Eat, play and love chocolate with the Easter Puzzle chocolate egg by François Perret.
Eat, play and love chocolate avec L’œuf casse-tête de Pâques de François Perret
The egg or the egg?
The story of the Easter puzzle chocolate egg, begins with an intriguing decorative egg from the mother of François Perret, Pastry Chef at Shangri-La Hotel, Paris.
To not decapitate the object of his inspiration for his 2015 Easter creation, François Perret collaborated with a wood turner (Reydellet from Vieu d’Izenave) to create a prototype with pieces fitting perfectly.
A little headache because the cuts creates loss in the volume of the each pieces of the egg.
The pastry chef then creates customized molds to shape each of the 11 pieces of the Easter puzzle chocolate egg.
Pieces which have to be gently unmold and assembled…
The result is visually design, elegant, imaginative and very playful.
5 compartments will hide chocolate friture (fish shaped chocolate).
Two versions: Dark chocolate – 70% Carupano (Venezuela) and Tannea® Milk chocolate – 43% (Madagascar).
The dark chocolate version has a lovely length in the mouth. Tangy and fruity notes with slightly spicy fragrances …
The milk chocolate version has dense range of aromas, honey and dry fruits flavors.
For an Easter weekend in Paris, a pretty Easter Puzzle Chocolate Egg will be gifted to the hotel guests.
En édition limitée – Limited Edition
Boutique éphémère de Pâques : 21 mars – 6 avril 2015
Easter Pop Up Boutique: 21 March – 6 April 2015
10 Avenue d’Iéna, 75116 Paris, France
01 53 67 19 98