For Chocolate Lovers only
 
 

Chocolate Matzo Bark

Tips: Bob from Bob’s Brownstone Brownies (see this month’s Chocolate Recommendation) was telling me about chocolate-covered matzos, something I’d never seen before. I was going to try making those, but working with whole matzos isn’t easy, and they don’t break or cut neatly. I did find matzo crackers, but they weren’t in chocolate-compatible flavors. So I came up with this instead. It’s easy to make and will keep in the fridge (stored airtight) for at least 10 days (be sure to bring it to room temperature before serving). I don’t know if it freezes because I never have any left to freeze.

I’m sure you could make this with unsalted matzo, but I tried it with egg matzo and really missed the salt. You can use other dried fruit if you prefer (try dried apricots); the easiest way to cut dried peaches or apricots is to snip them into small pieces with a good pair of kitchen shears. The matzo sheets don’t break evenly, which is fine, but try not to get too many pieces that are really tiny. You don’t want to lose all of the matzo crunch when you mix it with the chocolate and dried fruit.

Yield: About 1-1/2 pounds

Ingredients:

  • 1 pound good-quality semisweet chocolate, finely chopped or as chips
  • 1 cup snipped dried peaches (about 5 to 6 large halves)
  • 2 ounces (about 2 whole sheets) salted matzos, broken into smallish pieces

Method:

Line a 15 by 10 inch baking sheet with aluminum foil, shiny side up. Set aside briefly.

Place chocolate in large microwaveable bowl. Microwave for 1 minute at 50% (medium) power. Stir well for about 1 minute. Microwave at further shorter intervals at 50% (medium) power until almost melted, then stir until completely melted and smooth. Add snipped dried peaches and matzo pieces. Stir well until everything is evenly distributed and covered with chocolate.

Turn mixture onto foil-lined baking sheet. With back of large spoon, spread into a thin, even layer (this layer will take up most of the baking sheet). Chill the bark for 20 to 30 minutes, until it has lost it’s shine and can be broken easily.

Working quickly, break the chilled bark into small pieces (I protect the bark from the warmth of my hands with a folded piece of paper towel). Store airtight in the refrigerator for up to 10 days. To serve, remove as much as you’ll need from container and allow it to stand at room temperature until the chill is off.

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