Per Se’s Holiday Collection, Photo Credit: Anna Bolz
As you get older, it’s unfortunate that you lose that sense of anticipation and delight in waking up to discover an Easter basket filled with sugary treats waiting for you.
But parents don’t have to gaze longingly at their children’s bounty from the Easter Bunny any more. We enlisted the help of the chocolate experts at Valrhona to see how some hotels are making the holiday sweeter for everyone in the family.
Let the kids go off in search of plastic Easter eggs while you’re hunting for these chocolate treasures on your own.
Per Se, New York City
You’ll never go back to Cadbury Mini Eggs after tasting this upgraded version from Forbes Travel Guide Five-Star Per Se. Shells encase ganaches made from Valrhona Opalys (white chocolate), Dulcey (smooth, gold-colored chocolate), Jivara (creamy milk chocolate) and Guanaja (bittersweet dark chocolate).
Even better than those drugstore eggs, these come in different flavors, including Greek yogurt, Madagascar vanilla, peppermint, salted caramel and lemon creamsicle.
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The Broadmoor’s Holiday Display, Photo Credit: The Broadmoor
The Broadmoor, Colorado Springs
This Five-Star Colorado hotel goes big for the holiday. Set in the lobby, this delicious display of extravagant eggs was made with 475 pounds of chocolate, 10 pounds of cocoa butter, 25 pounds of cocoa nibs, 22 pounds of rolling fondant and a pound of gold luster dust.
If the chocolate aroma proves too tempting, reserve a seat at the property’s Easter brunch. The Five-Star Penrose Room carries a hefty menu of options, but save room for the tropical Easter egg with coconut mousse, pineapple compote and white chocolate to get your sugar fix.
Rosewood Mansion on Turtle Creek’s Easter Treat, Photo Credit: Rosewood Hotels and Resorts LLC
Rosewood Mansion on Turtle Creek, Dallas
Prior to arriving at the Four-Star hotel, Nicolas Blouin worked under two-time world champion pastry chef Laurent Branlard at Walt Disney World Swan and Dolphin Resort in Orlando and renowned pâtissier Jean-Philippe Maury in Bellagio in Las Vegas, and served as pastry chef at ARIA Resort & Casino.
The Toulouse, France, native’s background explains his flair for artistry. See it in his two whimsical Valrhona eggs that look more like sculptures than holiday treats. A perfectly golden one sits in a chocolate-egg-shaped cage with tiny edible feathers strewn about. The other is nestled in a candy-wrapper-like casing, but a swirled cutout allows the golden shell to peek out.
