An Egg Bag made of chocolate

A handbag’s silhouette can remain recognisable even when its material changes completely. Louis Vuitton’s Easter 2026 chocolate collection turns Nicolas Ghesquière’s Egg Bag into a confection conceived by Maxime Frédéric.

Dark-chocolate shells form the bag’s structure. Pale white-chocolate handles and a zip establish the details that make the reference readable, while nuts, candied fruit and hazelnut praline supply the interior.

Smaller versions extend the idea through different fillings. The scale changes, but the relationship between accessory and edible object remains the collection’s organising device.

The interest lies in the translation rather than in resemblance alone. Chocolate has to support a shape while remaining something to eat. A familiar fashion object becomes a way to examine that balance, with the practical qualities of confectionery determining how faithfully its lines can be carried over.