Easter is a long-awaited time of year for many, be it for its religious meanings or the opportunity to gather with family and friends over delicious desserts and chocolates. Although it is a special moment for children to enjoy the traditional Easter mona and the typical chocolate eggs, adults can also enjoy their whims and gastronomic delights.
Lluc Crusellas entered the sweet side of history by proclaiming himself, four months ago, World Chocolate Master and this Easter he is going to celebrate it with some of the most innovative monkeys. Lluc Crusellas together with David Seijas, the ex-sommelier of elBulli and co-founder of Gallina de Piel Wines, have once again surprised the public with their latest creation, a delicious No Mona inspired by fire and made with Dolç de Foc wine spurnes.
This wine, which is part of the Dolç de Foc project, seeks to transform the concept of traditional sweet wines and bring vi bullit closer to today’s consumer, a boiled wine that was made in copper kettles in different areas of Catalonia. Dolç de Foc Espurnes is a blend of different elements that achieves a balance between acidity and sweetness, with fresh and perfumed aromas.
The No Mona de Dolç de Foc Espurnes is a minimalist proposal that symbolizes the “copper-coloured pot” with a fire below in which the wine is concentrated. It is a milk chocolate egg with a citrus note of lime, which seeks the right balance between sweetness and bitterness, with citrus notes that are close to the aromatic palette of the wine.
The other Crusellas creation for this Easter is the exclusive elephant monkey, which elevated the pastry chef as the best chocolatier in the world. It is an exact replica of the elephant that the young chocolatier from Vic designed for the Paris contest, but in a reduced way. These monkeys are made of dark and milk chocolate, weighing 1.5 kg and 20 centimeters.
Viena Capellanes is an emblematic pastry shop in Madrid that has created an original and delicious contribution to Holy Week in Madrid: the gold chocolate French toast with raspberry crunch.
This innovative version of the traditional French toast is characterized by its light and fluffy texture, and its smooth and creamy flavor. This French toast, winner of this year’s Award for the Best Innovation French Toast in Madrid, is made from a double fermentation brioche bread to which a large percentage of Gold chocolate has been added, both in the dough and in the coating. of English cream in which it is infused. Another of the peculiarities of this French toast is that, instead of frying it as in the original recipe, it is baked to make it much lighter. In addition, it is accompanied by a liquid chocolate sauce and a freeze-dried raspberry crunch.
Viena Capellanes also offers other typical Easter sweets, such as Easter cakes, both for children and adults. Two monas stand out in their releases: the traditional one, a classic sponge cake topped by a golden egg on top of a chocolate nest, and the Mona de Pascua Menina (limited edition), an illustrated chocolate egg with the traditional Menina inside.
Cashfana, the Spanish artisan jewelry firm, and PastelerÃa Mallorca have collaborated to create an exclusive Easter piece. For this Holy Week they have offered some very original and colorful Easter eggs following the palette of bright colors that comes with the arrival of spring. Inside 10 of the eggs in this edition, there is a pendant from the brand that has been created exclusively for the occasion.
Designed and hand-painted by an Italian artisan linked to Cashfana, the pendant simulates the shape and colors of the Easter Egg. Its gold chain is accompanied by small diamonds in different colors that make the piece more cheerful and spring-like. In addition, all the eggs in this special edition contain the new Mallorcan chocolates.
Badiani is an Italian ice cream and pastry shop based in Seville that has prepared a selection of special desserts for Easter. Among its options are the chocolate eggs filled with vanilla cream and hazelnuts, the Easter nests with chocolate eggs and seasonal fruits, and the Easter cake with sponge cake, pastry cream and candied fruits.
The arrival of good weather can be accompanied not only with the famous Badiani gelatos, but also with Italian Colombas, a typical Easter sweet in Italy, made with a spongy yeast dough, butter and fresh eggs that will arrive directly from the laboratory of Florence.
Following the Italian custom of this dessert, Badani will offer his traditional Italian gelato, this time with Colomba flavor, a double portion of Italian tradition with a sweet and unique flavor that will be available only this season. Among its options are the chocolate eggs filled with vanilla cream and hazelnuts, the Easter nests with chocolate eggs and seasonal fruits, and the Easter cake with sponge cake, pastry cream and candied fruits.
Lindt is a Swiss chocolate brand that has become a world benchmark in this sector. For this Easter, it has launched a wide variety of products that include the classic chocolate eggs in different sizes and flavors, milk or dark chocolate bunnies, and boxes of assorted chocolates with special shapes and decorations for the occasion.
As a novelty, the company presents the chocolate eggs that hide Lindor Leche chocolates inside, and which can be found in two formats of 120g and 320g. These new chocolate eggs are added to other proposals specially created by Lindt
