Let’s face it: The only thing better than pizza is chocolate, and the only thing better than chocolate is expensive chocolate. And among expensive chocolates, Valrhona, made in the French hamlet of Tain l’Hermitage with cocoa beans harvested from the company’s own plantations in Venezuela and Costa Rica, is très tough to beat. So it is with Valrhona’s finest that Yago Doamo, the pastry chef at London’s five-star Claridge’s hotel, makes his splendiferous new chocolate Easter eggs.
These artful ovoids feature thick shells of dark chocolate, milk chocolate, or if you must, white chocolate, into which Doamo stuffs handfuls of little salted-caramel gull’s eggs. Each Easter egg requires three labor-intensive days of tempering, molding, and assembling, and Claridge’s will offer only 100 of them this season. They’re priced at £50 apiece (about US$69) and wrapped in foil that evokes the art deco lobby’s chessboard motif and packed in eau de nil presentation boxes inspired by the hotel’s famous foyer.
You can grab one at the Claridge’s gift shop or have it shipped to your home in discreet packaging.