Sunday, April 24, 2011

Salt-and-Pepper Chocolate Easter Rabbits

So it's finally here: Happy Easter, everyone!

I kept scoping out chocolate rabbits during the past few weeks; I suppose I was trying to find the most perfect one. During the old days in Jackson, Mississippi and Germantown, Tennessee, I always dreamt of a chocolate rabbit so big it would loom over my childhood self; I wanted it to sport a sugar eye the size of a fist. A hollow milk chocolate rabbit was the centerpiece of every basket I ever received; however, TCV and his brothers always vied for a solid chocolate rabbit -- just because it meant more chocolate. Smart.

I couldn't stop thinking about the ideal one, so I decided to make my own this year. I plunged myself into the mysterious, craft-y world of molded chocolate, a world I never knew existed. In town, I could find molding trays for pirates, flowers, decorative swirls, lollipops, even crosses, but there were no rabbits available with the old-fashioned lines and details I pictured. I had to find them here. I had to procure some blocks of Callebaut chocolate -- no disks of pastel-colored chocolate allowed. And I had to learn quickly. These bunnies, unlike the ones I ate as I child, are rather small and are not hollow, but the flavors are, well, bigger than the plain milk chocolate kind I remember.

White Chocolate Rabbits + Sea Salt, Pink Peppercorns, Cracked Tellicherry Pepper, and Toasted Almonds

and

70% Dark Chocolate Rabbits + Smoked Salt, Cracked Tellicherry Pepper, Brown Sugar, and Pecans

1 cup Callebaut 70% bitter dark chocolate
1/3 cup chopped pecans
1 tablespoon light brown sugar
1/8 teaspoon hickory-smoked salt
1/4 teaspoon black pepper
scant pinch of Maldon sea salt

Melt the chocolate in a double boiler. Fold in the remaining ingredients. Spoon mixture into bunny mold and use a chopstick to push the chocolate into all of the corners. Shake and tamp the mold to dislodge any air bubbles. Place in the freezer for 30 minutes. Carefully dislodge onto a plate and store in the fridge.

5 comments:

Beth said...

Send me a bunny, please! :)

Chucky said...

Bugger! My diet only afforded me 4 small squares of 80% dark chocolate as Easter treat. But I shall not complain... It was soooo delicious with the Chardonnay that I was savoring.

Thanks for sharing though.

Bianca said...

Best chocolate bunnies ever!

Tiffany L. said...

Where did you get Callebaut in town?

Justin Fox Burks said...

Blocks of Callebaut at Whole Foods near the back of the store!