Chocolate Easter Bunny

Chocolate Easter Bunny

Have you ever thought that perhaps the Easter bunny gets too much credit for the deliciousness of Easter candy? We think yes! Texture analysis helps food scientists and confectionery makers improve their products in ways that many of us are not aware of.

Let’s start with chocolate Easter bunnies. Chocolate Easter bunnies are a symphony of just the right amount of hardness, brittleness, and firmness. Most of us prefer an unbroken chocolate Easter bunny right out of the box, right? Consider the complexity of designing a product that needs to be hard and stiff enough to survive intact its long trip from factory to distribution center to retail outlet but also easily breaks on the very last step of its journey, your mouth.

And there’s the hollow chocolate bunny versus solid chocolate bunny debate. If you’re a fan of the hollow rabbit you may already know that hollow bunnies are easier to bite through. For those of us who prefer a solid chocolate bunny, we owe texture analysis and our favorite confectioners some extra thanks. It takes a well tested chocolate formulation to develop a bunny that arrives unbroken in your Easter basket but at the same isn’t so hard to bite that you end up gnawing your chocolate like a rodent yourself.

Our Easter candy texture review wouldn’t be complete without mentioning jelly beans. A jelly bean’s crust has to be just the right amount of hardness to create that pleasurable sensation of breaking through the crust with your teeth into the soft center. Texture analysis helps food scientists get a jelly bean texture just right.

Are you creating confectionery products? Or interested in learning more about how to test them and other confectionery products? Check out our Easter candy application studies to see how to test these confectionery delights:

More delicious topics:

Return to Blog Home