Celebrate Easter with a limited-edition creation bringing together contemporary art and refined flavour. Each Sexy Fish Easter Egg is handcrafted using Valrhona’s exclusive Hukambi 53% chocolate — an ombré couverture blending Brazilian cocoa, French milk and Madagascan vanilla, revealing notes of cocoa, delicate biscuit and gentle bitterness, crafted by our Executive Pastry Chef for a truly distinctive Easter creation.

The egg itself features a bespoke design inspired by the underwater fantasy of Sexy Fish, reflecting the vibrant oceanic world that defines us. Presented in a custom collector’s box designed by Spanish artist David Lopez, represented by Mondoir Gallery, this Easter creation becomes a collectible piece at the intersection of contemporary art and gastronomy, available for pre-order.