Chocolate Workshop, La Maison du Chocolat

La Maison du Chocolat: An Easter chocolate atelier

To celebrate Easter 2014, Nicolas Cloiseau, Master Chef of La Maison du Chocolat, has crafted a magical chocolate atelier run by playful Easter bunnies.

Turning the world of sculpted chocolate upside down, Chef Cloiseau’s mischievous rabbits rub elbows with a delectable assortment of chocolate pastries, éclairs and macarons.

The scene is brimming with many of La Maison du Chocolat‘s signature pieces: the pastry rolling pin, a symbol of its classic pastries and cakes; the neat chef’s apron, stretched around a chocolate egg; and colourful macarons, filled with the chocolatier’s signature chocolate ganache.

Chocolate Workshop, La Maison du Chocolat
The Easter Atelier, dark, milk and white chocolate, and praliné eggs. (5 kg, including 900 grams of Easter garnishes.)

The wide-eyed bunnies, with their smiles that reach from ear to ear, are ready to work, with their gigantic spoons, and long ears poking through crisp white toques. There’s plenty of attention to detail in this lavish atelier creation: from rustic floor tiles to the cabinetry, each piece is delicately handcrafted and painted by the company’s talented artisan chocolatiers.

Chocolate Bunny Chef, La Maison du Chocolat
The Bunny Chef, features dark, white chocolate and praliné eggs. (700 grams, including 105 grams of Easter garnishes)
The Chef Egg, La Maison du Chocolat
The Chef Egg, piece in dark, milk and white chocolate. (273 grams, including 115 grams of Easter garnishes.)
Chocolate miniatures, La Maison du Chocolat
The pastries and utensils featured in the Easter Atelier collection are made of milk chocolate and coloured white chocolate.

La Maison du Chocolat, 225, rue du Faubourg Saint-Honoré, 75008 Paris and other locations.

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Photos: © La Maison du Chocolat

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