Faberge Chocolate Egg - Photocall

Executive Pastry Chef Beate Woellstein stands by the Faberge egg created in chocolate at the Grosvenor House on March 17, 2008 in London. The chocolate egg, a scaled up copy of the Imperial Napoleonic Faberge Egg, took 70 hours to make and is 1m high and 1.80 m in diameter. It used 30 kg of chocolate, which alone cost 5,000. (Photo by Fred Duval/FilmMagic)
Executive Pastry Chef Beate Woellstein stands by the Faberge egg created in chocolate at the Grosvenor House on March 17, 2008 in London. The chocolate egg, a scaled up copy of the Imperial Napoleonic Faberge Egg, took 70 hours to make and is 1m high and 1.80 m in diameter. It used 30 kg of chocolate, which alone cost 5,000. (Photo by Fred Duval/FilmMagic)
Faberge Chocolate Egg - Photocall
PURCHASE A LICENSE
How can I use this image?
$575.00
CAD

DETAILS

Restrictions:
Contact your local office for all commercial or promotional uses.
Credit:
Fred Duval / Contributor
Editorial #:
112437371
Collection:
FilmMagic
Date created:
March 17, 2008
Upload date:
License type:
Release info:
Not released. More information
Source:
FilmMagic
Object name:
51607353