Chocolate Covered Charoset Truffles: Passover
This treat combines chocolate with a Sephardi version of charoset, the Passover fruit concoction representing the building of granaries by the Hebrew slaves. Use this charoset recipe for your Seder and save the leftovers for your truffles. Or, make enough charoset to plan for these truffles as a Seder dessert. Either way, they are unusual and delicious.
By the way stories about the Sephardi role in spreading chocolate in the world as well as contemporary and historical recipes, may be found in On the Chocolate Trail (Jewish Lights).
Makes 24 truffles
3 pounds high-quality dark or bittersweet chocolate, preferably fair trade, broken into pieces
¼ cup pistachios
¼ cup pecans
1/8 cup almonds
1/8 cup pine nuts
½ tart apple
¼ navel orange, with rind
A few drops of sweet white wine
A few drops of honey
Pinch of fresh or ground ginger (or to taste)
Pinch of ground cinnamon (or to taste)
1) Line a large baking sheet with parchment paper or waxed paper. Grind the nuts, apples and orange separately in a food processor. The nuts should be as close to a powder as possible without becoming “butter.”
2) Combine the nuts, apple, orange, wine, honey, ginger, and cinnamon in a bowl, mixing well. The charoset filling should have a smooth, thick texture.
3) Roll the charoset into one inch balls. Melt the chocolate in a large heatproof bowl set over a pan of simmering water; remove from the heat. Using two forks, dip the balls into the melted chocolate and place on the prepared baking sheet; refrigerate until the chocolate has set.
Rabbi Deborah R. Prinz speaks about chocolate and Jews around the world. Her book, “On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao,” was published in 2013 by Jewish Lights and is in its third printing. The book is used in adult study, classroom settings, book clubs and chocolate tastings. She is Co-Curator for the Temple Emanu-El Bernard Museum exhibit of “Jews on the Chocolate Trail” to be mounted in the fall of 2017.
This is cross posted from The Forward.