HEADLINE: Hot chicks: Peeps as popular as ever at age 60

---------------------------------------

CAPTION: Pennsylvania-based Just Born Inc. expects to churn out more than 1 billion marshmallow chicks and bunnies this Easter season, a record. (March 8)

----------------------------------------

Bethlehem, Pa. - Feb. 11, 2013

AP TELEVISION

1. Various of yellow chicks on conveyor belt.

2. Old still photo of Peeps. (Courtesy of Just Born Inc.)

3. Old still photo of workers in Peeps plant. (Courtesy of Just Born Inc.)

4. SOUNDBITE: Matthew Pye, vice president, Just Born Inc.:

"We're here in Bethlehem, Pennsylvania, home of Peeps, the iconic chick for Eastertime. Of course it's just not Easter without those famous chicks. Peeps are turning 60 years old this year, and what once took 26 hours in 1953, now only takes six minutes on this belt."

5. Various of Peeps production.

6. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"I'd say about two-thirds of our business is now Easter for Peeps, and the balance is split between Christmas, Valentine's Day, and Halloween."

7. Various of Peeps being sprayed with colored sugar.

8. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"It's a lot of Peeps. There are days when we'll make 4 to 5 million Peeps."

9. Various of yellow chicks on line, chicks getting eyes, sign with Peeps decorating standards.

10. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"On the line, when our marshmallow becomes a Peep is when they go through the decorator and they get their 'Peepsonality'. The 'Peepsonality' of a chick or bunny is going through that decorator and getting the two eyes on the chick or the two eyes and nose on a bunny."

11. Various of yellow chicks on conveyor, chicks being sprayed with colored sugar

12. Still photo of car decorated with Peeps. Courtesy of Just Born Inc.)

13. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"Everyone seems to have a Peeps story. And they are free and willing to talk about how they eat their Peeps, and how they cure them, how they store them, how they decorate with them. I don't hear that about any other product. And these are adults talking!"

14. Various of worker picking defective Peeps off line, Peeps moving on conveyor.

15. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"There are people who tell me they put a one-inch slice, a slit, in the film, and they'll lay it on top of their refrigerator for two days. No more, no less. Then they are perfect to eat. So it's not necessarily stale, it's just a little firmer."

16. Various of belt depositing chicks into boxes.

17. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"So we have a lot of different people that are eating them the way they want it. They're playing with their food. They're customizing the Peeps."

18. Shot of wrapped boxes of Peeps on the belt.

STORYLINE:

BETHLEHEM, Pa. _ Peeps are turning 60 years old this year, and Pennsylvania candymaker Just Born Inc. expects to produce a record number of marshmallow chicks and bunnies by Easter morning.

Love them or hate them, people do all sorts of things with Peeps, only some of which involve giving them to kids at Easter or eating them straight from the box.

And they're not shy about sharing.

"Everyone seems to have a Peeps story," says Ross Born, third-generation operator of Just Born Inc., which hatches 5 million Peeps a day at its plant 60 miles north of Philadelphia. "And they are free and willing to talk about how they eat their Peeps, how they cure them, how they store them, how they decorate with them. And these are adults!"

Just Born calls it the "Peepsonality" of consumers who buy Peeps not only to eat, but to play around with.

"If you had asked me about this 25 years ago, I would've been rather bewildered about the whole thing," confesses Born. "We were candymakers."

Not that he's complaining. Just Born had its best year financially in 2012.

His grandfather, Russian immigrant Sam Born, started the candy company out of a Brooklyn storefront 90 years ago. Born advertised the freshness of his product with a sign that said "Just Born." The name stuck.

The burgeoning business moved to Bethlehem and acquired the Peeps brand with its 1953 purchase of Rodda Candy Co. of Lancaster. Best known for its jelly beans, Rodda had also introduced a small line of marshmallow chicks and bunnies, employing dozens of women who hand-squeezed them out of pastry bags. "It was really very difficult, and these women were strong," said David Shaffer, Sam Born's nephew and co-CEO along with Ross Born.

Ross's father, Bob Born _ a physicist and engineer by training _ automated the process in the mid-1950s, and a version of the machine he invented is still in use today, extruding millions of those familiar shapes on peak-Peep production days.

The company, whose other brands are Hot Tamales, Mike and Ike and Goldenberg's Peanut Chews, has never suffered an unprofitable year. But its growth has always been relatively slow, steady and controlled, and a few years ago, Born and Shaffer decided they wanted to accelerate it.

The longtime partners brought in a new management team, spent heavily on marketing, and broke back into the chocolate business, introducing chocolate-dipped Peeps as well as Peepsters, small chocolate candies filled with marshmallow-flavored cream. (New for this year is a yellow chick nestled in a hollow chocolate egg.) They also focused on holiday seasons other than Easter, particularly Christmas.

The result: Shaffer says last year was "off the charts." While Just Born is privately held and does not disclose revenue, he says it posted double-digit growth across all brands. And Shaffer sees more growth potential as the confectioner works to position its products in warehouse clubs and convenience stores.

Just Born certainly benefits from being part of a $33 billion candy industry that's seen as basically recession-proof, offering an inexpensive indulgence during tough economic times.

"Candy did not seem to take the hit that some other industries faced in recent years. We think a big reason for that is candy's place in our hearts and minds," says

Susan Whiteside of the National Confectioners Association, a trade group.

Long associated with Easter, Peeps have penetrated the pop-culture consciousness in a way that other candy brands have not.

Aficionados send chicks into battle in a microwave "sport" known as Peeps jousting. They enter Peeps art contests, dozens of which are held around the country this time of year. They innovate recipes like "Peepza," a desert pizza. They write cheeky blog entries with titles like "101 Fun Ways to Torture a Peep."

Hoping to capitalize, Just Born recently opened three Peeps & Company retail stores in Pennsylvania, Maryland and Minnesota.

While the company churns out more than 1 billion Peeps this Easter season _ a record _ it sees the 60th anniversary as another marketing opportunity and a chance to connect with its fans. In addition to the TV ad campaign, it's ramping up social media. promoting a Facebook survey that asks knowing questions like this one: Do you like your Peeps fresh, frozen, or "aged to perfection"?

So which is it, Ross Born? Fresh or stale?

He's happy to address that perennial Peeps debate. Just don't ask him to take sides.

"There's a lot of gray area here," Born says diplomatically. "There are people who tell me they put a one-inch slice in the film (that seals the box), and they'll lay it on top of their refrigerator for two days. No more, no less. Then they are PERFECT to eat.

"So it's not necessarily stale, it's just a little firmer. All right? It's just like politics," says Just Born's commander in Peep. "You've got people way on one side, and way on the other side, but there are a whole lot of people in the middle."

First Person: Peeps as popular as ever at age 60

---------------------------------------

CAPTION: As Peeps celebrate their 60th anniversary, Pennsylvania-based Just Born Inc. expects to churn out more than 1 billion marshmallow chicks and bunnies this Easter season, a record. (Feb. 11)

----------------------------------------

MUSIC COURTESY: Kevin MacLeod

AP TELEVISION

Bethlehem, Pa. - Feb. 11, 2013

1. Wide of spinning tubes of sugar.

2. Closeup of sugar coming out of pipe.

3. Closeup of Peeps being sprayed with sugar.

4. SOUNDBITE: Matthew Pye, vice president, Just Born Inc.:

"Peeps are turning 60 years old this year, and what once took 26 hours in 1953, now only takes six minutes on this belt."

++NOTE SHOTS 5-7 OVERLAID WITH AUDIO++

5. Medium of chicks on conveyor belt.

6. Closeup of chicks on belt.

7. Wide to medium of chicks coming through sprayer.

8. Wide of chicks entering sprayer.

9. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"It's a lot of Peeps. There are days when we'll make 4 to 5 million Peeps."

++NOTE SHOT 10 OVERLAID WITH AUDIO++

10. Closeup of chicks getting sprayed.

11. Wide of chicks on conveyor.

12. Medium of chicks on conveyor.

13. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"On the line, when our marshmallow becomes a Peep is when they go through the decorator and they get their 'Peepsonality'. The 'Peepsonality' of a chick or bunny is going through that decorator and getting the two eyes on the chick or the two eyes and nose on a bunny."

++NOTE SHOTS 14-20 OVERLAID WITH AUDIO++

14. Medium of worker picking defective Peeps off line,

15. Closeup of chicks going through decorator.

16. Medium of sign with decorating standards.

17. Closeup of sign with decorating standards.

18. Medium of chicks going through decorator.

19. Medium of oversized Peep in retail store.

20. Medium of plush bunny in store.

21. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"Everyone seems to have a Peeps story. And they are free and willing to talk about how they eat their Peeps, and how they cure them, how they store them, how they decorate with them."

++NOTE SHOTS 22-25 OVERLAID WITH AUDIO++

22. Wide of store sign.

23. Closeup of T-shirt.

24. Medium of Peeps on conveyor.

25. Medium of Peeps on conveyor.

26. Wide of belt depositing Peeps into boxes.

27. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"There are people who tell me they put a one-inch slice, a slit, in the film, and they'll lay it on top of their refrigerator for two days. No more, no less. Then they are perfect to eat. So we have a lot of different people that are eating them the way they want it. They're playing with their food. They're customizing the Peeps."

++NOTE SHOTS 28-31 OVERLAID WITH AUDIO++

28. Closeup of belt depositing Peeps into boxes.

29. Medium of wrapped boxes of Peeps on the belt.

30. Still photo of yellow Peeps. (AP Photo)

31. Wide to closeup of Peeps on conveyor.

STORYLINE:

BETHLEHEM, Pa. _ Peeps are turning 60 years old this year, and Pennsylvania candymaker Just Born Inc. expects to produce a record number of marshmallow chicks and bunnies by Easter morning.

Love them or hate them, people do all sorts of things with Peeps, only some of which involve giving them to kids at Easter or eating them straight from the box.

And they're not shy about sharing.

"Everyone seems to have a Peeps story," says Ross Born, third-generation operator of Just Born Inc., which hatches 5 million Peeps a day at its plant 60 miles north of Philadelphia. "And they are free and willing to talk about how they eat their Peeps, how they cure them, how they store them, how they decorate with them. And these are adults!"

Just Born calls it the "Peepsonality" of consumers who buy Peeps not only to eat, but to play around with.

"If you had asked me about this 25 years ago, I would've been rather bewildered about the whole thing," confesses Born. "We were candymakers."

Not that he's complaining. Just Born had its best year financially in 2012.

His grandfather, Russian immigrant Sam Born, started the candy company out of a Brooklyn storefront 90 years ago. Born advertised the freshness of his product with a sign that said "Just Born." The name stuck.

The burgeoning business moved to Bethlehem and acquired the Peeps brand with its 1953 purchase of Rodda Candy Co. of Lancaster. Best known for its jelly beans, Rodda had also introduced a small line of marshmallow chicks and bunnies, employing dozens of women who hand-squeezed them out of pastry bags. "It was really very difficult, and these women were strong," said David Shaffer, Sam Born's nephew and co-CEO along with Ross Born.

Ross's father, Bob Born _ a physicist and engineer by training _ automated the process in the mid-1950s, and a version of the machine he invented is still in use today, extruding millions of those familiar shapes on peak-Peep production days.

The company, whose other brands are Hot Tamales, Mike and Ike and Goldenberg's Peanut Chews, has never suffered an unprofitable year. But its growth has always been relatively slow, steady and controlled, and a few years ago, Born and Shaffer decided they wanted to accelerate it.

The longtime partners brought in a new management team, spent heavily on marketing, and broke back into the chocolate business, introducing chocolate-dipped Peeps as well as Peepsters, small chocolate candies filled with marshmallow-flavored cream. (New for this year is a yellow chick nestled in a hollow chocolate egg.) They also focused on holiday seasons other than Easter, particularly Christmas.

The result: Shaffer says last year was "off the charts." While Just Born is privately held and does not disclose revenue, he says it posted double-digit growth across all brands. And Shaffer sees more growth potential as the confectioner works to position its products in warehouse clubs and convenience stores.

Just Born certainly benefits from being part of a $33 billion candy industry that's seen as basically recession-proof, offering an inexpensive indulgence during tough economic times.

"Candy did not seem to take the hit that some other industries faced in recent years. We think a big reason for that is candy's place in our hearts and minds," says

Susan Whiteside of the National Confectioners Association, a trade group.

Long associated with Easter, Peeps have penetrated the pop-culture consciousness in a way that other candy brands have not.

Aficionados send chicks into battle in a microwave "sport" known as Peeps jousting. They enter Peeps art contests, dozens of which are held around the country this time of year. They innovate recipes like "Peepza," a desert pizza. They write cheeky blog entries with titles like "101 Fun Ways to Torture a Peep."

Hoping to capitalize, Just Born recently opened three Peeps & Company retail stores in Pennsylvania, Maryland and Minnesota.

While the company churns out more than 1 billion Peeps this Easter season _ a record _ it sees the 60th anniversary as another marketing opportunity and a chance to connect with its fans. In addition to the TV ad campaign, it's ramping up social media. promoting a Facebook survey that asks knowing questions like this one: Do you like your Peeps fresh, frozen, or "aged to perfection"?

So which is it, Ross Born? Fresh or stale?

He's happy to address that perennial Peeps debate. Just don't ask him to take sides.

"There's a lot of gray area here," Born says diplomatically. "There are people who tell me they put a one-inch slice in the film (that seals the box), and they'll lay it on top of their refrigerator for two days. No more, no less. Then they are PERFECT to eat.

