This text is part of the special book Plaisirs
The novelties not to be missed for Easter.
Champion Chocolates
At the head of his factory in Boucherville since 2005, chocolatier Christophe Morel is a champion of this specialty. Winner of several international competitions, impressive chocolate sculptor, ambassador of Cacao Barry and trainer of many professionals, this artist travels the world and never lacks imagination when it comes to creating chocolate delicacies. For Easter, he and his team designed a wide range of chocolates from 3D moldings made with Cacao Barry and Callebaut chocolates: fun London-style or helmet-topped eggs, praline soft-boiled eggs, barnyard complete and colorful themed tablet… The chocolatier’s online store is always full of new products, so don’t hesitate to visit it often.
Good in caramel
La Lichée, a small business in the Capitale-Nationale region with many points of sale across Quebec, has given itself the mission since 2017 of bringing us back to childhood with butterscotch as good as those of our grandmothers. After creating 11 varieties of caramel (with fleur de sel, maple, chocolate, spicy pumpkin, etc.), the founders of La Lichée worked for two years to develop a new product. : vegan coconut caramel. Lactose-free, gluten-free and without animal sources, this product is distinguished by its creamy texture and its delicate coconut aroma. A perfect idea to indulge your sweet tooth for Easter brunch!
Photo: The Lichee
Vegan coconut caramel
A very first Bù Signature
For Jessica Harnois, Easter coincides with the arrival of a first Bù wine… in the Cellier section of the SAQ! Indeed, after conquering Quebecers since 2016 with her range of red, white and sparkling wines in grocery stores and convenience stores in the province, the sommelier returns to her old loves, from the time when she bought great wines for the state-owned company. , plunging back into the Bordeaux vineyards. Bù Signature Haut-Médoc is an elegant Bordeaux with a controlled designation of origin, with silky tannins and aromas of black fruits such as blackcurrant and blackberry. It is also surprisingly good value for money, like the Bù wines already on the market. It can be served from aperitif to dessert, especially with grilled or braised red meats, as well as cheeses. To discover.
Photo: Pierre Bourgault
Bù Haut Médoc Signature
This special content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.
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