The bells chimed and once again this year, chocolatiers and pastry chefs answered the Easter call.
Inspired by the arrival of spring, by the versatility of chocolate and by their own childhood memories, chefs are shaking up the culinary scene with ever more tempting creations, with stunningly realistic visuals and flavors that are sometimes regressive, sometimes innovative.
Overview of the most beautiful chocolates that will mark the 2024 Easter holidays.
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Chocolate statues
Worked like true works of art, we would hardly dare touch certain creations.
To sculpt these eggs, some pastry chefs dedicate hours of work, like the queen of realism, elected pastry chef of the year 2024 by Gault&Millau, Naraé Kim.
This year, the chef at the head of the Park Hyatt Paris-Vendôme has designed an egg inspired by fine jewelry, whose silhouette could easily be confused with a character from Beauty and the Beast.
Made from Guanaja dark and milk chocolate, the egg drawers contain a selection of biscuits, all resting on a praline base.
A major job which requires 10 days of work for the chef's brigades.
Another pastry chef who cuts into chocolate like Michelangelo into marble is Peninsula pastry chef Anne Coruble.
To celebrate the arrival of spring and the tenth anniversary of the hotel, its egg called “hatch” unfurls ten milk chocolate petals.
Garnished with a generous buckwheat praline with smoked vanilla, the sumptuous creation rests on a dark chocolate base, topped with a 40% milk chocolate ganache of Madagascar origin, flavored with blue vanilla.
The most beautiful creations of Easter 2024
In images, in pictures
See the slideshow37 photos
See the slideshow37 photos
April Fool's Day for Easter
This year, Easter falls on April 1st.
Amused by this coincidence, the chefs had a field day, creating little characters from the marine world, a nod to April Fool's Day.
Nicolas Guercio has created a unique chocolate humpback whale for Le Lutetia.
Made with its teams, this 73% Oka chocolate from Peru has the particularity of being perfumed with iodized flavors thanks to the presence of sea lettuce leaves. A unique creation containing a generous heart of black sesame praline.
The same goes for Cyril Lignac who brings to life Atoll the fish, Elvis the crab and Speedy, the dreaming fish, little marshmallow characters, wrapped in a crunchy chocolate shell, sometimes dark, milk or dulcey.
For his part, Chapon presents the puffer fish who wanted to be an egg, an endearing little character made of dark or milk Ecuadorian chocolate.
Dessert side
No need to dig into every corner of the garden to taste chocolate when some chefs are focusing on creating Easter desserts.
Like pastry chef Cyril Lignac, who with his teams creates a regressive creation with geometric shapes, combining a brownie with dried fruits, a light dark and milk chocolate cream, and finally, a hazelnut cream for a generous and enveloping finish. .
In the South, near Saint-Tropez, the Tarte Tropézienne offers its timeless dessert in a chocolate version, slipping into a soft brioche a creamy chocolate cream and a heart of Piedmont IGP hazelnuts.
The whole thing is studded with small sugar flakes, pieces of chocolate and hazelnuts.
So team egg, fish or cake?