Dark Chocolate Fruit Candies with Pomegranates, Figs and Dates
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
36 servings
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Calories
17 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Dark Chocolate Fruit Candies with Pomegranates, Figs and Dates
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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
- 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
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.
Notes
- You will also need: Double boiler, 2 mini muffin tins, 36 mini muffin cups
Nutrition Information
Show Details
Calories
17kcal
(1%)
Carbohydrates
4g
(1%)
Potassium
43mg
(1%)
Sugar
3g
(6%)
Vitamin C
0.3mg
(0%)
Calcium
6mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 36servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Potassium | 43mg | 1% |
| Sugar | 3g | 6% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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