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Thar She Blows! A Chocolate Nautical Adventure

Head Pastry Chef Michaël Bartocetti of Shangri-La Hotel, Paris recently presented his 2019 Easter treat, “Treasure Ahoy!” Inspired by travel and distant horizons, this whimsical chocolate egg with pirate spirit is full of surprises that will delight children and adults alike. 

“Treasure Ahoy!” Easter creation. Photo © Roméo Balancourt

The ship, made of sweet and fruity black Caribbean chocolate, is garnished with almond praline paste, fine sea salt, and chips of almond nougatine. The mast, bow, and crow’s nest are made of Jivara chocolate (which adds a touch of sweetness), while the captain’s quarters and crocodile base are garnished with Valencia almond praline paste. And because no pirate ship is complete without treasure, guests will find golden coins hidden inside the ship for their enjoyment.

The ‘Treasure Ahoy!’ egg weighs 800 grams (about 1.8 pounds) and measures 26 centimeters (about 10.2 inches) in height. The treat is available to purchase for EUR85 (about USD97) as a limited edition at Shangri-La Hotel, Paris with 24 hours advance notice.

Chef Michaël Bartocetti. Photo © Stéphane de Bourgies

Chef Bartocelli has been with Shangri-La Hotel, Paris since June 2015, supervising all of the sweet offerings under Executive Chef Christophe Moret. 

Kathleen Stoehr

Kathleen Stoehr is the Director of Community & Content Strategy for Informa Connect | Catersource and Special Events magazines, including all digital content for both websites and e-newsletter products. She also vets, hires, guides and coordinates all live education at Catersource Conference & Tradeshow, Art of Catering Food, Leading Caterers of America Executive Summit, and bridge content at The Special Event.