"So it's not necessarily stale, it's just a little firmer. All right? It's just like politics," says Just Born's commander in Peep. "You've got people way on one side, and way on the other side, but there are a whole lot of people in the middle."

SHOTLIST:

First Person: Peeps as popular as ever at age 60

CAPTION: As Peeps celebrate their 60th anniversary, Pennsylvania-based Just Born Inc. expects to churn out more than 1 billion marshmallow chicks and bunnies this Easter season, a record. (March 8)

DURATION: 1.35

Keyword-wacky-bizarre

AP TELEVISION

MUSIC COURTESY: Kevin MacLeod

Bethlehem, Pa. - Feb. 11, 2013

1. Wide of spinning tubes of sugar.

2. Closeup of sugar coming out of pipe.

3. Closeup of Peeps being sprayed with sugar.

4. SOUNDBITE: Matthew Pye, vice president, Just Born Inc.:

"Peeps are turning 60 years old this year, and what once took 26 hours in 1953, now only takes six minutes on this belt."

++NOTE SHOTS 5-7 OVERLAID WITH AUDIO++

5. Medium of chicks on conveyor belt.

6. Closeup of chicks on belt.

7. Wide to medium of chicks coming through sprayer.

8. Wide of chicks entering sprayer.

9. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"It's a lot of Peeps. There are days when we'll make 4 to 5 million Peeps."

++NOTE SHOT 10 OVERLAID WITH AUDIO++

10. Closeup of chicks getting sprayed.

11. Wide of chicks on conveyor.

12. Medium of chicks on conveyor.

13. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"On the line, when our marshmallow becomes a Peep is when they go through the decorator and they get their 'Peepsonality'. The 'Peepsonality' of a chick or bunny is going through that decorator and getting the two eyes on the chick or the two eyes and nose on a bunny."

++NOTE SHOTS 14-20 OVERLAID WITH AUDIO++

14. Medium of worker picking defective Peeps off line,

15. Closeup of chicks going through decorator.

16. Medium of sign with decorating standards.

17. Closeup of sign with decorating standards.

18. Medium of chicks going through decorator.

19. Medium of oversized Peep in retail store.

20. Medium of plush bunny in store.

21. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"Everyone seems to have a Peeps story. And they are free and willing to talk about how they eat their Peeps, and how they cure them, how they store them, how they decorate with them."

++NOTE SHOTS 22-25 OVERLAID WITH AUDIO++

22. Wide of store sign.

23. Closeup of T-shirt.

24. Medium of Peeps on conveyor.

25. Medium of Peeps on conveyor.

26. Wide of belt depositing Peeps into boxes.

27. SOUNDBITE: Ross Born, co-CEO, Just Born Inc.:

"There are people who tell me they put a one-inch slice, a slit, in the film, and they'll lay it on top of their refrigerator for two days. No more, no less. Then they are perfect to eat. So we have a lot of different people that are eating them the way they want it. They're playing with their food. They're customizing the Peeps."

++NOTE SHOTS 28-31 OVERLAID WITH AUDIO++

28. Closeup of belt depositing Peeps into boxes.

29. Medium of wrapped boxes of Peeps on the belt.

30. Still photo of yellow Peeps. (AP Photo)

31. Wide to closeup of Peeps on conveyor.

STORYLINE:

BC-US--Peeps Portrait

Do you like yours fresh or stale? Peeping into a storied candy brand on its 60th anniversary

BETHLEHEM, Pa. _ Peeps are turning 60 years old this year, and Pennsylvania candymaker Just Born Inc. expects to produce a record number of marshmallow chicks and bunnies by Easter morning.

Love them or hate them, people do all sorts of things with Peeps, only some of which involve giving them to kids at Easter or eating them straight from the box.

And they're not shy about sharing.

"Everyone seems to have a Peeps story," says Ross Born, third-generation operator of Just Born Inc., which hatches 5 million Peeps a day at its plant 60 miles north of Philadelphia. "And they are free and willing to talk about how they eat their Peeps, how they cure them, how they store them, how they decorate with them. And these are adults!"

Just Born calls it the "Peepsonality" of consumers who buy Peeps not only to eat, but to play around with.

"If you had asked me about this 25 years ago, I would've been rather bewildered about the whole thing," confesses Born. "We were candymakers."

Not that he's complaining. Just Born had its best year financially in 2012.

His grandfather, Russian immigrant Sam Born, started the candy company out of a Brooklyn storefront 90 years ago. Born advertised the freshness of his product with a sign that said "Just Born." The name stuck.

The burgeoning business moved to Bethlehem and acquired the Peeps brand with its 1953 purchase of Rodda Candy Co. of Lancaster. Best known for its jelly beans, Rodda had also introduced a small line of marshmallow chicks and bunnies, employing dozens of women who hand-squeezed them out of pastry bags. "It was really very difficult, and these women were strong," said David Shaffer, Sam Born's nephew and co-CEO along with Ross Born.

Ross's father, Bob Born _ a physicist and engineer by training _ automated the process in the mid-1950s, and a version of the machine he invented is still in use today, extruding millions of those familiar shapes on peak-Peep production days.

The company, whose other brands are Hot Tamales, Mike and Ike and Goldenberg's Peanut Chews, has never suffered an unprofitable year. But its growth has always been relatively slow, steady and controlled, and a few years ago, Born and Shaffer decided they wanted to accelerate it.

The longtime partners brought in a new management team, spent heavily on marketing, and broke back into the chocolate business, introducing chocolate-dipped Peeps as well as Peepsters, small chocolate candies filled with marshmallow-flavored cream. (New for this year is a yellow chick nestled in a hollow chocolate egg.) They also focused on holiday seasons other than Easter, particularly Christmas.

The result: Shaffer says last year was "off the charts." While Just Born is privately held and does not disclose revenue, he says it posted double-digit growth across all brands. And Shaffer sees more growth potential as the confectioner works to position its products in warehouse clubs and convenience stores.

Just Born certainly benefits from being part of a $33 billion candy industry that's seen as basically recession-proof, offering an inexpensive indulgence during tough economic times.

"Candy did not seem to take the hit that some other industries faced in recent years. We think a big reason for that is candy's place in our hearts and minds," says

Susan Whiteside of the National Confectioners Association, a trade group.

Long associated with Easter, Peeps have penetrated the pop-culture consciousness in a way that other candy brands have not.

Aficionados send chicks into battle in a microwave "sport" known as Peeps jousting. They enter Peeps art contests, dozens of which are held around the country this time of year. They innovate recipes like "Peepza," a desert pizza. They write cheeky blog entries with titles like "101 Fun Ways to Torture a Peep."

Hoping to capitalize, Just Born recently opened three Peeps & Company retail stores in Pennsylvania, Maryland and Minnesota.

While the company churns out more than 1 billion Peeps this Easter season _ a record _ it sees the 60th anniversary as another marketing opportunity and a chance to connect with its fans. In addition to the TV ad campaign, it's ramping up social media. promoting a Facebook survey that asks knowing questions like this one: Do you like your Peeps fresh, frozen, or "aged to perfection"?

So which is it, Ross Born? Fresh or stale?

He's happy to address that perennial Peeps debate. Just don't ask him to take sides.

"There's a lot of gray area here," Born says diplomatically. "There are people who tell me they put a one-inch slice in the film (that seals the box), and they'll lay it on top of their refrigerator for two days. No more, no less. Then they are PERFECT to eat.

"So it's not necessarily stale, it's just a little firmer. All right? It's just like politics," says Just Born's commander in Peep. "You've got people way on one side, and way on the other side, but there are a whole lot of people in the middle."

SHOTLIST

1. Wide of shoppers walking past bargain store "Fthinopolis" in Omonia, downtown Athens

2. Various of young woman looking at different Easter candles

3. Wide of an Easter candle display outside "Fthinopolis" with sign reading (Greek) "Easter Candle Special Only 0.60 Euro"

4. Close of sign dangling from ceiling of "Fthinopolis" reading "1 Euro"

5. SOUNDBITE (Greek) Harris Inglesis, co-owner of bargain store "Fthinopolis" in Omonia, Athens:

"We even have customers who ask for a discount on 1 euro candles, imagine the distress and financial problems experienced by the average Greek when they ask for a discount on a 1 euro candle, they ask for a markdown to 80 or 70 cents, even on this meagre 1 euro cost."

6. Close of pensioner Dimitris Geliades taking cents out of his wallet to pay for Easter candles

7. Low-angle shot of Easter candles hanging on a display outside a bargain store; sign reads (Greek) "2 Euro candles"

8. SOUNDBITE (Greek) Dimitris Geliades, 84-year-old pensioner:

"It's a cheap store, but it depends on the person and their budget. Of course all wallets in Greece are not the same. Most times however they (wallets) are mostly poor, I just looked at mine, and I only have a couple of cents left."

9. Mid of customers lined up at the counter of "Fthinopolis"

10. Cashier wrapping several colourful Easter candles for a customer

11. Wide of upscale gift store "Grazia" further uptown in Athens, seen from outside with decorated Easter candles hanging on a peg

12. Zoom out from 10 Euro price tag on a decorated candle to Easter candles hanging on display at "Grazia" gift store

13. Wide of one side of "Grazia" store seen empty

14. Close of 18 Euro price tag on a toy plane

15. SOUNDBITE (Greek) Dimitris Katefelis, Owner of "Grazia" gift store:

"People recognise a quality product, you definitely have 2 and 3 euro candle stores in other areas further downtown but a person who wants to buy something for his godson he will pay for an expensive candle, whatever the crisis, I believe he'll pay up to 20 euros for a candle for his godchild."

16. Woman's hand searching through decorated candles

17. Two women browse through candles

STORYLINE

This Orthodox Easter, Athenians have been looking for big bargains with their holiday gift shopping.

Most shoppers were expecting significant markdowns on an expense they feel they cannot avoid.

As Orthodox Easter tradition goes, godfathers and godmothers offer a decorated candle to their young godchildren during the Holy week, wishing them well for the year ahead.

Families attend mass with their young children on Holy Saturday where "holy light" is passed around from candle to candle after an Orthodox announces the resurrection of the Christ.

Many times grandparents also join in on this custom and buy candles for their grandchildren.

Busy shopping streets are a testament that, despite a prolonged recession and a significant dip in disposable income, there's still an appetite for Easter holiday shopping.

Ermou street was buzzing with holiday shoppers out for a good bargain as they enjoyed the first signs of warm summer weather.

Candles are often heavily decorated featuring popular cartoon characters, toys, or Easter-related themes.

A look in the stores and you'll discover candles accessorised with toy airplanes, dolls, sweets, boats, bunnies and characters from famous cartoons.

Before the crisis hit Greece, godfathers and godmothers would be strained to find an Easter candle for less than 20 Euros, and stores selling candles for 30 or 40 Euros were common.

This trend changed over time as the financial crisis grew in the country.

This religious holiday, shoppers will be happy to find a plethora of discount stores catering to a wide range of budgets.

In 2013, 1 and 2 Euro stores have mushroomed all over downtown Athens, offering decorative Easter items and candles at bargain prices.

Dimitris Geliades, an 84-year-old pensioner shopping at "Fthinopolis" which is Greek for "Bargain City" said low-budget stores target the average Greek who's been hard hit by the crisis and commented he was left with just a few cents in his wallet after picking out Easter candles for his grandchildren.

"Fthinopolis" bargain store was packed with holiday shoppers during Greek Orthodox Holy Week.

Owner Harris Inglesis illustrated the impact of the financial crisis on consumers commenting that customers ask for further discounts on items selling for as low as 1 Euro.

"Imagine the distress and financial problems experienced by the average Greek when they ask for a discount on a 1 euro candle," he said.

Other stores such as the upscale gift store "Grazia", further uptown from Omonia and closer to Syntagma and Kolonaki squares has maintained costly prices on candles and Easter decorative items.

Although "Grazia" was not as busy as the 1 and 2 euro bargain stores, owner Dimitris Katefelis was confident that the more expensive items of Easter ephemera would still sell.

"A person who wants to buy something for his godson will pay for an expensive candle, whatever the crisis," he said.

Katefelis has run his store for thirty years and says most of his candles are both designed and produced by his wife in a workshop in one of Athens' seaside suburbs.

It's uncertain how long stores like "Grazia" will survive the competition from the bargain stores that cater to cash-strapped consumers.

Greece nearly went bankrupt in 2010 and has since depended on money from its euro partners and the International Monetary Fund, granted on condition the government pursues deep spending cuts and wide-ranging economic reforms.

EU unemployment figures reported on Tuesday showed Greece with the highest rate of joblessness in the union, at 27.2 percent in January.

Greece's parliament at the weekend passed a new round of austerity measures needed to secure spring bailout loan payouts.

In a landmark decision, lawmakers approved plans to dismiss 15,000 by the end of next year. Although the workers will be replaced, the measure sets a long-avoided precedent for future dismissals.

LEADIN:

24-Karat gold-painted chocolate bunnies, sky-high Easter cakes and designer milkshakes.

It could only be Easter Los Angeles style.

STORYLINE:

This year, chocolatiers and candy makers in Los Angeles are pulling out all the stops in order to make the Easter holidays that little bit more luxurious.

