L'École Valrhona Paris is unveiling a Guanaja 70% chocolate egg to celebrate the 40th anniversary of this iconic product

For Easter, L'École Valrhona has created a chocolate egg designed as a genuine sculptural piece combining tradition and modernity. This contemporary creation revisits an Easter symbol with demanding artistry, supported by innovation and technical chocolate expertise.

Subtle alliance of art, precision technique and technical chocolate expertise

It celebrates renewal and draws inspiration from Chinese New Year lanterns - specifically the type with a honeycomb structure - composed of multiple interlocking shapes. The chocolate petals, fashioned from stencils of various sizes, are meticulously tailored to fit the shape of the egg perfectly. The highly finessed assembly is the work of a demanding set of skills in which patience, rigor and a sense of detail are essential to achieving the final balance of the piece. Curved lines interact with controlled geometry, giving rise to a structure that is both poetic and rigorously constructed. Every detail reveals the precision craftsmanship of the chefs at L’École Valrhona Paris, who have created a work of rhythm and texture, whose ovoid silhouette seems animated by movement and lightness.

 This creation is made from Guanaja 70% chocolate, a Valrhona icon, renowned for its aromatic power and elegance. Serving as a real turning point in the history of chocolate-making, Guanaja paved the way for new techniques and played a major role in the creation of L’École Valrhona. The school was founded to support professionals to master and pass on the art behind this outstanding chocolate. This iconic product is celebrating its 40th anniversary this year and has been chosen to give life, symbolically and materially, to a work embodying the depth, excellence and timelessness so dear to Valrhona.