Animals are a favourite subject for Paris chocolatier Jean-Charles Rochoux, whose rue d’Assas shop is filled with amazing displays of chocolate sculptures of all kinds. His Easter chocolate creations this year include squirrels and hedgehogs. Available in dark, milk or white chocolate, Rochoux’s delicate chocolate hedgehogs feature plenty of attention to detail, from their spiny coats to … Continue reading Jean-Charles Rochoux Easter collection
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 … Continue reading Le Burgundy: A family of chocolate Easter bunnies
From A la Mère de Famille for Easter 2014: “Hélène la Mère Poule” and her chocolate chicks. A creation of head chef Julien Merceron, this playful chocolate hen is available in either dark chocolate (68%) or milk chocolate (36%) . The entirely edible 20cm-tall sculpture is filled with miniature eggs and chocolate “fritures,” or tiny fish. Total … Continue reading Hélène la Mère Poule, from A la Mère de Famille
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 … Continue reading La Maison du Chocolat: An Easter chocolate atelier
A la Mère de Famille head chef Julien Merceron‘s twist on one of the traditional symbols of Easter deliciously combines humour and imagination. Exquisitely handcrafted, “La poule mouillée” — a playful hen basking in a tub of crispy chocolate spheres — comes in dark chocolate (68 per cent cacao) or milk chocolate (36 per cent cacao). Its … Continue reading “La poule mouillée” from A la Mère de Famille
A glittering gold-leaf-covered chocolate egg is the highlight of this year’s Easter chocolate collection at Maison Dalloyau, the Paris luxury pâtisserie and gourmet caterer whose origins date back to the 17th century. “Œuf ORsérie” is available in either dark chocolate (70 per cent cacao from Venezuela) or milk chocolate (40 per cent cacao from Côte d’Ivoire). It comes … Continue reading A Golden Egg from Maison Dalloyau
Nicolas Cloiseau, chef and creative director of La Maison du Chocolat, has created a cute little flock of chocolate sheep for this year’s Easter collection, called “A saute-mouton !” Inspired by Ouessant sheep, a breed of dark sheep from the island of Ouessant in Brittany, Chef Cloiseau’s curly-coated sheep, Frisoton and Frisette, come in milk and dark chocolate, … Continue reading La Maison du Chocolat “A saute-mouton !”
