On Friday, April 4, the Chef University Culinary Academy welcomed participants for an exclusive master class, "Easter Chocolate." The session, dedicated to the art of using chocolate in festive pastries and desserts, was led by the renowned pastry chef Larysa Lavro.

Every year, culinary visionaries worldwide offer fresh perspectives on this iconic holiday, creating unique sweets and edible decorations for the Easter table. At Best Way Foods, we are always fascinated by how our products are reimagined through such creative concepts, and this event was no exception.

We began with the history of Easter eggs—an essential part of celebrations across many cultures. More than just a gift or a sweet treat, the egg is a profound symbol of new life, hope, and resurrection. In the modern pastry world, these are no longer just hollow figures but sophisticated creations filled with fruit, nuts, or flowing creams.

During the master class, Larysa Lavro provided a detailed, step-by-step demonstration of crafting the "Egg" mousse pastry. While such desserts may seem complex, a professionally developed recipe makes them accessible to dedicated artisans. We covered every critical stage: from precise chocolate tempering and molding to the "jewelry-like" process of adding fillings. A key highlight was the velour coating technique, which provides a contemporary, elegant finish. This focus on aesthetics inspired participants to view pastry through the lens of culinary philosophy.

Beyond the signature mousse pastry, the program included the creation of chocolate figurines, delicate edible nests, and pralines with diverse fillings. The success of these desserts relied on a curated selection of premium ingredients:

• Fruit Components: Aptunion fruit inclusions, Dirafrost frozen mango chunks, and sugar-free mango puree.

• Berry & Nut Accents: Osmotic-dried berries from Desing; premium nut selections from Santo Santaniello and Callebaut.

• Sweet Foundations: Couplet Sugars; dairy products from Debic and Campina; cocoa powders from Callebaut and Bensdorp.

• Professional Fillings: Ready-to-use solutions from Cookit, Callebaut, and Terravita.

For the figurines, maintaining structural integrity was paramount. Larysa Lavro recommended bake-stable (thermostable) inclusions from Callebaut and Cacao Barry to ensure the chocolate and nut textures remained perfect. Final touches were added using crispy decors from D’Orsogna and Lameri Cereals, alongside chocolate elements from Mona Lisa. For precise patterns and that signature soft texture, we utilized transfers and velour sprays from IBC.

We invite you to view the results of our creative experiments! Visit the Chef University Instagram page for a video report of the process and finished masterpieces. You can find all the featured premium ingredients in our catalog.

Wishing you a joyful and inspired Easter season!