A twenty-four-Karat gold eggs is trending this years, as are artisan, hand-crafted chocolates are quite a trend in L.A.??According to the National Confectioner's Association (NCA), around 90 percent of Easter baskets will include chocolate or candy of some kind this year.??Todd Johnson, the CEO of Beverly Hills Chamber of Commerce, claims the Easter trends started here are adopted round the globe.??"Many different cultures want to have sweets at this time of the year and certainly in Los Angeles and L.A. and Beverly Hills are just big trendsetters for this," he says. ??"And chocolates and crepes and all these flavours and sugars and fantastic, unique, put together items are so big in this area and they're starting to spread not only throughout Los Angeles, but throughout the whole country and the world."??Here at Compartés Chocolates, a hip chocolate store in Los Angeles, gourmet chocolates are made from scratch by hand every day.??The store has become known for fusing chocolate with art, style, design and fashion.??It makes these handcrafted 24-Karat gold-covered chocolate Easter bunnies and gold-covered baskets.??But it's not just Easter treats, there are also these chocolate-dipped matzos for those celebrating Passover.??"We always have to do something special, something unique," says Jonathan Grahm, the founder and owner of Compartés Chocolates. ??"Create chocolate as art. Create an experience. Being in Los Angeles, we also want out chocolates to look like they're from Los Angeles. We have tons of celebrities. Everything here is decked out in gold and Bentleys and Rolls Royce, so you have to have the Rolls Royce of chocolate."??Le Mervetty Beverly Hills is a 19th century-inspired gourmet French pastry shop - it specialises in cloud-like meringue treats.??The designer milkshakes here feature Easter bunnies and matzo.??The extravagant 'shakes' are made using whipped cream, fresh raspberries, ice cream, milk and sweet sprinkles. They're priced at $16 USD.??The milkshakes are offered alongside these elaborate Easter cakes made solely from meringue, priced at $150 USD.??The Passover Matzo milkshake and Matzo Passover meringue cake are popular options for those aiming to avoid flour this Easter.??This year's Easter slogan for Beverly Hills candy maker, Sugarfina is 'Sun's Out, Buns Out.'??Manager Maritza Murguia says this year they've created miniature golden truffle eggs and marzipan eggs.??There's also a Springtime Candy Bento Box that boasts nine different boxes of eggs, plus designer bunny gummy bears.

?"Our Easter candy for 2017 is really over the top," says Murguia. ??"This is Beverly Hills, so we like to do things in a more luxurious, sophisticated manner and that's really what we stand out for here. So, just to give you an example of that, we have our Sun's Out, Buns Out fluffy bunny tails which are these little fluffy marshmallow strawberry flavoured gummies and they're just amazing and delicious. They're covered in this beautiful gold foil packaging. We also have our 24-Karat gold swizzle sticks, which is rock candy, but covered in 24-Karat gold flakes, so really just luxurious and over the top, perfect for Beverly Hills."??Diane Krön Chocolatier in Beverly Hills is offering creative paper rose gift boxes to fill with a combination of chocolates chosen by the customer. They're priced at $130 USD.??The business began back in the 1970's and soon became a well-known luxury name.??The company claims devoted clients over the years have included First Lady Jacqueline Kennedy, artist Andy Warhol, actress Katharine Hepburn, Henry Ford and Estee Lauder.

This year, some of its Easter bunnies are made from solid milk and dark chocolate. ??Elsewhere, there are Easter and chicken themed bags filled with chocolate Easter eggs and various individual chocolates.

Los Angeles, US - 8 April 2017??1. Wide of 24-Karat bunnies at Compartés Chocolates?2. Mid of gold dusted and painted chocolate bunnies ?3. Close of 24-Karat gold powder in jars with brushes ??Associated Press ?Beverly Hills, US - 8 April 2017??4. Close of 24-Karat gold rock candy swizzle sticks at Sugarfina ?5. Wide of designer meringue Easter cakes at Le Mervetty Beverly Hills, employee wearing Easter bunny ears?6. Mid of meringue Easter cakes at Le Mervetty Beverly Hills?7. Tilt up of Le Mervetty Easter milkshake?8. Setup shot of Todd Johnson, CEO of Beverly Hills Chamber of Commerce, walking?9. Wide of woman and employee in Sugarfina ?10. Wide of candy concierge at Sugarfina ?11. SOUNDBITE (English) Todd Johnson, CEO of Beverly Hills Chamber of Commerce:?"Many different cultures want to have sweets at this time of the year and certainly in Los Angeles and L.A. and Beverly Hills are just big trendsetters for this. And chocolates and crepes and all these flavours and sugars and fantastic, unique, put together items are so big in this area and they're starting to spread not only throughout Los Angeles, but throughout the whole country and the world."

Associated Press ?Los Angeles, US - 8 April 2017??12. Wide of Compartés Chocolates exterior?13. Setup shot of Jonathon Grahm, Owner of Compartés Chocolates, speaking with customers ?14. Mid of two chocolate baskets?15. Close of dark chocolate basket ?16. Wide of chocolate artist painting gold on chocolate bunny?17. Close of artist painting gold on bunny?18. Mid of two chocolate gold bunnies?19. Wide pan of tray with Easter graffiti chocolate bars and marshmallow Easter bunnies?20. Mid of matzo chocolate covered with raw ingredients ?21. Tilt down of matzo being placed into melted chocolate?22. High shot of matzo being flipped in chocolate mixer?23. Close of matzo being pulled from mixer dipped in chocolate ?24. SOUNDBITE (English) Jonathan Grahm, Owner of Compartés Chocolates, Los Angeles: ?"We always have to do something special, something unique. Create chocolate as art. Create an experience. Being in Los Angeles, we also want our chocolates to look like they're from Los Angeles. We have tons of celebrities. Everything here is decked out in gold and Bentleys and Rolls Royce, so you have to have the Rolls Royce of chocolate."??Associated Press ?Beverly Hills, US - 8 April 2017??25. Mid of window of Le Mervetty Beverly Hills with Easter milkshakes?26. Wide of interior with customer?27. Tilt down from chandelier to owner Etty Benhamou creating meringue?28. Mid of man sipping milkshake ?29. Close of meringue Easter cake ?30. Pull out of employee prepping Easter milkshake by putting icing on side of glass?31. Close of milkshake glass being rolled in tiny candy balls?32. High shot of milk being poured into blender?33. Mid of Easter cake and Easter milkshake?34. Close of Passover milkshake?35. Tilt down of matzo cake with chocolate covered matzo and gold sprinkles ?36. Wide of Sugarfina exterior?37. Mid of Sugarfina window with 'Sun's Out, Buns Out' sign?38. Pull out of Sugarfina interior?39. Mid of 24-Karat gold swizzle sticks?40. Tilt down to Easter Gummy Bears?41. Wide of sour strawberry marshmallow Easter Gummy Bears?42. Setup shot of Maritza Murguia, Manager of Sugarfina, Beverly Hills ?43. Close of golden truffle eggs in box?44. Close of marzipan eggs in box ?45. Close of robin's egg caramels in box?46. Tilt down to Candy Bento Box?47. SOUNDBITE (English) Maritza Murguia, Manager of Sugarfina, Beverly Hills: ?"Our Easter candy for 2017 is really over the top. This is Beverly Hills, so we like to do things in a more luxurious,sophisticated manner and that's really what we stand out for here. So, just to give you an example of that, we have our Sun's Out, Buns Out fluffy bunny tails which are these little fluffy marshmallow strawberry flavoured gummies and they're just amazing and delicious. They're covered in this beautiful gold foil packaging. We also have our 24-Karat gold swizzle sticks, which is rock candy, but covered in 24-Karat gold flakes, so really just luxurious and over the top, perfect for Beverly Hills."??48. Mid of Diane Krön Chocolatier exterior in Beverly Hills?49. Mid of rose flower Easter treats box?50. Wide of interior, clerk serving client Easter chocolates?51. Mid of client trying chocolate samples?52. Close of framed People magazine cover with Jacqueline Kennedy who liked Diane Krön Chocolatier truffles ?53. Tilt down of rose Easter boxes?54. Wide of rose Easter boxes and Easter eggs?55. Close of milk and dark chocolate 'solid' Easter bunnies ?56. Pull out from Easter bag to store shelves ?57. Close of chicken Easter basket ??

US: LUXURY EASTER TREATS??SOURCE: ASSOCIATED PRESS??RESTRICTIONS: AP CLIENTS ONLY??LENGTH: 5.45??SHOTLIST:??Associated Press ?Los Angeles, US - 8 April 2017??1. Wide of 24-Karat bunnies at Compartés Chocolates?2. Mid of gold dusted and painted chocolate bunnies ?3. Close of 24-Karat gold powder in jars with brushes ??Associated Press ?Beverly Hills, US - 8 April 2017??4. Close of 24-Karat gold rock candy swizzle sticks at Sugarfina ?5. Wide of designer meringue Easter cakes at Le Mervetty Beverly Hills, employee wearing Easter bunny ears?6. Mid of meringue Easter cakes at Le Mervetty Beverly Hills?7. Tilt up of Le Mervetty Easter milkshake?8. Setup shot of Todd Johnson, CEO of Beverly Hills Chamber of Commerce, walking?9. Wide of woman and employee in Sugarfina ?10. Wide of candy concierge at Sugarfina ?11. SOUNDBITE (English) Todd Johnson, CEO of Beverly Hills Chamber of Commerce:?"Many different cultures want to have sweets at this time of the year and certainly in Los Angeles and L.A. and Beverly Hills are just big trendsetters for this. And chocolates and crepes and all these flavours and sugars and fantastic, unique, put together items are so big in this area and they're starting to spread not only throughout Los Angeles, but throughout the whole country and the world."

Associated Press ?Los Angeles, US - 8 April 2017??12. Wide of Compartés Chocolates exterior?13. Setup shot of Jonathon Grahm, Owner of Compartés Chocolates, speaking with customers ?14. Mid of two chocolate baskets?15. Close of dark chocolate basket ?16. Wide of chocolate artist painting gold on chocolate bunny?17. Close of artist painting gold on bunny?18. Mid of two chocolate gold bunnies?19. Wide pan of tray with Easter graffiti chocolate bars and marshmallow Easter bunnies?20. Mid of matzo chocolate covered with raw ingredients ?21. Tilt down of matzo being placed into melted chocolate?22. High shot of matzo being flipped in chocolate mixer?23. Close of matzo being pulled from mixer dipped in chocolate ?24. SOUNDBITE (English) Jonathan Grahm, Owner of Compartés Chocolates, Los Angeles: ?"We always have to do something special, something unique. Create chocolate as art. Create an experience. Being in Los Angeles, we also want our chocolates to look like they're from Los Angeles. We have tons of celebrities. Everything here is decked out in gold and Bentleys and Rolls Royce, so you have to have the Rolls Royce of chocolate."??Associated Press ?Beverly Hills, US - 8 April 2017??25. Mid of window of Le Mervetty Beverly Hills with Easter milkshakes?26. Wide of interior with customer?27. Tilt down from chandelier to owner Etty Benhamou creating meringue?28. Mid of man sipping milkshake ?29. Close of meringue Easter cake ?30. Pull out of employee prepping Easter milkshake by putting icing on side of glass?31. Close of milkshake glass being rolled in tiny candy balls?32. High shot of milk being poured into blender?33. Mid of Easter cake and Easter milkshake?34. Close of Passover milkshake?35. Tilt down of matzo cake with chocolate covered matzo and gold sprinkles ?36. Wide of Sugarfina exterior?37. Mid of Sugarfina window with 'Sun's Out, Buns Out' sign?38. Pull out of Sugarfina interior?39. Mid of 24-Karat gold swizzle sticks?40. Tilt down to Easter Gummy Bears?41. Wide of sour strawberry marshmallow Easter Gummy Bears?42. Setup shot of Maritza Murguia, Manager of Sugarfina, Beverly Hills ?43. Close of golden truffle eggs in box?44. Close of marzipan eggs in box ?45. Close of robin's egg caramels in box?46. Tilt down to Candy Bento Box?47. SOUNDBITE (English) Maritza Murguia, Manager of Sugarfina, Beverly Hills: ?"Our Easter candy for 2017 is really over the top. This is Beverly Hills, so we like to do things in a more luxurious,sophisticated manner and that's really what we stand out for here. So, just to give you an example of that, we have our Sun's Out, Buns Out fluffy bunny tails which are these little fluffy marshmallow strawberry flavoured gummies and they're just amazing and delicious. They're covered in this beautiful gold foil packaging. We also have our 24-Karat gold swizzle sticks, which is rock candy, but covered in 24-Karat gold flakes, so really just luxurious and over the top, perfect for Beverly Hills."??48. Mid of Diane Krön Chocolatier exterior in Beverly Hills?49. Mid of rose flower Easter treats box?50. Wide of interior, clerk serving client Easter chocolates?51. Mid of client trying chocolate samples?52. Close of framed People magazine cover with Jacqueline Kennedy who liked Diane Krön Chocolatier truffles ?53. Tilt down of rose Easter boxes?54. Wide of rose Easter boxes and Easter eggs?55. Close of milk and dark chocolate 'solid' Easter bunnies ?56. Pull out from Easter bag to store shelves ?57. Close of chicken Easter basket ??LEADIN:

24-Karat gold-painted chocolate bunnies, sky-high Easter cakes and designer milkshakes.

It could only be Easter Los Angeles style.

STORYLINE:

This year, chocolatiers and candy makers in Los Angeles are pulling out all the stops in order to make the Easter holidays that little bit more luxurious.

