What would Easter be without fanciful chocolate eggs? These, from andSons, a chocolate shop with pedigree that opened last spring in Beverly Hills, Calif., appear simple, colorful and unadorned, but inside they’re a confectioner’s dreamscape. Layers of peanut nougat, pecan praline, chocolate marshmallow, yuzu ganache and vanilla caramel, among other components fill the various molded, colorful eggs. The chocolatier is Kriss Harvey, who was the executive pastry chef for José Andrés’s restaurant the Bazaar in Los Angeles. The shop is owned by Marc and Phil Covitz, in the spot where their mother, Aviva, had a Swiss chocolate shop.
AndSons faceted chocolate Easter eggs, $24.50 each, $68.50 for a box of three, 310-276-2776, and-sons.com.
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