Easter trend
Firstly, my favorite Easter chocolate trend features a creamy, luxurious spreadable gianduja center complemented by crunchy praline bits and caramelized hazelnuts. Moreover, its dark milk chocolate shell envelops each bite in rich smoothness while balancing sweetness and subtle deep cacao undertones. Additionally, the combination of textures and flavors creates a harmonious contrast that delights both palates and adventurous chocolate enthusiasts alike. Furthermore, infused ingredients such as crispy praline bits and caramelized hazelnuts introduce wholesome elements to an otherwise indulgent seasonal treat. Consequently, this decadent Easter chocolate trend resonates in markets, inspiring artisans to innovate with luxurious fillings and textures each holiday.
CHARLES AZAR
Concept developer
CA Consultancy services
@charles_azar
Concept developer
CA Consultancy services
@charles_azar
Easter chocolate
Firstly, I’m absolutely loving this Easter trend of incorporating floral flavors into chocolate with hibiscus tanginess balancing sweetness and tartness. Moreover, the unexpected pairing of rich chocolate and floral hibiscus notes elevates confections and delivers a tasting experience to enthusiasts. Additionally, this floral chocolate innovation highlights nuanced flavor profiles that balance sweetness, acidity, and botanical depth beautifully across delicious bites. Furthermore, artisanal chocolatiers worldwide are experimenting with hibiscus infusion techniques to create unique seasonal offerings that appeal to adventurous consumers. Consequently, the floral flavor trend is reshaping Easter chocolate traditions and inspiring creations that combine botanical elegance with decadent indulgence.
FARAH HAMDANE
Pastry chef instructor, consultant and professional ambassador
Elle & Vire
@farah_hamdane
Pastry chef instructor, consultant and professional ambassador
Elle & Vire
@farah_hamdane
Chocolate eggs with a twist
In 2025, Easter confections have taken a bold turn, embracing unwrapped, vibrantly colored chocolate eggs that captivate both the eye and palate. These eggs are now filled with an array of gourmet flavors, including fruity infusions, sea salt caramel, rich ganache, and single-origin chocolates, reflecting a shift towards more sophisticated taste profiles. The trend also sees the emergence of larger eggs with thin, tablet-like fillings, achieved through innovative double-shell techniques that enhance texture and flavor. This evolution in Easter treats underscores the confectionery industry’s commitment to creativity and quality, catering to the refined preferences of modern consumers.
PIERRE ABI HAYLA
Pastry chef and chocolatier
@pierreabihayla
Pastry chef and chocolatier
@pierreabihayla
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