A twenty-four-Karat gold eggs is trending this years, as are artisan, hand-crafted chocolates are quite a trend in L.A.??According to the National Confectioner's Association (NCA), around 90 percent of Easter baskets will include chocolate or candy of some kind this year.??Todd Johnson, the CEO of Beverly Hills Chamber of Commerce, claims the Easter trends started here are adopted round the globe.??"Many different cultures want to have sweets at this time of the year and certainly in Los Angeles and L.A. and Beverly Hills are just big trendsetters for this," he says. ??"And chocolates and crepes and all these flavours and sugars and fantastic, unique, put together items are so big in this area and they're starting to spread not only throughout Los Angeles, but throughout the whole country and the world."??Here at Compartés Chocolates, a hip chocolate store in Los Angeles, gourmet chocolates are made from scratch by hand every day.??The store has become known for fusing chocolate with art, style, design and fashion.??It makes these handcrafted 24-Karat gold-covered chocolate Easter bunnies and gold-covered baskets.??But it's not just Easter treats, there are also these chocolate-dipped matzos for those celebrating Passover.??"We always have to do something special, something unique," says Jonathan Grahm, the founder and owner of Compartés Chocolates. ??"Create chocolate as art. Create an experience. Being in Los Angeles, we also want out chocolates to look like they're from Los Angeles. We have tons of celebrities. Everything here is decked out in gold and Bentleys and Rolls Royce, so you have to have the Rolls Royce of chocolate."??Le Mervetty Beverly Hills is a 19th century-inspired gourmet French pastry shop - it specialises in cloud-like meringue treats.??The designer milkshakes here feature Easter bunnies and matzo.??The extravagant 'shakes' are made using whipped cream, fresh raspberries, ice cream, milk and sweet sprinkles. They're priced at $16 USD.??The milkshakes are offered alongside these elaborate Easter cakes made solely from meringue, priced at $150 USD.??The Passover Matzo milkshake and Matzo Passover meringue cake are popular options for those aiming to avoid flour this Easter.??This year's Easter slogan for Beverly Hills candy maker, Sugarfina is 'Sun's Out, Buns Out.'??Manager Maritza Murguia says this year they've created miniature golden truffle eggs and marzipan eggs.??There's also a Springtime Candy Bento Box that boasts nine different boxes of eggs, plus designer bunny gummy bears.

?"Our Easter candy for 2017 is really over the top," says Murguia. ??"This is Beverly Hills, so we like to do things in a more luxurious, sophisticated manner and that's really what we stand out for here. So, just to give you an example of that, we have our Sun's Out, Buns Out fluffy bunny tails which are these little fluffy marshmallow strawberry flavoured gummies and they're just amazing and delicious. They're covered in this beautiful gold foil packaging. We also have our 24-Karat gold swizzle sticks, which is rock candy, but covered in 24-Karat gold flakes, so really just luxurious and over the top, perfect for Beverly Hills."??Diane Krön Chocolatier in Beverly Hills is offering creative paper rose gift boxes to fill with a combination of chocolates chosen by the customer. They're priced at $130 USD.??The business began back in the 1970's and soon became a well-known luxury name.??The company claims devoted clients over the years have included First Lady Jacqueline Kennedy, artist Andy Warhol, actress Katharine Hepburn, Henry Ford and Estee Lauder.

This year, some of its Easter bunnies are made from solid milk and dark chocolate. ??Elsewhere, there are Easter and chicken themed bags filled with chocolate Easter eggs and various individual chocolates.

====

Clients are reminded:

(i) to check the terms of their licence agreements for use of content outside news programming and that further advice and assistance can be obtained from the AP Archive on: Tel +44 (0) 20 7482 7482 Email: info@aparchive.com.

(ii) they should check with the applicable collecting society in their Territory regarding the clearance of any sound recording or performance included within the AP Television News service

(iii) they have editorial responsibility for the use of all and any content included within the AP Television News service and for libel, privacy, compliance and third party rights applicable to their Territory.

LEADIN:

Chocolatiers across Beverly Hills and Hollywood are gearing up for Easter with their latest, high-end creations.

It comes as annual global chocolate sales are expected to top more than 100 billion US dollars for the first time.

STORYLINE:

Easter is fast approaching, a time for chocolatiers to bring out their most impressive and expensive creations.

And in Beverly Hills and Hollywood, the Easter delights are at their most luxurious.

From 18 karat gold bunnies to Jackson Pollock-inspired eggs, there is plenty to tempt customers, as long as they've got a budget to match.

Ed Engoron, President and CEO of Perspectives/The Consulting Group, an international food and restaurant consulting firm, says chocolate sales are at an all time high worldwide:

"Well the chocolate industry right now is very exciting both for consumers and processors because we are going broach over 100 billion dollars this year and that's the first time. That's up about 8 percent in the last 10 years. The Swiss continue to consume the most chocolate and that's right about 10 kilos a year. The Austrians and the Germans follow very closely behind and that is about 9 kilos a year and America is right around, somewhere around 5 kilos a year," he says.

The market research agency Statista says that increased consumption from India, China and Asian Pacific countries is driving the industry, as those consumers grow more accustomed to 'Western' tastes, along with a belief in the health benefits of eating dark chocolate.

The appetite for chocolate has been growing so much that analysts predict a 30 percent increase in global cocoa demand by 2020.

Edelweiss Chocolates of Beverly Hills has been a chocolate institution since 1942.

During the golden Age of Hollywood, it catered to Hollywood royalty, including the likes of Elizabeth Taylor, Frank Sinatra and Katherine Hepburn.

The store is filled with handmade premium artisan chocolates, made using traditional techniques and sold in Hollywood and abroad.

Owned by the Zahir family, Edelweiss has enjoyed a unique place in the fabric of Beverly Hills history for many years.

Lucille Ball was a regular customer of Edelweiss and used to enter through the backdoor, passing the conveyor belt.

Rumour has it the infamous chocolate conveyer belt episode in I Love Lucy was inspired by Edelweiss.

Danny Zahirpour, the creative director and head chocolatier, says vibrant colours on chocolate eggs are the big trend this year.

In line with that trend, he's created a modern speckled painted Easter egg made from scratch with a splatter technique.

Each cost 59.95 US Dollars and are in big demand this season.

"They are hand molded and we speckle them with coloured coco butter by hand so it's almost like a handpainted design," he says.

"Think about Jackson Pollack, splattering the paint on the molds. Then we shell the egg and then we demold them and put them together in a 3D fashion and then they stand on a platform and then they are boxed with a beautiful Spring ribbon."

He also hand brushes and paints 18-karat gold chocolate bunnies which sell for 24.95 US Dollars each.

He says Easter is a time people will spend more money on fine, handcrafted chocolates.

Katherine Spiers, food critic at KCRW, NPR public radio agrees.

"People like to eat fancy chocolate around Easter. This is the holiday where you will see people spending more of their money on the high-end chocolates so the expensive chocolatiers are going to see a big bump in business around Easter compared to say Valentine's Day and Halloween," she says.

Kelly Green and John Kelson (aka John Kelly Chocolates) cater to Hollywood's elite and are known for some of the finest chocolates.

They specialise in handmade, ultra luxurious gift boxes and presentations, making their chocolates with natural ingredients in small batches.

One of their most popular items at Easter is the combined dark and milk chocolate bunnies in small round gift boxes (10.50 US Dollars for two bunnies).

They say they sell thousands of these bunnies each Easter.

Kelson says artisan, high quality chocolates are the biggest growing segment and are hugely popular with corporate Hollywood and VIPS.

"We have a big celebrity clientele. We're located in the heart of Hollywood in Los Angeles. I mean you can't get anymore in the centre of entertainment that that. So we do a lot of business with the studios. We have a lot of celebrities that do come directly to our stores and buy from us," he says.

Kelson says their business keeps growing and there is always a peak in business around holiday times.

He says e-commerce is also growing in leaps and bounds as people want the convenience of shopping online.

Beverly Hills, California, US - 15 March 2018

1. Pull out of Easter eggs and chocolates

2. Various of Easter eggs and chocolates

3. Close of spinning chocolate on enrober

4. Pull out from picture on wall to wide of assembly line cooling tunnel

5. Close of Easter chocolates moving along assembly line

6. Various of Easter candy designs being placed on chocolates

7. Set up of Ed Engoron, President and CEO of Perspectives/The Consulting Group

8. SOUNDBITE (English) Ed Engoron, President and CEO of Perspectives/The Consulting Group:

"Well the chocolate industry right now is very exciting both for consumers and processors because we are going broach over 100 billion dollars this year and that's the first time. That's up about 8 percent in the last 10 years. The Swiss continue to consume about the most chocolate and that's right about 10 kilos a year. The Austrians and the Germans follow very closely behind and that is about 9 kilos a year and America is right around, somewhere around 5 kilos a year."

9. Pull out of Edelweiss Chocolates exterior

10. Close of Edelweiss Candy Kitchen sign

11. Wide interior with customer buying Easter bunnies

12. Wide tilt down of Easter chocolates on shelves

13. Mid of Easter baskets on shelves

14. Wide of Zahir family working on chocolates in kitchen

15. Pull out of Danny Zahirpour, Creative Director and head chocolatier, Edelweiss Chocolates

16. Wide of the hand painted speckled eggs

17. Various of Zahirpour splattering colouring into speckled egg molds

18. Pull out of chocolate being poured in speckled egg mold

19. Mid of Zahirpour flipping mold and tapping out excess chocolate

20. Mid of Zahirpour scraping excess chocolate from speckled egg mold

21. Wide tilt up of Zahirpour putting two speckled eggs halves together

22. Close of sealed speckled egg completed

23. SOUNDBITE (English) Danny Zahirpour, creative director and head chocolatier, Edelweiss Chocolates:

"This year for us we are doing something new, we are doing our handmade speckled eggs. They are about 7 inches long and they are hand molded and we speckle them with coloured coco butter by hand so it's almost like a hand painted design. Think about Jackson Pollack, splattering the paint on the molds. And then we shell the egg and then we demold them and put them together in a 3D fashion and then they stand on a platform and then they are boxed with a beautiful spring ribbon."

24. Mid of gold chocolate bunny and gold egg

25. Close of gold chocolate egg

26. Various of Zahirpour hand creating gold chocolate bunny

West Hollywood, California, US - 15 March, 2018

27. Pull out of Katherine Spiers, food critic at KCRW, NPR public radio

28. SOUNDBITE (English) Katherine Spiers, food critic at KCRW, NPR public radio:

"People like to eat fancy chocolate around Easter. This is the holiday where you will see people spending more of their money on the high-end chocolates so the expensive chocolatiers are going to see a big bump in business around Easter compared to say Valentine's Day and Halloween where people are buying sort of more inexpensive chocolate candy, which might come in a bulk bag, that sort of thing. It's less elegant than Easter chocolate."

29. Pull out of John Kelly Chocolates exterior

30. Close of John Kelly Chocolates sandwich board

31. Pull out of interior

32. Wide of John Kelson with client offering chocolate sample

33. Close of client eating Easter chocolate sample

34. Mid pan of framed press articles

35. Wide of shelves with chocolate boxes

36. Close of milk chocolate bunnies gift box

37. Pan of dark and milk chocolate bunnies on trays

38. Close dark and milk chocolate bunnies on trays

39. Wide of John Kelson, Kelly Green and chocolatier working in kitchen

40. Wide of John and Kelly preparing Easter bunnies

41. Mid of three Easter gift boxes

42. Mid of awards and Tower gift boxes

43. Close of 24 piece Assortment Boxes

44. Set up of John Kelson, CEO and co-owner of John Kelly Chocolates

45. SOUNDBITE (English) John Kelson, CEO and co-owner of John Kelly Chocolates:

"We have a big celebrity clientele. We're located in the heart of Hollywood in Los Angeles. I mean you can't get more in the centre of entertainment that that. So we do a lot of business with the studios. We have a lot of celebrities that do come directly to our stores and buy from us."

46. Wide of chocolate conveyer belt

47. Mid of chocolatier putting chocolate on conveyer belt

48. Close of melted chocolate

49. Close of chocolates on conveyer belt

US EASTER CHOCOLATE

SOURCE: ASSOCIATED PRESS

RESTRICTIONS: AP CLIENTS ONLY

LENGTH: 6:29

SHOTLIST:

ASSOCIATED PRESS - AP CLIENTS ONLY

Beverly Hills, California, US - 15 March 2018

1. Pull out of Easter eggs and chocolates

2. Various of Easter eggs and chocolates

3. Close of spinning chocolate on enrober

4. Pull out from picture on wall to wide of assembly line cooling tunnel

5. Close of Easter chocolates moving along assembly line

6. Various of Easter candy designs being placed on chocolates

7. Set up of Ed Engoron, President and CEO of Perspectives/The Consulting Group

8. SOUNDBITE (English) Ed Engoron, President and CEO of Perspectives/The Consulting Group:

"Well the chocolate industry right now is very exciting both for consumers and processors because we are going broach over 100 billion dollars this year and that's the first time. That's up about 8 percent in the last 10 years. The Swiss continue to consume about the most chocolate and that's right about 10 kilos a year. The Austrians and the Germans follow very closely behind and that is about 9 kilos a year and America is right around, somewhere around 5 kilos a year."

9. Pull out of Edelweiss Chocolates exterior

10. Close of Edelweiss Candy Kitchen sign

11. Wide interior with customer buying Easter bunnies

12. Wide tilt down of Easter chocolates on shelves

13. Mid of Easter baskets on shelves

14. Wide of Zahir family working on chocolates in kitchen

15. Pull out of Danny Zahirpour, Creative Director and head chocolatier, Edelweiss Chocolates

16. Wide of the hand painted speckled eggs

17. Various of Zahirpour splattering colouring into speckled egg molds

18. Pull out of chocolate being poured in speckled egg mold

19. Mid of Zahirpour flipping mold and tapping out excess chocolate

20. Mid of Zahirpour scraping excess chocolate from speckled egg mold

21. Wide tilt up of Zahirpour putting two speckled eggs halves together

22. Close of sealed speckled egg completed

23. SOUNDBITE (English) Danny Zahirpour, creative director and head chocolatier, Edelweiss Chocolates:

"This year for us we are doing something new, we are doing our handmade speckled eggs. They are about 7 inches long and they are hand molded and we speckle them with coloured coco butter by hand so it's almost like a hand painted design. Think about Jackson Pollack, splattering the paint on the molds. And then we shell the egg and then we demold them and put them together in a 3D fashion and then they stand on a platform and then they are boxed with a beautiful spring ribbon."

