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The History of Chocolate Bunnies

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By: Heidi Wagenbach

Even in my twenties, I still enjoy receiving a chocolate bunny for Easter. Who wouldn’t? A delicate, melt-in-your-mouth sweet (if you get a proper one from a reputable candy store and not from a gas station). They’re always covered in gold foil and placed directly at the center of other sugary delights to celebrate the spring holiday. Not being very religious, we faded out of attending church on April Sunday, yet appreciate being around close family, laughing and eating brunch. But how did a bunny become associated as being the figure for Easter, nearly as popular as Santa is for Christmas? Keep reading to find out!

A Long Time Ago… 

The legend first originated in Germany with Oscheter Haws (Easter Hare), who laid colored eggs after a long winter’s sleep. She hid them in the garden as gifts for children to find. Hares were never domesticated like other rabbits and in medieval Europe, the rabbit was a popular symbol for spring because of their fertility. Professor Dr. Diane Shane who studies various religions stated that: “Rabbits (originally hares) are… fertility symbols associated with the arrival of spring, because they are so prolific and give birth as soon as the weather warms.” The term “Easter” derived from Ostara, a pagan goddess once worshipped by the Germanic people. And guess what? Her sacred animal was indeed a rabbit.

… In A Century Far Far Away

In the 1700s, German immigrants (or the Pennsylvania Dutch) brought Oschter Haws to the eastern part of the US. (Tins for chocolate molds have been found in Munich that date back to the late 1800s). There are no records to who specifically invented the chocolate Easter bunny, however drugstore owner Robert L. Strohecker played a large part in their popularity. He commissioned a 5-foot chocolate rabbit to advertise Easter. (Yes, 5-FOOT… that’s nearly as tall as me!) This giant bunny was created by candy manufacturer William H. Luden, who became recognized years later by inventing the menthol cough drop. Since then, chocolate Easter bunnies have remained an icon.

★Fun Facts★

  1. An estimated 90 million chocolate bunnies are produced each year.
  2. Chocolate bunnies are hollow because one piece is ½” thick, which makes it nearly impossible to bite through. It also allows chocolatiers to make them larger for visual appeal and enjoyment. This practice began during WWII cocoa rationing. Side note: The New York Times explored the lore and legends of the chocolate Easter bunny. They joked that biting into a hollow one is “a child’s first taste of deception” (ha!).
  3. The largest chocolate bunny was made in 2014 for the Chocofest in Brazil. It was over 8,000 pounds and towered 13-feet tall. The most expensive bunny, on the other hand, sells for almost $50,000 with eyes made out of 1.7 carat diamonds.
  4. The Bortz Chocolate Company in Reading, PA is credited with being the first company to introduce personalities to their bunnies in 1934, making the treats play sports, get married, and be overall more cartoony (even though the traditional is here to stay).
  5. The most popular bunny during the Easter season remains to be milk chocolate.
  6. 87% of parents will buy or make Easter baskets for their children, with 81% of them snagging some of the sweets themselves.
  7. 89% of Americans think chocolate bunnies should be eaten ears first.
  8. The Easter holiday itself generates an estimated $18 billion in the US.
  9. The Society for the Protection of Cruelty to Animals (SPCA) launched a campaign to encourage people to eat chocolate bunnies as opposed to buying a real one. In 2018, hundreds of abandoned bunnies were received by SPCA after the reality set in for families of having a pet for over a decade (bunnies live up to 12 years), rather than just Easter Sunday. 
  10. In Northern Canada, a “fluffle” is used to describe a group of bunnies.

Overall…

Writing these blogs is really opening my eyes to how unique some of the history is for foods we associate as “normal” in our everyday lives, without thinking too much about their origin. Too often we get wrapped up in the stress that holidays have, with scheduling get togethers and buying presents, that we don’t appreciate how we got here in the first place. So, this spring, no matter if you celebrate Easter or not, be sure to share some of these new facts with your friends and family… regardless, they’ll find it interesting!

