Do Chocolate Rabbits Taste Different Than Regular Chocolate?
I just now got around to dismembering Sunny Bunny the chocolate Easter rabbit. It seems to have a different taste than a regular chocolate bar. I know it tastes different then the chocolate eggs I bought. I’m wondering: Do they use a different formula of chocolate in the bunnies?
Of course I started with the ears. The ears are the best part of the chocolate rabbit species. This was a small rabbit, so it didn’t have much in the ear department. They tasted good, so I continued and decapitated the little bunny and ate her head. I swear, it tasted different than most other chocolate. I think they put more wax in the rabbit chocolate so it molds better. Maybe it’s just the way the chocolate is tempered before they mold it. Maybe I’m mistaken and deceived by the cute cartoony form of the creature into thinking it tastes different.
Perhaps there are some readers who have performed a detailed chemical analysis of chocolate bunnies. Perhaps it is a special strain of cacao that is used in the rabbits that gives them a distinctive flavor. Maybe the candy companies use some adjunct flavoring to give their rabbits a special Easter taste. I don’t know. All I know is that chocolate rabbits taste different than normal chocolate. I may need to do more research on this phenomenon.
Loved your mini dissection course in chocolate biology. I’m not a chocolate expert but a chef that used a lot of different chocolate types in my recipes and I believe the taste you are talking about is simply a case of low grade cocoa meats mass production. Not to mention the mold process used to make the form. Some brands are better than other but I suppose it’s just a matter of “You get what you pay for!” Who knows?