A piece of gourmet Easter chocolate melts on the taste buds of those who appreciate the craftsmanship, the skill, the talent as well as the inspiration of the chocolatier. The original intention behind this tradition was to mark the occasion of Christ's rebirth into heavenly form. The eggs were painted red by the early believers to represent the blood he shed for humanity.
The early Christians used chicken eggs. This practice evolved into using edible confectionery made from the cacao bean. Countries such as Ghana were the source of these beans.
In its original form the antioxidant rich cacao bean had a historical influence that benefited those who recognized its value. The cacao bean was commonly used as form of currency amongst traders of that region. The population was also nourished by the antioxidants of the beans in form of a hot unsweetened beverage also known as bitter water.
Based on the bitter water, makers saw the potential behind the beans. These beans were then fermented and processed into the confection recognized today. While the confection has been adapted to individual tastes, the principles in its production remain unchanged.
In this edible state, the product's popularity increased. With the increasing demand of this confection, artisan chocolatiers crafted products for occasions throughout the year. These occasions included anniversaries of major historical events that rejoiced in the being of humanity.
Confectioners have harnessed the elements of producing this product into creating variations of the confection from their imagination. Some spice their products with chili. Others use dried fruit and nuts, while others use liqueur.
For the vegan connoisseur, there are organic coconut flavored varieties. With red fruit, coconut, pepper and citrus inspired flavors from the minds of artisans, the confection has reached newer heights. A piece of gourmet easter chocolate adds its own spice.
The early Christians used chicken eggs. This practice evolved into using edible confectionery made from the cacao bean. Countries such as Ghana were the source of these beans.
In its original form the antioxidant rich cacao bean had a historical influence that benefited those who recognized its value. The cacao bean was commonly used as form of currency amongst traders of that region. The population was also nourished by the antioxidants of the beans in form of a hot unsweetened beverage also known as bitter water.
Based on the bitter water, makers saw the potential behind the beans. These beans were then fermented and processed into the confection recognized today. While the confection has been adapted to individual tastes, the principles in its production remain unchanged.
In this edible state, the product's popularity increased. With the increasing demand of this confection, artisan chocolatiers crafted products for occasions throughout the year. These occasions included anniversaries of major historical events that rejoiced in the being of humanity.
Confectioners have harnessed the elements of producing this product into creating variations of the confection from their imagination. Some spice their products with chili. Others use dried fruit and nuts, while others use liqueur.
For the vegan connoisseur, there are organic coconut flavored varieties. With red fruit, coconut, pepper and citrus inspired flavors from the minds of artisans, the confection has reached newer heights. A piece of gourmet easter chocolate adds its own spice.
