A supercharged, hypnotic energy has taken over the macaron gift boxes turning the tables on chic and pleasure. Stunning graphics, trendy, almost sparkling offer visions of gourmandise. Vibrant stripes create optical illusions; the pop art lines bring an impressionistic lightness. Free-form vibrant patterns underscore in bold colours our cravings for this delicate round cookie.
The chocolate unveils a palette of intense flavours. An assortment with a choice among 12 ganache macarons: dark chocolate, robust dark chocolate, milk chocolate, coffee, caramel, hazelnut praliné, coconut and lime, vanilla, pistachio, citron & lemon zest, passion fruit, and raspberry.
At the Singapore Art Museum Janice Wong exhibits “Underwater Labyrinth”, an installation made with 1300 kgs of sugar and chocolate.
The pastry chef Wong will conduct the chocolate painting art workshop at the SAM at Q8, Singapore.
Light As Air Collection
Nicolas Cloiseau, Master Chef of La Maison du Chocolat revisits the essentials of chocolate, with a breeze of assurance, embracing a je-ne-sais quoi and zeitgeist.
Nicolas Cloiseau rethinks textures, challenges the senses, and captures the essence of fragrances, overcoming every rule and going the opposite way. He reworks techniques and imagines new ways to taste chocolate. A hint of air is needed as an ingredient. To add flavor to air: who would have thought?
The result is crisp, frank, instinctive and sometimes explosive interpretations.
Escola de Confeitaria
Sao Paulo, Brazil
The new Easter Arty Collection de l'Éclair de Génie Christophe Adam is a tribute to contemporary art by revisiting the classics.
Christophe Adam presents the colorful ducks in chocolate - Equatorial 55%, milk 35% and Equatorial White 29% - decorated in action painting style, the caskets of small eggs and, the Easter éclair, with chocolate and raspberry cream and colorful chocolate tuile .
David Pasquiet, L'Instant Chocolat, in Crans-Montana and Sion, presents the new 2016 Easter Chocolate collection: Best’Oeufs.
This creations reveal good skills, great creativity and special attention to details, for a chocolate that fascinates. The chocolate is an ingredient that offers him a great creative potential.
David, of French origin, has been active for many years in Switzerland; on 2013 he was awarded the Swiss Chocolate Master title in Bern and in the same year he represented Switzerland at the World Chocolate Masters in Paris.
Here's what David Pasquet told us.