The Easter Monas of the XXI have evolved from being just colored chocolate eggs, to  beautiful sculptures as if they were a work of art. Besides, they are fun, creative and have bright tones.


The Catalan chocolatier Oriol Balaguer, shows his collection of Easter Monas every year in his boutiques in Madrid and Barcelona. In this holy week, he has been inspired by animals. Like this destructured egg with dolphins or frogs in movement, ducks, chickens, among others.


And also in more conceptual designs, like these chocolate figures that have cocoa beans suspended in the air or a viking character with an axe and a shield.


Prices vary between 98 and 130 euros, but it’s worth it. Behind that there is a lot of work, dedication, creativity, and craft work.


The chocolate that the master pastry chef uses is the “Cacao Grand Cru”, a fine cocoa from the cocoa plantations in Venezuela, Trinidad and Santo Tomé, as well as dark and white chocolate.



Oriol learned by imitating his father pastry chef working in the bakery. After passing through the Pastry Guild School of Barcelona, with only 21 years old, he was elected Best Spanish Artisan Pastry Master.


There is still time to buy the Easter egg you are going to give to your godson this Sunday, as tradition dictates. The new collection is available at shops:



  • Oriol Balaguer
  • Pl. Sant Gregori Taumaturg, 2
  • Travessera de les Corts, 340
  • Classic Line, Benet i Mateu, 62
  • Quatre Coses, Carrer del Consell de Cent, 329, his first salty bakery



  • Oriol Balaguer, C/ Ortega y Gasset, 44­
  • La Duquesita, en Fernando VI