Savoring the Flavors of Easter

— Joan Vieweger, Co-Founder of Choclatique

This Sunday, April 4th, is Easter Sunday. Beyond the religious significance to the faithful, Easter has become one of the candy and chocolate industries’ biggest holidays. From jelly beans and marshmallow chicks to foil-wrapped chocolate eggs and hollow bunnies, Easter gives kids of all ages an excuse to indulge a little. Perhaps it’s the effect of the particularly long, cold, wet and snowy winter, but the fact that the holiday arrives ten days earlier than last year hasn’t dampened expectations for a banner year in sales. The National Retail Foundation reports that total Easter spending is expected to reach over $13 billion! Of course that total includes food, flowers, decorations, greeting cards, clothing and yes, candy and chocolate.

Drug StoreEaster was a major holiday in my childhood. I remember that my Great Uncle Tony, a pharmacist and proprietor of a local drug store (similar to the one shown), always brought me a taste of the newest seasonal candy when it came into the store. I wasn’t very discriminating back then—if it had sugar and/or milk chocolate, I was game.

Chocolate BunnyAs a young child an over-sized hollow bunny or extra large bag of jelly beans did the trick. But as I got a little older, nothing brought me the excitement as the newest seasonal chocolate assortment did. The ritual of removing the outer wrapper, sliding open the lid and breathing in the sweet aroma of chocolate… there was—and is—nothing like it. Were it not for my Granny interceding at just the right moment, I’m certain I could have polished off that one-pounder in no time flat. She helped me to appreciate those chocolate moments.

She allowed me to have just two in that first moment, so selection was critical. Not being a big fan of the coconut back then (I used to refer to it as eating hair), nor having yet acquired the appreciation for the richness of a solid piece of gourmet chocolate, I ultimately learned to look before I leaped.

There wasn’t much color used back then and the fillings and designs were very simple relative to today’s offerings, so I looked for the subtle differences in size, shape, the twist of the drizzle, the hint of a possible nut… all were clues to treasure inside. Even shaking the chocolate could even be rewarding if one was in pursuit of the elusive chocolate covered cherry. My favorite was the nutty caramel.

Choclatique ChicksI’m happy to say that I still have that childlike excitement whenever I open up a box of assorted truffles—whether ours or another artisans’. I still stop and take in with full measure the chocolate aroma when I open the box, and then I let my eyes dance from piece to piece to piece, struggling to decide which one to try first. Fortunately, I went from candy store kid to chocolate studio owner, so I don’t have to choose just one or two and I don’t have to wait for a holiday to enjoy our chocolates… neither do you. But there is still something special about savoring Easter memories of my Granny and Uncle Tony and those special boxes of chocolate.

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