Easter 2026: Chocolate takes center stage

At Easter , chocolate shaped like eggs, fish, lambs, or hens draws on ancient symbols, blending Christian, pagan, and seasonal traditions. The egg represents life, fertility, and renewal, while also echoing the resurrection of Christ; it was forbidden during Lent, making it a precious gift at the end of the fasting period. The lamb symbolizes the Paschal Lamb and Christ, while the fish refers to Jesus' miraculous catch of fish after his resurrection. The hen and chicks evoke fertility and innocence, extending the idea of ​​spring's renewal. Giving chocolate in these shapes thus brings together the joy of childhood, religious memory, and the celebration of spring, for a holiday that is both sacred and indulgent.

The iconic Lille-based company presents a delectable collection, ranging from exceptional pieces to small individual treats. The star of the collection is the " Gourmet Milk Chocolate and Pistachio Egg ": a milk chocolate egg filled with pistachio praline, with notes of roasted hazelnut and vanilla, designed as a festive starter or an elegant gift for the table.

Alongside this revisited classic, the house plays on contrast with the " Medusa Bite, " available in milk and dark chocolate versions (100g). Shaped like a jellyfish, each bite hides a toasted sesame praline and a milk chocolate ganache with Madagascar vanilla, combining crunch, creaminess, and a slightly floral finish.

For lovers of pure chocolate, Meert also offers " Shell Eggs " in dark chocolate, as well as milk chocolate filled eggs (from 60 to 500 g) filled with an assortment of small dark, milk and white eggs, ideal for an egg hunt or a surprise on the plates.

Finally, to extend the celebration, the house presents a " Small individual Easter cake 2026 " (approximately 120 g) and an "Easter entremets 2026" for 6 people (approximately 750 g), around a sesame crisp, a sesame financier biscuit, lemon confit and milk chocolate-tahini cream, reconciling tangy, hazelnut and sweetness in a single bite.

• Gourmet egg with milk chocolate and pistachio : milk egg filled with pistachio praline, notes of roasted hazelnut and vanilla – €13,90 for 200g.
• Jellyfish Bite (milk or dark) : roasted sesame praline and milky ganache with Madagascar vanilla – €7,90 each (100g).
• Dark chocolate shell eggs : available in different formats for decoration or tasting – €4,90 (60 g) or €8,90 (120 g).
• Stuffed eggs (milk) : eggs filled with an assortment of small dark, milk and white eggs – prices vary depending on the size (from 60g to 500g).
• Small individual Easter cake 2026 : crispy sesame financier, candied lemon and creamy milk chocolate-tahini – €14,90 each (approximately 120g).
• Easter Desserts 2026 : creation for 6 people combining sesame, lemon and milk chocolate-tahini – €39,90 each (approximately 750 g).

It is an elegant Easter table that the house, which is both a luxury delikatessen and a seafood grocery store, invites us to discover.

One of the highlights of the season is the Primeur caviar , offered each spring by Kaviari with the first sturgeon harvests of the season. This year, the Primeur is made from Baenki caviar, whose firm, slightly underripe, olive-black grains release intense marine flavors, a delicate creaminess, and subtle yet pronounced notes of fresh walnut and forest floor.

Alongside it, salmon roe enhances the table's aesthetic appeal, with its shimmering orange pearls, perfect for blinis or small toasts. Wasabi flying fish roe (tobiko) adds a touch of Japanese flair. These eggs create a festival of colors, flavors, and crunch, ideal for a contemporary appetizer or a gourmet Easter egg hunt.

Staying true to the theme of seafood, Kaviari highlights its canned sardines , particularly its vintage sardines in organic olive oil, caught off the coast of Brittany and prized for their slow maturation in oil, which makes the flesh more tender over time. These luxurious little tins fit easily into an Easter basket, alongside caviar, blinis, and chocolates, for a table that is both convivial and refined.

Finally, chocolate makes an appearance in the form of a large chocolate egg , imagined this year with the starred chef Olivier Nasti and the pastry chef Jordan Gasco: a 290g egg, in dark chocolate from Peru and São Tomé or in milk chocolate from Madagascar, filled with an assortment of Alsatian fritters, hazelnut praline kouglof, small almond praline deer and manala with dried fruit pieces, available in Kaviari delicatessens from March 20, 2026 at a price of €35 each.

• Baenki Primeur Caviar : spring edition – from 50 g (price on request depending on the harvest).
• Salmon roe : orange pearls for blinis and toasts – around €10,90 per 100g.
• Flying fish roe with wasabi (tobiko) : slightly spicy green grains – about €8,50 for 80g.
• Vintage organic sardines in olive oil : caught off the coast of Brittany – €9,80 per box.
• Chocolate Easter Egg Sculpture : 290 g, dark chocolate (Peru & São Tomé) or milk chocolate (Madagascar), filled with Alsatian fried treats and pralines – €35 each (from March 20, 2026).

