ST. LOUIS (KTVI) - David Laufer would prefer you look with your eyes and not your hands when you walk into the Chase Park Plaza.
'That`s one of the best things about the lobby right now,' says David Laufer, Executive Pastry Chef at the Chase Park Plaza. 'It smells like chocolate. You walk in and that`s what you smell.'
This is his masterpiece for March; three eggs equaling 150 pounds of chocolate.
He`s spent a bit of time crafting these incredible edible eggs.
'I`ve been working on it for the last month and a half now just coming up with ideas,' says Laufer. 'Easter and spring is my favorite holiday of the year.'
An oversized egg like this is no yolk.
In fact, it`s two halves that make a whole egg in his kitchen.
'So then when you take the chocolate and swirl it around and then that`s how you get the egg half full but it`s hollow in the center,' says Laufer.
'So it`s a process,' says Patrick Clark.
'It`s a process,' says Laufer. 'It takes about an hour to make one egg.'
It also takes a light touch.
Wednesday afternoon the executive pastry chef was using canned air to adhere fondant flowers to the outside of the chocolate.
While the exaggerated eggs are taking up the lobby of the Chase for the remainder of the week, come Sunday they will be the centerpiece for the Easter brunch at the Starlight Roof.
'It`s the first thing I saw and they were gorgeous and I was like are they real chocolate,' says Susan Beecher. 'And of course they are!'
The eggs are eco-friendly and will be stored for the season and reused next year when they get a new layer of chocolate added.
'No one gets to eat them,' says Laufer. 'They`re edible.'
'Look but don`t touch,' says Clark.
'Look but don`t touch,' says Laufer.