I don’t come from a very traditional Jewish family, but I still have fond childhood memories of seeing my extended family at Passover seders. Even back then I can’t say I was a huge fan of matzo. I mostly associated it with money since the adults played a game with us where they would hide matzo and the first child to find it would get a dollar. All of us eagerly ran around the house trying to find the matzo and win the money. We didn’t actually eat it.
If you’ve ever tried matzo you know it’s a bit… dry and bland. I remember that as a kid I tried dunking it in Manischewitz to add sweetness and moisture. But then one day my aunt introduced me to the wonders of chocolate matzo. Dark chocolate adds all the right notes to perfectly compliment this crunchy, subtle cracker. Sprinkle a bit of coarse sea salt on top and you have perfect, three-ingredient chocolate matzo -the best Passover treat you can imagine.
Salted Chocolate Matzoh
- 10 ounces bittersweet chocolate
- 8 ounces unsalted matzos, broken into large pieces
- coarse sea salt
- Line two sheet pans with parchment paper.
- Heat the chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth. Remove the pan from the heat and allow the residual steam from the pot to keep the chocolate warm.
- Use a spatula to spoon a small amount of chocolate onto the matzo and spread it evenly. Alternately, the top of the matzo can be dipped into the chocolate, allowing excess chocolate to drain back into the bowl. Set the matzo, chocolate side up, onto the prepared sheet pan. Repeat the process with all of the matzoh.
- Sprinkle coarse sea salt on top of the chocolate matzos. Place the sheet pans in the refrigerator and allow the chocolate to set for 15-20 minutes. Serve chilled or at room temperature.
Photo credit: Jennifer Farley