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Brooks Tropicals


Kumquat Truffles

Orange and chocolate - many a Floridian has tried her (or his) best to deliciously connect chocolate with our state's pride. Turns out we were picking the wrong citrus off the tree for our recipes. Kumquats deliver a sublime kick to a chocolate-and-date base.


2 cups almonds
2 cups dates, cut in half
1/2 cup kumquats
4 oz dark chocolate (at least 64% cacao content), finely chopped
1/4 cup boiling water
1/4 tsp salt

Yield: Thirty six 1" pieces
Prep time: 1 hour 45 minutes (includes 1 hour refrigeration)


1. In a food processor, finely grind almonds. Remove 1 cup and reserve for coating truffles.
2. Add dates and kumquats to the food processor bowl; pulse until just combined.
3. Place chocolate in a small bowl; stir in hot water with a whisk until chocolate is completely melted and glossy. If needed, place bowl over top of pot of boiling water to complete the melting.
4. Slowly add melted chocolate to the food processor mixture. Add salt; pulse a few times until incorporated.
5. Refrigerate mixture about an hour until firm. In the palms of your hands, roll into one-bite-sized balls; coat with reserved ground almonds. Cover and refrigerate until ready to use.

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