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Recipes
December 2008

Chocolate Panforte Candies

By Bon Appétit Test KitchenPhotography by Misha Gravenor
Image may contain Confectionery Food Sweets Plant Vegetable Nut Dessert and Chocolate
Misha Gravenor Photography

Recipe information

  • Total Time

    2 hours

  • Yield

    Makes 14 Servings

Ingredients

1

/2 cup quartered dried black Mission figs (3 1/2 ounces)

1

/4 cup orange juice

2

tablespoons honey

1

/2 teaspoon ground nutmeg

1

/4 teaspoon ground cloves

1

1/4 teaspoons grated orange peel, divided

1

/2 teaspoon ground cinnamon

2

/3 cup (scant) hazelnuts, toasted

1

cup bittersweet or semisweet chocolate chips

14

standard paper muffin baking cups

Need to make a substitution?

Preparation

  1. Step 1

    Cook first 5 ingredients and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes. Remove from heat; mix in cinnamon, remaining 1/4 teaspoon orange peel, and nuts.

    Step 2

    Melt chocolate in microwave-safe bowl on medium power until melted and warm to touch, stopping once to stir, about 1 1/2 minutes. Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate onto bottom of each paper cup. Tap baking sheet on work surface to spread chocolate over bottom of cups. Top center of each with about 1 mounded teaspoon fig mixture. Chill until firm, about 1 hour. Peel off paper. Let chocolates stand at room temperature 15 minutes before serving.

Nutrition Per Serving

One candy contains the following: Calories (kcal) 117.32 %Calories from Fat 53.8 Fat (g) 7.01 Saturated Fat (g) 2.40 Cholesterol (mg) 0 Carbohydrates (g) 15.01 Dietary Fiber (g) 1.86 Total Sugars (g) 12.13 Net Carbs (g) 13.16 Protein (g) 1.53
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