What if we told you that in the Marais, the Easter egg hunt looks promising thanks to our team who - to save you time before curfew - offers you its TOP 5 of Marais chocolatiers.
Discover without delay a choice of surprising chocolate creations, combinations of unexpected flavors and perfect textures, which will make your tasting a unique moment.
Edward
Photo: Edward
• The call of cocoa
What if we left the Marais to follow funny chocolate animals who set off to conquer Cacaos Grands Crus? This is the proposition of Edwin, founder of the Edwart chocolate factory, apparently in search of adventure.
Whether in dark or milk Tanzanian chocolate, its pandas, kangaroos, marmosets and koalas take us on a taste journey of multiple flavors, our hearts filled with fried grand cru dark and milk chocolate, and praline eggs.
For the trip, the chocolatier invites us to take a trunk containing a “trophy egg” made of 38% Tanzanian chocolate, garnished with fried foods and snacks, and hazelnut praline. Before departure, to gain strength, treat yourself to a “boiled egg” with 2 creamy pralines, 68% dark chocolate topped with “Le Grain Noir” hazelnut praline or its milk version topped with “Le Grain Noir” pistachio praline. The Green Grain.”
And in case of homesickness, you will bite into the Henriette chicken, its praline eggs feuillantine, pistachio, buckwheat, hazelnut and its dark and milk chocolate fries. Ready for adventure?
Animals 300 g, €37
Animal heads, €19
The travel egg, €44
Boiled egg, €21
Filled massages from €14.
Edward
17, rue Vieille du Temple, 75004 Paris
Monday to Sunday from 10 a.m. to 19 p.m.
Tel: +01 42 78 48 92
Patrick Roger
Photo: Patrick Roger
• Lnaturalist experience
Beyond the fascination with his sculpture-like creations, biting into Patrick Roger chocolate is in itself an intense taste experience. An alchemist crazy about cocoa, the chocolatier literally transports us into the abundant nature of his plantation, where we come across chicks and hedgehogs in dark chocolate from Madagascar, garnished with fried almond, hazelnut and nougatine praline, flaky hazelnut praline, and Gianduja shellfish Piedmont hazelnut.
A Céleste chicken with dark chocolate from Madagascar has also slipped into the decor. Buried under its blue feathers, a nod to Chagall, await us with dark or milk chocolate fries, filled with almond-hazelnut praline, hazelnut and feuillantine, and hazelnut gianduja. For fans of abstract painting, a series of duck eggs with “brush stroke” plumage and “flat” eggs in the painter’s palette style can be discovered exclusively in store.
Chick 295 g, garnished with fries, €60
Heavenly chicken 260 g, garnished with fries, €50
Duck egg, garnished with fries, from €55
Patrick Roger
43, Rue des Archives, 75003 Paris
Wednesday to Sunday 10:30 a.m. to 13:15 p.m. then from 13:45 p.m. to 19:00 p.m.
Saturday 10h30 to 19h00
Tel: +09 61 68 39 30
• La shock and pop nostalgia
The creativity of the “Pop years” twisted the collections of Jean-Paul Hévin for whom chocolate lends itself to the most inventive forms. Between a chic homage and a joyful diversion of Pop Art icons, the chocolatier has decorated his dark chocolate Easter figurines filled with fried hazelnut pralines, almonds, walnuts and caramelized pistachios with white chocolate flowers in very “Warholian” explosive colors.
He dressed a Couture-style “lace egg” with 68% dark chocolate, overflowing with dark, milk and filled dry fries. Even more unique, for design lovers, Hévin signs a reproduction of “The Egg”, the designer’s armchair Arne Jacobsen in a dark chocolate version. Lucky collectors who get their hands on this limited series will be able to enjoy the dry fried milk chocolate, caramel and fleur de sel hidden in the seat.
“Arne” dark chocolate armchair egg garnished with fries, €92
Lace egg garnished with fries, €16
PoP castings from €24 to €50
Jean-Paul Hevin
41, Rue de Bretagne, 75003 Paris
Tuesday to Sunday from 10 a.m. to 19 p.m.
Sunday from 10 p.m. to 14 p.m.
Tel: +09 72 60 82 02
Christophe Michalak
Photo: Christophe Michalak
• Addictive Kidnapping
When the chocolate house decides to surprise our taste buds, it is without complexes that she kidnaps Christophe Michalak. While our travel is still restricted, the pastry chef takes us on a sensory journey.
Naturally, he revives his childhood memories to imagine a highly cocoa-filled version of “Sachertorte,” an emblematic Viennese travel cake, part pastry, part gourmet chocolate candy.
Completely uninhibited, the pastry chef, who has carte blanche, does not hold back from creating disconcerting and highly addictive mixtures. From the dense pure Madagascar Manjari biscuit, the very caramelized praline, the grilled Piedmont hazelnuts, the round and chocolatey black ganache, to the melting dark chocolate icing and cocoa nibs...this nomadic cake, Michalak wanted it to be generous and simple, synonymous with sharing and emotion. Addictive we tell you!
Collection available from April 12, 2021 in stores and online at Maison du Chocolat.
Travel cake for 4/5 people, €35
Christophe Michalak
14, Rue de Bretagne, 75003 Paris
Monday to Sunday from 10 a.m. to 19 p.m.
Tel: +06 38 52 29 80
Josephine Vannier
Photo: Joséphine Vannier
• fine craftsmanship
Working with chocolate as a raw material, the artisans of the Chocolaterie Joséphine Vannier shape it to the point of giving their cocoa sculptures the appearance of bronze, stone or porcelain.
Iconoclastic chocolatiers, they perpetuate the tradition while infusing it with a wide variety of styles and exclusive chocolate combinations. Each season, the House offers unique collections composed like travel diaries to distant lands, populated with historical characters like this mask of Tutankhamun in dark chocolate made from a mixture of beans from Venezuela, Peru, Ghana, Sao Tome.
To the classic Easter associations which ensure the right balance of tastes, are added original creations such as henhouses with three chocolates larger than life, Wyandotte eggs of exceptional finesse, or busts of rabbits which sit in the window. Perfectionist and passionate, the team was able to invent harmonious and balanced, subtle and surprising chocolates.
Classic creations and castings between €11 and €46
Wyandotte egg composition €29
Filled chicken coop €46
Chocolaterie Joséphine Vannier
4, Rue du Pas de la Mule, 75003 Paris
Tuesday to Saturday from 11 a.m. to 14 p.m. then from 15 p.m. to 19 p.m.
Monday from 14 p.m. to 19 p.m.
Sunday from 14:30 p.m. to 19 p.m.
Tel: +01 44 54 03 09
Text: Sandrine Maggiani
25.03.21
IT’S TIME TO TO TASTE !
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