Thierry Mulhaupt, with the elegance and inventiveness that characterizes him, presents an Easter collection made with 62% Brazilian chocolate that has notes of dried apricot, roasted cocoa, and black tea.
A range in which we find L’oeuf Brésil pure origine, made with a chocolate shell of pure origin 62% Brazil coverage and garnished with friture and small eggs filled with pure ganache origin. Or the artistic ArtEggs, with dark or milk chocolate shell and garnished with friture and small eggs lined with praline.
Rabbits and bells, classics of Easter, also appear in the menu of the pastry chef, in a surprising version: Cloche Veracruz made with pistachio biscuits, Mexican vanilla croquant, raspberry compote, and vanilla bavaroise from Mexico; and Lapin rocher Suisse Dulce made from caramelized toasted almonds covered with sweet chocolate with dulce de leche aroma.
