Food

Harvest Chocolate Truffles for Sukkot

By Rabbi Debbie Prinz October 7, 2014

Photograph courtesy of Wikimedia

Incorporate seasonal nuts and apples into these chocolate truffles to create a delicacy for Sukkot enjoyment. These truffles use fall harvest ingredients to enhance the happiness of the festival. Chag Sameach!

Harvest Chocolate Truffles

Yields 24 truffles

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)
3 pounds quality dark or bittersweet chocolate, broken into pieces

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.” Combine the nuts, apple, orange, wine, honey, ginger and cinnamon in a bowl, mixing well. The fruit filling should have a smooth, thick texture. Roll the filling into 1-inch balls.

2) Melt the chocolate in a large heatproof bowl set over a pan of simmering water; remove from the heat.

3) 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 lectures 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 second printing. The book is used in adult study, classroom settings, book clubs and chocolate tastings. Prinz writes for The Huffington Post, On the Chocolate Trail, Reform Judaism, Jew and the Carrot and elsewhere.

Free download: Lesson plans for use in schools on chocolate related topics such as Sephardi North American Colonial traders, Hanukkah, Passover, Jewish history, blessings and more.

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