Sources: 

Chocolate Bunnies, History Of

Everything You Ever Wanted To Know About Chocolate Bunnies

The Untold Truth Of Chocolate Easter Bunnies

 

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Why Are Deviled Eggs Called “Deviled”?

by In Food Facts Tagged , , ,

By: Heidi Wagenbach

As a kid, I always squirmed at the texture of deviled eggs (not a fan of mayonnaise) even though I enjoyed the flavor. Now, as an adult, I can confidently say that both making and eating these little appetizers are great. They’re easy and delicious, and a staple at our house during the spring holidays. With Easter coming up in April, I’m looking forward to helping out in the kitchen again to make these, alongside some chocolate-covered strawberries… I’m getting distracted. Let’s focus on why you clicked this article… you want to know why fluffy halves of eggs got deemed as “deviled.” How about we find out?

From Ancient Rome… 

Despite deviled eggs becoming popular after WWII, they didn’t originate in the US. Traveling all the way back to Ancient Rome, eggs were boiled, seasoned with spicy sauces, and typically served at the beginning of the meal, called “gustatio,” aka a treat for wealthy patricians. They became so well-known that Romans created a saying: “ab ova usque ad mala,” translating to “from eggs to apples,” meaning the start and end of the meal. According to the Apicius, which was a collection of Roman recipes that was compiled apparently between the 4th and 5th century AD, boiled eggs were seasoned with oil and wine, then served with pepper and silphium (a plant which is extinct in the 21st century). Another called for poached eggs soaked in pine nuts, herbs, pepper, honey, vinegar, and broth.

… To the 1400s

Come the 13th century, and stuffed eggs were appearing in what we now know as Spain. An anonymous cookbook instructed the reader to pound boiled egg yolks with cilantro, onion juice, pepper, coriander, and murri (a sauce made of barley or fish), oil and salt. Going ahead to the 15th century, this popular dish was spreading across Europe. Medieval cookbooks contained recipes for eggs filled with raisins, cheese, herbs (like mint and parsley). They were then fried in oil, topped with a sauce of cinnamon, ginger, and cloves. Last but not least, the eggs were powdered with sugar and served hot.

… And Finally The 1900s

In 1786 Great Britain, “devil” was coined as a culinary term, meaning highly seasoned food prepared with spicy ingredients, then boiled or fried. It could also be a connection to the claimed hot temperatures in Hell. (Similar to the hot sauce brands “The Reaper” or “Hellfire.” I don’t know about you, but I don’t think I’d eat something that suggests death). Then by 1800, deviling was a verb to describe the process of making foods spicy. Many refer to deviled eggs as “mimosa eggs,” “stuffed eggs,” “dressed eggs,” or even “angel eggs”, to avoid any negative connotation with Satan. Fannie Farmer’s 1896 “Boston Cooking-School Cookbook” was one of the earliest to suggest the use of mayonnaise as a binder, but that ingredient was not commonly featured until the 1940s. 

5 Fun Facts

  1. National Deviled Egg Day in 2021 takes place on Tuesday, November 2nd.
  2. Two deviled eggs have 126 calories, 6 grams of protein, a good amount of vitamins B, A, and K… plus a healthy dose of fat and salt.
  3. Sonya Thomas, a competitive eater, holds the record of eating 65 hard boiled eggs in just under 7 minutes.
  4. Over 60% of Americans will eat deviled eggs on Easter (ha, a bit ironic, isn’t it?).
  5. Chef Alex Guarnaschelli from the Food Network has her own signature deviled egg recipe that calls for 6 hard-boiled egg yolks, 2 tablespoons of mayonnaise, 1 teaspoon each of smooth mustard, Worcestershire sauce, white wine vinegar, paprika, lemon juice, hot sauce, cream, salt, and scallions.

Conclusion

Deviled eggs have a long and evolving history that eventually led to what we recognize today. There are countless and creative ways to how they can be prepared, with everyone having their own unique take on how to make these somewhat controversial savory snacks. All I know is I’m looking forward to having some again (seeing that we only make them once a year).

Sources:

The Ancient History of Deviled Eggs

Why Are They Called Deviled Eggs?

Benefits of Deviled Eggs