As a child growing up in England, I remember Easter being just as exciting as Christmas. We didn’t believe in the Easter Bunny, but we always got a bunch of chocolate Easter eggs on Easter Sunday. The eggs were usually wrapped in brightly colored foil, the shell was made of milk chocolate with a “crocodile” pattern popular for that time (this was to hide any imperfections in the chocolate) and my sister and I couldn’t wait to smash it open to reveal the treasures inside ( jelly tots, mini eggs, smarties you name it)
Easter eggs weren’t always made of chocolate. They were originally either hen or duck eggs that were dyed at home. A combination of Christian and pagan traditions and beliefs, the egg represented new life, spring and to some, The Resurrection of Christ. Toy eggs, cardboard, papier mache and even fabulous jeweled eggs`a la Faberge were given as gifts at Easter.
Chocolate eggs were first made in Europe in the early 1800s. At this stage they were solid, dark ,grainy and not particularly delicious. It wasn’t really until the mid 19th century with the introduction of the cocoa butter press that allowed cocoa butter to be extracted and added back into the chocolate allowing the method of molding , that the chocolate Easter Egg as we know it, was born.
Since then every big chocolate producer has invented their own take on it. Cadburys created their Creme egg filled with white and yellow fondant, Suchard their mini eggs filled with chocolate praline wrapped in pretty colored foil and many more.
Today the global chocolate Easter Egg market is huge. Talking of huge according to the Guinness Book of records “Tosca (Italy) created the largest chocolate Easter egg ever, weighing a whopping 7,200 kg (15,873 lbs 4.48 oz) and with a circumference of 19.6 m (64 ft 3.65 in) at its widest point. It was measured at Le Acciaierie Shopping Centre, in Cortenuova, Italy, on 16 April 2011.”
Here at Belize Chocolate Company, we love Easter. Its a time for experimentation with fillings and having fun with decoration and design. Its what being an artisan chocolate maker is all about.
First the half egg molds are made with our Kakaw belizean chocolate , then filled with our handmade soft caramel or cashew gianduja . Each egg half is then finished with chocolate over the filling. The chocolate halfs are de-molded and warmed and pressed together to form the complete egg
Our larger eggs are made in the same way and filled with a selection of discs in milk, white and dark chocolate .
All our eggs made to order