Punchim - Nona's Chocolate Balls. Photo: from the family album.
Punchim - Nona's Chocolate Balls. Photo: from the family album.
Recipe

Punchim – Chocolate Balls

Chocolate balls, which we called punchim, were a must-have item for Nona's Purim mishloach manot

Two weeks before Purim, Nona would open a factory for mishloach manot. She would spend whole days making the traditional sweets – burekitas with nuts, hamantaschen, kourabiedes, rose cookies and lokum cookies. Lastly, she would make chocolate balls, which we called “punchim”, and when they were ready, she would pack up the parcels and make sure to distribute them a day or two before the holiday.

Punchim – Nona’s chocolate balls. Photo: from the family album.
You can also add sprinkles Punchim – Nona’s chocolate balls. Photo: from the family album.

Ingredients for chocolate balls

  • 7 oz (200 grams) Petit-Beurre
  • 10 tablespoons Sugar
  • 5 tablespoons Cocoa Powder
  • 1/2 container margarine (3.5 oz/100 grams)
  • 7 tablespoon milk
  • 2 tablespoons sweet wine
  • 3.5 oz (100 grams) golden raisins
  • 3.5 oz (100 grams) Ground coconut

Instructions

  • 1. Crumble the petit-beurre cookies on a plate and set aside.

  • 2. In a small sauce pan, over medium heat, melt the margarine a little and add cocoa, sugar, milk and sweet wine to it. Mix until a uniform batter is formed.

  • 3. Remove from the heat and pour all the batter into the bowl of petit-beurre and add the raisins as well. Mix everything together into a uniform paste.

  • 4. Make small and even balls (about 1¼"/3 cm in diameter), roll them in the coconut for coating and place them in mini cupcake liners (size 3).

  • 5. Keep in the refrigerator until serving.

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The recipe is taken from the book “Bendichas Manus [Blessed Hands] – Flavors from Nona’s House” compiled by the grandchildren of the late Esther Raphael (née Vivanta) – Chaim, Revital, and Assaf – and carefully preserved by her daughter, Simcha Yosef.

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