The traditional Easter cake is defended in small workshops with chocolate figures. Cocoa has displaced brioche with egg, especially in Catalonia, while in Valencia or Murcia this historic bun continues to predominate.

In Catalonia, where cocoa reigns in the shop windows, some bakeries that make brioche mona resist, some with a hard-boiled egg in the center, but many only add a chocolate one. The contest for the best Easter cake, organized by the Mr. and Mrs. Cake agency for five years, has divided the prize into two categories, traditional and chocolate.