The Easter tradition is an invitation to chocolate tasting

Hotel Ritz

To delight the clients of the most handsome Parisian palace, pastry chef François Perret imagined Chupa Chic. His amusing egg, designed like a giant lollypop, hides under its shell made with chocolate from Venezuela, nuts, caramelized almonds and a tender heart of madeleine. 85 €. www.ritzparis.com

The must is to order a bottle of champagne and to savor it in the salons of the Ritz Paris. © DR

Hotel Prince de Galles

Nicolas Paciello plays on the emotion of childhood with this candy jar in milk chocolate, sprinkled with caramel and fleur de sel. Covered with gold and silver leaves, it shelters 18 refined candies made with matcha tea, buckwheat, vanilla or praliné. 125 €. www.hotelprincedegalles.fr

Sparkling with a thousand lights, this object of desire will find its place on the most elegant tables. © DR

Hotel Mandarin Oriental

With the chocolate creation of Adrien Bozzolo, reproducing the shape of a terrestrial globe, the palace will be offering an Easter weekend filled with surprises, animated by a traditional egg hunt, sponsored by the Christofle House and real barnyard animals in its interior garden. 71 €. www.mandarinoriental.com

Composed of 70 % Guanaja chocolate, almonds, nuts and dried raisins, this Easter egg invites to far-flung travels. © Alexis Anice

Hotel Peninsula

The spectacular « Dancing Leaves » egg by Dominique Costa sets forth the chocolate while allowing its airy volume to express itself with elegance. Surrounded by a cloud of golden leaves, it reinterprets the giant chandelier of the palace, floating on stones from Bhoutan. 58 €. paris.peninsula.com

Placed on 70 % chocolate stones, the egg is garnished with a raspberry candy and plantane leaves in white chocolate. © DR

Buddha Bar Hôtel

To celebrate Easter, Nicolas Jaulmes created traditional Japanese dolls in 70 % black Andoa chocolate, from sustainable agriculture in Peru. These ephemeral and colorful creations combine French tradition and Asian customs. 64 €. buddhabarhotelparis.com

Wearing their colorful kimonos, Kimiko and Ayami mingle the savors of strawberries, milk chocolate and passion fruit. © DR

La Maison du Chocolat

The playful fish-shaped chocolates of Nicolas Cloiseau offer a tasty wave of praline. Red, clown, cat... the bubbles wriggles towards the blue waters of Spring. So allow yourself to be caught in its net ! 1,200 € for the giant egg of 6.6 kg. www.lamaisonduchocolat.fr

An artistic feat, this egg surmounted by multicolored fish is the result of very clever craftsmanship know-how. © DR

Café Pouchkine

Presented like a stylish nest which the house pastry chef, of Russian origins, associates with a brownie, this entremet is enriched with praliné chocolate under its milk mousse and nut cream. The entire creation is refreshed by combava lemon. 50 €. www.cafe-pouchkine.fr

Don't hesitate to photograph this gourmet delight before tasting it ! © DR