[Luxus Magazine] Easter, the other Christmas for chocolate makers in 7 figures

Childhood nostalgia, egg hunts, magical window displays… For French master chocolatiers, Easter is much more than a festive occasion; it is a crucial time of year, as strategic as it is delicious. But behind the praline rabbits and nougatine eggs lies an increasingly tense economic reality.

 

A true showcase of artisanal excellence, Easter is a time when brand image is as important as the cocoa paste itself. Monumental sculptures, themed eggs, signature recipes: artisan chocolatiers and major chocolate makers compete with each other in boldness and inventiveness to stand out from the crowd.

 

But this extravagance of creativity comes at a price at a time when cocoa is becoming a luxury product. Harvests have been particularly poor in Côte d’Ivoire and Ghana, two countries that account for two-thirds of the world’s cocoa bean production.

 

Not to mention that producing these unique pieces requires time, skilled labor, and high-quality raw materials—a luxury that is increasingly difficult to afford.

 

Easter is therefore no longer just a sweet celebration, it is a symbol of artisanal resilience. In a world saturated with standardized products, handmade, authentic, and committed chocolate deserves our support. Because behind every decorated egg lies a silent battle: that of quality against quantity, craftsmanship against assembly lines, passion against pressure.

 

Up to 20% of annual turnover

 

In 2024, sales made at Easter are expected to reach €331 million, and those made in December €711 million, according to a study by BPI France.

 

In workshops and shops across France, bells ring out mainly as a business alert. Indeed, the Easter period accounts for between 15 and 20% of annual turnover for many artisan chocolate makers. “It’s a season where everything is decided in a few weeks. We focus all our creativity, stock, communication, everything,” says a Parisian master chocolatier.

 

According to the chocolate union, in 2023, the French consumed more than 15,000 tons of chocolate for Easter, representing a market estimated at more than $325 million.

 

Click here to read the entire article on Luxus Magazine

 

Featured photo: © Rodion Kutsaiev/Unsplash+

Picture of Vicky Berger
Vicky Berger
Vicky Berger, freelance journalist, has been working in the world of luxury and lifestyle for almost 30 years. Her career, marked by travel and a wealth of international experience, has led her to explore the fields of beauty, hospitality, gastronomy and decoration. She is passionate about what she does and loves sharing her favorites. Her interests include 1920s and 1930s architecture and design.
luxus magazine printemps 2025

Luxus Magazine N°10

Available now

Subscribe to our Newsletter

Sign up now to receive sneak previews of our programs and articles!

Launch offer

1 Free Mauboussin fragrance with Digital+Print subscription

Luxus Plus Newsletter