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The Emissary Easter Egg by William Curley

"Chocolate is an experience, a journey, a discovery."

- Amedei Chocolate


The Emissary Easter Egg

by William Curley


This Easter, four-time winner of ‘Britain’s Best Chocolatier’ William Curley, and The Emissary Prosecco take your tastebuds on an adventure through Italy. 


The thick, indulgent egg has been crafted using Amedei chocolate – a family-run producer from Tuscany, often regarded as the best in the world. Break its shell to discover exotic mango and passion fruit truffles infused with our Asolo Prosecco Superiore DOCG Brut


Using his many years of expertise and passion, William has created the ultimate luxury Easter gift using the finest Italian ingredients.

Presented with a bottle of The Emissary Asolo Prosecco Superiore DOCG. 


Available for pre-order only.

Reserve between 1st-26th March for Easter Delivery.

Ingredients & Allergy Information

Chocolate (cocoa mass, cane sugar, cocoa butter, vanilla; cocoa solid 70% min), mango puree, Passion fruit puree, prosecco, butter (dairy), cocoa powder. 


Due to processes within the kitchen, traces of wheat, nuts, peanuts, eggs, mustard, dairy and seeds may be present.

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William Curley

As one of the most esteemed chocolatier-patissiers in the world, William Curley worked fifteen years in Michelin 2 and 3 starred restaurants and 5 Star hotels in the United Kingdom, France and Belgium, and was the youngest ever Chef Patissier to run the pastry kitchen at The Savoy. He has achieved the greatest number of, and most prestigious accolades available to any British patissier and is regarded by many as the best chocolatier - patissier in the UK. 

His career began with an apprenticeship at Gleneagles Hotel, and lead him to train with some of the country’s finest chefs; including Pierre Koffmann, Marco Pierre White and Raymond Blanc. His ambitions then took him to The Savoy Hotel, where he became the youngest Chef Patissier in its history. William opened his business over thirteen years ago, and has achieved numerous accolades – in 2012, he became a member of Relais Dessert International, the most esteemed association for Patissier – Chocolatiers. William achieved the Master of Culinary Arts by the Royal Academy of Culinary Arts, the highest accolade awarded to chefs in the UK.

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