24. Mid of gold chocolate bunny and gold egg

25. Close of gold chocolate egg

26. Various of Zahirpour hand creating gold chocolate bunny

ASSOCIATED PRESS - AP CLIENTS ONLY

West Hollywood, California, US - 15 March, 2018

27. Pull out of Katherine Spiers, food critic at KCRW, NPR public radio

28. SOUNDBITE (English) Katherine Spiers, food critic at KCRW, NPR public radio:

"People like to eat fancy chocolate around Easter. This is the holiday where you will see people spending more of their money on the high-end chocolates so the expensive chocolatiers are going to see a big bump in business around Easter compared to say Valentine's Day and Halloween where people are buying sort of more inexpensive chocolate candy, which might come in a bulk bag, that sort of thing. It's less elegant than Easter chocolate."

29. Pull out of John Kelly Chocolates exterior

30. Close of John Kelly Chocolates sandwich board

31. Pull out of interior

32. Wide of John Kelson with client offering chocolate sample

33. Close of client eating Easter chocolate sample

34. Mid pan of framed press articles

35. Wide of shelves with chocolate boxes

36. Close of milk chocolate bunnies gift box

37. Pan of dark and milk chocolate bunnies on trays

38. Close dark and milk chocolate bunnies on trays

39. Wide of John Kelson, Kelly Green and chocolatier working in kitchen

40. Wide of John and Kelly preparing Easter bunnies

41. Mid of three Easter gift boxes

42. Mid of awards and Tower gift boxes

43. Close of 24 piece Assortment Boxes

44. Set up of John Kelson, CEO and co-owner of John Kelly Chocolates

45. SOUNDBITE (English) John Kelson, CEO and co-owner of John Kelly Chocolates:

"We have a big celebrity clientele. We're located in the heart of Hollywood in Los Angeles. I mean you can't get more in the centre of entertainment that that. So we do a lot of business with the studios. We have a lot of celebrities that do come directly to our stores and buy from us."

46. Wide of chocolate conveyer belt

47. Mid of chocolatier putting chocolate on conveyer belt

48. Close of melted chocolate

49. Close of chocolates on conveyer belt

LEADIN:

Chocolatiers across Beverly Hills and Hollywood are gearing up for Easter with their latest, high-end creations.

It comes as annual global chocolate sales are expected to top more than 100 billion US dollars for the first time.

STORYLINE:

Easter is fast approaching, a time for chocolatiers to bring out their most impressive and expensive creations.

And in Beverly Hills and Hollywood, the Easter delights are at their most luxurious.

From 18 karat gold bunnies to Jackson Pollock-inspired eggs, there is plenty to tempt customers, as long as they've got a budget to match.

Ed Engoron, President and CEO of Perspectives/The Consulting Group, an international food and restaurant consulting firm, says chocolate sales are at an all time high worldwide:

"Well the chocolate industry right now is very exciting both for consumers and processors because we are going broach over 100 billion dollars this year and that's the first time. That's up about 8 percent in the last 10 years. The Swiss continue to consume the most chocolate and that's right about 10 kilos a year. The Austrians and the Germans follow very closely behind and that is about 9 kilos a year and America is right around, somewhere around 5 kilos a year," he says.

The market research agency Statista says that increased consumption from India, China and Asian Pacific countries is driving the industry, as those consumers grow more accustomed to 'Western' tastes, along with a belief in the health benefits of eating dark chocolate.

The appetite for chocolate has been growing so much that analysts predict a 30 percent increase in global cocoa demand by 2020.

Edelweiss Chocolates of Beverly Hills has been a chocolate institution since 1942.

During the golden Age of Hollywood, it catered to Hollywood royalty, including the likes of Elizabeth Taylor, Frank Sinatra and Katherine Hepburn.

The store is filled with handmade premium artisan chocolates, made using traditional techniques and sold in Hollywood and abroad.

Owned by the Zahir family, Edelweiss has enjoyed a unique place in the fabric of Beverly Hills history for many years.

Lucille Ball was a regular customer of Edelweiss and used to enter through the backdoor, passing the conveyor belt.

Rumour has it the infamous chocolate conveyer belt episode in I Love Lucy was inspired by Edelweiss.

Danny Zahirpour, the creative director and head chocolatier, says vibrant colours on chocolate eggs are the big trend this year.

In line with that trend, he's created a modern speckled painted Easter egg made from scratch with a splatter technique.

Each cost 59.95 US Dollars and are in big demand this season.

"They are hand molded and we speckle them with coloured coco butter by hand so it's almost like a handpainted design," he says.

"Think about Jackson Pollack, splattering the paint on the molds. Then we shell the egg and then we demold them and put them together in a 3D fashion and then they stand on a platform and then they are boxed with a beautiful Spring ribbon."

He also hand brushes and paints 18-karat gold chocolate bunnies which sell for 24.95 US Dollars each.

He says Easter is a time people will spend more money on fine, handcrafted chocolates.

Katherine Spiers, food critic at KCRW, NPR public radio agrees.

"People like to eat fancy chocolate around Easter. This is the holiday where you will see people spending more of their money on the high-end chocolates so the expensive chocolatiers are going to see a big bump in business around Easter compared to say Valentine's Day and Halloween," she says.

Kelly Green and John Kelson (aka John Kelly Chocolates) cater to Hollywood's elite and are known for some of the finest chocolates.

They specialise in handmade, ultra luxurious gift boxes and presentations, making their chocolates with natural ingredients in small batches.

One of their most popular items at Easter is the combined dark and milk chocolate bunnies in small round gift boxes (10.50 US Dollars for two bunnies).

They say they sell thousands of these bunnies each Easter.

Kelson says artisan, high quality chocolates are the biggest growing segment and are hugely popular with corporate Hollywood and VIPS.

"We have a big celebrity clientele. We're located in the heart of Hollywood in Los Angeles. I mean you can't get anymore in the centre of entertainment that that. So we do a lot of business with the studios. We have a lot of celebrities that do come directly to our stores and buy from us," he says.

Kelson says their business keeps growing and there is always a peak in business around holiday times.

He says e-commerce is also growing in leaps and bounds as people want the convenience of shopping online.

====

Clients are reminded:

(i) to check the terms of their licence agreements for use of content outside news programming and that further advice and assistance can be obtained from the AP Archive on: Tel +44 (0) 20 7482 7482 Email: info@aparchive.com.

(ii) they should check with the applicable collecting society in their Territory regarding the clearance of any sound recording or performance included within the AP Television News service

(iii) they have editorial responsibility for the use of all and any content included within the AP Television News service and for libel, privacy, compliance and third party rights applicable to their Territory.

BITTERSWEET EASTER FOR VIRUS-HIT BELGIAN CHOCOLATIERS

Health officials in Belgium declared chocolate factories "essential businesses", allowing chocolatiers to continue to sell chocolate eggs and Easter bunnies during the coronavirus lockdown.

Despite being able to stay open, sales are still down from previous years with the coronavirus crisis happening during their peak season.

Head of the Royal Belgian Association of the Chocolate, Pralines, Biscuit and Confectionary Guy Gallet said Easter usually represents "15 to 25 percent of the yearly income" for those in the chocolate industry but "this year that percentage is likely to be far lower."

Some of chocolatiers, have tried to keep the Easter spirit up, even in hard times.

Genevieve Trepant's of the Cocoatree chocolatier in Lonzee saw a funny photo of a bunny with a face mask.

It got her thinking and she now sells chocolate bunnies with a face mask of white chocolate.

Part of the money from the sale goes to the King Baudouin Foundation, a major charitable foundation supporting health care staff.

"It all started as humour, but then we decided to make something meaningful out of it, so this is my small contribution," she said.

In Belgium, the production of chocolate has an annual turnover of five billion Euros (almost six billion US dollars) with an annual consumption of six kilograms per person.

"Most of the chocolatiers are living from tourists, thank God I have a lot of locals who are shopping in my place, but I am afraid if we do not get tourists anymore it will be a disaster, even in the future…", said Dominique Persoone a chocolate shop owner in Brugge.

For most people, the new coronavirus causes mild or moderate symptoms, such as fever and cough, that clear up in two to three weeks.

For some, especially older adults and people with existing health problems, it can cause more severe illness, including pneumonia, and could lead to death.

Halle - 8 April 2020

1. Pan of Praleen chocolate shop owner Marleen Van Volsem with Easter chocolate bunnies

2. Various of Van Volsem wrapping bunnies

3. SOUNDBITE (English) Marleen Van Volsem, Praleen chocolate shop owner:

"The people give a lot of chocolate; the Easter eggs, the filled eggs, the little figures that we make, that is something very big for us and and it is really one of the biggest income sources of the year."

4. Various of employees filling up chocolate moulds

Lonzee - 8 April 2020

5. Wide of Cocoatree shop owner Genevieve Trepant preparing chocolate bunnies with protective face

masks made of white chocolate

6. Close of bunnies with masks

7. SOUNDBITE (French) Genevieve Trepant, Cocoatree shop owner:

"It all started as humour, but then we decided to make something meaningful out of it, so this is my small contribution."

8. Mid of Trepant making chocolate bunnies

9. Various of Trepant putting white chocolate masks on bunnies

10. Wide of Trepant

Brugge - 10 April 2020

11. Exterior of The Chocolate Line shop in Brugge

12. The Chocolate Line shop owner Dominique Persoone inside empty production room

13. SOUNDBITE (English) Dominique Persoone, The Chocolate Line shop owner:

"Well of course we do not know what the future will bring, most of the chocolatiers are living from tourists, thank God I have a lot of locals who are shopping in my place, but I am afraid if we do not get tourists anymore it will be a disaster, even in the future…"

14. Wide of shop warehouse with bags of Easter chocolate

15. Close of bags

16. Employee bringing bag to customer

Brussels - 7 April 2020

17. Wide pan of empty Grand Place, in downtown Brussels

18. Closed chocolate shop on Grand Place

Brussels - 9 April 2020

19. SOUNDBITE (French) Guy Gallet, head of the Royal Belgian Association of the Chocolate, Pralines, Biscuit and Confectionary (Choprabisco):

"Easter usually represents 15 to 25 percent of the yearly income (of the chocolate industry). But obviously for this year that percentage is likely to be far lower."

Brussels - 7 April 2020

20. Closed chocolate shop

21. Woman wearing face mask looking at front window

22. Easter chocolate displayed in window

23. Chocolate box reading (English): "Easter greetings"

Health officials in Belgium declared chocolate factories "essential businesses", allowing chocolatiers to continue to sell chocolate eggs and Easter bunnies during the coronavirus lockdown.

Despite being able to stay open, sales are still down from previous years with the coronavirus crisis happening during their peak season.

Head of the Royal Belgian Association of the Chocolate, Pralines, Biscuit and Confectionary Guy Gallet said Easter usually represents "15 to 25 percent of the yearly income" for those in the chocolate industry but "this year that percentage is likely to be far lower."

Some of chocolatiers, have tried to keep the Easter spirit up, even in hard times.

Genevieve Trepant's of the Cocoatree chocolatier in Lonzee saw a funny photo of a bunny with a face mask.

It got her thinking and she now sells chocolate bunnies with a face mask of white chocolate.

Part of the money from the sale goes to the King Baudouin Foundation, a major charitable foundation supporting health care staff.

"It all started as humour, but then we decided to make something meaningful out of it, so this is my small contribution," she said.

In Belgium, the production of chocolate has an annual turnover of five billion Euros (almost six billion US dollars) with an annual consumption of six kilograms per person.

"Most of the chocolatiers are living from tourists, thank God I have a lot of locals who are shopping in my place, but I am afraid if we do not get tourists anymore it will be a disaster, even in the future…", said Dominique Persoone a chocolate shop owner in Brugge.

For most people, the new coronavirus causes mild or moderate symptoms, such as fever and cough, that clear up in two to three weeks.

For some, especially older adults and people with existing health problems, it can cause more severe illness, including pneumonia, and could lead to death.

Halle - 8 April 2020

1. Pan of Praleen chocolate shop owner Marleen Van Volsem with Easter chocolate bunnies

2. Various of Van Volsem wrapping bunnies

3. SOUNDBITE (English) Marleen Van Volsem, Praleen chocolate shop owner:

"The people give a lot of chocolate; the Easter eggs, the filled eggs, the little figures that we make, that is something very big for us and and it is really one of the biggest income sources of the year."

4. Various of employees filling up chocolate moulds

Lonzee - 8 April 2020

5. Wide of Cocoatree shop owner Genevieve Trepant preparing chocolate bunnies with protective face

masks made of white chocolate

6. Close of bunnies with masks

7. SOUNDBITE (French) Genevieve Trepant, Cocoatree shop owner:

"It all started as humour, but then we decided to make something meaningful out of it, so this is my small contribution."

