For Easter 2014, Henri Le Roux is offering an egg that represents a sweet memory of Brittany. Set on a base of chocolate-covered caramelized almonds, the “Embruns” egg features waves crashing against the rocks of Brittany’s coastline, illustrating the invigorating side of the tides, the air scented with sea spray.
For Easter Sunday, April 20, Henri Le Roux has concocted a 67% cocoa chocolate egg with fleur de sel, identical to the House’s famous “Embruns” bar. An exquisite marriage of flavors! Once the “Embruns” Easter egg has been broken open, mini-fish and mini-crustaceans in dark and milk chocolate are revealed. A delight for gourmets young and old.
Famous for its salted butter caramel (C.B.S.), created by Master Chocolatier Henri Le Roux in 1977, and renowned for its inventive handmade chocolates, Maison Henri Le Roux has been run by Makoto Ishii, General Manager, since 2006.
On sale from April 1, 2014
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