At Easter, chocolate is an essential tradition. This year, pastry chefs and chocolatiers at luxury hotels are pulling out all the stops, combining expertise, creativity, and elegance to perfectly reflect the spirit of their establishments.
In this spirit, several establishments have unveiled exceptional chocolate creations, revisiting the traditional Easter egg. These edible works of art combine indulgence and refinement.
For Easter, we have selected the 10 most beautiful chocolate creations for you: irresistible, indulgent, and to be savored… without moderation.
Le Bourdon, the largest bell of Notre-Dame de Paris, by Cheval Blanc Paris
Maxime Frédéric, pastry chef at Cheval Blanc Paris, and his team have created a symbolic creation in tribute to the reopening of Notre-Dame de Paris cathedral.
Inspired by the bell in motion, the piece combines emotion and expertise. Its dark chocolate base contains a bar filled with Tahitian vanilla caramel, hazelnut praline, and hazelnut pieces from the Lot region. The bell, also made of dark chocolate, is adorned with delicate arabesques and transformed into an elegant mendiant, decorated with dried and candied fruits: orange, hazelnuts, almonds, and pistachios. A work that combines heritage, technique, and indulgence.
L’Éclat by Prince de Galles Paris
Pastry chef Hélène Kerloeguen draws her inspiration from the architecture of the Patio du Prince de Galles Paris, whose mosaic, classified as a historic monument by the Bâtiments de France, becomes the central motif of her Easter creation.
Made from Valrhona organic milk chocolate (56% cocoa, sourced from Côte d’Ivoire), the geometric egg stands out for its precise lines and contemporary aesthetic. At its base, a mendiant-style tablet reveals a crunchy layer of caramelized almonds and hazelnuts. The base, made up of five bars, contains a melt-in-the-mouth pecan praline. The egg itself is filled with chocolate bonbons filled with roasted coconut praline. A subtle dialogue between heritage, terroir and expertise.
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Featured Photo: © Elise Quiniou/Prince de Galles
