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All the Easter Egg Moulding of La Maison du Chocolat are made with a superposition of layers of chocolate, guaranteeing the finesse of layers of crunchy chocolate, almost ethereal with incomparable rich taste. The dark chocolate 56% Egg Moulding reveals intense cocoa notes without bitterness and develops crisp notes of red fruits. Each one is filled with praliné eggs as well as small dark chocolate figurines.
Taste our chocolates at a room temperature of 20°C. Accompany your tasting with mineral water, in order to let the flavors of the chocolate express themselves at best. You can store our chocolates in a cool, dry place (18°C) in their original packaging, or in the bottom drawer of your refrigerator, after having protected your box in a paper or plastic bag (in the latter case, take the chocolates out 30 minutes before tasting them).
Employing a technique using successive layers of chocolate and respecting the traditional savoir-faire of chocolatiers, all our Easter Moulding are made entirely by hand in our atelier in Nanterre. Depending on their size, each Egg Moulding has 2 to 4 layers of chocolate. Each layer is delicately drained then crystallized before adding another layer. Work requiring the patience and mastery of our chocolatiers to guarantee the rigidity of the egg and finesse of incomparable taste. Each egg is heat sealed then placed in an eco-friendly gift box, 100% recyclable, made in France and can be shipped.