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January 26, 2021
Image by Rabbi Deborah R. Prinz
Carob has long been associated with the Jewish holiday of Tu B’shvat, the New Year of the Trees. But would it be so wrong to include a little chocolate, too? Each has religious connections. Sometimes one is confused for the other. Sometimes, carob even substitutes for chocolate. However, only the carob has traditional associations to this week’s Tu B’shvat and its celebration of trees.
Carob is the fruit of a tree that grows in Israel. Chocolate is derived from the cocoa tree, which bears the scientific name theobroma “the food of the gods.” While the carob has its roots in the Mediterranean, the cocoa tree is rooted in Central America. Both produce pods, which in turn contain edible seeds.
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When the weather outside is frightful, and the newspaper headlines far from delightful, seek comfort in cocoa. We’re not simply talking about the steamy brew, mind you, but cocoa as the main component in indulgent desserts.
Chocolate is a relatively new starring ingredient in the world of Jewish desserts, as dried fruit, nuts, and poppyseed (far less costly and arguably just as delicious) have been the traditional main players. In her fascinating culinary history,
On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes, Rabbi Deborah R. Prinz chronicles how the relationship between chocolate and Jewish food evolved, first tracing how Jewish merchants exiled from Spain in the 15th century became engaged extensively in the chocolate trade all over Europe. Prinz then outlines how immigrants from the continent in the late 1800s took advantage of their familiarity with this ingredient when establishing ba