A CHILLI chocolate egg which packs a punch equal to 400 bottles of tabasco sauce has been produced by an Indian restaurant in Warlingham.
It may still be wintry outside, but customers could seriously heat up their Easter with the confectionery at India Dining, on The Green.
The restaurant has used three of the fieriest chillis going - and luxury Belgian chocolate - to create what it claims is the world's hottest Easter egg.
Chefs used the fiery ghost chilli, the Scotch bonnet, and the habanero to create their "Not for Bunnies" egg.
It is so hot that diners who tackle it must wear protective gloves.
They must also sign a legal disclaimer to prove they are over the age of 18 and of "sound mind and judgement".
The egg registers a volcanic 1 million on the Scoville scale - the measure used to rank chilli heat. That compares to 2,500 Scoville units in a bottle of original tabasco sauce. A typical vindaloo curry meanwhile registers between 100,000 and 200,000.
Restaurant owner Asad Khan said: "It's a rather unconventional Easter treat, but the eggs are, in fact, delicious.
"When you put the chocolate in your mouth, you have the initial impact of the sweet chocolate sensation. Then the after effect of the chilli kicks in and it is very, very hot, you do get a nice fiery sensation."
"It may be a little ambitious to finish it in one go," he added.
The eggs will be on sale from Easter Friday to Monday, for the spicy price of £49.95.
The restaurant has initially made 24 eggs, but will produce more to order if demand is high.
It may still be wintry outside, but customers could seriously heat up their Easter with the confectionery at India Dining, on The Green.
The restaurant has used three of the fieriest chillis going - and luxury Belgian chocolate - to create what it claims is the world's hottest Easter egg.
Chefs used the fiery ghost chilli, the Scotch bonnet, and the habanero to create their "Not for Bunnies" egg.
It is so hot that diners who tackle it must wear protective gloves.
They must also sign a legal disclaimer to prove they are over the age of 18 and of "sound mind and judgement".
The egg registers a volcanic 1 million on the Scoville scale - the measure used to rank chilli heat. That compares to 2,500 Scoville units in a bottle of original tabasco sauce. A typical vindaloo curry meanwhile registers between 100,000 and 200,000.
Restaurant owner Asad Khan said: "It's a rather unconventional Easter treat, but the eggs are, in fact, delicious.
"When you put the chocolate in your mouth, you have the initial impact of the sweet chocolate sensation. Then the after effect of the chilli kicks in and it is very, very hot, you do get a nice fiery sensation."
"It may be a little ambitious to finish it in one go," he added.
The eggs will be on sale from Easter Friday to Monday, for the spicy price of £49.95.
The restaurant has initially made 24 eggs, but will produce more to order if demand is high.
