From chocolate Easter eggs made to look like lace, to eggs handpainted by master chocolatiers at French boutique Patrick Roger, here’s a look at some of the seasonal products for the holiday that usher in the spring.

A hand-crafted Faberge chocolate egg will vie to become the world’s most expensive non-jewelled chocolate egg sold at auction next month.

Britain’s best chocolatier Willam Curley is creating the giant egg using materials such as expensive Tuscan Amedei dark chocolate and Japanese Wasabi chocolate.

The auctioneers hope to break the current Guinness World Record price for a non-jewelled chocolate egg of £1,000.

Not all chocolates and pastries are created equal. Here’s a look at how master chocolatiers and pastry chefs do up Valentine’s Day, from brands like Pierre Hermé, to Patrick Roger, and La Maison du Chocolat.

A wealthy businessman has purchased a wildly extravagant chocolate pudding glazed with edible gold and strawberry champagne caviar for a record £22,000.

Carl Weininger splashed out on the world’s most expensive dessert for his 60th birthday – and as a treat for himself after his three-year relationship ended.

He bought the cake from Lindeth Howe Country House Hotel in Windermere, Cumbria – the former home of the children’s author Beatrix Potter.

Chocolate giant Nestlé has created a brand of luxury, bespoke chocolates that cater to consumers’ individual tastes and delivers the customized box within 48 hours.

The new brand will be sold under Maison Cailler and begins with a chocolate tasting where consumers rate their preferred flavors in an online questionnaire.

Within 48 hours, they’ll receive a luxury box-set of chocolate bonbons that have been selected according to their preferences.

“Maison Cailler is a response to the changing times we live in,” said Cédric Lacroix, director of Nestlé’s Chocolate Centre of Excellence in Switzerland.

Chef Marc Guibert at Lindeth Howe Country House Hotel in Windermere, Cumbria has created the world’s most expensive dessert.

It is made of exclusive ingredients like caviar and four different types of the finest Belgian chocolate flavoured with a combination of peach, orange and whiskey.

Styled like a Faberge Easter egg, it is layered with champagne jelly, a light biscuit joconde and glazed with edible gold leaf.