Ginger Meets Chocolate Meets Figs
From Montezuma to Henry VIII
If you make Ginger Chocolate Truffles, this can be a kind of ultimate Fusion food.
Already in the time of Henry VIII, an Asian spice, Ginger, was known to the Royal physicians and King Henry’s army doctors relied on it.
And in ancient Mexico, the local nobility and elite were addicted to drinks made with Chocolate.
When you combine Ginger and Chocolate in these truffles, you get excellent taste, a fusion of cultural influences, plus extra nutritional benefits.
The Ginger contributes all the phytochemicals of that plant.
The Chocolate, made from the Cacao Bean, provides heart-healthy antioxidant compounds. It is also rich in:
The dried Figs contain some Sugar, but it is naturally occurring Sugar, not the refined type. Dried fruit also contains minerals and antioxidants.
To make these Truffles, look for dried Figs with no added Sugar. And look for dark Chocolate with 60 to 70 percent Cacao.
Ginger Chocolate Truffles
2 cups dried Black Mission Figs or other dried Figs, about 8 ounces, stemmed
¼ cup Crystallized Ginger, about 2 ounces
1 tablespoon Honey
½ teaspoon ground Nutmeg
2½ ounces dark Chocolate, chopped
First, put the stemmed Figs, Ginger, Nutmeg and Honey in a food processor and process until they are finely chopped, about 45 seconds.
Heat half the Chocolate in the top of a double boiler until it melts, then remove from the fire and combine the rest of the Chocolate until it is all melted.
Roll the Ginger and Fig balls in the melted Chocolate, one or two at a time and return to the waxed paper. Chill in the refrigerator 15 minutes, then remove from the fridge and store in a tight-fitting tin. Store and serve at room temperature. This recipe makes about 16 truffles, about 60 – 65 calories each.
These Truffles are very nice by themselves, or go well with a dessert like Triple Ginger Cake.