Easter is approaching and pastry chefs take advantage of this time to present original and fanciful creations. Such is the case of Enric Rovira, who for more than 20 years has taken the egg as a model to create new techniques, transforming its volume, and achieving extraordinary figures like the feathered egg.
This year he once again surprises with an authentic piece of craftsmanship, a delicate Easter buffet that he made during the recent course he gave at the Chocolate Academy in Barcelona on 27 and 28 February. An interesting seminar in which he shared his work methods, philosophy, and unmistakable style. The chocolatier exhibited his purified technique using a stork and a chocolate house as his two themes and shared concepts, tricks, and many ideas with the attendees.
Photography: Marc Casacuberta