EASTER is always an egg-ceptional and egg-stremely busy time of year for Skipton chocolatier Rob Walker.

His Exclusive Chocolates business has been working flat out to meet ever-growing demand for Easter eggs, traditional chocolates and chocolate gifts all hand-crafted by Rob in his chocolate factory in the town’s Water Street.

The same premises are also home to his long-established Walkers Bakery business, and here again traditional Easter products such as hot cross buns have been flying off the shelves this year.

Exclusive Chocolates is renowned for making Europe’s biggest Easter Egg, a 4ft whopper using approx 40kg of chocolate, as well as producing a varied range of decorated Easter eggs in plain, milk and white chocolate more suited to the normal eating habits at this special time of the year.

In addition, the business also makes larger eggs up to 2ft high that have been successfully used in fundraisers by hospices and other charitable organisations over many years, helping to bring in many thousands of pounds for many worthwhile causes.

This year alone, Rob has hand-crafted some 250 personalised eggs for charity.

He also produces a range of seasonal Easter specials, including chocolate rabbits, chickens, hens and sheep.

Talk to Rob and you’re talking to a man who has a true and very real passion for all he does. He first started in business 22 years ago when establishing Wilsden Bakery, near Bradford, before opening Walkers Bakery and Tea Rooms in Skipton in 1998, launching his Exclusive Chocolates’ business on the same premises three years later.

He had earlier trained with master chocolatiers in the chocolate-making capitals of Switzerland and Belgium, also honing his skills as a baker over the years, supported in the family business by a team of skilled and dedicated staff including, his mother and father, and the very special support of his wife and five children.

Rob, now 44, said: “I have always had a passion for traditional English flavours and ingredients, and have been inspired by the best English and Continental chocolate-making traditions - and a real appreciation of the skills and techniques of the Continental chocolatiers and bakers.

“Over the years, they have equipped me with the inspiration for our own ranges of chocolates and confectionery, which offer a choice of nostalgic English chocolates, Swiss-style truffles and a classic signature range.

“Quality, freshness and the hand-made process have always been key to our philosophy. Essential to both our chocolates and bakery products are quality ingredients which are ethically sourced and, where possible, obtained from the best local suppliers.

“In the chocolate room, chocolate is tempered each day and fillings prepared by hand to ensure that quality and freshness are constantly maintained. We use only natural ingredients. The chocolate contains only 100% cocoa butter and uses a natural bourbon vanilla.

“We use the finest Belgian chocolate, but follow the traditional English taste for a bitter dark chocolate and a milk chocolate that is light and creamy, with a light caramel taste. The dark chocolate has a high cocoa content with a minimum of 70 per cent cocoa solids, while the milk chocolate has 30 per cent minimum cocoa solids and white chocolate 28 per cent.

“The centres combine the best of Continental and English flavours and textures - from smooth fondant sugar creams, to luxurious Swiss-style truffles, delicious smooth hazelnut and chocolate giandujas, and textured hazelnut pralines.”