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Comparable to layers of puff pastry, the Easter Egg Moulding of La Maison du Chocolat have a superposition of layers of chocolate, guaranteeing the finesse of crunchy layers of chocolate, almost ethereal, with the richness of incomparable taste. The milk chocolate 37% Egg Moulding are noted for their mild cacao, slightly sweet that develops creamy flavors and nostalgic notes of wafers. Each one is filled with gianduja eggs as well as milk 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).
Respecting traditional savoir-faire, all our Easter Moulding are made by hand using a technique of superposing layers of successive chocolate. Depending on their size, each Egg Moulding has 2 to 4 chocolate layers. A very fluid milk chocolate, specifically made for Easter, is enriched with cocoa butter to better highlight the details of the molds and prevent air bubbles. Working with half of the mold, 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 before being placed in its package.