Easter Chocolate

Written by Robert Mac
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Easter chocolates have only been popular for the last century or so; eggs have the traditional springtime gift since ancient times. But what would you rather have--a boiled egg or delicious Easter chocolates? It's a no-brainer, and with the technological advancements in chocolate production--plus our love for it--chocolates in our Easter baskets are a given.

Easter itself has changed much over the years. Originally a Saxon festival celebrating the rebirth of spring, the Catholic Church made it its own, incorporating the resurrection of Christ; it's the church's most sacred holiday. Eggs, representing life and birth in most cultures, have always been given during springtime festivals. Then chocolate arrived on the scene.

Thank the English for Easter Chocolates

While the Aztecs are credited with discovering chocolate and spreading it throughout Mesoamerica, they only enjoyed it as a beverage. And the rest of the world only knew chocolate as a drink and a powder until Fry and Sons, a British confectionary, produced the first solid chocolate in 1847. Once people starting eating chocolate, they found hundreds of ways to shape it, mold it, and fill it.

Growing up, many American remember a chocolate Easter bunny, jelly beans, and other sweets in our Easter basket. Why stop now? All natural Easter chocolates--filled with fruits, creamy hazelnut blends, caramels, and rich ganache--let you celebrate the holiday in style, and without the preservatives or artificial additives of lower quality chocolates.


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