Deeply rooted in the Marais, the festive and creative pastry shop also extends into a creative studio, workshops for children and families, as well as a coffee shop, extending its DNA of friendly, close-knit and playful places, where indulgence is brilliantly combined with graphic humor.

Chez Bogato is the epitome of festive and creative pastry. It's both a neighborhood address and a laboratory for bespoke treats. Since 2009, the establishment has focused on highly graphic, colorful cakes designed for celebrations (birthdays, themed events, unicorn parades, Olympic-sized swimming pools, or giant burgers), where visual impact meets a genuine respect for French pastry tradition.

For Easter this year, the shop – where visual "wow" meets genuine respect for French pastry – is expanding on the "Saint-Merri Street farm" concept with a gallery of whimsical creations and petits fours. Its confectionery workshop has invented a playful Easter collection this year featuring sheep, pigeons, unicorns, and even… goat droppings – all creations designed to surprise and delight both children and adults.

Sheep cupcakes hold a special place: these soft, marzipan-decorated little cakes consist of a moist dark chocolate sponge with a white chocolate insert. A whipped chocolate ganache evokes a soft "pocket of wool" and completes the beauty of these edible "plushies," perfect for a festive table.

There are also the pigeon eggs of Paris which play on local humor: small praline eggs with almonds and hazelnuts, coated in dark chocolate and a delicate sugar shell, refer to the fauna very present in the capital.

Unicorn eggs extend the fantasy: this mix of iridescent chocolates, with a very "pop" aesthetic, offers chocolates with spreadable paste coated in milk chocolate (orange), almond, hazelnut and caramel pralines coated in milk chocolate (blue), Guanaja Grand Cru ganaches (red), Gianduja with crepe dentelle pieces (green), almond-hazelnut pralines coated in milk chocolate (yellow) and, finally, almond-hazelnut pralines coated in dark chocolate (turquoise and purple).

To add another surprise, the collection also includes goat droppings : small chocolate animal droppings that play decidedly on the childish side. They are part of an approach to uninhibited indulgence, where the aesthetics of the piece are as important as the laughter it provokes.

Finally, the sugar-decorated shortbread cookies offer a touch of classic craftsmanship: vanilla shortbread cookies flavored with Madagascar vanilla and fleur de sel, covered in royal icing and hand-decorated with Easter motifs (lambs, hens, and other small animals). They fit perfectly into Easter egg hunt baskets. Both simple and refined.

• Cupcake Sheep : around 80–90 g each – from €5,50 each.
• Paris pigeon eggs €7,90 per sachet.
• XXL Unicorn Eggs €27,50 for 30 eggs.
• Goat droppings : 70g sachet (12 small droppings).
• Sugar-decorated shortbread cookies : from €5,50 per unit.

The Chocolaterie d'Aix-en-Provence is renewing its offering with a decidedly gourmet and playful line, where chocolate, crispness and lightness are combined with iconic creations.

With its "Chocolate-Covered Popcorn ," born from a partnership with Madame Popcorn, Puyricard focuses on texture . The salted caramel popcorn is coated in dark, milk, or white chocolate, for an addictive combination of crunch and melt-in-your-mouth texture, and sweet and salty flavors. The concept is simple yet effective: each bite plays on the contrast between the crispness of the popped corn and the richness of the chocolate, transforming a simple festive treat into a small, addictive pleasure.

This quest for texture is evident in the "Popcorn & Puffed Rice" bar , reminiscent of a work by Jackson Pollock or the French artist Mathieu Lesecq-Abibb. On a base of carefully tempered chocolate, the chocolatier has incorporated popcorn and puffed rice pearls, creating a light yet very crunchy bar, ideal for those who enjoy festive snacks. The gamble pays off: the chocolate maintains its balance (neither too rich nor too heavy), while the puffed rice provides a lightness that prolongs the tasting experience without weighing it down.

A marvel among marvels, the " scale egg" in blond, milk, or dark chocolate stands out for its design: a finely crafted shell, structured like a scale pattern. Beneath this decorative exterior, the surprise lies in a generous heart of crushed chocolate, praline, and small crunchy pieces, which prolongs the experience without overwhelming the palate.

Alongside these, the Easter chocolate treats , classic chocolate variations, take up the idea of ​​crunchy-melty: made in dark, milk or white chocolate, they slip into egg hunt baskets for the pleasure of young and old.

• Vanilla marshmallow dome coated in dark or milk chocolate : approximately 70 g, €9,90 each.
• Chocolate-coated popcorn (bag) : 100 g, €16,80.
• Popcorn & puffed rice tablet : 100 g, €11,90.
• Shell-shaped egg : available in blond, dark or milk chocolate with praline center and crunchy pieces – (price according to size/weight).
• Easter Fries : (price per bag or by weight).

Mariage Frères reinvents the Easter egg hunt through a delightful dialogue between tea and sweet treats. It's an opportunity to choose from a collection of signature teas — "Easter Tea", "Matcha & Yuzu", "Habibi" or even "Imperial Earl Grey" — and to explore them through several pastry creations.

