notes of Christmas cake, honey, and rich fruit, the perfect accompaniment to the dark world-class São Tomé chocolate that The Highland Chocolatier has become famous for. For us, this is the perfect way to celebrate Easter!”.
Master chocolatier Iain Burnett said: “It was a pleasure to make this whisky-lover’s Easter egg for my friends at Glengoyne. The lattice-work egg is an example of what can be done with craftsmanship in chocolate and is adorned with chocolate butterflies and mirrors the deep colours and flavours of the sherry matured whisky.
“My small dedicated team of chocolatiers are trained in-house to meticulously hand-craft chocolates so this giant egg was a great challenge and took the work of three of my most skilled chocolatiers.
"I’m proud to be the chocolatier to Glengoyne and feel that our mutual values of excellence and craftsmanship lay great foundations for the future. We look forward to what this partnership will bring.”
The egg will now take pride of place in the Glengoyne shop in the heart of Dumgoyne after being created in Iain Burnett’s Grandtully chocolate kitchen.