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On the occasion of the Easter celebrations, the pastry chef Julien Alvarez of Bristol Palace Hotel became a ceramist and invented a delicate chocolate egg.
Arrived in January 2018, Bristol's pastry chef Julien Alvarez surpassed himself this year.
On the occasion of the Easter celebrations, he created a chocolate egg from souvenirs brought back from Puglia, a region of Italy known for its ceramics. The pastry chef chose a 73% Jamaican dark chocolate, which he coated with cocoa butter to give it a bright white colour. All entirely openwork, and surrounding the letter B, reminiscent of Bristol, of course.
With great delicacy, the realization resembles to be mistaken for a fragile and magnificent piece of ceramic that he brought back from his trip to Italy.
The egg is sold in a limited edition for 110€.