{"id":30538,"date":"2025-04-18T10:06:43","date_gmt":"2025-04-18T08:06:43","guid":{"rendered":"https:\/\/magazine.luxus-plus.com\/?p=30538"},"modified":"2025-04-18T11:04:02","modified_gmt":"2025-04-18T09:04:02","slug":"chocolate-in-all-its-forms-at-easter-in-parisian-luxury-hotels","status":"publish","type":"post","link":"https:\/\/magazine.luxus-plus.com\/en\/chocolate-in-all-its-forms-at-easter-in-parisian-luxury-hotels\/","title":{"rendered":"Chocolate in all its forms at Easter in Parisian luxury hotels"},"content":{"rendered":"

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.<\/p>\n

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In this spirit, several establishments<\/b> have unveiled exceptional chocolate creations<\/b>, revisiting the traditional Easter egg. These edible works of art combine indulgence and refinement<\/b>.<\/p>\n

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For Easter, we have selected the 10 most beautiful chocolate creations<\/b> for you: irresistible, indulgent, and to be savored… without moderation.<\/p>\n

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Le Bourdon, the largest bell of Notre-Dame de Paris, by Cheval Blanc Paris<\/h2>\n

Maxime Fr\u00e9d\u00e9ric, 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.<\/p>\n

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\u00a9 <\/span>Cheval Blanc<\/figcaption><\/figure>\n

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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.<\/p>\n

L’\u00c9clat by Prince de Galles Paris<\/h2>\n

Pastry chef H\u00e9l\u00e8ne Kerloeguen draws her inspiration from the architecture of the Patio du Prince de Galles Paris, whose mosaic, classified as a historic monument by the B\u00e2timents de France, becomes the central motif of her Easter creation.<\/p>\n

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\u00a9 Elise Quiniou\/<\/span>Prince de Galles<\/figcaption><\/figure>\n

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Made from Valrhona organic milk chocolate (56% cocoa, sourced from C\u00f4te 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.<\/p>\n

The Millefeuille Egg by Burgundy Paris<\/h2>\n

Pastry chef L\u00e9andre 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.<\/p>\n

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Created in collaboration with the Comit\u00e9 du Faubourg Saint-Honor\u00e9 \u00a9<\/span> Le Burgundy<\/figcaption><\/figure>\n

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The Egg Toqu\u00e9 by the Ritz<\/h2>\n

Chef Fran\u00e7ois Perret has created an elegant and symbolic creation in homage to Auguste Escoffier, the first head chef at the Ritz Paris.<\/p>\n

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\u00a9 <\/span>Vincent Nageotte\/Ritz Paris<\/figcaption><\/figure>\n

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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.<\/p>\n

L’\u00c9closion by Mandarin Oriental Paris<\/h2>\n

Nature comes to pastry with \u201cL’\u00c9closion,\u201d 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.<\/p>\n

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Created in collaboration with the Comit\u00e9 du Faubourg Saint-Honor\u00e9 \u00a9 Mandarin Oriental<\/figcaption><\/figure>\n

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Eggs from the Butterfly patisserie by the H\u00f4tel de Crillon Paris<\/h2>\n

Pastry chef Matthieu Carlin unveils a unique collection of three Easter eggs that we have named \u201cButterfly Eggs,\u201d combining springtime aesthetics with gourmet textures.<\/p>\n

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Created in collaboration with the Comit\u00e9 du Faubourg Saint-Honor\u00e9 \u00a9<\/span> Butterfly\/Hotel de Crillon Paris<\/figcaption><\/figure>\n

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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.<\/p>\n

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The \u201cEscalier\u201d egg by Maison Delano<\/h2>\n

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.<\/p>\n

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Created in collaboration with the Comit\u00e9 du Faubourg Saint-Honor\u00e9 \u00a9<\/span> Maison Delano<\/figcaption><\/figure>\n

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L’Envol du Printemps by the Waldorf Astoria Versailles Trianon Palace<\/h2>\n

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.<\/p>\n

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\u00a9 <\/span>Waldorf Astoria Versailles Trianon Palace<\/figcaption><\/figure>\n

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The Easter Lantern by the Royal Monceau-Raffles Paris<\/h2>\n

The hotel unveils an Easter egg inspired by the lanterns that have illuminated and watched over its fa\u00e7ade since 1928.<\/p>\n

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\u00a9 <\/span>Royal Monceau Raffles Paris<\/figcaption><\/figure>\n

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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.<\/p>\n

The Easter Religieuse by La R\u00e9serve Paris<\/h2>\n

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\u2014a composition rich in contrasts and flavors.<\/p>\n

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Created in collaboration with the Comit\u00e9 du Faubourg Saint-Honor\u00e9 La R\u00e9serve Paris<\/figcaption><\/figure>\n

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Designed like a bonbonni\u00e8re, 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.<\/p>\n

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The Chocolate Bear by Caf\u00e9 de la Paix Paris<\/h2>\n

Chef Laurent Andr\u00e9 revisits childhood with a chocolate creation that is both nostalgic and refined: \u201cL’Ourson de P\u00e2ques\u201d (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.<\/p>\n

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\u00a9 <\/span>Caf\u00e9 de la Paix<\/figcaption><\/figure>\n

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The Bonus Egg: the Terre Blanche Hotel Spa Golf Resort Bergamote egg<\/h2>\n

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Pastry chef J\u00e9r\u00e9mie Gressier <\/b>draws inspiration from the sweetness of Proven\u00e7al gardens and the rich aromas of the Mediterranean basin.<\/p>\n

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His creation, the Bergamot Egg, showcases 70% organic chocolate from Sierra Leone, sourced from Maison Duplanteur<\/b>. Inside, organic Sicilian almond praline<\/b> is combined with bergamot zest and organic jam<\/b>, offering a subtle balance between intensity and tangy freshness.<\/p>\n

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\u00a9 L\u00e9a Gil\/Terre Blanche Hotel Spa Golf Resort<\/figcaption><\/figure>\n

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Read also > Chocolate, the new black gold?<\/a><\/p>\n

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Featured photo: \u00a9 <\/span>Elise Quiniou\/<\/span>Prince de Galles<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":555,"featured_media":30583,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"%%post_title%% %%sep%% %%sitetitle%%","_seopress_titles_desc":"For Easter, Parisian palaces and grand hotels compete to offer the most unique chocolate eggs.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-30538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trends"],"_links":{"self":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/30538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/users\/555"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/comments?post=30538"}],"version-history":[{"count":0,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/30538\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media\/30583"}],"wp:attachment":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media?parent=30538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/categories?post=30538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/tags?post=30538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}