Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Jade Genin transforms Easter eggs into works of art

Jade Genin transforms Easter eggs into works of art

Nell Giroir | 3/24/25, 10:36 AM

For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.

At Jade Genin, Easter isn't just about indulgence. Each creation is conceived as a work of art, where chocolate is fashioned with as much meticulousness as a piece of jewelry. This year, the house pushes back the limits of its know-how with Blooma, a piece that invites both admiration and temptation.

A work of goldsmith

Behind Blooma lies an unusual source of inspiration: a 17-metre chandelier suspended in the entrance hall of Maison Villeroy, a renowned Paris hotel. Designed by Atelier Alain Ellouz, the fixture consists of 35 alabaster spheres, suspended by rods from the ceiling. Jade Genin, chocolatier, chose to reverse this perspective, imagining a structure where gilded brass rods rise from a transparent base to carry 11 chocolate eggs. Like a field of blossoming eggs.

Every detail has been meticulously considered. The eggs are hand-painted, a reminder of the company's colorist savoir-faire. The precision of the chocolate workmanship is reminiscent of jewelry. To sublimate her creation, Jade Genin called on Marine Billet, an artisan jeweller, to create a mould from real daisies. These flowers, molded in chocolate and delicately gilded, adorn each egg.

But Blooma is more than just an object to admire: it's also a taste experience. As beautiful as they are, these eggs are also made to be eaten. inside, four refined praline combinations: a pine nut praline infused with rose petals, an almond praline infused with vanilla, an almond and green cardamom praline and a Bronte pistachio praline.

A structure designed to last

Once the eggs have been tasted, Blooma doesn't disappear. Maison Genin offers with each piece a mold for making your own chocolate lollipops, reusing the gilded brass rods and Plexiglas base. A "do it yourself" approach that makes this creation infinitely reusable.

  • Price: 98 euros
  • Available at the Jade Genin boutique from March 26, 2025. 33 avenue de l'Opéra, 75002 Paris

These news might interest you

Taste of Paris: here's why the 2024 edition has been postponed News & Events

Taste of Paris: here's why the 2024 edition has been postponed

The Taste of Paris festival is already eagerly awaited in 2024, but a change is likely to disappoint regulars. Date, tickets, exhibitors... We tell you everything you need to know about the next edition of Taste of Paris.
Macaroon Day: on March 20, show your support by eating macaroons! News & Events

Macaroon Day: on March 20, show your support by eating macaroons!

Every year, March 20 is Macaroon Day. Here we explain why this day is important (and why you should go and eat these delicious filled treats).
Alexandre Baule takes over the kitchens at Les Roches Rouges News & Events

Alexandre Baule takes over the kitchens at Les Roches Rouges

Alexandre Baule is about to take over the kitchens at Les Roches Rouges in Saint-Raphaël. His arrival will be accompanied by the opening of two new addresses.
Eloi Spinnler's good addresses News & Events

Eloi Spinnler's good addresses

Eloi Spinnler, chef at Orgueil et Colère restaurants in Paris, reveals his top tips for buying vegetables, kombucha and beautiful tableware.
Jessica Préalpato creates an original pastry in aid of the Institut Curie News & Events

Jessica Préalpato creates an original pastry in aid of the Institut Curie

On March 22, 2025, an exclusive pastry by Jessica Préalpato will go on sale in the Fou de Pâtisserie boutique. Profits will be donated to the Institut Curie to fund the fight against cancer.
Craftsmen & Know-How

Ebony treasure from The Peninsula Paris For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open. Price: 95 euros Pre-order from March 29 and on sale from April 12. The turtle candy box from Manufacture Ducasse Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells. Price: 67 euros À la mère de famille hens À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures. Price: 19 to 122 euros depending on format available from March 17, 2025 The Cheval Blanc Paris Easter bell Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit. Price: 135 euros Edwart Chocolatier Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character. Credit: Edwart Spring takes flight at Waldorf Astoria Versailles - Trianon Palace Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline. Price: 45 euros Capon Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food. Price: 19 euros each Cédric Grolet's trompe-l'œil chocolates Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes. Size S: 30 euros Size M: 50 euros from March 26, pre-order on our website Claire Heitzler's Bibis Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips. Cyril Lignac Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions. Available from March 27 Maison Boissier lace cats This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats. Price: 125 euros Cagnes Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles. starting at 20 euros Arnaud Larher MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel. Prices: from 35 to 64 euros from March 20

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE