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Which one is more symbolic of Easter? the chicken or the egg? Here is a unique “hard-boiled” egg ready to peel, the Egg Coquille calls to mind the simple pleasures of gourmandise. Just imagine under its shell, a delicate dark chocolate couverture enrobing a smooth almond/hazelnut praliné featuring perfectly cooked caramel, unveiling notes of caramelized nuts and pieces of chopped hazelnuts. To dig into, devour or indulge in with a small spoon.
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).
With a nod to the best Easter egg hunts, the Egg coquille requires the delicatesse and savoir-faire of our chocolatiers. Meticulously cleaned and pierced at the bottom, the real eggshells are first “lined” by hand with a fine layer of dark chocolate then filled with a pastry bag of gourmand almond/hazelnut praliné with pieces of chopped hazelnuts. A chocolate disk on top seals it until the tasting.