8. Mid of Trepant making chocolate bunnies

9. Various of Trepant putting white chocolate masks on bunnies

10. Wide of Trepant

Brugge - 10 April 2020

11. Exterior of The Chocolate Line shop in Brugge

12. The Chocolate Line shop owner Dominique Persoone inside empty production room

13. SOUNDBITE (English) Dominique Persoone, The Chocolate Line shop owner:

"Well of course we do not know what the future will bring, most of the chocolatiers are living from tourists, thank God I have a lot of locals who are shopping in my place, but I am afraid if we do not get tourists anymore it will be a disaster, even in the future…"

14. Wide of shop warehouse with bags of Easter chocolate

15. Close of bags

16. Employee bringing bag to customer

Brussels - 7 April 2020

17. Wide pan of empty Grand Place, in downtown Brussels

18. Closed chocolate shop on Grand Place

Brussels - 9 April 2020

19. SOUNDBITE (French) Guy Gallet, head of the Royal Belgian Association of the Chocolate, Pralines, Biscuit and Confectionary (Choprabisco):

"Easter usually represents 15 to 25 percent of the yearly income (of the chocolate industry). But obviously for this year that percentage is likely to be far lower."

Brussels - 7 April 2020

20. Closed chocolate shop

21. Woman wearing face mask looking at front window

22. Easter chocolate displayed in window

23. Chocolate box reading (English): "Easter greetings"

SHOTLIST

Frankfurt, January 27, 2012

1. Mid of Christmasworld welcome projection on wall, camera pull out to stand with christmas lights on display

2. Close of Santa figure waving, camera tilt down to more figures on display

3. Various of stuffed polar bear band playing music

4. Wide of exhibition, with Christmas lights on display

5. Mid of world's largest fibre glass Christmas ball

6. Mid of stand with Christmas baubles

7. Close of Christmas baubles

8. Various of decorations with candles, camera pull out to stand

9. Close of nativity scence (crib) on display, pull out to stand with more cribs on display

10. Various of Italian nativity crib on display

11. Close of snow-covered decorations and cribs on display, camera pull out

12. Various of cribs

13. SOUNDBITE (German) Eva Olbrich, Christmasworld Director:

"Let's say it this way: In general I think the issue (theme) of Christmas is basically always a good business. We could see this over the past years and there were also (economic) crisis times. The consumers will always celebrate Christmas time. One might probably spend a bit less money for decoration, but one will keep on investing in Christmas wreaths and for example in candles, which in particular play an important role in crisis times. Probably the investments are a bit lower, but people will always celebrate Christmas. And this gives us the certainty that we are on the right path with this trade fair."

14. Close of Christmas lights, camera pan right to exhibition

15. Various of flowers and decorations on display

16. SOUNDBITE (English) Pascal Koeleman, Creative Director 2Dezign:

"What is really hot (speaking about the upcoming season) together with colourful is everything with snow. So, the product with a snow finish, the twigs with snow, heavy snow trees together with gold. So luxury is still a hot item. You see the traditional christmas like red and green is going downand therefore we get more gold, luxury, over the top, rich."

17. Various of golden reindeers, Christmas lights on display, camera pan right

18. Camera tilt down over white Christmas tree

19. Close of artificial snow on display

20. Various of stand of German "snowlike" company (offers articifial snow systems) on display

21. Various of Jean-Paul Gaultier, French fashion designer, arriving, greeting audience

UPSOUND (English) Jean-Paul Gaultier, French fashion designer: "So first thank you very much. Happy New Year. Merry Christmas"

22. Camera tilt up over Christmas tree designed by Gaultier

23. SOUNDBITE (English) Jean-Paul Gaultier, French fashion designer:

"So, what I wanted to do is like to dress, to dress the christmas tree. So what did I do? Some couture work. It means to make one Christmas tree with fringes. Fringes of Christmas tree, as you can see, so it is like, let's say, like art deco, 20s, like Charleston dress, you know. Kind of Christmas tree with all the green fringe. So it looks like a Christmas tree, but review like if it is a - you can see - imaging dancing like Charleston."

24. Various of Gaultier posing for the cameras next to the Christmas tree, camera pull out

25. Close of Christmas baubles

26 Various of traditional Christmas figures made of wood, camera pan right

27. Various of decorations

28. Close of revolving natvity scene

29. Close of Easter egg

30. Various of Easter bunnies

LEAD IN :

Jean Paul Gaultier designs are leading 2012 Christmas trends.

The French designer says he drew upon his couture experience to come up with the definitive tree for the new festive season.

And it seems Christmas 2012 is all about luxury despite the economic gloom.

STORYLINE:

Barely a month after Christmas, bells are jingling and stockings are being hung at Christmasworld in Frankfurt.

The annual trade show is the world's leading such event for festive decorations.

In 2011 there were 964 exhibitors, 263 from Germany and 701 from other countries.

In the same year the fair received over 30,000 visitors almost evenly split between national and international visitors, the majority of foreign visitors were from neighbouring EU countries.

This year organisers expect 950 companies from 40 countries (according to official figures released by the trade fair organizers "Messe Frankfurt") and - same as last year - more than 30,000 visitors.

Although the event supplies trade for other festivals, the majority of visitors do come here to tap into Christmas - 71% citing it as their main reason for visiting in 2011.

From baubles to Christmas lights and candles, every item needed for creating the perfect December holiday is on display.

One showstopper is the world's largest fibreglass Christmas bauble which weighs about 220 kilograms and boasts a diameter of 5.26 metres, according to its producer german Masson-Wawer Fiberglasmoebel GmbH.

It represents the solar system, and is composed of 16 single components and can be used as an all-season-decoration, according to the designers.

Traditional Italian nativity cribs - depicting the scene of the birth of Jesus - hark back to the origins of the Christmas festival.

But in the cold chill of January and with a frosty European economic forecast for the year ahead , what are the prospects for Christmas 2012?

Despite the uncertain economic situation, people always spend money celebrating Christmas, says Christmasworld Director Eva Olbrich.

"Let's say it this way: In general I think the issue (theme) of Christmas is basically always a good business. We could see this over the past years and there were also (economic) crisis times. The consumers will always celebrate Christmas time. One might probably spend a bit less money for decoration, but one will keep on investing in Christmas wreaths and for example in candles, which in particular play an important role in crisis times. Probably the investments are a bit lower, but people will always celebrate Christmas. And this gives us the certainty that we are on the right path with this trade fair."

According to sales figures compiled by the market researchers of IFH Retail Consultants in Cologne, German consumers did not cut back on Christmas and festive decorations in 201,1 and sales in this sector rose by 7.1 percent to a total of � 2.953 billion. ($3.874 billion)

However, this rate of growth is somewhat down in comparison to 2010 when expenditures leapt by 10.9 percent to � 2.758 billion. ($3.618 billion)

The Dutch designers of "2Dezign" have created a colourful display using fresh and artificial flowers.

Pascal Koeleman, Creative Director from 2Dezign says that despite the economic gloom, luxury is big news for Christmas.

"What is really hot (speaking about the upcoming season) together with colourful is everything with snow. So, the product with a snow finish, the twigs with snow, heavy snow trees together with gold. So luxury is still a hot item. You see the traditional christmas like red and green is going downand therefore we get more gold, luxury, over the top, rich."

Also on show is a special Christmas tree creation designed by French fashion designer Jean-Paul Gaultier and created from fine green silk threads.

He says he drew on his couture background. The tree is also a nod to the style of the twenties - tipped to be a hot fashion trend this summer:

"So, what I wanted to do is like to dress, to dress the christmas tree. So what did I do? Some couture work. It means to make one Christmas tree with fringes. Fringes of Christmas tree, as you can see, so it is like, let's say, like art deco, 20s, like Charleston dress, you know. Kind of Christmas tree with all the green fringe. So it looks like a Christmas tree, but review like if it is a - you can see - imaging dancing like Charleston."

Each year the French "Les Sapins de No�l des Cr�ateurs" association invites international artists from the fields of fashion, architecture and design to create their own personal Christmas trees, which are then auctioned for a good cause at an exclusive benefit event in Paris.

As Christmasworld is the new main sponsor of this project, the fair organizers brought the precious trees to the exhibition grounds in Frankfurt am Main.

Exhibitors and visitors can take part in a raffle to win one at the end of the show.

And just to show it isn't all about Christmas , the event also features Easter bunnies.

The fair runs January 27-31, 2012.

wacky

SHOTLIST

AP Television

Paris, France April 10, 2009

1. Mid shot of chocolate eggs arranged under a glass shelf, tilt up to wide of busy shop

2. Mid shot of boxed Easter eggs

3. Close zoom out showing giant chocolate egg, cocoa pod and leaf on a giant bar of chocolate

AP Television

Nuthetal, Germany, March 30, 2010

4. SOUNDBITE: (English), Dr. Brian Buijsse, nutritional epidemiologist, German Institute of Human Nutrition

"Especially their risk of stroke was lower and that could be explained by blood pressure, because high blood pressure is a major risk factor for heart disease and also stroke, but it''s higher for stroke."

AP Television

Paris, France April 10, 2009

5. Close up of the man breaking open the chocolate egg

6. Mid shot of man tasting chocolate

AP Television

Rome, Italy, April 3, 2007

7. Mid shot exterior of various decorated Easter eggs in chocolate shop window

8. Close tilt up of eggs

9. Wide interior of chocolate shop

10. Mid shot tilt down of woman shaking toffee mould

11. Close up of mould being shaken

12. Close up of woman making chocolates

13. Close up of a vat of melted chocolate being whisked

AP Television

Nuthetal, Germany, March 30, 2010

14. SOUNDBITE: (English), Dr. Brian Buijsse, nutritional epidemiologist, German Institute of Human Nutrition

"Chocolate contains very high amounts of sugar and fat and therefore many calories, right ? And nowadays many people have overweight and obesity and these are also risk factors for high blood pressure and heart disease, right ? So we do not want people to gain weight right? But if we would make a recommendation in the future, then it will be something that if you eat a low amount of chocolate, that should replace something else, like other sugar sweets, or snacks that also contain many calories."

AP Television

Rome, Italy, April 3, 2007

15. Close up of dipped chocolates being placed on table to set

16. Close up of sweet shape being dipped into vat of melted chocolate

17. Mid shot of chocolate egg display

18. Various close up mini eggs

19. Wide of shop assistant wrapping egg for customer

20. Close up of gold foil wrapping being trimmed around egg

21. Medium close of assistant

22. Close up of egg being wrapped in gold foil

LEAD IN:

A chocolate a day really does help to keep the doctor away according to German scientists.

That''s good news for many people around the world preparing to eat chocolate eggs this Easter.

STORYLINE:

Easter means feasting on chocolate....and concerns about calories and sugar consummation often get forgotten.

Now chocolate lovers can be reassured that eating chocolate every day can actually improve your health.

A ten year study published by German scientists in the European Heart Journal today (Wednesday 31 March) claims just one small square of chocolate a day can lower your blood pressure and reduce your risk of heart disease.

Previous studies have suggested dark chocolate in small amounts could be good for you, but this is the first study to track its effects over such a long period of time.

They tracked nearly twenty thousand people between the ages of 35 and 65.

Those that ate the most, around 7.5 grams (0.26 ounces) of chocolate a day, had lower blood pressure compared to those who ate the least, about 1.7 grams (0.06 ounces) each day.

Dr. Brian Buijsse is a nutritional epidemiologist at the German Institute of Human Nutrition and lead researcher of the study.

The team also found that people who ate more chocolate also had a 39% lower risk of having a heart attack, or stroke.

Buijsse says "they had a lower blood pressure and they also had a lower risk of heart disease and stroke and especially their risk of stroke was lower and that could be explained by blood pressure, because high blood pressure is a major risk factor for heart disease and also stroke, but it''s higher for stroke."

The difference between the two groups amounts to six grams of chocolate, less than one small square of a 100g (3.5 ounce) bar, or one of these little mini eggs.

Scientists believe there would have been 85 fewer heart attacks in their study group if everyone was eating 7.5 grams (0.26 ounces) of chocolate every day,

But there''s also a word of caution before you bite into your much anticipated Easter bunny.

Sweet centres and creamy truffles aren''t included.

It''s the chocolate that counts and the scientists warn that we mustn''t increase our overall intake of calories, or reduce the amount of healthy foods we eat in order to eat more chocolate.

According to Buijsse many people are having to tackle obesity which raises the risk of blood pressure and heart disease.

He''s keen to stress that the consumption of chocolate should be small, an average of six grams.

Buijsse says "if we would make a recommendation in the future, then it will be something that if you eat a low amount of chocolate, that should replace something else, like other sugar sweets, or snacks that also contain many calories."

Small amounts of chocolate may help prevent heart disease, but only if it replaces other high energy and therefore high calorie snacks.

So if you''re planning on eating an Easter egg, you shouldn''t be scoffing crisps and pastries as well.

Too many eggs can lead to too much fat, too much sugar and a weight problem which outweighs any health benefits you can get from the chocolate itself.

The scientists warn a hundred gram bar of even the darkest chocolate contains roughly 500 calories.

That''s a quarter of the total number of calories recommended to a woman each day (2000) and a fifth of the daily intake recommended to men (2500).

So unless you''re planning to run a marathon every time you visit your favourite chocolatier, eating eggs is not a shortcut to a healthier life.

The type of chocolate you like to eat is also important.

Not all of the study group was asked to reveal whether the chocolate they were eating was milk, white, or dark chocolate.

But it believed the benefits derived from chocolate come from flavanols in cocoa, so the darker the chocolate the better its effect.

Researchers say flavanols appear to be the substances in cocoa that are responsible for improving the availability of nitric oxide which lines the inner wall of blood vessels.

It''s a gas which causes the smooth muscle cells of the blood vessels to relax and widen helping to lower blood pressure.

They say nitric oxide also improves platelet function, making the blood less sticky, preventing excessive clotting.

