20 centimetres high and 12 wide, this egg made of meticulously decorated 65% black Venezuelan chocolate, conceals a treasure from the fairytale world of Shawish: a unique pendant from the emblematic Magic Mushroom line.

The Dandy Emerald is made of 18-carat white gold. A fleshy cap set with 314 white diamonds (5.44 cts) interspersed with 64 emeralds (0.9 cts) rests on a finely gadrooned stem.

The precious chocolate egg created by renown Swiss chocolatier Philippe Pascoët

The fusion of these two materials that would theoretically be considered antithetical – diamonds and cocoa – finds its legitimacy in the practice of traditional skills shared by the two companies. But there is far more, since it is also justified by a shared notion of seduction: a woman may be won over by the desire for chocolate or by the precious nature of a piece of jewellery. In this instance, the pleasure in two-fold: a prestigious treat to be savoured as much by the palate as the eyes.

Luxury chocolate becomes an exceptional shell and Shawish charts a new course for jewellery by partnering with the culinary art. And this appears to be but the beginning of a new adventure…

Pendant concealed by the chocolate shell - a sparkling pendant from Shawish’s “Magic Mushroom” collection.

For the time being, this jewel case is a one-of-a-kind creation. It is in process of registration by the Guinness Book of Records as “the most valuable chocolate egg”.

But to keep even the keenest foodies happy, the two companies are developing a more affordable 14-piece limited edition in a more modest size containing a Mini Mushroom Diamond in 18-carat white gold and set with 46 diamonds (0.32 cts).

Surprise egg – one-of-a-kind creation: CHF 31,500
Surprise egg – limited edition: CHF 2,850

The above will be available in Geneva just in time for Christmas...

Source: Shawish