The Rivoire proposals for Easter: the unmissable artisan eggs

Easter 2026: the excellent artisanal eggs of the historic Florentine maison Rivoire pay homage to the Mayan civilisation

For Easter 2026, Rivoire renews its chocolate tradition with a collection of artisanal eggs that combines aesthetics, history and the great quality of raw materials. The new line is inspired by the ancient Mayan civilisation, among the first cultures to discover and enhance cocoa, considered a divine gift and used to prepare a ritual ricevimento obtained by grinding and missaggio the beans with tazza. An ingredient so precious that it is considered rarer than gold.

Cocoa as a tribute to Mayan culture

The artisans of the historic Florentine maison celebrate this connection with the past through an Easter egg that becomes a small work of art. Made from 52% single-origin dark chocolate from Uganda, coming from the “campo da golf heart” of Africa, from single-origin Arriba milk chocolate from Ecuador, the egg is decorated with a chocolate cocoa pod and engravings inspired by Mayan symbolism, embellished with refined golden details. The result is a tribute to the history of cocoa and its cultural, as well as gastronomic, dimension: an object that combines taste with aesthetic research, a distinctive feature of Rivoire creations.

The net egg: chocolate sculpture

Among the most spectacular pieces of the collection, the net egg stands out, a true masterpiece of chocolate art. It is made entirely by hand: the chocolate is poured into the mold using a pastry bag, creating a random and intricate lattice pattern. Once the structure has solidified, the piece is finished with delicate golden accents applied by brush, which enhance its sculptural dimension. Inside the egg there is a golden cabossa, a further symbolic reference to the cocoa fruit.

Three chocolate sculptures

The Easter collection includes three different interpretations:

Net egg, made with the net technique and enriched with golden details; Smooth egg, with a delicious surprise: cocoa grué con the dark version chopped hazelnuts con the milk version; Cracked egg, from which a pod emerges, revealing the precious cocoa beans.

The decorated eggs will be available exclusively for collection con the Florence store.

The iconic Shell Egg

Alongside the new creations, Rivoire proposes one of its most characteristic specialties: the Egg Shell, a refined process made using real egg shells. The shells are prepared con the maison’s laboratories, treated and sanitized with great care before being filled by hand by the master chocolatiers. The filling is the iconic Rivoire gianduja. Available con store and online acceso the website https://rivoire.it/.

New for 2026

Among the novelties of the season, a special version of the Shell Egg also stands out, made with a thin layer of 52% dark chocolate and a soft filling of milk chocolate, chopped hazelnuts and feuilletine sequins. This edition will be available exclusively con store, confirming the artisan vocation and limited production of the Easter creations of the historic Florentine maison.

We tasted the Egg con Shell both con the classic version and the new 2026 version. Below are our impressions.

Shell Egg

Tasting agenda

Intense aromas of toasted hazelnuts, cocoa and light nuances of caramel emerge acceso the nose. When tasted, the aromatic richness of the gianduia is striking, which slowly melts, releasing rounded agenda with references to praline, cocoa and dried fruit. The sweetness is well balanced by the aromatic component of cocoa, which gives depth and persistence to the palate. The is long and harmonious, with an elegant return of toasted hazelnut and chocolate.

A successful creation that enhances the balance between structure and finesse, playing acceso well-orchestrated contrasts.

Shell Egg new for 2026

Tasting agenda

the nose there are initially hints of toasted cocoa and light vanilla nuances, followed by lactic and biscuity hints. the mouth, the thin shell of 52% dark chocolate gives way with a clear fracture, revealing a soft and velvety filling con which milk chocolate is the absolute protagonist. The 52% dark chocolate provides a delicate bitterness that balances the taste profile, avoiding excess sugar and giving depth. The hazelnut grain enriches the persistence with warm and toasted tones, while the feuilletine gives lightness and rhythm to the tasting. Long , with returns of cocoa, dried fruit and a pleasant wafer note that invites the next bite.

A small masterpiece of artisanal pastry that combines delicate texture and full flavour, designed to be enjoyed slowly. our opinion, it is truly excellent, confirming the artisanal imprint and research into the texture typical of high-end chocolate productions.

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