Celebrate spring with these botanically inspired Easter eggs. Neuhaus have teamed up with celebrated Belgian chef Gert De Mangeleer to create beautiful chocolate eggs with flavours inspired by blooming spring gardens. Each colourful egg has a unique ganache and gianduja filling.
Mangeleer’s restaurant has two Michelin stars and the Michelin guide describe him as having ‘knife-edge precision and boundless creativity’.
There are five spring-inspired flavours:
- Cranberry Samba Tea – A dark chocolate egg with a cranberry and Samba tea ganache and a gianduja with a hint of chia seeds
- Sea Buckthorn Cardamom – A milk chocolate egg with a ganache infused with sea buckthorn and cardamom and a gianduja with notes of pumpkin and carrot
- Coffee Anise – A dark chocolate egg with a rich coffee ganache, complemented by the sweet and sour twang of a gianduja with passion fruit, anise and ginger
- Jasmine Green Tea – A white chocolate egg filled with ganache flavoured with jasmine, green tea and cacao nibs, and a fresh mandarin-infused ganache.
- Yuzu Pepper – A milk chocolate egg with a zesty yuzu-infused ganache and an almond praliné with a sprinkle of Espelette and Timut pepper
These limited edition Easter eggs are the perfect gift for chocolate lovers with adventurous palates.
Browse our range of Neuhaus Belgian chocolates or find more gift ideas in our Easter collection.
About Neuhaus
Neuhaus Chocolates are one of the finest chocolate houses in Belgium – and perhaps the world. The silky smooth chocolate is beautifully delicate and has a wonderful snap, all blended with exquisite ingredients, carefully sourced for the very best flavour. The iconic chocolatiers are also heralded as the inventors of Belgian filled pralines. Neuhaus uses 100% sustainably sourced cacao for their chocolates as well as investing in their own cacao plantation in Ecuador. Any ingredients that are added to the chocolates, be it nuts, fruit or coffee, are 100% natural.
Neuhaus was started by Jean Neuhaus in 1857. He opened a pharmacy in Brussels, and as a way to thrill his customers, he covered their medicines in a thin layer of chocolate. Fast forward to 1912, Jean’s grandson swapped medicine for an indulgent chocolate centre, inventing what we now know and love as the praline.
Ingredients: milk chocolate (sugar, whole milk powder, cocoa mass, cocoa butter, emulsifier: soy lecithins, flavour), dark chocolate (cocoa mass, sugar, butter oil (milk), cocoa butter, emulsifier: soy lecithins, flavour), white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin, flavour), sugar, stabiliser: sorbitol;cocoa butter, humectant: glycerol; hazelnuts, cream (milk), coconut fat, shea butter, cocoa mass, cranberries, whole milk powder, yuzu, sea buckthorn, almonds, potato crisps (potatoes, sunflower oil, salt, glucose syrup, spices, flavours, sugar), mandarin, glucose syrup, colour: apple concentrate, blackcurrant concentrate, curcumin,paprika extract,radish concentrate, spirulina extract;invert sugar syrup, skimmed milk, water, pumpkin, coffee, chia seeds, butter (milk), sunflower oil, tomatoes, maltodextrin, carrots, flavours, passion fruit, ginger, black tea, green tea with jasmine, cocoa nibs, spices, cardamom, emulsifier: soy lecithin;coriander, butter oil (milk), acid: citric acid; espelette pepper, timut pepper.
Allergy advice: For allergens see ingredients listed in bold. May Contain traces of eggs, gluten, sesame, groundnuts and other nuts.
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