This Easter, Konditor & Cook continue to spread joy through cake with a decadent collection of irresistible bakes and a luxury chocolate partnership with Paul A. Young.
The Konditor & Cook x Paul A. Young range includes milk, dark and limited-edition eggs and are available exclusively at Konditor & Cook. The milk and dark chocolate eggs are decorated with gold and silver hand-painted brushstrokes. Available in small and medium, each egg is handmade using either 38% Guittard milk or 72% Guittard dark chocolate.
The limited-edition large egg is handmade using 65% Peruvian single-origin chocolate, with gold and silver brushstrokes and opulent, hand-applied, gold leaf and comes alongside a box of nine handmade 65% Peruvian cocoa nib and sea salt chocolates.
The centrepiece of this year’s Konditor & Cook Easter collection is a luscious Chocolate Caramel Cake. A rich chocolate sponge is layered with salted caramel and a smooth mascarpone chocolate frosting, before being smothered in more chocolate frosting and finished with a layer of silky chocolate ganache. The cake is crowned with gold-flecked white and dark chocolate shards and golden chocolate eggs to add extra decadence and luxury to each irresistible slice.
Konditor & Cook’s Easter Treat Time Boxpartners their famous Curly Whirly Corks and Chocolate Caramel Corks – mouthfuls of chocolate cake are filled with salted caramel and topped off with chocolate frosting and a shimmering golden egg.
Biscuit lovers are in for a treat too with their Easter Bunny Biscuits. Two buttery shortbread bunny biscuits are sandwiched with salted caramel and decorated with chocolate ganache to create a delicious Easter delight.
Finally, let Konditor & Cook’s Lemon Meringue Piebring the family together this Easter. A crumbly, buttery pastry is filled with mouth-wateringly smooth, zesty lemon curd before being topped off with silky sweet meringue – lovingly layered by Konditor & Cook’s bakers, it’s the best a pie can be!
