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The mouth-watering Easter egg [Copy link] 中文

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Post time 2014-4-20 20:34:11 |Display all floors
Everybody, Happy Easter Day!Did you eat the Easter eggs?
Every April, the top pâtissiers and chocolatiers prove they can be just as outlandish as they unveil their annual collection of chocolate Easter eggs.
Let's have a look at them!

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ver year the chefs at Claridge's, London's celebrated Art Deco hotel, handcraft a series of limited edition Deco eggs, available in dark, milk and white chocolate. Chefs fill each egg, which costs around $90, with miniature chocolate eggs, making a sweet treat even sweeter. The black-and-white wrapping references the hotel's famous foyer, and the box adds another layer of luxury. According to pastry chef Ross Sneddo: "It's a way of extending the Claridge's experience into someone's home."

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Post time 2014-4-20 20:36:21 |Display all floors
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Guy Krenzer and his army of pastry chefs at Maison Lanotre dreamed up this chocolate masterpiece, which is inspired by Delfteare and traditional Chinese porcelain. Available for purchase at the Musée des arts décoratifs in Paris, it's made from dark Tanzanian grand cru chocolate and has both fruity and spicy notes.

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Post time 2014-4-20 20:37:10 |Display all floors
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Famous for turning everyday objects into art, sculptor SAK joined forces with chocolatier  Pascal Lac to create this ornamental egg called Pajaro, which means 'bird' in Spanish. The artists' idea was to pay homage to the Mayan civilization, which considered chocolate the food of the gods.

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Post time 2014-4-20 20:38:16 |Display all floors
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This may look like an orb made of rubber bands, but it is actually an edible Easter egg from French pastry chef Pierre Herme. It pays homage to the metal sculptures of Swiss artist Beat Zoderer by layering multicolored chocolate strips around an 875-gram Brazilian dark chocolate egg. Hermé has made 15 of the eggs, which retail for $290.

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Post time 2014-4-20 20:38:54 |Display all floors
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At La Mere de Famille, renowned chocolatier Julien Merceron dressed his egg in an elegant milk and dark chocolate suits. The "Tete d'Oeuf" comes with a colorful sheet of facial features to cut out and personalize the Easter treat.

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Post time 2014-4-20 20:39:22 |Display all floors
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François Perret, the head pastry chef at the Shangri-La Paris, created his "toy egg" using Carupano 70% dark chocolate. Perret says he drew inspiration from "a fun and colorful toy that I loved as a child." The various layers can be unstacked and re-ordered before being gobbled up.

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Post time 2014-4-20 20:39:48 |Display all floors
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Pierre Mathieu, the head pastry chef at the Mandarin Oriental Paris, crafted 50 of these magical eggs using milk chocolate, white chocolate, praline peanut and gold decoration. Each egg required 90 minutes of work. Inspired by a Chinese tanagram puzzle, the lucky foodie can use seven pieces of white chocolate to form a shape on the egg's base. According to Mathieu: "This was a good way to combine the French knowledge we use to make chocolate with Mandarin Oriental's Asian heritage." Each egg costs around $95.

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