Beginning Sunday, Park Hyatt Tokyo’s Pastry Chef Anthony Stettler brings guests the finest in chocolate confectionery with a limited edition of 50 “griffé”-designed and intricately crafted chocolate Easter eggs.

The one-of-a-kind hollow eggs come in two sizes, 8.5-cm tall for 1,800 yen and 10-cm tall for 2,600 yen. Encased inside the hollow chocolate eggs are delicate strips of chocolate coated orange peels for an element of surprise.

The festive treats will be on shelves at the Pastry Boutique from Sunday and also for take-home from The Peak Lounge starting April 7 until supplies last. For more details, please call the Pastry Boutique at 03-5323-3462.