This year, the world’s most elite chocolatiers have decided that “tasting good” is simply the baseline. For Easter 2026, the theme is Edible Art, with a heavy lean into the world of fashion, architecture, and botanical wonder. From Brussels to Paris and across the Atlantic to New York, the “Chocolate Oscars” have officially begun. Pierre … Read more
Tea-break snack gets gourmet makeover for Christmas, with 1,500 flavour combinations
Treat Yourself Wonderful with this edible artistry featuring innovative creations and re imagined classics. With its unexpected tastes and textures, the new Gold Discovery Collection from Godiva is the ultimate showstopper. Godiva chocolatier chefs created six new bold flavor combinations including white chocolate ganache and coffee, strawberry and lychee as well as caramel mousse. The … Read more
Observer Food Monthly’s cast of Dickensian players feast on the high street’s cakes, cheese and chocolates. Which are the best buys? And did anyone ask for more?
A bar of To’ak chocolate sells for a tooth-splintering $345 – but a stay in a treehouse in the Ecuador rainforest where it originates costs just $15 a night
Marcolini’s bespoke esquimaux will really make you scream. This season, tea time is sweet and rainbow-colored with dainty macarons and crunchy biscuits. Pierre Marcolini, the Maison of Haute Chocolaterie established in 1995 in Brussels, has landed in Monaco with suitcases filled with treats and the “Summer at Pierre” collection. “Un été chez Pierre” is a … Read more