Imaginary Eggs from the Equatorial Forest by Alléno & Rivoire
For Easter 2025, Yannick Alléno and Aurélien Rivoire transport us to the heart of an imaginary equatorial forest with a collection of chocolate eggs as delicious as they are innovative.
A sensory chocolate journey
Every year, Alléno & Rivoire reinvent the Easter tradition with bold, gastronomic creations. For this new collection, the chefs explore the diversity of textures and flavors, inspired by the richness of cocoa and tropical ingredients. Their approach, a blend of culinary know-how and creativity, turns each egg into a genuine chocolate masterpiece.
Among these creations is L’Œuf d’Ananas, sculpted in plant-based milk chocolate, containing pineapple confit and crystallized pieces. L’Œuf de Roche, on the other hand, combines the power of dark chocolate with the lightness of puffed rice, creating a unique textural contrast. La Fève, with its 66% Caribbean chocolate shell, celebrates the very essence of cocoa, housing melting, crunchy pralines.
Responsible, innovative chocolate
True to their commitment, Yannick Alléno and Aurélien Rivoire usebirch bark extract to replace refined sugar, guaranteeing a low glycemic index without compromising on indulgence. Every part of the cocoa bean is recovered, reducing waste while enhancing the chocolate’s aromas.
This collection illustrates an ethical and sustainable approach, where culinary innovation meets a vision that respects the environment and well-being. More than a simple sweet pleasure, these eggs invite us to rediscover chocolate in all its complexity and refinement.
Available in Parisian boutiques Alléno & Rivoire and Galeries Lafayette Le Gourmet, these Œufs Imaginaires de la Forêt Équatoriale are a promise of escape and discovery for all chocolate lovers. An experience to be savoured without delay!
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