Easter eggs, the symbol of new life and rebirth, have roots in both Pagan and Christian traditions. The custom of decorating and exchanging eggs dates back centuries, evolving from real eggs to chocolate and other flavors.
The Ladies Auxiliary of the Mathews Volunteer Fire Department has been mixing, dipping and decorating handmade chocolate eggs since 1995 as a fundraiser. They have amassed 30 years of experience making the eggs with a variety of fillings: buttercream, coconut and peanut butter.
“For the first three years,” explained Debbie Buchanan, “we met in homes. Our first year 300 chocolate eggs were sold. We shaped and dipped in chocolate all by hand. The public was very generous in buying them. One year we made 525 eggs, the most we have ever made.”
By the second year the ladies had learned about molds and their eggs became professionally made as they are today in the upstairs kitchen of the fire station at Mathews Court House. Working together once a week, their goal is 500 eggs with the same three choices as mentioned above. Once the chocolate has hardened the eggs are artistically decorated by Theresa Edwards Morgan and Gary Moore Hudgins.
The association of chocolate-covered eggs with Easter began in the early- to mid-19th century in Europe. France and Germany led in creating these confectionary gems. The English firm J.D. Fry & Sons is credited with creating the first hollow chocolate egg in 1873. The first decorated chocolate Easter egg a is credited to John Cadbury in the late 19th century. He’s a familiar name now.
It is estimated Americans will consume more than 80 million chocolate eggs this Easter.
The Auxiliary’s Easter eggs are $10 each. To place your order, contact any member. Orders can be picked up at Hair Creations, Shear Perfection and Country Cuts, all in Mathews.
References: “Why Do We Have Easter Eggs,” “Easter Eggs, Their Evolution from Chicken to Chocolate,” and “A Brief History of Chocolate Easter Eggs.”
The Ladies Auxiliary is keeping its chocolate egg making recipe a secret. Here are two recipes you might like to try.
EASY EGG RECIPE
1 c. butter, softened
1 tsp. vanilla extract
1 (8-oz.) pkg. cream cheese, softened
2½ lb. confectioners’ sugar
1 c. creamy peanut butter, optional
1 c. flaked coconut, optional
1 c. unsweetened cocoa powder, optional
2 c. semisweet chocolate pieces
1 Tbs. shortening or vegetable oil, optional
Mix butter, vanilla, and cream cheese together in a large bowl. Use your hands to stir in confectioners’ sugar to make a workable dough. Line a cookie sheet with waxed paper. Divide dough into four equal amounts. Set one piece of dough aside. Mix peanut butter into one, coconut into another, and cocoa powder into the last piece. Roll each type of dough into egg shapes; place on prepared cookie sheet.
Refrigerate until hard, at least an hour. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of shortening or oil until it thins to your desired consistency. Dip chilled candy eggs in chocolate, and return to the lined cookie sheet to set. Refrigerate for ½ hour to harden.
PEANUT BUTTER EASTER EGGS
1 (8 oz.) pkg. cream cheese
¼ lb. margarine, softened
2 tsp. vanilla extract
2 lb. confectioners’ sugar
12 oz. peanut butter
12 oz. flaked coconut
4 c. semisweet chocolate chips
2 Tbs. shortening
Beat together cream cheese, margarine, and vanilla in a large bowl with an electric mixer until well combined. Add confectioners’ sugar in batches, beating well after each addition. Dough will be very stiff. Divide dough equally into 2 bowls. Stir peanut butter in dough into one bowl and coconut into the other until incorporated. Using your hands, mold dough into egg shapes and arrange them on cookie sheets. Place molded eggs in the freezer until frozen, 1 to 2 hours. Melt together chocolate chips and shortening on top of a double boiler until smooth. Allow to cool slightly at room temperature. Dip frozen eggs into melted chocolate mixture until completely coated. Place dipped eggs on wax paper-lined cookie sheets and return to the freezer to harden. Store eggs in the refrigerator.