Genevieve Trepant poses with a chocolate Easter bunny wearing a protective mask.
Belgian artisan chocolate maker Genevieve Trepant approached this Easter with a topical note, adding face masks to the bunnies she makes in fairtrade milk or dark chocolate.
With the country in lockdown to curb the spread of coronavirus, she closed her workshop near Namur and opened an online store where she sells her bunnies at 12 euros ($13.04) a piece.
She said she wanted her 20-cm (8-inch) tall creations to show unity with the nearby hospital of Namur.
"We do like everybody, we adapt, we find solutions and we support healthcare professionals," she said.
By raising funds for the King Baudouin Foundation, Trepant hopes to buy medical equipment for her local hospital.
Customers can choose between a "solidarity bunny" that she will deliver herself to the hospital's medical staff or a "lockdown bunny" for their own consumption.
"The lockdown is also tough on all independents (businesses)," she said.
That said, she was busy ahead of Easter and hired one employee to help her create the bunnies.
Belgium had reported 26,667 confirmed cases of COVID-19 on Friday, with a death toll of 3,019.
Belgium's national dish, fried potato sticks, that many English speakers refer to as "French fries", have escaped the country's near lockdown over coronavirus, with vendors allowed to stay open.
Ramadan is traditionally a lucrative time for food vendors in Muslim-majority countries, with more people going out for late-night meals after breaking their fast at sunset.
An Amsterdam art centre is to serve diners in small greenhouses so that people can go out to eat again despite social distancing rules brought in due to the coronavirus pandemic.
An expert has emphasised the importance of following a healthy Ramadan lifestyle with regular exercise and proper eating habits that helps get adequate calories divided between the Iftar and Suhoor meals with balanced proportions.
Almost mid-way into Ramadan and you're running out of innovative recipes for Iftaar? Well, how about ditching the innovation and sticking to classic dishes that are hit amongst the young and the old.
Shiitake mushrooms have a dark brown cap and meaty texture. They’re available in most markets year-round, but you can use any type of dried wild mushroom or portobello mushrooms.