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.
The Millefeuille Egg by Burgundy Paris
Pastry chef Léandre Vivier revisits a classic French pastry with a daring Easter creation: the Millefeuille Egg. Inside, almond and vanilla praline meets crispy caramelized puff pastry. The praline, made from French almonds and roasted vanilla, offers a subtle aromatic richness. The whole is coated in intense milk chocolate, made with 60% cocoa from the Dominican Republic, with delicate notes of buckwheat.
The Egg Toqué by the Ritz
Chef François Perret has created an elegant and symbolic creation in homage to Auguste Escoffier, the first head chef at the Ritz Paris.
His Easter egg, topped with a delicately powdered white sugar chef’s hat, celebrates the gastronomic heritage of the famous palace. The double shell of dark and white chocolate (70% Venezuelan cocoa) encloses a creamy vanilla marshmallow and a hazelnut praline with crunchy pieces, subtly enhanced with a hint of salt.
L’Éclosion by Mandarin Oriental Paris
Nature comes to pastry with “L’Éclosion,” the Easter egg created by Consulting Pastry Chef Julien Dugourd. Inspired by the hotel’s secret garden, this refined creation combines sculpted plant lines and chocolate chips. The egg, decorated with delicate leaves, pays vibrant homage to nature. Under its shiny shell, a praline made with caramelized Piedmont hazelnuts is revealed, enveloped in intense dark chocolate.
Eggs from the Butterfly patisserie by the Hôtel de Crillon Paris
Pastry chef Matthieu Carlin unveils a unique collection of three Easter eggs that we have named “Butterfly Eggs,” combining springtime aesthetics with gourmet textures.
The first creation combines pistachio praline coated in 42% milk chocolate with a melt-in-the-mouth Sicilian pistachio center, punctuated with caramelized pistachios and enhanced with a touch of fleur de sel. The second creation showcases a crunchy almond and hazelnut praline, enhanced by 66% dark chocolate, a generous dried fruit center, gavotte flakes, and a hint of salt. Finally, the last egg combines almond praline and cocoa bean chips, wrapped in 66% dark chocolate, for an intense and textured experience.
The “Escalier” egg by Maison Delano
Chef Paolo Minelli and his sous-chef Enzo Ohayon have created a chocolate creation inspired by one of Maison Delano’s architectural treasures: its majestic 18th-century staircase with its refined moldings. Their Easter egg is covered in deep dark chocolate, made from 100% Arabica beans from Guatemala. Inside, a melt-in-the-mouth caramel center infused with subtle floral notes of coffee and hazelnut reveals the full aromatic complexity of this composition, which is prolonged by small chocolates hidden inside the egg, combining caramel and puffed rice for a textured and flavorful experience.
L’Envol du Printemps by the Waldorf Astoria Versailles Trianon Palace
To celebrate spring, a symbol of renewal, pastry chef Eddie Benghanem has created a chocolate creation that is as poetic as it is technical. His piece features a delicate black chocolate bird perched on a tree trunk decorated with white sugar flower buds. A tribute to nature awakening, served with refinement. At the base of this gourmet creation is an almond and chocolate cake, enhanced by an intense dark ganache and a crunchy praline.
The Easter Lantern by the Royal Monceau-Raffles Paris
The hotel unveils an Easter egg inspired by the lanterns that have illuminated and watched over its façade since 1928.
Entirely handmade by the hotel’s pastry chefs and encased in intense 60% Passionato dark chocolate, it has a melt-in-the-mouth center of creamy caramel and caramelized hazelnut pieces topped with a pinch of salt, while its sugar stained-glass windows are infused with rose.
The Easter Religieuse by La Réserve Paris
Pastry Chef Jordan Talbot offers a bold reinterpretation of the religieuse, an iconic French pastry, in an Easter creation that is as refined as it is delicious. Made from grand cru chocolate from the Dominican Republic, the egg rests on a mendiant tablet combining candied Corsican clementines, caramelized almonds, and candied ginger—a composition rich in contrasts and flavors.
Designed like a bonbonnière, the egg opens to reveal an assortment of truffles with delicate flavors: Piedmont hazelnut, buckwheat praline, and caramel chocolate. A work of art that is both technical and poetic, where every detail pays tribute to the excellence of French pastry-making.
The Chocolate Bear by Café de la Paix Paris
Chef Laurent André revisits childhood with a chocolate creation that is both nostalgic and refined: “L’Ourson de Pâques” (The Easter Bear). Made from milk chocolate and Dulcey blond chocolate, this tender and delicious bear holds a golden treasure in its arms: a sparkling egg made from 38% Caozelo milk chocolate. Inside, the surprise continues with small milk chocolate eggs filled with vanilla marshmallow, as melt-in-the-mouth as they are nostalgic. A creation that combines tenderness, generosity and pastry-making expertise.
The Bonus Egg: the Terre Blanche Hotel Spa Golf Resort Bergamote egg
Pastry chef Jérémie Gressier draws inspiration from the sweetness of Provençal gardens and the rich aromas of the Mediterranean basin.
His creation, the Bergamot Egg, showcases 70% organic chocolate from Sierra Leone, sourced from Maison Duplanteur. Inside, organic Sicilian almond praline is combined with bergamot zest and organic jam, offering a subtle balance between intensity and tangy freshness.
Read also > Chocolate, the new black gold?
Featured photo: © Elise Quiniou/Prince de Galles
