Traditionally the first two nights of Passover are celebrated with an elaborate, symbol-laden seder. But Passover continues for seven days, and for the observant, that means seven days without leavened bread. Or leavened cake. Or cookies. A dessert lover could start to feel a bit deprived.
Fortunately, nothing could be easier than making chocolate-covered matzo. Melt your favorite bittersweet chocolate in a double boiler, along with some butter or margarine (you all might know that I think margarine is one of the vilest concoctions ever inflicted on woman, but if dietary restrictions preclude using the real thing, try Earth Balance).
Cover a bread board with waxed paper. Lay the sheets of matzo out on the paper and spread the chocolate over them with an offset spatula. Let one side firm up, then turn the matzo over and spread chocolate on the second side. Chill. Serve.
You want some amounts?
8 ounces of good quality bittersweet
2 or 3 tablespoons of butter or margarine
This should cover four or five sheets of matzo fairly generously. I personally think the chocolate should be just as thick as the matzo, because matzo is, basically, pretty boring in terms of flavor. I think it ought to just be a crispy platform for good chocolate. I’m going to try candied orange peel on some of it, for variety. Maybe crystallized ginger? Candied walnuts might be pretty good too….