How are the chocolate factories preparing for this Easter Sunday?

Tatiana Geiselmann (in Strasbourg), edited by Solène Leroux 10:02 a.m., April 17, 2022

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On this Easter Sunday, the egg hunt is on.

According to tradition, the Easter bells, which return from Rome, are passed during the night to deposit all kinds of chocolates in the garden.

In reality, it is rather the chocolate makers who have been busy over the past few days preparing eggs, rabbits and fish.

The Easter weekend represents 20% to 30% of their annual turnover.

Europe 1 slipped behind the scenes of the chocolate museum in Strasbourg, to follow the making of an Easter egg.

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First step, the tempering of the melted chocolate carried out by Amélie.

"I'm going to pour the chocolate on my table to cool it. This will allow the chocolate to then be more shiny, very creamy and that it does not whiten", she explains at the microphone of Europe 1. Once chocolate at the right temperature, 28 degrees, it is poured into plastic moulds.

Then comes the second step: "I fill my mold and we will tap to drive out the air bubbles that we have inside", completes the specialist.

Here, everyone can leave with an egg

After three to five layers, place for the decoration made by the children themselves.

“Here, you have dried raspberries, we are going to stick them with liquid chocolate”, explains an employee.

Among the twelve apprentice chocolate makers of the day, Axel, 7, who came with his mother and brother, wonders what he will decorate his chocolate with: "Here's mom, I made my mouth with teeth!" exclaims he satisfied.

After 20 minutes of workshop, everyone can leave with their egg.

But no question of sharing for the little boy.

"Dad, he's a big chocolate eater," he says, while his mother asks him if he plans to share.

The answer fuses: "No you share, I keep for me", he assures mischievous.