Author: gattosonia

The mouth-watering Easter egg [Copy link] 中文

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Post time 2014-4-20 20:40:30 |Display all floors
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The chefs at Hugo & Victor, the luxury pâtisserie and chocolaterie in Paris, took inspiration from the magical world of French fabulist Jean de la Fontaine. In his fable the Fox and the Stork, the fox invited the stork for dinner and served soup in a bowl. While the fox lapped up his meal, the stork couldn't eat with his beak. In revenge, the stork served dinner in a narrow-necked vessel when the fox came around. The fox ended up leaving hungry. The moral? The trickster must expect to be tricked.

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Post time 2014-4-20 20:41:00 |Display all floors
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On April 20 children staying at the Le Bristol Paris will gather in the hotel's garden for its annual Easter Egg hunt. The tot who finds a pink egg will win this stunning chocolate egg, sculpted by head pasty chef Laurent Jeannin. The open-worked piece, inspired by the Piaget Rose collection, contains a magnificent Piaget Rose ring in 18 carat pink gold set with a brilliant cut diamond. Happy Easter, indeed!

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Post time 2014-4-20 20:41:33 |Display all floors
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Loic Carbonnet, the head pastry chef at the Four Seasons Hotel London at Park Lane, spent 25 days making 50 haute eggs. Each egg, which costs $125, is actually an egg (7cm) inside an egg (13cm) inside an egg (22cm). Carbonnet spent seven hours crafting the first egg. He had to be careful to watch the temperature. The process involves heating chocolate to 50 degrees Celsius, then cooling it to 28 degrees, and then raising the temperature to 31 degrees to shape it.

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Post time 2014-4-20 20:41:58 |Display all floors
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Chocolate artist Patrick Roger is famous for creating monumental chocolate sculptures, such as the 32-ft. tall chocolate Christmas tree he erected in his studio in 2010. For Easter 2014 he has created a chocolate menagerie, replete with toads and sheep.

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Post time 2014-4-20 20:42:21 |Display all floors
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Taking inspiration from the Land of the Rising Sun, Christophe Roussel has created a sushi plate made entirely of chocolate, chocolate paste, marzipan and nougat. Chop sticks allow choc-o-holics to dip their colorful maki and sushi in salted butter caramel.

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Post time 2014-4-20 20:42:47 |Display all floors
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Chocolatier Christophe Roussel covered his chocolate egg with edible sugar daisies. You have to pick all of the flowers (she loves me, she loves me not...) to reach the grand cru Nyangbo 68% chocolate that lies beneath.

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Post time 2014-4-20 20:43:12 |Display all floors
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Patrick Roger sculpted this giant egg in the form of the moon in its last quarter. Using dark chocolate, he sought to capture the smoothness and richness of the chocolate and the luminescence of the moon.

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