3 new chocolaterie recipes to prepare for Easter
When Mathieu Lerenard shares his gourmet creations with us...
For our first Web-Demo of 2024, Mathieu Lerenard, Head Chocolatier at Maison Martel and MOF Chocolatier - Confiseur 2023, revealed the secrets of 3 Easter-themed chocolate recipes!
A moment of sharing with our customers who were able to interact live with the chef and discover new applications with our products.
Mathieu Lerenard notably demonstrated the possible uses of our brand new dark chocolate from Ecuador: GAYAS 64%.
Discover below 3 easily applicable recipes, intended for boutique chocolatiers looking for new inspirations for Easter.
Mucicao Bonbons
Moulded bonbons that are both delicious and elegant! Inside you'll find a jelly and a soft ganache made with MUCICAO, our organic mucilage puree from Ecuador.
Giant Hazelnut
A moulded hazelnut filled with our Hazelnut Praline 50% crunchy texture.
Gourmet Bars
Delicious chocolate bars made with a chocolate marshmallow and a layer of praline. For this recipe, the chef offers us two variations with our Hazelnut Praline 50% crunchy texture and our Pistachio Praline 60% smooth texture.
