Saturday, April 30, 2016

Dark Chocolate-Coated Matzos ~ One with Sea Salt and Crushed Shards of Burnt Caramel and One with Chopped Toasted Slivered Almonds

Chocolaty, salty-caramelly, nutty and crunchy...all here in these luscious and simple to prepare dark chocolate-coated matzos.  You'll have a hard time deciding which of these varieties to make, so you'll probably want to make both! (I like variety, don't you?) They were a big hit during our recent Passover celebration and I'm certain they'll be a big hit with you and yours!

                                            Crunchy with Elegance...
                                          And Crazy Scrumptious!

Approx. 2 doz. pieces

  • Approx. 2 1/2 sheets prepackaged, unsalted standard-sized matzos, broken into about 1/8th each pieces
  • 12 oz. (about 2 c.) 60% cacao Bittersweet Chocolate premium baking chips (I used Ghirardelli), divided*
  • 1 tsp. canola oil

Optional Toppings (Prepare before you melt the chocolate and coat the matzos.)
  • Sea salt (as needed) and 11 oz. pkg. of caramel bits (I used Kraft)
  • Approx. 5 TB (1 1/2 to 2 oz.) chopped, toasted slivered almonds*

  1. Again, have your toppings ready to use before you melt the chocolate for coating the matzos.
  2. Line a cookie sheet or jelly roll pan with parchment paper.
  3. Melt and stir about 1 1/2 c.* of the chocolate in an uncovered double boiler over water (just below, not touching the top pan) that is just below simmering (not boiling).  Be careful not to let any steam or water whatsoever get into the chocolate.
  4. Remove from the heat when the chocolate is almost melted and add the remaining approx. 1/2 c.* chocolate.  Mix the chocolate well until it's all completely melted, then stir in the tsp. of canola oil.
  5. Keeping the melted chocolate off the heat, dip the matzo pieces into it one at a time with (ideally rubber-tipped) tongs, tapping gently on the edge of the pan to remove excess chocolate.  (Don't grab the matzo pieces too tightly, as they will break further.)
  6. Lay the dipped pieces of matzo onto the parchment paper-lined pan.  (Set aside leftover melted chocolate to drizzle over the sea salt and burnt caramel matzos.)  Immediately add your choice of optional toppings and place in the fridge for approximately 20 minutes, or until set.
  7. Store in a plastic container at room temperature.

Optional Toppings

The Sea Salt and Crushed Shards of Burnt Caramel
  1. Line a cookie sheet or jelly roll pan with parchment paper.
  2. Place the caramel bits into a microwavable bowl and melt about 2 minutes on high.  The caramel should be thick (almost solid) and dark brown.  Handle it with caution as it will be very hot!
  3. Quickly spread (it will be a slightly thick layer) the melted caramel onto the parchment-lined cookie sheet or jelly roll pan and refrigerate approximately 20 minutes, or until set.
  4. Place into a plastic food storage bag and carefully crush with a mallet (not too finely) into medium-sized bits.
  5. Sprinkle the sea salt lightly over the chocolate-dipped matzos.
  6. Scatter about 6 TB (2 to 2 1/2 oz.) of the crushed shards of caramel over the salted chocolate-coated pieces of matzo and gently press into the chocolate with the back of a plastic spoon.  (Reserve leftover crushed caramel for another batch of chocolate-dipped matzos, or sprinkle over chocolate-dipped pretzels.)
  7. Using a zig-zag pattern, drizzle with some of the leftover melted chocolate.  Set in the refrigerator approximately 20 minutes, or until firm.

The Chopped Toasted Slivered Almonds
  1. Toast the almonds in a small saute pan over medium heat until light golden brown and chop into medium-sized pieces.*
  2. Sprinkle over the chocolate-dipped pieces of matzo and gently press into the chocolate with the back of a plastic spoon.  Set in the refrigerator about 20 minutes, or until firm.

  1. Be ready to work quickly and have everything ready, with your pans lined and your toppings prepared before melting the chocolate.
  2. You can find pre-toasted slivered almonds at Trader Joe's.
  3. Don't melt more than 12 oz. of chocolate at a time, if you are making more than one batch.
  4. If you have extra melted chocolate, dip pretzels or potato chips into it and set in the fridge until firm.          
                                                Oh Yeah, They'll Be...
                                            Pleading For More!

Enjoy...I know you're gonna love them!