A year and a half ago research in the Journal of Agricultural and Food Chemistry warned that some chocolate manufacturers were making cocoa more digestible by using processes which drastically reduced the amount of flavanols.

Scientists involved in today''s publication say study has again confirmed that chocolate has beneficial effects.

But they say much more research needs to be done before they can make a precise recommendation.

LEADIN:

As Easter approaches artists in Tbilisi are busy creating decorations for Georgian homes.

One ceramics studio is reviving the art of ceramics, making delicate and colourful pieces based on traditional designs ahead of the spring time festivities.

STORYLINE:

Eggs are a traditional symbol of Easter across much of Europe, symbolising birth and renewal.

A ceramics studio in downtown Tbilisi, Georgia is reviving the traditional art of pottery and adding a modern twist.

Final touches are being made at the White Studio to offer its customers a wide variety of Easter decorations.

Ceramic eggs, bunnies, vases, egg holders an even ornaments resembling Faberge eggs are made in the studio especially for Easter collection.

The original Faberge eggs were ornate bejewelled egg-shaped works of art made for the families of Russian czars in the late 19th and early 20th centuries.

White Studio was created in 2013 by several artists who had an ambitious plan to revive ceramics production in Georgia.

A once very rich history was lost after the demise of the Soviet Union when factories were closed down and only few artists were making collections in ceramics.

Nato Eristavi, was a driving force behind the idea to revive Georgian ceramic giving it a modern twist while preserving traditions.

"White Studio was established in 2013 by several artists. It was like an experiment to try reincarnate ceramics production in Georgia, because during many years factories were shut down, there were very few artists who worked in ceramics. Therefore, it was an attempt to show that by using new materials, new trends, it is possible to a Georgian product which will be of the highest quality and very interesting like products from Europe or United States for example," she explains.

Artist Vera Nodia describes the process of creating artistic ceramics.  

"Ceramics undergo several stages. First of all, it is moulded and given a shape then for a while it needs to dry in order to avoid any cracks and other fragile points. After, we do preliminary firing and then can apply a paint. We have a wide variety of colours we choose from. After this, the product goes through the glaze firing process."

Today ten artists are working in the studio, each with their own style and approach, but all of them try to promote creative possibilities of modern ceramics.

Tbilisi, March 27, 2018

1. Close ceramic eggs

2. Mid employees of the ceramic studio placing Easter decorations

3. Close Easter decorations

4. Mid employee of the ceramic studio placing Easter eggs

5. SOUNDBITE(Georgian) Nato Eristavi, founder of White Studio:

"White Studio was established in 2013 by several artists. It was like an experiment to try reincarnate ceramics production in Georgia, because during many years factories were shut down, there were very few artists who worked in ceramics. Therefore, it was an attempt to show that by using new materials, new trends, it is possible to a Georgian product which will be of the highest quality and very interesting like products from Europe or United States for example."

6. Close ceramic Easter eggs

7. SOUNDBITE(Georgian) Nato Eristavi, founder of White Studio:

"One of the main directions for us is to revive Georgian ornaments, Georgian form and tradition and give it a new look. We try to create modern forms with Georgian elements and this is a what we call new Georgian ceramics."

8. Close hands making ceramic egg

9. Wide craftsman making ceramic egg

10. Close ceramic egg being made tilt up to craftsman

11. Mid ceramic egg being made and placed on the table

12. Close newly created ceramic egg

13. Mid the studio

14. Various of Easter decorations

15. Mid painting studio

16. Close various of painting Easter Egg with traditional Georgian ornament

17. Mid painter during work

18. Close finished Easter eggs decorated with Georgian ornament

19. Wide craftsman taking Easter egg from the mould

20. Close Easter egg being taken from the mould and placed on the table

21. Mid painting studio

22. Close various of egg being painted

23. Mid artist moulding ornaments of the clock in shape of Easter egg

24. Close hands moulding decorations

25. Mid Easter egg being painted

26. Close egg being painted

27. SOUNDBITE(Georgian) Vera Nodia, artist:

"Ceramics undergo several stages. First of all, it is moulded and given a shape then for a while it needs to dry in order to avoid any cracks and other fragile points. After, we do preliminary firing and then can apply a paint. We have a wide variety of colours we choose from. After this, the product goes through the glaze firing process."

28. Close Easter decorations before glaze firing process

29. Mid man opening kiln

30. Close ceramics after glaze firing

31. Close man removing ceramics after glaze firing zoom out to ceramics

32. Mid White Studio showroom

33. Close founder of White Studio Nato Eristavi placing Eater eggs

34. Close Easter eggs

LEADIN:

As Easter approaches artists in Tbilisi are busy creating decorations for Georgian homes.

One ceramics studio is reviving the art of ceramics, making delicate and colourful pieces based on traditional designs ahead of the spring time festivities.

STORYLINE:

Eggs are a traditional symbol of Easter across much of Europe, symbolising birth and renewal.

A ceramics studio in downtown Tbilisi, Georgia is reviving the traditional art of pottery and adding a modern twist.

Final touches are being made at the White Studio to offer its customers a wide variety of Easter decorations.

Ceramic eggs, bunnies, vases, egg holders an even ornaments resembling Faberge eggs are made in the studio especially for Easter collection.

The original Faberge eggs were ornate bejewelled egg-shaped works of art made for the families of Russian czars in the late 19th and early 20th centuries.

White Studio was created in 2013 by several artists who had an ambitious plan to revive ceramics production in Georgia.

A once very rich history was lost after the demise of the Soviet Union when factories were closed down and only few artists were making collections in ceramics.

Nato Eristavi, was a driving force behind the idea to revive Georgian ceramic giving it a modern twist while preserving traditions.

"White Studio was established in 2013 by several artists. It was like an experiment to try reincarnate ceramics production in Georgia, because during many years factories were shut down, there were very few artists who worked in ceramics. Therefore, it was an attempt to show that by using new materials, new trends, it is possible to a Georgian product which will be of the highest quality and very interesting like products from Europe or United States for example," she explains.

Artist Vera Nodia describes the process of creating artistic ceramics.  

"Ceramics undergo several stages. First of all, it is moulded and given a shape then for a while it needs to dry in order to avoid any cracks and other fragile points. After, we do preliminary firing and then can apply a paint. We have a wide variety of colours we choose from. After this, the product goes through the glaze firing process."

Today ten artists are working in the studio, each with their own style and approach, but all of them try to promote creative possibilities of modern ceramics.

Tbilisi, March 27, 2018

1. Close ceramic eggs

2. Mid employees of the ceramic studio placing Easter decorations

3. Close Easter decorations

4. Mid employee of the ceramic studio placing Easter eggs

5. SOUNDBITE(Georgian) Nato Eristavi, founder of White Studio:

"White Studio was established in 2013 by several artists. It was like an experiment to try reincarnate ceramics production in Georgia, because during many years factories were shut down, there were very few artists who worked in ceramics. Therefore, it was an attempt to show that by using new materials, new trends, it is possible to a Georgian product which will be of the highest quality and very interesting like products from Europe or United States for example."

6. Close ceramic Easter eggs

7. SOUNDBITE(Georgian) Nato Eristavi, founder of White Studio:

"One of the main directions for us is to revive Georgian ornaments, Georgian form and tradition and give it a new look. We try to create modern forms with Georgian elements and this is a what we call new Georgian ceramics."

8. Close hands making ceramic egg

9. Wide craftsman making ceramic egg

10. Close ceramic egg being made tilt up to craftsman

11. Mid ceramic egg being made and placed on the table

12. Close newly created ceramic egg

13. Mid the studio

14. Various of Easter decorations

15. Mid painting studio

16. Close various of painting Easter Egg with traditional Georgian ornament

17. Mid painter during work

18. Close finished Easter eggs decorated with Georgian ornament

19. Wide craftsman taking Easter egg from the mould

20. Close Easter egg being taken from the mould and placed on the table

21. Mid painting studio

22. Close various of egg being painted

23. Mid artist moulding ornaments of the clock in shape of Easter egg

24. Close hands moulding decorations

25. Mid Easter egg being painted

26. Close egg being painted

27. SOUNDBITE(Georgian) Vera Nodia, artist:

"Ceramics undergo several stages. First of all, it is moulded and given a shape then for a while it needs to dry in order to avoid any cracks and other fragile points. After, we do preliminary firing and then can apply a paint. We have a wide variety of colours we choose from. After this, the product goes through the glaze firing process."

28. Close Easter decorations before glaze firing process

29. Mid man opening kiln

30. Close ceramics after glaze firing

31. Close man removing ceramics after glaze firing zoom out to ceramics

32. Mid White Studio showroom

33. Close founder of White Studio Nato Eristavi placing Eater eggs

34. Close Easter eggs

SHOTLIST:

Athens - 14 April 2009

1. Wide of shoppers on Ermou street with church seen in background

2. Wide of meat market with shoppers holding bags

3. Butchers standing near their stalls selling lamb

4. Close-up of butcher hanging lamb

5. Close-up of sign reading (Greek) "Fresh lamb - 6.99 (per kilo) - Romanian"

6. Close-up of meat on chopping block

7. SOUNDBITE (Greek) Name not given, butcher:

"They don't have money. This week we've sold 70 lambs, which is nothing. Huge crisis."

8. Wide of lamb hanging in stall with sign reading (Greek) "Whatever you buy - 5.99 (per kilo)"

9. SOUNDBITE (Greek) Name not given, male shopper:

"They're asking for a lot of money. We can't buy anything. We must find something else to eat. Not lamb."

Athens - 15 April 2009

10. Set-up of Charalambos Delintadakis, member of the administrative council of INKA-General Consumer Federation of Greece, sitting at desk

11. Close-up of INKA brochure

12. SOUNDBITE (Greek) Charalambos Delintadakis, member of the administrative council of INKA-General Consumer Federation of Greece:

"Shopping traffic is down. We estimate that at the end of the Easter shopping period, we will have a reduction in traffic, compared to last year, of about 20 percent. This is happening not because prices have risen, but because peoples' income has dropped because of the bad financial situation."

Athens - 14 April 2009

13. Wide exterior of shop selling candy and Easter goods

14. Close-up of traditional fabric eggs that contain chocolate eggs

15. Decorative Easter objects

16. SOUNDBITE (Greek) Name not given, male shopper:

"They will spend money. Greeks are people who truly want to have a good time, so I believe they've saved up some money."

Athens - 15 April 2009

17. Wide of Aristokratikon chocolate shop

18. People in chocolate shop

19. Workers inside shop helping customers

20. Close-up of handmade, weaved chocolate eggs

21. Close-up of melted chocolate being mixed

22. Worker dipping chocolate bonbon into melted chocolate and placing on tray

23. Wide of workers making chocolate candies

24. Close-up of worker dropping hazelnuts into melted chocolate and forming into shape

25. SOUNDBITE (Greek) George Bitsopoulos, owner of Aristokratikon Confiserie:

"It is a tradition in which surely the godparent will buy a chocolate egg, a bunny, a chicken. Anything chocolate. It has remained a tradition."

26. Wide of store selling Easter goods

27. Close-up of wreath with bunnies reading (English) "Happy Easter"

28. Close-up of decorated candles

29. Wide of shop with man paying

STORYLINE:

Greeks geared up for the upcoming Easter holiday by hitting the streets for traditional holiday goods despite the financial crisis.

Butchers at the meat market shouted their prices in an effort to lure customers to buy lamb and entrails for traditional Easter meals.

Despite the huge crowds, one butcher blamed the economic crisis for very few lambs being sold just days before Orthodox Easter, this Sunday, April 19.

One buyer complained the prices were too high and said he would look to something other than lamb for his Easter meal.

According to Charalambos Delintadakis, who is a member of the administrative council of the INKA-General Consumer Federation of Greece, the prospects for the Easter market are not good.

He said that while prices haven't gone up significantly, Greeks' purchasing power has dropped because of the financial crisis. He added that prices should have dropped by about 30 percent in order for Greeks to have the buying power they had this time last year.

But other Greeks cast their financial problems aside in favour of tradition.

George Bitsopoulos, owner of Aristokratikon Confiserie where the chocolates are still handmade, says Greece has a strong tradition of chocolate consumption despite it being a luxury.

He says the custom of godparents buying chocolates for their godchildren still holds strong.

Also strong is the custom of buying decorated candles to be held at the midnight liturgy marking Christ's resurrection.

Prices for such candles range from just few euros to about 25 euros per candle depending on size and how elaborate the decoration is.

Godparents also buy these candles for godchildren; others just buy them for themselves.

LEADIN:

North America's chocolate market is growing and this Easter luxury chocolate stores are cashing in.

They're offering traditional and modern hand-painted eggs at hundreds of dollars, flavoured with organic ingredients such as rose petal, verbena and champagne.

STORYLINE:

LA's luxury chocolate stores are gearing up for the Easter holidays with a range of tempting treats.

This year, about eight in ten U.S. adults plan to celebrate, spending an average of $151 USD per person, on everything from candy and clothing, to cards and flowers, according to a report by the country's National Retail Federation.

Total spending on Easter in the United States is projected to hit $18 billion.  

And chocolate is a big part of the festivities - especially for the under-35s.

This Easter, andSons Chocolatiers in Beverly Hills is continuing 35 years of family tradition, making luxury eggs.

But this year, the designs and flavours are being modernised for the Instagram generation.

Renowned pastry chef, Kriss Harvey, known as one of America's top ten pastry chefs, left five-star restaurants and hotels to create fine chocolates.

This season, he's specialising in hand-made dripped chocolate eggs.

