CTJC Pesach bulletin 2013

Matza-licious!

By Helen Goldrein Let’s face it, everything tastes better with a layer of caramel and chocolate, and matza, it turns out, is no exception. I made this for the first time last year, following a friend’s mother’s recipe, and mistakenly made only a half batch. I quickly had to make the other half. This is so ridiculously more-ish – sweet, nutty, chocolately… mmmmm.

I think this year I might follow the trend and make chocolate salted caramel matza. A sprinkling of sea salt between the caramel and chocolate ought to do the trick, I reckon.

It is possible to make this parve, by substituting margarine for the butter. If you do this, the sugar and margarine will not amalgamate as with sugar and butter, but if you carry on regardless you will ultimately achieve a delicious dairy-free version of the original.

Finally, the original recipe I was given was ‘American’ in that it used twice as much fat and chocolate as I have listed here, which was, in my opinion, FAR too much – I ended up scraping congealed margarine off the bottom of the first batch. However, if you want the full-on heartstopping, tooth-rotting version, simply double the butter and chocolate and away you go!

Here’s the recipe: Chocolate caramel matza • 4 whole matza sheets • 200g brown sugar (I have used white sugar, and it worked fine) • 100g butter • 200g dark chocolate chips/chopped chocolate • 125g chopped almonds Heat oven to 180C/350F. Line a baking sheet with foil, dull side up, and grease well. Place the matza on the foil.

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