But what is Mons chocolatier Denis Daubos preparing for Easter?

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The Easter chocolates are already ready at the chocolate pastry chef Denis Daubos. In his shop in Mont-de-Marsan, in his laboratory, the craftsman expresses himself and gives free rein to his imagination. This year he even pays tribute to his pork producer friends in Vielle Tursan, the Ferme de Vallons, with a beautiful series of “pig” molds… because of course everything in pork is good, especially when it’s chocolate and garnished with fries, praline eggs and other chocolate treats.

Special Easter creations by Denis Daubos, a tribute to his pork-producing friends at the Ferme des Vallons in Vielle-Tursan. © Radio France
– CWM

Special creations but also best-sellers like the designer egg that customers ask for more every year!

The best-selling Easter egg from Denis Daubos, the chocolatier from Mons.
The best-selling Easter egg from Denis Daubos, the chocolatier from Mons. © Radio France
– CWM

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Eggs, hens, bells, fried foods, small praline eggs,… but also desserts that Denis Daubos is preparing especially for Easter, such as the future dessert “gluten-free almond biscuit with violet jelly, cream of blackcurrant and vanilla cream from Madagascar”, a cake on sale in the coming days.


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