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 charoset filling should have a smooth, thick texture. Roll the charoset into 1-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.
Reprinted with permission from On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (2nd Edition) by Rabbi Deborah R. Prinz.
Rabbi Deborah R. Prinz speaks about chocolate and Jews around the world. The newly released 2nd Edition of her book, On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, (Jewish Lights) contains 25 historical and contemporary recipes. She co-curated the exhibit, “Semi[te] Sweet: On Jews and Chocolate” at Temple Emanu-El’s Herbert and Eileen Bernard Museum of Judaica, NYC, now available to travel. . She blogs at The Forward, The Huffington Post and onthechocolatetrail.org. The book is used in adult study, classroom settings, book clubs and chocolate tastings.