Dark Chocolate Fruit Candies with Pomegranates, Figs and Dates

Name: Dark Chocolate Fruit Candies with Pomegranates, Figs and Dates
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 36 servings
Ingredients: 4 bars dark chocolate; 2/3 cup pomegranate seeds; 2/3 cup dates, chopped into small pieces; 2/3 cup dried figs, chopped into small pieces

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
36 servings
Calories
17 kcal
Course
Dessert
Cuisine
Middle Eastern

Dark Chocolate Fruit Candies with Pomegranates, Figs and Dates

Iris Warren

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Recipe for simple all-natural Dark Chocolate Fruit Candies with Pomegranates, Figs & Dates featuring 3 of the 7 Species. Gluten free, dairy free.

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Ingredients

Servings

4 bars dark chocolate (or 3 cups dark chocolate chips)
2/3 cup pomegranate seeds
2/3 cup dates, chopped into small pieces
2/3 cup dried figs, chopped into small pieces

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Instructions

Line a mini muffin pan with paper muffin cups. Break the dark chocolate bars into smaller pieces and slowly melt over a double boiler. If you don't have a double boiler, you can melt the chocolate in a glass, Pyrex or metal bowl set securely atop a pan of simmering water. Note: to avoid blooming (the filmy layer that sometimes rises to the surface of chocolate after it sets-- it doesn't affect flavor but it's not very pretty), you can temper the chocolate. You'll need a thermometer. David Lebovitz has terrific detailed instructions here.
Once the chocolate is melted, spoon a little into each cup so that the bottom is completely covered.
Spoon about 2 teaspoons of the pomegranate seeds into 12 of the chocolate cups, dividing the fruit evenly between the cups.
Repeat with the chopped dates and figs (12 of each) until all of the cups have been filled.
Cover the fruit candies with the remaining melted chocolate. Don't be afraid to get a little messy here. Embrace the imperfection. They don't need to look neat and tidy.
Leave the chocolates in a cool, dry place for about 4 hours until set. You can speed up the process by placing them in the fridge for about 30 minutes. Over time the chocolate may "bloom" - a process in which the sugar or fat rises to surface of the chocolate and creates a cloudy or spotty appearance. They'll still taste great, they just won't be as pretty. As I mentioned above, you can temper the chocolate to avoid blooming.
Keep the pomegranate dark chocolates in the fridge for up to a week. The others can stay at room temperature in a cool, dry place for 2-3 weeks.