Jin Patisserie Designs Easter Eggs That Are Worth the Hunt

One-of-a-kind Chocolate Designs Grace Chocolate Eggs filled with Truffles

Los Angeles, CA (PRWEB) February 20, 2008 -- Design is at the heart of all of Pastry Chef Kristy Choo pastry creations, whether chocolates, cakes, or even savories. Her sculpture-like chocolate eggs for Easter are no exception. "I originally wanted to study clothing design but the pay-off from design to completion was too long. So instead, I decided to apply my passion to pastries," she states. For Easter the award-winning chef is creating exquisitely designed one-of-a-kind chocolate eggs filled with her signature truffles. Jin Patisserie's handmade chocolate confections come in twenty-seven flavors, ranging from exotic fruits, "Yuzu", a customer favorite; liqueur, "Café Cognac"; and naturally teas like, "1842". The limited edition works of art are a customer favorite.

It takes close to a day to create the eggs from start to finish. The hollow eggs are made of 58% dark chocolate and come in two sizes; small, approximately 6" tall, $38 and large, approximately 8" tall, $48. The eggs are decorated with chocolate flowers, geometric shapes, abstract decorations, and even sprayed with color. The delicately decorated pieces are available for pick-up only.

Hand-picked selections of truffles and caramels come in a variety of silk and paper boxes ranging from $8.50 to $55. The current flavors are, 1842 (tea flavor), 25 Dec (tea flavor), 65% dark chocolate, Black Roasted Sesame, Cafe Cognac, Caramel Clove, Cinnamon, Chrysanthemum, Earl Grey Feuilletine, Espresso, Ginger, Hanami (tea flavor), Hazelnut, Jasmine, Lavender, Lemongrass, Legumes (tea flavor), Macha, Mango Basil, Mango Kalamansi, Nama Chocolate, Passion Fruit, San Complexe (tea flavor), Sea Salt Caramael Ganache, Sea Salt Caramel, Toupet de Legumes,Vanilla, and Yuzu. The outdoor tea garden and pastry shop also makes artisanal marmalade in six flavors including lemon and tangerine, $14 and eight types of tea cookies, $6.75. All of the Patisserie's pastries are made with only fresh natural ingredients and do not include preservatives.

Choo has won accolades for her exotic ingredient combinations, subtle flavors, and intricate hand-decorating and was chosen 'Pastry Chef of the Year' 2007 by Angeleno magazine; 'Rising Star' 2006, by Star Chefs; 'Best of Show' 2006 at the Next Generation Chocolatier Competition; nominated for 'Best Hot Chocolate' 2007 by the Food Network; and chosen 'Best of LA' 2004 by Los Angeles magazine.

To view Jin Patisserie's exquisite gallery and order a full range of artisanal chocolates, cookies, cakes, and gift sets please visit www.jinpatisserie.com. The tea garden and pastry shop is located at 1202 Abbot Kinney Blvd., Venice, California 90291, 310-399-8801. For more information please contact April Rushing at Rushing Media 818-253-5385 or by e-mail April@RushingMedia.com.

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