Easter | chocolate art

These artisans don’t just make chocolate: they create veritable works of art using cocoa. Discover eight Quebec creations, specially made for Easter.

Lecavalier Petrone

In each Lecavalier Petrone surprise egg are nestled delicious chocolate figurines accompanied by crispy pearls and small eggs. Since opening their studio-boutique, Chloé Migneault-Lecavalier and Loïse Desjardins-Petrone have made Easter an unmissable tradition with their hand-painted eggs—one at a time! — by their team of chocolate artists. A coloring contest will also allow this year three winners to receive a replica of their drawing on a chocolate egg.

Gael Vidricaire

Spring flowering: this is the theme chosen by Gaël Vidricaire for his latest Easter creations. Crocus petals, daffodil foliage and cherry blossom were made by hand from chocolate eggs, the raw material of which comes from the Chocolaterie de l’Opéra. The inner shell of these three molds is set with shards of caramel chocolate sand rose. Poetic and majestic!

Ernestine

Chocolate maker Véronique Éthier constantly has colorful compositions in mind. Ernestine’s spring eggs (formerly known as Noir Chocolat) were thus created by giving free rein to her imagination, to please all those who keep a child’s heart. This year, creativity and color are at the rendezvous to give birth to soft and luminous layouts, directly made in the workshop located on avenue du Mont-Royal Est.

The hut on the rock

Based in Saint-Joseph-du-Lac, Gabrielle Rivard-Hiller was inspired by the forest to create the Easter collection for La Cabane sur le Roc. Bears, rodents’ nests and foxes are therefore added to its more classic range of chocolate hens and surprise eggs garnished with maple sweets (pralines, biscuits, sponge pulls, etc.). The hollow casts are sprinkled with maple nuggets that will inevitably make you want to organize an egg hunt in the maple grove.

State of shock

From its studio on Saint-Laurent Boulevard in Little Italy, the State of Shock team sought to create a special edition of its Easter egg by drawing inspiration from its childhood memories. A cloud of chocolate pecan mousse, soft caramel, crunchy pecans and milk chocolate (made to measure, in small batches, in Montreal) combine to create a unique tasting experience, with different textures.

Catherine Mera

This year, chocolate maker Catherine Méra has chosen to create her Easter eggs around the theme of feelings, seeking to capture certain emotions such as passion, tenderness, comfort and trust – which drive her daily in her art and push it to reinvent itself. The shops in Baie-Saint-Paul and Quebec offer large eggs filled with surprises (chocolates, fruit jellies, caramels, etc.), boxes of 6 or 12 small eggs, as well as pullets (also garnished!), all made from Valrhona chocolate.

Chocolate Chocolate

Praline caramel chicks, raspberry bunnies and ganache or marshmallow and maple eggs, the iconic animals of Choco Chocolat are back for Easter, to the delight of young and old alike. A hand-painted coco surprise is also available in three sizes, the largest hiding a puffed rice bunny, a maple bunny and four full chocolate cocos, while the smaller ones are filled with full chocolate cocos. All made in the Joliette workshop-boutique.

Fays, chocolate terroir

For Mathilde Fays, founder of the Fays chocolate factory in Oka, Easter is a great source of inspiration and the perfect time of year to have a blast. From Alfred the pig to Bernie the sheep, via Lucie the frog and Philou the Rabbit, to the charming foraging bees, all the pieces are assembled by hand! The molds for the Easter bunnies were created from the collection of antique molds of his chocolatier father.