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. <\/p>\n
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. <\/p>\n
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<\/b> has been run by Makoto Ishii, General Manager, since 2006.<\/p>\n
On sale from April 1, 2014<\/p>\n
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