As soon as the Lenten sacrifices have been suffered, most people, especially those with a sweet tooth, heave a sigh of relief and invest their waist inches in figolli, Easter eggs and other delicacies.
Easter eggs can be easily purchased from shops but little do people know the laborious process behind their production, particularly those which are made and decorated by hand.
Elia Caterers, one of the oldest catering establishments in Malta, produces its own Easter eggs. Pawlu Borg Bonaci, whose grandfather set up the family-run catering business in the 1950s, explained the long process involved to produce the Easter eggs, made from pure Belgian chocolate.
The Easter egg market is one of the most exciting confectionery markets, with new ranges and presentations attracting more consumers every year.
The Easter egg gift market reaches all ages of the population, young and old alike, Mr Borg Bonaci explained, as he added that some of the Easter eggs get surprises inserted before being sealed and packed.
“The process of the Easter egg is a family tradition that we would like to maintain,” Mr Borg Bonaci explained when the Times of Malta visited the factory yesterday.
“First we make sure that the mould is polished and clean as even a fingerprint can find itself on the Easter egg. We melt the finest quality Belgian chocolate, fill the mould and place it on a vibrating surface to drip off the excess chocolate.
“The chocolate goes through at 18 degrees Celsius on a conveyor belt which gives the chocolate a shine and adds a kind of coating which ensures that the chocolate does not melt in one’s hand but in the mouth,” he said.
Some Easter eggs are wrapped in foil while others are decorated with sugar paste or royal icing. There are also Easter eggs decorated with chocolates with different flavours like orange, strawberry and lime.
Elia Borg Bonaci Ltd was founded by the late Elia Borg Bonaci and his wife Rita on October 7, 1953. In 1964, the bakery moved to Villambrosa Street, in Ħamrun, where it is still situated today.
In 1979, five of Elia’s sons – Carmelo, Saviour, Elia Jr, Francis and Gaetano – formed a company called Elia Borg Bonaci Ltd. which started functioning in January 1980.
Although the business was founded so many years ago, many of the chefs are third generation Borg Bonacis. In all, nine of the grandchildren work in the family business; eight hopefuls for the future – Elia V., Paul, Katia, Christine, John, Joseph, Antoine, Edward and Stephania.
