The Easter bunny, was reportedly introduced to America by the German immigrants who brought over their stories of an egg-laying hare. The decoration of eggs is believed to date back to at least the 13th century, while the rite of the Easter parade has even older roots. Other traditions, such as the consumption of Easter candy, are among the modern additions to the celebration of this early springtime holiday.
According to some sources, the Easter bunny first arrived in America in the 1700s with German immigrants who settled in Pennsylvania and transported their tradition of an egg-laying hare called “Osterhase” or “Oschter Haws.” Their children made nests in which this creature could lay its colored eggs.
Eventually, the custom spread across the U.S. and the fabled rabbit’s Easter morning deliveries expanded to include chocolate and other types of candy and gifts, while decorated baskets replaced nests. Additionally, children often left out carrots for the bunny in case he got hungry from all his hopping.
Did you know? The largest Easter egg ever made was over 25 feet high and weighed over 8,000 pounds. It was built out of chocolate and marshmallow and supported by an internal steel frame.
With Easter around the corner and the Easter eggs stacking up ready to eat, I thought a post on the right tea to drink with your chocolate might go down well.
You can look for tea/chocolate pairings that share similar flavour characteristics, thereby enhancing one another. You can also find very satisfying combinations where the flavors of the tea and chocolate contrast. Finally, look for tea/chocolate pairings where the characteristics of each aren’t necessarily the same, but are compatible or complementary in some fashion.
Lastly, a note on flavoured tea and flavoured/filled chocolate. There is absolutely nothing saying that you can’t extend this pairing approach to include flavoured teas or filled/flavoured chocolates. That said, it’s important to keep it simple, and let a couple of flavours to take the spotlight.
According to Linda Villano from SerendipiTea. “When approaching the Tea & Chocolate pairing, the possibilities are endless so first narrow down the number of teas you will be pairing within each category and identify them on paper. Keep things simple and well organized. Focus on specific groupings using your basic tea tasting rules, for example work with White Tea first, then move along the color spectrum from light to dark, ending with Pu-erh. Taste the tea independently of the chocolate carefully minding the general characteristics, aroma, flavor notes, and mouth-feel of each tea you plan to pair. Do the same with each of the chocolates independently of the tea. Take your time, munch on a bit of plain cracker between each tasting to clear your palate, and take copious notes. But most importantly, enjoy the process.”