The invigorating works of art created from premium chocolate are being showcased at his Parisian-style "chocolate bar" in Lyndhurst Terrace, Central and chocolate boutiques at IFC mall Central and Harbour City, Tsim Sha Tsui.
Headlining the 2012 collection is ‘L’Oeuf Voyageur’ (110g at HK$480), literally translated as the “Travelling Egg”. Staying true to its name having been specially transported from the Paris kitchens, the striped shell made of dark chocolate (63% cocoa) and filled with a delightful collection of mini chocolate eggs and bunnies, is the ultimate Easter feast. The chocolate ribbons bounding the egg are elegantly designed with a lock and key and an ‘A Bientot’ (See you soon) – a symbolic nod to an endless supply of nutritious chocolate!
Other highlights of the Easter Collection include the ‘Poisson X Ray’ (HK$ 480), a dark chocolate x-rayed looking fish with a dark and milk chocolate interior. Additionally, ‘La Chouette’, the owl (HK$680), is also making an appearance. The dark chocolate body with a milk chocolate design is filled with dark and milk chocolate treasures, as well as a luscious collection of praline Easter chocolates. Both characters are a fun and festive addition to the ‘nature’ theme.
In signature Jean-Paul Hévin blue tins or boxes, the Easter collection extends to chocolate fish; almond praline rabbits; almond, hazelnut and nougat praline seashells; and classic Easter Eggs in milk chocolate pearls. Prices vary starting from HK$ 168.
Jean-Paul Hévin Chocolatier’s products range from chocolate enhanced with fruit fillings, spices and caramels to chocolate cakes, tarts, mousses, old-fashioned macaroons voted the ‘Best in Paris’, fruit cakes, cheesecakes and dark truffles.
Each individual piece is created from highest-quality ingredients, sourced from his constant travels in pursuit of premium cocoa beans – primarily Venezuela, Ecuador, Colombia and Madagascar.
Jean-Paul Hévin has been awarded “five chocolate bar” ranking by France’s Club des Croqueurs de Chocolat (Chocolate Crunchers Club) for the past 5 years and his hot chocolate was also voted ‘Best in Paris’.
Source: eTravel Blackboard Asia
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