Alléno & Rivoire 2025 Easter chocolates and eggs: Imaginary eggs from the Equatorial Forest

Alleno & Rivoire, the innovative chocolaterie that excels in healthier chocolate made withbirch bark extract, is offering us a lovely collection for Easter this year. The program includes a range of Easter eggs, from pineapple to rock and soft-boiled.

At the helm of their Parisian chocolate factory, Yannick Alléno and Aurélien Rivoire have imposed an innovative vision of chocolate, inspired by haute cuisine. Three-starred chef Yannick Alléno explores the art of transforming ingredients with precision, while Aurélien Rivoire, former pastry chef at the Pavillon Ledoyen, excels in the art of textures and seasonings. Their work is based on the search for the perfect balance between gustatory intensity and respect for products, offering chocolate that is as daring as it is eco-responsible.

Each creation in this collection is a gastronomic work of art, exploring cocoa and its terroirs to awaken our imagination. Guided by the quest for the right taste, the chefs seek a perfect balance between flavors and textures. "As chefs, we work first and foremost on the balance of tastes, seasonings and textures, to offer chocolate that's as right as possible," emphasizes Yannick Alléno.

Notable innovations include the use of cocoa bean hulls to redefine praliné, and the launch of the Terroirs de France Collection, pairing chocolate with French wines or spirits, celebrating the alliance between chocolate and terroir. This year, the Equatorial Forest serves as an enchanting backdrop, paying homage to cocoa's lands of origin and producers, with a touch of childhood where the imaginary reigns supreme.

The star creations of Easter 2025:

• Œuf d'ananas: a vegetable milk chocolate shell containing pineapple confit and crystallized pineapple, reminiscent of tropical fruits.
  
  
• L'Œuf de roche: sculpted in dark or milk chocolate, it conceals crispy puffed rice worked with birch bark extract.
  
  
• La Fève: a 66% dark Caribbean chocolate shell sprinkled with cocoa nibs, housing hazelnut praline and almond mignardises coated in dark chocolate.
  
  
• Le petit Œuf dans la coque: in milk chocolate, it contains cocoa-sanded praline mignardises, combining crunchiness and fondant with a low glycemic index thanks to birch bark extract.
  
  
• L'Œuf de palmier: flat and decorated with veins inspired by palm leaves, it contains a melting, airy praliné foisonné contrasting with the chocolate shell.

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The chefs are also reinventing candied fruit by creating a modern "confit de fruit": fruit picked when fully ripe, slowly candied in birch bark extract without refined sugar, then dried to achieve the ideal texture. "Not since Nostradamus's Traité des confitures in 1555 had anyone reworked fruit confit. With Aurélien, we have created a modern version, where the fruit is transformed according to a precise time and hydrometry, which evolves according to each chosen fruit. It's very precise work," explains Yannick Alléno.

Committed to an approach that respects the environment and our well-being, the chefs use birch bark extract with a low glycemic index (7 compared with 70 for refined sugar) in their creations, reducing the impact on blood sugar levels while preserving the richness of the flavors. Each part of the cocoa bean is valorized: the shell becomes praline, the mucilage is used to make the Tablette Meringue Végétale, and cocoa shell extractions enrich the ganaches.

To discover these delights, three Parisian addresses welcome you:

• 9 rue du Champ de Mars, 75007 Paris: Tuesday to Saturday, 10am to 7:30pm.
  
  
• 25 rue du Vieux-Colombier, 75006 Paris: open Monday to Saturday, 10 a.m. to 8 p.m., and Sunday, 11 a.m. to 6 p.m.
  
  
• Galeries Lafayette Le Gourmet, 31 Boulevard Haussmann, 75009 Paris: open Monday to Saturday, 9:30 a.m. to 9:30 p.m., and Sunday, 11 a.m. to 8 p.m.

Immerse yourself in the enchanting world of "Œufs imaginaires de la Forêt Équatoriale" and let yourself be seduced by these unique creations celebrating chocolate in all its forms.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.