Starting with the " Happy Easter Eggs ": the first reveals a fruity Matcha & Yuzu green tea marshmallow on a generous bed of praline chocolate with crunchy hazelnuts, all encased in a chocolate and almond shortbread shell. The pink version, meanwhile, features a Habibi tea marshmallow (lychee & orange blossom), also resting on hazelnut praline and a shortbread shell.

Alongside these eggs, the " Happy Bunny " is also available in an "Easter Tea" version. It uses the same technique: a tea-flavored marshmallow center, a roasted praline, and a smooth chocolate shell. These creations seem to have come straight from the Marais pastry workshops of the famous Parisian tea merchant.

• Happy Easter Egg (Matcha & Yuzu) : fruity marshmallow with green tea, hazelnut praline and almond shortbread shell – €12,90 each (100 g).
• Happy Easter Egg (Habibi) : tea marshmallow (lychee & orange blossom), hazelnut praline and shortbread shell – €12,90 each (100 g).
• Happy Bunny (Easter Tea) : chocolate subject with a heart of flavoured marshmallow and roasted praline – €9,90 each (100 g).
• Easter Signature Teas : selection of iconic blends (Imperial Earl Grey, Easter Tea, etc.) to accompany the tastings – (price depending on packaging).

Edward's " Egg in a Shell" is a playful and indulgent Easter creation, designed as a nod to the classic soft-boiled egg. It features a thin, glossy milk chocolate shell, perfectly mimicking the shape of a hen's egg. This shell rests on a praline-filled base, offering a delightful surprise and a wonderfully pleasant texture.

The heart of the egg is filled with hazelnut, corn, or pistachio praline, enhanced with "crispy bits" or dark chocolate pearls that add a touch of crunch contrasting with the smooth texture. This "Milk-Filled Egg" perfectly embodies the spirit of the Edwart brand: humor, refined aesthetics, and generosity, with those signature gourmet touches that amplify the joy of the Easter egg hunt.

• Milk chocolate egg in a shell : thin and shiny shell on a praline base (hazelnut, corn or pistachio) – approximately €15,50 each.
• Fried Egg / Soft-Boiled Egg : milk chocolate and crunchy dark chocolate balls – price around €15 to €16 (medium-sized piece).
• "Crispy Balls" Filling : dark chocolate coated cereal balls integrated into the praline center for crunch.

We are familiar with the famous personalized gift boxes from Jadis et Gourmande, designed for all occasions. Composed of mini chocolate bars, sugared almonds and chocolate letters, they allow you to create a festive message while playing on the contrast of textures: the crunch of the chocolates, the smoothness of the praline and the melting of dark, milk or white chocolate.

For its 50th anniversary, the Parisian brand, whose chocolate is sourced from sustainable suppliers, reaffirms its creative DNA with a collection designed to surprise as much as it delights. For Easter, this artisanal chocolatier is focusing on Bauhaus-inspired eggs with clean, geometric shapes—spheres, cubes, semicircles, and triangles. The result is both beautiful and raw. These pure forms, adorned with primary colors obtained from natural dyes, offer a radically modern take on the iconic Easter egg .

The collection evokes the works of Alma Siedhoff-Buscher, a German designer from the Bauhaus school, famous for her innovative approach.

• Personalized box : assortment of letters, mini tablets and sugared almonds for sweet messages – price depending on composition.
• Bauhaus Eggs (small size) : geometric sculpture – €12 for 60g.
• Bauhaus Eggs (medium size) : artistic creation – €24,10 for 140g.
• Bauhaus Eggs (large format) : exceptional piece – €73,40 for 520g.
• Easter Egg : revisited according to the Bauhaus codes in sustainable chocolate – price depending on size.

The pastry chef and chocolatier, a Meilleur Ouvrier de France (Best Craftsman of France) in 1986, promises us the prosperity and joy symbolized by the fish—even if it's an April Fool's fish. His dark chocolate fish is made from 70% Grand Cru cocoa from Cameroon's Hévin-Nkolossang plantation, in which the chocolatier has invested. It is generously filled with shortbread cookies, dry chocolates, and chocolate-filled treats.

The fish are presented as small objects of desire, generally measuring between 15 and 20 cm, with a weight that can be adapted to the chosen format, from an individual bite to a more generous gift. They alternately play on the delicacy of the design – clean lines, undulating tails, subtly modeled scales – and on the richness of the material, like the " Catch of the Day " fish or the " Modern Art " fish.

• Fish "Catch of the day" : Grand Cru dark chocolate from Cameroon filled with shortbread and fried treats – €29 for 110g.
• Fish "Modern Art" : stylized creation in dark or milk chocolate – €23 each (approximately 65g).
• Dark chocolate fish : a piece of pastry-making silverware with clean lines – price depending on size and weight.
• April Fool : symbol of prosperity presented in tasting chocolate – from €23.