April 18th, 2014
01:00 PM ET
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French fashion designers don't hold a monopoly on haute.

Every April the country's top pâtissiers and chocolatiers prove they can be just as outlandish as they unveil their annual collection of chocolate Easter eggs.

These edible delights take countless forms.

Master pâtissier Christophe Roussel looked east when creating "Sweet Japon," a sushi plate made entirely of chocolate, chocolate paste, marzipan and nougat.

Chopsticks allow chocoholics to dip their sugary maki and sushi in salted butter caramel.

Guy Krenzer and his army of pastry chefs at Maison Lenôtre dreamed up a blue-and-white chocolate egg that resembles traditional Chinese porcelain.

At Le Bristol Hotel, head pastry chef Laurent Jeannin has sculpted an open-work chocolate egg that is inspired by the Piaget Rose jewelry collection.

Read more - The delicate and utterly mouth-watering art of world's master Easter egg makers.

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Filed under: Chocolate • Easter • Holidays


soundoff (One Response)
  1. Thinking things through

    A lot of artists out there these days working in Chocolate!

    My favorite is #3, but there are other inventive ones, too.
    #15 is the silliest, and #13 or #1 (dark chocolate variety) I'd eat immediately.

    April 19, 2014 at 12:51 pm |

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