Easter chocolate. The most beautiful works of 2025

Bells Carillon, it’s official. We celebrate Easter this Sunday April 20. Every year the culinary scene has exceeded the rank of works of art. The fruit of the inexhaustible and technical work of the confectionery chefs and chocolate producers, which are perfect months during their creation. Inspired for a long time and with their childhood memories, this year our craftsmen deliver Cuvée as comprehensive, sometimes inspired, sometimes innovative. Choice of editorial staff.

Breathing eggs …

For pastry chefs and chocolate makers, Easter is undoubtedly an ideal innovation playground. Like Maxime Frédéric, a white horse confectionery cook Paris, who reveals a shocking technical creation. Creating that we could hardly dare to touch.

In his turn, Julie Alvarez, the talented chief of “Lature House”, imagines the creation of spring colors. More than 2 kilograms of eggs, mixing white chocolate and dark chocolate. They bloom there for asgres, these works that contain a robbery cookies, pral and caramel, have been completely squeezed in a toothful chocolate peel. Who dares to break this prosperous egg, meet Lala, Rabbit, Milk Chocolate and Marshmallow, which is hidden in the heart of the creature.

… and fragile animals

B agars, lambs, bearings, chickens … Nature Renaissance symbols, young animals are depicted as inspiration of pastry chefs. Result. This year, Chocolate maker Nicola Pagon gives three squirrels, made of dark chocolate, milk or duels, and Pâtissiè Claire Heitzler presents “Panpan” from 40% of Jivara chocolate.

To move forward, Chef Jeffrey Cagnes reveals such a delicious and game work. An Easter puzzle that reveals a rabbit when each piece wearing dark chocolate is dressed. In his turn, the symbolic parisian house of the mother gives life to a real benefactor, where Pierre-Jean fish, the bear Simon and Renen Omar. The latter, 65% black signature chocolate, shelters, praline eggs, pralin fries and dry frying pan. The hardest thing is to choose which one to adopt.

Around the dessert

Other pastry chefs bet on desserts to share Easter celebrations. Thus, the tower baker signs a work made from a Dakkuoz’s donut, where a crispy pral is crushed, caramel, a milk chocolate muse. The creation naturally is a nest where chocolate eggs are being built. In his turn, Tropézienne PIE is reviewed by his indefinite Brioche with an egg outline, which consists of a dark chocolate with Brioche and tropézienn, with a sublima with a kiosk fruit. It is enough to enjoy the touch of Shushi.

Finally, a delicious, Dengo house reveals a delicious, enveloping and a warm creation, which consists of a 70% dark chocolate peel, which has a banana caramel, which is a chocolate chocolate chocolate chocolate. Thus, the team, the rabbit or the cake.