When I was a kid, the Easter Bunny always left a large, high-quality solid milk chocolate rabbit in our Easter baskets. In fact, now that I think about it, I’m pretty sure I can blame my lifelong obsession with chocolate squarely on this particular family tradition.
As the chocolate bunny was by far my favorite thing in my Easter basket, it was always “saved for last” and stored in the freezer, because a frozen chocolate bunny takes a lot longer to eat than a room temperature one.
I like to think that I had figured this out on my own at the tender age of 5 or 6, but I suspect it was more of a defensive move on my Mom’s part. A frozen chocolate bunny melts much more slowly and consequently, is less messy for kids to eat. Given that she had as many as four bunnies to keep track of for any given Easter season, this was just plain smart.
Easter candy is a big tradition in Sweden as well, but solid milk chocolate bunnies are not that common … which is a pity because if I had one right now, I wouldn’t even have to put it in the freezer to be able to enjoy it frozen. The spring temperatures have plummeted over the past couple days, and the forecast for snow flurries today has turned out to be accurate. And unfortunately, the heat has already been turned off in the common areas of our building, so the laundry room in the basement feels like a meat locker.
Clearly this calls for some chocolate, though it may need to be the hot variety.