The tradition of the Easter Mona is framed within the context of the Easter Sunday celebration, the most significant moment in the Christian calendar commemorating the resurrection of Christ, after his passion and death. This festivity marks the culmination of Easter Holidays and ends the prohibition of eating meat, milk, and eggs that governs Lent, but in its more pagan interpretation, it also symbolizes the arrival of spring. Without any doubt, the Mona is one of the sweetest traditions and most awaited by children. What is the origin of Easter Monas in Catalonia? The origin of this deeply rooted custom in our land dates back to the 15th century, where it is documented in the Catalan Customary by Joan Amades. In other formats, it is also present in other autonomous communities such as Murcia, the Valencian Country, the Balearic Islands, and Aragon. What is not entirely clear is the origin of the word "mona," which could come from Arabic, Latin, or Greek, depending on the versions, but in any case, refers to a gift or offering. Although the Monas as a typical sweet has evolved, some customs surrounding it have not. Thus, the tradition still dictates that the godfather is the one who gives the Mona. This figure has lost relevance, but in the past, when medicine was not as advanced and the mortality rate was high, the godfather acted as a guarantor of the child's survival and well-being in case of need or death of the parents. For this reason, it was common to choose a grandfather or an uncle as godfather, and his financial capability was very much considered. The ritual of the Mona would be a kind of annual renewal of the godfather's commitment to his godson or goddaughter, which was maintained until the children made their first communion. How to prepare a traditional Catalan Easter Mona Suppose as a godfather you have ever proposed to surprise your godchild with a homemade Mona. In that case, there are recipes for all tastes, depending on the version of this sweet you intend to present. Over time, the Mona has evolved from the simplest recipe, through more elaborately decorated cakes, to become true works of art in gastronomy. The final result depends only on the difficulty of the Mona and each one's skill in the kitchen. In any case, you should know that the traditional Mona, known as the Mona Cristina, is a cake in the shape of a ring, made of sugared brioche dough, decorated with hard-boiled eggs: as many eggs as the years of the child's life to whom it is gifted. In fact, it was not until the 19th century that the cakes that currently form the base of the Mona began to be seen, which are adorned with feathers, almond pieces, and candied fruit. And not to mention the eggs and chocolate figurines that now tend to crown them, as this is a modern incorporation introduced in Barcelona around 1930 by the pastry chef Lluís Santapau from Confiteria Mora. Over time, the chocolate figure that initially decorated the Mona has gained more and more importance, becoming a protagonist in its own right. Original Easter Monas: innovation and creativity applied to chocolate For many, many years, Catalan master pastry chefs and chocolatiers have elevated the Easter Mona to a new category with their innovation and creativity. In addition to the traditional chocolate eggs of all sizes, you can find all kinds of figures and shapes everywhere: from the most diverse animals and objects to iconic monuments, including characters from popular children's series and movies or football players, to genuine engineering works. Every year, the windows of patisseries throughout Catalonia become ephemeral showcases of creativity during the weeks leading up to Easter Monday. In Barcelona city, patisseries such as Escribà, Bubó, Atelier, Hoffman, Rocambolesc or Oriol Balaguer are known for their impressive creations, some fun and original, which combine the most artisanal tradition with modernity. Although you can also find good and original ones in local patisseries in different cities and towns throughout Catalonia, like Enric Rovira (Castellbell i el Vilar), Monrabà (Lleida), Efímera Chocolates (Sant Cugat), El Racó (Granollers), among many others. What is the best Easter Mona in Catalonia? In the struggle to keep the Easter Mona alive, innovation is combined with the deepest-rooted tradition and the desire to achieve the best Mona, of the highest quality, the most original... To solve this curious matter, in 2021 the professional contest The Best Easter Mona of Catalonia was created. Pastry chefs, chocolatiers, and master bakers compete annually in two categories - traditional Mona (brioche) or figure based on the chocolate egg - before a jury made up of master chocolatiers and pastry chefs. And another popular jury contributes its opinion to complete the final assessment from which the winners emerge. The contest is held every year in a different place in Catalonia, and the winning works are subsequently exhibited. The Easter Mona is an ephemeral art, but if with all the season's display you have not had enough and want more, do not worry, because at any time of the year you can enjoy the Monas at the permanent exhibition dedicated to it by the Chocolate Museum of Barcelona, where you will discover more than Monas, impressive works of art.