This text is part of the special book Plaisirs
Not to be missed Easter chocolate novelties and activities.
great art
This week, make way for chocolate and the women who work it well in this gourmet notepad! First of all, the creations of Gaël Vidricaire, chef-owner of a pastry shop in Quebec City and crowned national pastry chef of the SCCPQ in 2019 and 2020. Very creative and a follower of excellence, Gaël was inspired by the arrival spring to offer three chocolate eggs for Easter that look like small natural works of art. Entitled “Crocus Petals”, “Daffodil Foliage” and “Cherry Blossom”, they are handcrafted with dark and milk chocolate from the prestigious Chocolaterie de l’Opéra. They are set with bursts of chocolate and caramel desert rose. Impossible to resist.
happy tasting
Exactly 20 years ago, Joane L’Heureux launched herself into the void by opening her chocolate factory in Montreal. And since that date, it has become known for its approach that is both traditional and daring, which is available for Easter in all kinds of molds based on Cacao Barry, Valhrona and Domori chocolates. For the youngest, small rabbits, hens and eggs decorated and garnished or not with chocolate fries. And for the older ones, more sought-after small eggs, such as those with homemade buttercream, or a free-standing egg made from Santo Domingo chocolate with 70% cocoa and which looks like a contemporary sculpture. Hurry, because this chocolatier’s creations are disappearing fast!
Photo: Joane L’Heureux
Chamboule
Chocolate in all sauces
Juliette Brun is the founder of the successful Juliette&Chocolat brand, which has nine branches and more than 300 points of sale across Quebec. Juliette has become known for the playful and generous side of her chocolates, which appeal to all audiences. But the indefatigable chocolate maker also launched into publishing, in 2020, with a first book on brownies. And she comes back strong with my chocolate year, which contains 70 chocolate recipes that she loves to make for small and big occasions. Éclairs, soufflés, fondants, fluffy as well as surprising savory suggestions such as chocolate turkey make up this book filled with many tips and abundantly illustrated with photos taken by Juliette’s spouse, photographer Lionel May. To be savored from the first to the last page.
Photo: Photo provided by the editor
my chocolate yearby Juliette Brun and Lionel May, Les Éditions de l’Homme, 2023, 208 pages
This special content was produced by the Special Publications team of the Duty, pertaining to marketing. The drafting of Duty did not take part.
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