by Maria Downey
Tuesday, March 30, 2010
ANCHORAGE, Alaska -- Making fine Easter chocolates is a demanding process, involving plenty of stirring, pouring, tapping and popping.
The Flying Dutchman on Abbott Road has a 28-year-long tradition of making holiday treats. Owner Frieda Koper is carrying on her father's European talents to make high-quality chocolate Easter bunnies.
The process includes having the proper temperature, cooling and reheating methods to keep the chocolate at its best.
"I probably will go through a couple hundred pounds of chocolate," Koper said. "The nice thing about chocolate is I can start pouring early, and if I keep it under 70 degrees it will last -- and again, because I work alone, I can't wait until the last minute."
Some old traditions have seen new twists. Koper now makes a snowboarding bunny that's become one of her most popular orders.
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