Enric rovira chocolate egg

Although Easter is over, there are chocolate creations which deserve a detailed analysis for their artistic quality.

One of the chefs that sets trends at this time is Enric Rovira (see So Good # 13) who for 20 years has taken the egg as a model to create new techniques, transforming its volume without losing its essence, and creating extraordinary figures such as the egg in equilibrium, the molten egg, the barretina egg or the cocoa egg, among others.

Eggs in thousands of formats and colors that have been exhibited in different countries and have received awards and recognitions.

Enric’s funny and charming Easter 2015 campaign is his homage to the tradition that is reflected in these two pieces, the first reminiscent of the bread or brioche monas, and the second completely handmade with no trace of technology or molds.

Feather Egg, his 2015 mona

This mona merges two typical symbols of Easter: the egg and the