The beautiful world of Easter chocolates 2017 - Part 2


Following last week’s Easter feature, this week we are presenting creations by another three pastry chefs from London.

The Easter egg by Sarah Barber

To celebrate Easter at the Cafe Royal, Sarah Barber has created a giant Easter egg which weighs 75kg and took her team 3 days to create. It is decorated with golden feathers.
The collection also includes smaller eggs which were featured in the online edition of British Vogue as one of the best luxury Easter eggs in London. They are available at the cafe for £45. Beside the Easter eggs the team has also prepared some really lovely desserts.

The Easter egg by Sarah Barber

You can pamper yourself with the beautiful hot cross bun petit gateaux, the strawberry vanilla cheesecake, the hazelnut Ferro Rocher bombe consisting of a hazelnut mousse filled with popping candy dipped in Cacao Barry Alunga Milk chocolate and hazelnut glaze. Red velvet cake made of red velvet sponge, vanilla cream cheese mousse with a raspberry center, finished with a pastel glaze made with Cacao Barry Zéphyr white chocolate.

The Easter eggs by Domenico Camporeale

Domenico Camporeale has decided that his Easter collection at the Park Plaza Westminster has to be colourful. So he and his team created eggs of different designs and colours which are both playful and elegant at the same time. They used one single stamp which was then finished in a variety of ways showing that there are no limits to fantasy. Their eggs are meant for children who will gather at the hotel for a very special experience. 250-300 children will enjoy destroying the eggs using small hammers and indulge in as much chocolate as their parents allow them to eat.

The Easter eggs by Domenico Camporeale

Domenico also created a beautiful minimalistic giant egg and a beautiful Easter desert, the recipe for which will be shared with you here later. It’s called Easter exotic egg and it’s stunning!


The Easter eggs by Ririn Biggs

Ririn Biggs has created the Easter collection for the Le Meridien Piccadilly. Her inspiration was the spring awakening in the meadows, which is beautifully captured in her giant 75 cm high and 25 cm wide Easter egg.  This creation required 10 kg of chocolate and has a chick hidden within it. The egg itself is decorated with spring flowers and to add Ririn’s personal playful note, there are two fried eggs on the side. She also created a display for the hotel lobby which will be installed today and includes hay, small chickens, cherry blossoms and lots of chocolate eggs.  

We hope that our Easter suggestions and the wonderful creations from some of London’s best pastry chefs and chocolatiers inspire you to enjoy a peaceful yet colourful and joyful Easter.  Best wishes from the whole Cacao Barry team!