Stéphane Tranchet, head pastry chef at the luxurious Hôtel Le Burgundy in Paris, has created an Easter piece featuring a family of spherical chocolate Easter bunnies.
The mother rabbit is made entirely of dark chocolate and dusted with pulverised white chocolate. Inside are delicious chocolate bonbons and crispy “pearls” of chocolate.
The little ones are made with white chocolate filled with with pralinés.
Chef Tranchet’s Easter chocolate creations are set on an entirely edible milk chocolate “vegetable patch” decorated with tiny bits of green-coloured chocolate.
Available on order from 14 to 22 April, 2014 at Hôtel Le Burgundy, 6-8, rue Duphot, 75001 Paris
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