2 April 2017
What’s Easter without chocolate eggs and bunnies? It’s hard to imagine when the shelves of every confectionery shop and section are stuffed choc-ful of these treats. Have you ever weighed upon its significance, in the context of Easter? I was surprised to discover that this so-called tradition has only existed since the 19th century.
From around the 13th century, chicken or duck eggs were decorated, gifted and consumed as a symbol of rebirth, fertility and life at Easter. Rabbits and bunnies were subsequently adopted as similar symbols in the 17th to 18th centuries. The turning point in history occurred in the early 19th century, when the French and German started substituting chicken and duck eggs with solid chocolate eggs. Apparently, these weren’t very palatable. Along came the Dutch whom advanced the production of chocolate and enabled the creation of moulded chocolates. Thanks to these pivotal developments, the modern day chocolate eggs, bunnies and rabbits were born.
With a deeper appreciation for its history, let’s now dive into the present to discover some of Sydney’s top Easter treats.
Kakawa Chocolates
There are about 40 different Easter specials at Kakawa. David, one half of the Kakawa duo, proudly declares as I inquire about their spread. Try one or a pack of four hot cross buns – cinnamon-spiced milk chocolate ganache, enrobed in milk chocolate. It’s soft, light and creamy, with just the right intensity of spice. For the more adventurous, there’s the multi flavoured quail eggs, the “fried egg on toast” (caramel flavoured marshmallow coated in dark, milk and white chocolate shaped like a cracked egg, and sprinkled with praline powder), honeycomb egg, rocky road egg and many more. The hardest decision is which one to choose – the variety is truly impressive.
What an eye catching display of beautifully hand-painted eggs, bunnies and chickens, lining the display window! Once inside, the visual feast continues with many a cute and nicely wrapped bunnies, chickens and eggs. My top pick is the creative Easter praline – dual layer of caramelised macadamia on a base of lemon myrtle-infused white chocolate ganache. The aroma conjures up memories of freshly-popped caramel popcorn, and the flavours and texture of the caramelised macadamia praline are just divine.
This Melbourne-based establishment doesn’t disappoint, with multiple Easter treats to suit many a discerning taste buds. Fans of pralines and ganaches can choose between the hazelnut praline quail egg, hazelnut praline bunny or the hot cross bun, the latter being a spiced ganache-filled, egg-shaped dark chocolate truffle, dusted in cocoa powder. The Easter range here also extends from plain solid and moulded eggs and bunnies to inventive flavoured eggs such as the caramelised coconut, hazelnut and cocoa nibs and salted cashew nut brittle, all attractively packaged.
The hot cross buns are Adora-ble (pun intended?). These decadent, adult-only treats comprise tri-layers of chocolate – chocolate cake jazzed up with a dash of rum, coconut and cherries, then enrobed in dark chocolate and topped off with white chocolate. Why stop at one when you can indulge in a pack of six? If you’re shopping for the kids, there’s a choice of plain milk, dark or white chocolate rabbits as well as a selection of cutely decorated Easter shortbread, chocolate filled eggs and hampers.
The classic favourites are back again. Haigh’s version of the hot cross bun is chewy chocolate fudge, flavoured with fruit and spices, and coated in dark chocolate. Rather more-ish, I might add, so they made them in packs of six too. The solid white chocolate duck is another Easter special, almost too cute to eat. There’s also an abundance of solid and moulded chocolate eggs in multiple sizes and coloured foil wrapping.
Whether you’re shopping for yourself, loved ones or friends, get hopping to pick up one or all of these tasty treats as Easter is just around the corner. And while you’re enjoying them, do spare a thought for the ingenuity of our French, German and Dutch forefathers who have given us another reason to celebrate chocolates!
