For Easter, La Maison du Chocolat has created a cute bestiary about Sheep. Like an enchanting fable, daisy-loving Frisoton and Frisette spin a soft, wispy wool of white chocolate. <\/p>\n
And in a nod to the Ouessant black sheep of his childhood, Nicolas Cloiseau, Chef at La Maison du Chocolat and Meilleur Ouvrier de France Chocolatier, has imagined a pastoral vision of the traditional Easter bestiary.<\/p>\n
As if suspended in their escapade, the chocolate fixes the lambs’ candid expressions, gives them bonhomie and roundness, accentuates the poetry of nature, enlivens the colors of spring, sowing praline eggs here and there in the meadows to better nourish Easter symbolism.<\/p>\n
“Draw me a carefree, bouncy sheep, full of candor and freshness.”<\/p>\n
Shaped, smoothed, rolled, blown, molded and sculpted entirely by hand, this cheerful herd is the fruit of long and meticulous chocolate mastery.<\/p>\n
The perfect curls on the fleeces come from drops of chocolate rolled onto themselves. The daisies in the meadows are hand-painted, the rams’ chocolate horns are given a long lustre, the fluffy balls of wool are skilfully pulverized, drops of dark and ivory chocolate crystallize unique looks, the palisade boards are finely grooved and patinated with cocoa butter, the irregular floors are made of blown chocolate… <\/p>\n\n\t\t