We are happy to tell you a story that concerns many small artisans like us.
Artisan eggs are handmade by master pastry chefs one by one (not by the thousands in a mega factory).
The chocolate used is usually of the highest quality (we use Caffarel and Carma), because it is thanks to this choice that we can perceive the organoleptic difference compared to an industrial product.
But in addition to the workmanship and the choice of raw materials, the handmade eggs are often also decorated by hand with materials and procedures that require a lot of time and a lot of specialization.
Another component to consider beyond the comparison of prices per kg is undoubtedly the size. Indeed, there is no doubt that artisanal eggs, weight being equal, seem decidedly smaller than industrial eggs.
This is because the industrial machine is able to move the liquid chocolate very quickly, thus creating a very thin layer of chocolate. When, on the other hand, the same work is done by hand by a master pastry chef, moving the shape at "human" speed, the quantity of chocolate that slowly solidifies is much higher.