Making Easter Bunnies at Walker’s Chocolates.

Martin Price fills bunny molds full of milk chocolate in the background as others rotate on a spinner and in the foreground bunnies wait to be detailed before being packaged. At Walker’s Chocolates in Burlington the push to produce over 11,000 chocolate Easter bunnies starts immediately after Valentines Day in February.

Martin Price fills medium size bunny molds with milk chocolate. The chocolate comes from a large melting pot that holds 400 pounds of chocolate.

Martin Price fills medium size bunny molds with milk chocolate. The chocolate comes from a large melting pot that holds 400 pounds of chocolate.

Martin Price works in the background filling bunny molds with milk chocolate as one of Walker’s largest easter bunnies rotates in it’s mold in order to distribute the chocolate uniformly.

Shirley Stanger,left helps Cathy Buckland pour a kettle of melted toffee that will be made into chocolate coated Easter eggs.

A rack filled with finished chocolate covered toffee Easter eggs.

Bunnies fresh from their molds sit in a box waiting to have the excess chocolate shaved from the join line where to two sides of the molds meet.

Milk, dark, and white chocolate Easter bunnies wait to be detailed at Walker’s Chocolates in Burlington.

Bunnies fresh from their molds sit in the foreground as Shirley Stanger works to clean up the bunnies by shaving the extra chocolate from the join line where to two sides of the molds meet. She and Katrina Schlachter will also check for tempering and cracks on the bunnies and will recycle those to be found imperfect.

Katrina Schlachter cleans up the joints on a milk chocolate bunny before adding it’s candy eyes and a candy flower for additional decoration. She then places it in a cellophane bag and tops it with a colourful ribbon.

Candy eyes wait on a wax paper sheet to be added to every one of the 11,000 chocolate Easter bunnies that Walkers will make this season.

Katrina Schlachter adds candy eyes to a milk chocolate Easter bunny.

Colourful icing flowers wait to be added to Easter bunnies when they are decorated.

Colourful ribbons ready to be attached to finished bunnies.

Cathy Buckland spreads melted toffee that will be made into chocolate coated Easter eggs.

Katrina Schlachter cleans up the joints on a milk chocolate bunny before adding it’s candy eyes and a candy flower for additional decoration. She then places it in a cellophane bag and tops it with a colourful ribbon.

Finished milk chocolate Easter bunnies ready to be placed on the shelf in one of Walker’s four shops.

All sizes of chocolate Easter bunnies ready to go on store shelves. Cathie Coward/ Hamilton Spectator


























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