Charoset Truffles From Around the World!

We hosted a charoset workshop with our friends from the Culinary Historians of Canada on Sunday, March 21st, 2021.

Charoset is one of the stars of every Passover table. It’s sweet, it’s earthy, it’s full of flavour…and it’s something that we only ever eat on Passover. No matter how much we crave it during the year, part of its mystique is that we wait all year to eat it in the spring. Growing up, most of us only ever ate it one way: spooned from a bowl onto matzah. As our palates have grown, so have our cravings to dig into the Tupperware container of charoset that sits in the fridge, but what if charoset could be an indulgent everyday snack!?

Most of us may be familiar with the traditional Ashkenazi charoset of apples, honey, walnuts, cinnamon and Manischewitz, but there’s a whole variety of charosets that you can find on seder tables of Jewish communities from around the world, and many of those communities roll their charoset into balls, not at all unlike truffles! Why stick to the standard flavours when an entire culinary universe of charoset flavour bombs are open to you: imagine adding ginger or coconut with different flavour profiles to the standard fruit and nut mixture, and popping the whole thing into your mouth? That’s just the tip of the iceberg. Delicious perfection. 

At this workshop we made three different kinds of charoset truffles to bring something new to the holiday table and holiday snacking. We made Date Syrup & Walnut Charoset Truffles from the Jewish-Iraqi community, Cinnamon, Almond, and Rose Charoset Truffles from the Jewish-Morrocan community, and Tropical Charoset Truffles from the Jewish community of Curacao (the oldest active Jewish community in the Americas!)



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