Chocolate Whimsy: Park Hyatt Aviara Easter

Executive Pastry Chef Christophe Rull has created a sweet turtle and other art-amazing treats to admire.

MUCH OF THE DELIGHT... that comes from attending a holiday brunch at a hotel is not merely found in the primo meals, nor in the well-appointed setting, nor in the general air of specialness that the day can bring. Sometimes, if you're at the right resort, and you happen to be in a specific place in the lobby, or on the grounds, you'll spy a little something extra: A festive food display made just for the occasion at hand. It might be the classic ice sculpture swan (or rabbit, for Easter, or snowman, for Christmas) or it could be a lavish castle constructed out of hundreds of sugarcubes. And, if you call upon the Park Hyatt Aviara Resort, Golf Club & Spa on Sunday, April 16, the display you seek will include 50 pounds of chocolate fashioned into a few enchanted designs.

THERE IS INDEED A TURTLE... in the scrumptious set-up, and Leo the Leopard (complete with an egg-shaped body), and a seeker (and finder) of Easter Eggs, and a piece called "The Lamb." Executive Pastry Chef Christophe Rull created the tempting wonders filling out the 4-foot-tall display, but it wasn't quite as easy as when we bake up chocolate cookies at home. All in all, Chef spent over 80 hours at work on the exquisite, museum-like display. And, yes, Chef Rull also created 250-pound chocolate train that was on view over the 2016 holidays at the resort. Headed to the Carlsbad destination to enjoy the Easter brunch buffet and, just maybe, have an Easter Bunny sighting? Find your way to a sight that only comes around on a handful of special days each year: The haute hotel holiday chocolate presentation.

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