eat me drink me

One of the perks of working at a bar is the presents.  By presents I am talking gifts of food, wonderful, glorious food.  My favorite patron of this tradition is Belgian Paul (we call him that to distinct him from English Paul).  Paul works at Cannelle Patisserie in Jackson Heights, Queens, and often brings fresh made treats home to Brooklyn with him.

This time, he brought me a dark chocolate Easter bunny, hollow, and highlighted with a white-chocolate nose and paws.  Now, I remember chocolate bunnies from my days of frilly pale pink dresses, Sunday church services, and the hunt for tiny chocolate eggs around my house when I woke up in the morning.  While all of this was fun and I wouldn’t trade it for the world, I recall never being impressed with the cheap, milk chocolate rabbit with candy eyes that always graced my Easter basket.  In fact, I would try and swap my bunny for all my sister’s tasty solid chocolate-foiled wrapped eggs, which worked until she got wise to my scheme.  Mom, Dad, thanks for those memories, but Paul, this bunny rocked my Easter basket this year.  So much in fact, I let my roommate eat all the little chocolate eggs.

Read some thoughts people have on Easter Bunnies (via Serious Eats).

click image for slideshow

In these days of fancy chocolate shops and artisanal cacao tasting, JoMart Chocolates in Marine Park, Brooklyn has remained faithful for 60 years to fresh, handmade chocolate done using old fashioned confectionary skills.

Making chocolate has run in the family from the penny-candy-making grandfather, to his entrepreneur son and most recently, to the 56-year-old grandson, Michael Rogak. Mr. Rogak has kept this little store’s recipes consistent and straightforward and pure, from the handmade-fluffy marshmallows and sweet-sticky caramel to the hundreds of chocolate items.

Right now they are getting ready for Easter by dipping bright-yellow peeps in milk chocolate, molding hollow eggs in anticipation for the surprises inside and making dozens of different glossy bunnies in white, dark, milk chocolates. Mr. Rogak offers his molded bunnies from the vespa bunny, happy-hour bunny, love bunnies and the classic sitting bunny – all loosely wrapped in plastic and tied with a colorful bow.

Mr. Rogak said people still come for his chocolate even after they move away and his following is apparent when you walk in the shop. Everyone greets him as they enter, from the little old ladies in the neighborhood, families coming by on the weekend, and even a chef from Tavern on the Green.

“People talk about the health benefits of chocolate,” said Mr. Rogak. “I like to talk about the happiness benefit of chocolate.”