A gloriously complex confection of white chocolate, fig and strawberry
Such is the glorious complexity of a rabito royale, the makers feel compelled to provide a diagram: an illustrated cross section on the back of the box showing a dried fig filled with a white chocolate and strawberry truffle, and coated in white chocolate. Even with a basic grasp of Spanish, one would struggle to know from the outside what a rabito royale actually is—it’s a riddle inside a mystery wrapped in an enigma, made edible.
As the diagram shows, the pale, creamy coat of the rabito royale hugs the dried fig’s brown, wrinkly contours. Bite into it and the plump, papery skin of the fruit reveals itself. Deeper still, the tiny crackling fig seeds meld into a moussey truffle, rich with vanilla sweetness and scented delicately with strawberries.
Thin-skinned and treacly
The figs are calabacita figs. Unique to the Almoharín area of Extremadura, they boast a thin skin and a treacliness that their counterparts can’t quite muster. “It’s the most westerly part of Spain—almost Portugal,” says Jasmine at Brindisa in Borough Market. The figs are so abundant there, the biggest challenge is ensuring they don’t go to waste.
There’s no fear of that within the grounds of La Higuera: the family company that every week gathers up the figs, sun-dries them, and fills them with homemade ganache. The result is a chewy, creamy, dreamy fusion of flavours that will convert even the most diehard of dried fruit haters. “They’re a really popular treat in Spain—something you’d bring to a dinner party,” Jasmine continues—but we reckon they’d go down even better in an office on a Friday.