One would think that the making of a chocolate Easter bunny would be simple.
You simply melt the chocolate, pour it into a bunny mold and out comes the sweetest chocolate bunny you’ll ever see.
This is not the case when you’re working with the type of chocolate bunnies that I have.
A lot of careful planning goes into making these bunnies.
First, you have to pick the mold.
Not just any mold will do either.
You have to research the mold.
Look at other chocolate bunnies that you’ve seen around and that caught your eye.
Do they have what you’re looking for?
Do they have the right ears? The right tail?
Where did that mold come from?
The more traditional molds, which have been around for quite some time, are normally the best and last the longest but you have to know where to look to find them.
Once you find your mold, then you have to choose the chocolate, keeping in mind that not all chocolates are created equal.
Some chocolates are made from good quality cocoa beans that are grown with love and care.
It takes time and experience to grow good quality cocoa beans.
They are harvested carefully, transported to their destination and then kept in a controlled environment where they won’t spoil.
Other chocolates are made from lower quality cocoa beans and contain harmful ingredients.
They are massed produced, packaged and transported without care and stored in a less than adequate environment.
You’ll have to decide which type of chocolate you like also.
There’s dark chocolate, milk chocolate, white chocolate, and even mixed chocolate.
You can find chocolate in most grocery stores and even gas stations, but there’s a big difference between prepackaged products and carefully crafted chocolate bunnies made by chocolate artists.
There are people who devote their entire lives to the study of chocolate, and they are the top chocolate producers in the world.
So now you have the mold that you’ve carefully researched and the special chocolate that goes in that mold.
Next comes the melting part of the chocolate.
Melting sounds way easier than it is because you have to temper the chocolate.
Chocolate isn’t the easiest the ingredient to work with.
You need experience to read chocolate.
Well-tempered chocolate has a specific, satin sheen.
Poorly-tempered chocolate looks rough and not very inviting.
Sometimes you have to play around with the chocolate and the mold to get it to where it’s just what you want.
This takes time patience and experience.
The chocolate industry is big and there’s always something to learn.
From the chemistry of chocolate making to the visual appeal, it’s always changing.
It’s also important to consider the visual effect of your chocolate candy.
You can achieve a bunch of different effects by mixing different colors and swirling them but classic brown with just a splash of white is a beautiful creation also.
Next, you’ll need to let the chocolate rest in the mold to take shape.
While you may be anxious to remove the chocolate from the mold, you have to be very patient during this step to make sure the chocolate stays put to form correctly.
Removing it too soon will leave you with a soft bunny that hasn’t had time to set up properly.
Carefully remove the chocolate from the mold keeping in mind that no chocolate bunny will look exactly the same and that is the beauty of chocolate.
Last, but certainly not least, it’s time to find a lucky recipient for your chocolate bunny.
This process can take some time since you want someone who will appreciate all the time, effort and love that you put into making your chocolate bunny.
You’ll want it to go to some who will appreciate it, love it and enjoy every single savory bite.
The look on someone’s face when they taste a really good piece of chocolate communicates the appreciation that they have for that type of chocolate and that’s satisfying to see.
Happy Easter everyone!
Enjoy your chocolate bunnies!