A creamy chocolate confection from Eastern Europe to greet the holiday season This creamy chocolate confection, a recipe from Eastern Europe, is named after the dark-skinned Balthazar, the Ethiopian Wise Man who brought the gift of myrrh to the Christ Child.
8 oz (8 squares) or 225 gr semisweet chocolate
1 pound or 450 gr shelled walnuts
½ cup + 1 tbl confectioners’ sugar
1 ½ tbl rum
1 tbl grated orange rind
1 to 2 egg whites, as needed
Makes about three 8-inch rolls or 6-8 dozen slices.
Grate chocolate and halve walnuts. Remaining walnuts should be more coarsely chopped or grated. Mix chocolate and finely grated walnuts.
Add sugar, rum and rind. Stir in enough egg white to make a smooth that can be firmly packed. If mixture is too wet, add a little more sugar or nuts.
Chill for 30 minutes; then divide in halves or thirds and form long rolls, each about 1 inch in diameter.
Dredge rolls in the coarsely chopped walnuts, wrap in waxed paper and chill for at least 2 days. Cut in thin slice just before serving. Do not slice more candy than you need, as it can be stored for weeks if it is kept wrapped in waxed paper and chilled.