(Inspired by his father Yona Shemtov)

Avi Shemtov grew up enjoying his Israeli-born father's haroset, a spreadable textured blend flavored with chocolate. When it's available, father and son prefer an Israeli chocolate-nut spread; otherwise, use bar chocolate, which Shemtov did for a recent demonstration. The recipe is very adaptable, Shemtov says, and you can chose any sweetened chocolate: milk chocolate or dark. This haroset, made with cooked apples and pulsed briefly in a food processor, has the consistency of a Sephardic style haroset. The traditional Ashkenazi version is chopped or diced. Any leftovers can be enjoyed throughout the holiday, spread on matzah or as a sweet touch to added to yogurt.

Makes a little more than two cups; serves 15 to 20 people for spreading on matzah or lettuce during the seder

3–4 medium to large apples, Macintosh or any variety, peeled, cored and cut into medium chunks
Water to cover
⅓ cup dry red wine
1 teaspoon cinnamon
½ cup walnuts
2 ounces dark or milk chocolate

Place chunks of apple in small saucepan with only enough water to cover. Add wine and cinnamon. Bring to a boil and then cook on medium heat until apples are softened, about 4–5 minutes. If needed, add small amount of water to prevent burning the apples. The apples should be soft but not the consistency of applesauce. Let cool at room temperature.

As apples are cooking, melt the chocolate on the top of a double boiler. If you melt the chocolate in a microwave, take care not to overcook it as that will change the texture.

Place the cooled cooked apples, melted chocolate and walnuts in the bowl of a food processor. Pulse for about 10 seconds. Scrape down sides and continue to pulse in short bursts for no more than another 10–15 seconds. Consistency should be a spreadable textured paste, not too liquidy.

Chill before serving.

(Haroset stores well and can be made up to two days in advance. Refrigerate in airtight container.)