• Ingredients: 27
  • Serves: 14
  • Prep: 40 mins
  • Bake: 2 hours

Chocolate panforte candies with quartered dried black mission figs, orange juice, honey, ground nutmeg, ground cloves, grated orange peel, divided, ground cinnamon, hazelnuts, toasted, bittersweet or semisweet chocolate chips, . To make this chocolate panforte candies for 14 persons you will need 40 mins for preaparation and 2 hours for baking.

Ingredients

  • 1/2 cup quartered dried black Mission figs
  • 1/4 cup orange juice
  • 2 tbsps. honey
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 11/4 tsps. grated orange peel, divided
  • 1/2 tsp. ground cinnamon
  • 2/3 cup hazelnuts, toasted
  • 1 cup bittersweet or semisweet chocolate chips
  • 14 standard paper muffin baking cups

Roast Beef:

  • 1 3-pound eye of round beef roast, trimmed of excess fat and sinew
  • 1/2 tsp. salt
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1/2 tsp. freshly ground pepper

Sauce:

Special Equipment

  • 6 to 8 metal skewers

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  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.

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  2. 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.

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  3. Step 3 Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate onto bottom of each paper cup.

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  4. Step 4 Tap baking sheet on work surface to spread chocolate over bottom of cups. Top center of each with about 1 mounded teaspoon fig mixture.

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  5. Step 5 Chill until firm, about 1 hour. Peel off paper. Let chocolates stand at room temperature 15 minutes before serving.