When Joe and I were just starting to get serious, he invited me to Passover Seder with his extended family in Greenwich. I was working on the Upper West Side at the time and we’d planned to take the train there for the occasion. My co-worker (who grew up Christian and married a Jewish guy) told me I HAD to bring Jaques Torres Chocolate Covered Matzo. I’ll never forget walking into the chocolate shop— totally clueless as to what Matzo even was and trying to purchase the tastiest version to impress Joe’s family.
I’ve come to realize over the years that us gentiles often try much harder at the holidays than our Jewish soulmates & relatives. I’m usually the one to go all out with the slow cook brisket and perfecting our latke recipe year over year. One time, I even brought a bunch of pomegranates to Rosh Hashanah and everyone was very confused why I did that (it’s symbolic!). Joe loves it, but I don’t think the effort would be half as much if I didn’t step in. (You’re welcome, Joe!)
With Passover this weekend, I thought it would be fun to DIY some chocolate covered Matzos. FULL CONFESSION— I tried to make caramel & chocolate covered first, but very quickly learned I have no business making candy from scratch when my caramel started to burn and I had to run a boiling, bubbling, smoking pot outside.
So I present to you, truly, the EASIEST chocolate covered Matzos. (No burnt caramel or oven required).
Easiest Chocolate Covered Matzo
Ingredients:
Two 10 oz bags of chocolate chips
These can be dairy free, dark chocolate, semi-sweet, or milk chocolate. It’s 100% up to you and your preferences
8-10 plain matzos
Toppings: slices almonds, sprinkles, flaky salt— whatever you prefer
Step by Step:
Melt Chocolate
I like to do one cup of chocolate at a time so I can take my time decorating without stressing over the chocolate cooling. To melt the chocolate the EASIEST way (which is what we’re going for here) is in the microwave. Place the chocolate in a microwave safe mixing bowl and start with 30 second increments. Stir between. Once the chocolate really starts to melt, drop down to 15 second increments until the chocolate is smooth.
Make sure all the chips have melted before decorating.
Get creative!
Using a spatula or back of spoon, you can decorate your matzos to your own preference. I did some full covered (uses a lot of chocolate), some I covered half, others I Jackson Pollocked.
Add Toppings
Before the chocolate cools, make sure to add any toppings. (this is why I work with one cup at a time). You can sprinkle sliced almonds, sprinkles or even more chocolate chips. Get the kids involved and just have fun.
Cool.
I cover a few sheet pans with parchment paper and lay the matzos in a single row. Then place the pans in the fridge for at least 20 minutes until the chocolate is totally solid. Once the chocolate is solid, you can condense into a stack of matzos. Best to store in a cool place, fridge if you can manage.