Archive for February, 2014

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Lurking in the Cupboard #8: Bomboniera with Bite

February 17, 2014

A decommissioned ashtray turns out to be anything but …

It’s been a while since I attended a wedding where bomboniere were given to guests. Even so, I doubt they’d look anything like this vintage gem once used as an ashtray by my father.  retro bomboniera

My late aunt and uncle’s choice of a German short-haired pointer* for their late 1950s’ wedding bomboniere is intruiging. Maybe handsome hunting dogs that are bold, boisterous, intelligent, affectionate and trainable were more fashionable in Italy than pastel tulle and ribbons. Perhaps it was their take on the sentiment attached to the traditional five sugared almonds in bomboniere: fertility, long life, health, wealth and happiness.

The giving of bomboniere (or ‘favours’) dates back to early European history when honey-coated almonds, dried fruits, aromatic seeds or pine nuts were given to guests by wealthy aristocrats to celebrate marriages, birthdays and christenings. Almonds later became the nuts of choice and sugarcoating them symbolized the bitterness of life and sweetness of love.

On the sightseeing list for my next trip to Italy is the Museum of Sugared Almond Art and Technology in Sulmona, the birthplace of sugared almonds. The town, 160 kms east of Rome, has been producing them since the 15th century.  Now popular at all manner of celebrations, they’re ‘confetti’ in Italian, ‘Jordan Almonds’ in the US, ‘koufeta’ in Greece and ‘mlabas’ in the Middle-East.  sugared almonds

How coincidental then that prior to Christmas I bought a sizeable bag of sugared almonds. I have no idea why. I threw them into the shopping trolley in the pre-Christmas madness just in case somebody dropped by. What? Who ‘drops by’ in the 21st century? Or was I expecting to conduct a mini wedding ceremony or impromptu christening at my place?

Really, I just fancied the pastel colours that reminded me of a recent post about tutti frutti.  

There’s really not much you can do with sugared almonds except suck the sugar off and bite into the nut. The inventors must have had a Plan B, but if so, it’s a secret. Why does covering a nut with pastel-coloured sugar render it unusable in cooking?

But something called Candy Cane Chocolate Bark turned up everywhere last Christmas and I was keen to try my version of this thin layer of chocolate covered with crushed candy canes.

I used this How to Make Chocolate Bark without a Recipe recipe and added a slurp of Amaretto …  Sugared Almond Liqueur Chocolate Bark was born.

Almond Liqueur Chocolate Bark

*Thanks to Twitter pal Rom @smartdoggus for dog breed identification

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