Some andSons chocolates are made to a recipe with 15 different steps.

Phil Covitz, founder of andSons Chocolatiers, says this Easter people are looking for customized eggs and inventive flavors.

"We have two lines of chocolate - both are very interesting," he says.

"Our first line's modern take on classic chocolates, where we do molded pieces. They're all hand painted, and we use very interesting flavors on the inside. A Yuzu Verbena is one of our most popular items.

"We do salted caramels, we have speculoos cookie (Belgium cookie with hazelnuts and milk chocolate), so they all have very interesting flavor combinations with beautiful appearances."

They use organic ingredients from speciality providers around the world, including the local farmers market in Santa Monica, California.

Monogrammed Easter baskets go for $65 to $120 USD a piece.

At the newly-opened Beverly Hills Teuscher, Chocolates of Switzerland, a luxurious Easter is on the menu.

The Swiss company has nineteen stores worldwide, its Beverly Hills location is co-owned by actor Tom Gallop and Tara Margolin.

Known as one of the world's most luxurious chocolate brands, the shop attracts some of Hollywood's leading celebrities.

Every Monday, shipments of old-world artisan chocolates arrive from Switzerland.

They include chocolate eggs with Dom Perignon Champagne cream centers, as well as marzipan eggs and handmade chocolate bunnies.

Margolin designs the handmade basket creations, with prices ranging from just over $200 to just over $650 USD.

The "Butterfly Basket" at $656 USD is the most expensive, and includes truffles, dark chocolate thins and pralines.

The "All Our Eggs in One Basket" at $430 USD, includes chocolate bunnies and a dark champagne truffle egg.

They also offer the "Chicks & Eggs Basket" at $248 USD and the "Dark Chocolate Basket" at $206 USD.

Each day, Gallop can be seen with a tray of sipping chocolate in front of his store, offering tastings to passersby.

He says Teuscher focuses on quality.

"We use the milk of Swiss dairy cows, we source our ingredients from all over the world," he says.

"So, our salt comes from the west coast of France. We have our rose oil in our rose truffles that comes... it's actually a trade secret, but let's just say it's somewhere in Northern Africa.

"We have our oranges, all of our citrus comes from Sicily. So, the fact that they've been doing this for this long... Our champagne truffles are the only truffle in the world with Dom Perignon."

In 2017, the global chocolate market was valued at around $103.28 USD billion dollars, according to Zion Market Research.

It's expected to reach about $161.56 billion USD by 2024.

Los Angeles, California, US - 15 April 2019

1. Mid of large hand painted Easter egg

2. Wide of kitchen staff

3. Close of melted chocolate in pot

4. Wide of chocolate and pastry chef Kriss Harvey making chocolate eggs in kitchen

Beverly Hills, California, US - 15 April 2019

5. Wide of "andSons Chocolatiers" store interior

6. Wide of customers in store

7. Tilt down from egg display to chocolate showcase

8. Close of 24-carat gold leaf egg

9. Wide of store exterior

10. Setup shot of Phil Covitz, andSons Chocolatiers, Beverly Hills

11. SOUNDBITE (English) Phil Covitz, andSons Chocolatiers, Beverly Hills:

"We have two lines of chocolate - both are very interesting. Our first line's modern take on classic chocolates, where we do molded pieces. They're all hand painted, and we use very interesting flavors on the inside. A Yuzu Verbena is one of our most popular items. We do salted caramels, we have speculoos cookie (Belgium cookie with hazelnuts and milk chocolate), so they all have very interesting flavor combinations with beautiful appearances."

12. Mid of classic chocolates in showcase

13. Wide of modern chocolate showcase

14. Close of passion fruit caramel

15. Close of speculoos cookie

16. Pull out to wide of modern colourful chocolate gift boxes

17. Close of vegan chocolates

18. Pull out of baskets

19. Close of three hand painted eggs

20. Mid of hand painted eggs

Los Angeles, California, US – 15 April 2019

21. Mid of chef making handprinted eggs in kitchen

22. Mid of tray used to smooth out chocolate

23. Wide of chef spraying eggs

24. Close of chef spraying eggs

25. Close of egg tray being flipped over

26. Close of chocolate being poured into egg tray

27. Close of filling being poured into egg

28. Mid of chef putting filling into egg

29. Close of filling egg

30. Mid of chef taking eggs out of tray

31. Mid of chef placing eggs on table

32. Close of chef slicing egg open to show inside

33. Close of inside of egg, showing layers of filling

Beverly Hills, California, US - 15 April 2019

34. Pull out of Beverly Hills Teuscher, Chocolates of Switzerland store exterior

35. Wide of store interior

36. Pull out from chandelier to interior and Easter display case

37. Setup shot of Tara Margolin (left) and Tom Gallop (right), Co-Owners of Beverly Hills Teuscher, Chocolates of Switzerland

38. Close of Margolin

39. Mid of magazine article

40. Pan left of boxes being delivered

41. Mid of table with all types of eggs

42. Close of champagne truffle eggs

43. Close of marzipan eggs

44. Mid of decorative nostalgia eggs

45. Close of chocolate rabbit

46. Close of low relief sculpture bunny chocolate bar

47. Mid of Margolin making basket

48. Close of Margolin placing bunny in basket

49. Pull out of four different baskets

50. Close of butterfly basket

51. Close of "all our eggs" basket

52. Close of chicks basket

53. Close of dark chocolate basket

54. Tilt down of Gallop to mixing chocolate

55. Wide of Gallop handing out samples to pedestrians

56. Tilt up of pedestrians trying samples

57. SOUNDBITE (English) Tom Gallop, Co-Owner Beverly Hills Teuscher, Chocolates of Switzerland:

"We use the milk of Swiss dairy cows, we source our ingredients from all over the world. So, our salt comes from the west coast of France. We have our rose oil in our rose truffles that comes... it's actually a trade secret, but let's just say it's somewhere in Northern Africa. We have our oranges, all of our citrus comes from Sicily. So, the fact that they've been doing this for this long... Our champagne truffles are the only truffle in the world with Dom Perignon. It came to Dolf Teuscher in a dream, I mean there's all this folklore and fable that comes along with Teuscher. So, for us to be able to kind of continue the tradition - it's just a real honor."

58. Mid of woman tasting chocolate

59. Close of milk and dark chocolate bunnies

60. Wide of display case with chocolate bunnies in milk, dark and white chocolate

LEADIN:

North America's chocolate market is growing and this Easter luxury chocolate stores are cashing in.

They're offering traditional and modern hand-painted eggs at hundreds of dollars, flavoured with organic ingredients such as rose petal, verbena and champagne.

STORYLINE:

LA's luxury chocolate stores are gearing up for the Easter holidays with a range of tempting treats.

This year, about eight in ten U.S. adults plan to celebrate, spending an average of $151 USD per person, on everything from candy and clothing, to cards and flowers, according to a report by the country's National Retail Federation.

Total spending on Easter in the United States is projected to hit $18 billion.  

And chocolate is a big part of the festivities - especially for the under-35s.

This Easter, andSons Chocolatiers in Beverly Hills is continuing 35 years of family tradition, making luxury eggs.

But this year, the designs and flavours are being modernised for the Instagram generation.

Renowned pastry chef, Kriss Harvey, known as one of America's top ten pastry chefs, left five-star restaurants and hotels to create fine chocolates.

This season, he's specialising in hand-made dripped chocolate eggs.

Some andSons chocolates are made to a recipe with 15 different steps.

Phil Covitz, founder of andSons Chocolatiers, says this Easter people are looking for customized eggs and inventive flavors.

"We have two lines of chocolate - both are very interesting," he says.

"Our first line's modern take on classic chocolates, where we do molded pieces. They're all hand painted, and we use very interesting flavors on the inside. A Yuzu Verbena is one of our most popular items.

"We do salted caramels, we have speculoos cookie (Belgium cookie with hazelnuts and milk chocolate), so they all have very interesting flavor combinations with beautiful appearances."

They use organic ingredients from speciality providers around the world, including the local farmers market in Santa Monica, California.

Monogrammed Easter baskets go for $65 to $120 USD a piece.

At the newly-opened Beverly Hills Teuscher, Chocolates of Switzerland, a luxurious Easter is on the menu.

The Swiss company has nineteen stores worldwide, its Beverly Hills location is co-owned by actor Tom Gallop and Tara Margolin.

Known as one of the world's most luxurious chocolate brands, the shop attracts some of Hollywood's leading celebrities.

Every Monday, shipments of old-world artisan chocolates arrive from Switzerland.

They include chocolate eggs with Dom Perignon Champagne cream centers, as well as marzipan eggs and handmade chocolate bunnies.

Margolin designs the handmade basket creations, with prices ranging from just over $200 to just over $650 USD.

The "Butterfly Basket" at $656 USD is the most expensive, and includes truffles, dark chocolate thins and pralines.

The "All Our Eggs in One Basket" at $430 USD, includes chocolate bunnies and a dark champagne truffle egg.

They also offer the "Chicks & Eggs Basket" at $248 USD and the "Dark Chocolate Basket" at $206 USD.

Each day, Gallop can be seen with a tray of sipping chocolate in front of his store, offering tastings to passersby.

He says Teuscher focuses on quality.

"We use the milk of Swiss dairy cows, we source our ingredients from all over the world," he says.

"So, our salt comes from the west coast of France. We have our rose oil in our rose truffles that comes... it's actually a trade secret, but let's just say it's somewhere in Northern Africa.

"We have our oranges, all of our citrus comes from Sicily. So, the fact that they've been doing this for this long... Our champagne truffles are the only truffle in the world with Dom Perignon."

In 2017, the global chocolate market was valued at around $103.28 USD billion dollars, according to Zion Market Research.

It's expected to reach about $161.56 billion USD by 2024.

Los Angeles, California, US - 15 April 2019

1. Mid of large hand painted Easter egg

2. Wide of kitchen staff

3. Close of melted chocolate in pot

4. Wide of chocolate and pastry chef Kriss Harvey making chocolate eggs in kitchen

Beverly Hills, California, US - 15 April 2019

5. Wide of "andSons Chocolatiers" store interior

6. Wide of customers in store

7. Tilt down from egg display to chocolate showcase

8. Close of 24-carat gold leaf egg

9. Wide of store exterior

10. Setup shot of Phil Covitz, andSons Chocolatiers, Beverly Hills

11. SOUNDBITE (English) Phil Covitz, andSons Chocolatiers, Beverly Hills:

"We have two lines of chocolate - both are very interesting. Our first line's modern take on classic chocolates, where we do molded pieces. They're all hand painted, and we use very interesting flavors on the inside. A Yuzu Verbena is one of our most popular items. We do salted caramels, we have speculoos cookie (Belgium cookie with hazelnuts and milk chocolate), so they all have very interesting flavor combinations with beautiful appearances."

12. Mid of classic chocolates in showcase

13. Wide of modern chocolate showcase

14. Close of passion fruit caramel

15. Close of speculoos cookie

16. Pull out to wide of modern colourful chocolate gift boxes

17. Close of vegan chocolates

18. Pull out of baskets

19. Close of three hand painted eggs

20. Mid of hand painted eggs

Los Angeles, California, US – 15 April 2019

21. Mid of chef making handprinted eggs in kitchen

22. Mid of tray used to smooth out chocolate

23. Wide of chef spraying eggs

24. Close of chef spraying eggs

25. Close of egg tray being flipped over

26. Close of chocolate being poured into egg tray

27. Close of filling being poured into egg

28. Mid of chef putting filling into egg

29. Close of filling egg

30. Mid of chef taking eggs out of tray

31. Mid of chef placing eggs on table

32. Close of chef slicing egg open to show inside

33. Close of inside of egg, showing layers of filling

Beverly Hills, California, US - 15 April 2019

34. Pull out of Beverly Hills Teuscher, Chocolates of Switzerland store exterior

35. Wide of store interior

36. Pull out from chandelier to interior and Easter display case

37. Setup shot of Tara Margolin (left) and Tom Gallop (right), Co-Owners of Beverly Hills Teuscher, Chocolates of Switzerland

38. Close of Margolin

39. Mid of magazine article

40. Pan left of boxes being delivered

41. Mid of table with all types of eggs

42. Close of champagne truffle eggs

43. Close of marzipan eggs

44. Mid of decorative nostalgia eggs

45. Close of chocolate rabbit

46. Close of low relief sculpture bunny chocolate bar

47. Mid of Margolin making basket

48. Close of Margolin placing bunny in basket

49. Pull out of four different baskets

50. Close of butterfly basket

51. Close of "all our eggs" basket

52. Close of chicks basket

53. Close of dark chocolate basket

54. Tilt down of Gallop to mixing chocolate

55. Wide of Gallop handing out samples to pedestrians

56. Tilt up of pedestrians trying samples

57. SOUNDBITE (English) Tom Gallop, Co-Owner Beverly Hills Teuscher, Chocolates of Switzerland:

"We use the milk of Swiss dairy cows, we source our ingredients from all over the world. So, our salt comes from the west coast of France. We have our rose oil in our rose truffles that comes... it's actually a trade secret, but let's just say it's somewhere in Northern Africa. We have our oranges, all of our citrus comes from Sicily. So, the fact that they've been doing this for this long... Our champagne truffles are the only truffle in the world with Dom Perignon. It came to Dolf Teuscher in a dream, I mean there's all this folklore and fable that comes along with Teuscher. So, for us to be able to kind of continue the tradition - it's just a real honor."

58. Mid of woman tasting chocolate

59. Close of milk and dark chocolate bunnies

60. Wide of display case with chocolate bunnies in milk, dark and white chocolate