My childhood in Alsace inspired this light dessert, whose shape evokes both the nest and the lines of the Kouglof mould. The airy and soft texture of the biscuit is reminiscent of the traditional “Lammele”, the Alsatian Easter cake with a lamb shape. Classic, almost childlike, this festive dessert with its vanilla flavour enhanced by lightly lemony notes and by the crunch of the crumble hides chocolate treats in its heart.

Savoie biscuit. Lemon confit. Light vanilla bavaroise. Almond crumble. Decoration of the nest to share: assorted small chocolat ; white and milk chocolate eggs 40% ; thin white chocolate swirls. Individual nest decoration: small praline egg, thin white chocolate swirls.

Entremets to share for 6/8 people and individual

Allergens: nuts, milk, gluten, eggs, soya, fish gelatin.

This elegant, gourmet piece nods to the beautiful Easter storefronts and also to the story of the little rainbow fish that I loved as a child. The shell is made of two layers For the outside, I chose a chocolate with character and quality, both intense and fresh with notes of red fruits. It is cover inside with a crunchy praline that is very tasty. As an easter egg, this fish hides, of course, plenty of delicacies to share!

Chocolate shell : Mayan Red 70% Honduras from Xoco Gourmet. Crunchy praline: almond and hazelnut pralines from Linnolat, feuillantine, fleur de sel and some dark chocolate. Delicacies: assorted small chocolat fish and seafood shapes (70% Xoco dark, 40% milk and white) ; crunchy praline ; crispy chocolate shortbread chips.

Piece of about 1kg / 30cmx20cm

Allergens: milk (milk chocolate), nuts, gluten, soya.

For this trio dedicated to the little one and the growing up gourmets, I chose to play with the motifs of ancient metal moulds. Under the milk or dark chocolate shell, a layer of crunchy praliné adds even more deliciousness!

A milk chocolate duck (approx. 150g); a dark chocolate bird (approx. 80g) and a dark chocolate rabbit (approx. 80g).
Composition: milk chocolate shell 40% (duck) or dark chocolate shell Mayan Red 70% from Xoco Gourmet. Crunchy praliné: almond and hazelnut pralinés from Linnolat, , feuillantine, fleur de sel and Xoco dark chocolate.

Approx. 310g

Allergens: soya, nuts, gluten, milk (duck).

The milk or dark chocolate shell of this duckling hides a so gourmand layer of crunchy praline.

Milk chocolate shell 40% or dark chocolate shell Mayan Red 70% from Xoco Gourmet. Crunchy praliné: almond and hazelnut pralinés from Linnolat, , feuillantine, fleur de sel and Xoco dark chocolate.

Approx. 60g each

Allergens: milk (duckling with milk), nuts, gluten, soya.

Small Easter eggs: dark chocolate shell 72% cocoa filled with hazelnut praline and crispy feuillantine.

Dark chocolate. Hazelnut praline. Crispy Feuillantine.

Box of 25 candies.

Allergens : Gluten, nuts, milk.

A gourmet assortment to share in a pretty box.

Easter “friture” : assorted small chocolat fish and seafood shapes (70% Xoco dark, 40% milk and white). Praliné fleur de sel crispies. Slivers of crispy chocolate shortbread.

Approx. 150g

Allergens: milk, nuts, gluten, soya.

A concentrate of delicacies to offer and also to treat yourself!

A box of 25 chocolate candies “eggs lights”. A dark chocolate hen. A milk chocolate bell. An assortment of delicacies (small chocolate, praline crisps, crispy shortbread). A jar of caramel fleur de sel. A jar of crunchy spread. One caramel and one chocolate lollipop.

Approx. 1kg of sweetnes

Allergens: milk, gluten, soya, nuts.