A Made in Vanuatu Easter: Local Cacao Shines in Romuald Ledoux’s Easter Chocolates

Romuald Ledoux’s annual Easter chocolates have long been a beloved tradition in Port Vila. The Parisian patissier, a fixture in Vanuatu for years, has delighted generations with his elaborate Easter creations—treats that light up children’s faces and, admittedly, expand a few adult waistlines.

This year is particularly special. In collaboration with Gaston Chocolate, Ledoux has produced his first ‘bean-to-bar’ collection, using cacao grown specifically in Malekula and crafted into chocolate by Olivier Fernandez.

“But if you taste my chocolates,” Ledoux noted, “you’ll see they’re not the same as the bars you buy at Gaston. We’ve worked to make the taste unique.”

Ledoux hopes to one day establish a chocolate week in Vanuatu, similar to France’s celebrated beaujolais week, where each year’s wine is eagerly awaited.

For now, shoppers don’t have to wait. The Easter chocolates are available for purchase at Café au Péché Mignon near the market in Port Vila.

Disclaimer: This article is a rewrite from the Vanuatu Daily Post for educational, archival, and non-commercial purposes. Full credit to the original publication and journalist Dan McGarry. Please contact us if you require changes or removal.