in the kitchen with: dani fisher’s dark chocolate matzah


I am so excited to present this week’s recipe by stylist Dani Fisher. Dani asked if I’d be interested in a recipe for Passover, and unexpectedly, the recipe included chocolate. It was a win-win for me, as I love learning about traditional/holiday foods from other cultures/religions, and I know that everyone loves chocolate. I hope that even if you aren’t having a Passover seder, you will consider making these Chocolate-Covered Matzah because they are so elegant and so easy to make that it would be a shame to pass them up! To produce this piece, Dani had the enviable fortune of cutting up with the Shooter + Stylist team, headed by Matt Armendariz and Adam C. Pearson. — Kristina

About Dani: After many years in New York, first at Barnard College and then as an editor at Food and Wine Magazine with a stint cooking in a southern Italian restaurant, Dani has relocated with her beau to Los Angeles where she is forging a freelance food-centric career. She styles props and food for cookbooks and magazines, reviews restaurants for BlackboardEats and trolls the many great SoCal flea markets for vintage kitchen tools and other culinary style treasures. Her recent projects include Susan Feniger’s Street FoodAsian Tofu and Melissa d’Arabian’s Ten Dollar Dinners, among many other editorial and commercial endeavors. Dani’s previous recipe for Orecchiette with Orange-Spiced Lamb Meatballs can be found in our archives.

The full recipe continues after the jump . . .

Chocolate-Covered Matzah Two Ways
with Candied Kumquats and Toasted Coconut

Ingredients

  • 2 bags of semisweet chocolate melted in a double boiler
  • 1 box of salted matzah

 

For the candied kumquat version:

  • 1 cup kumquats, sliced very thin
  • 1 cup water
  • 1 cup sugar

1. Bring sugar and water to a boil in shallow sauté pan, stirring constantly until sugar is totally incorporated. Reduce to a simmer.

2. Add kumquat slices in a single layer. Cook on low heat for 40 minutes or until the whites of the fruit become translucent.

3. Remove and let cool on a rack.

4. Spread a thin layer of chocolate onto two matzot using a spatula or icing knife.

5. Arrange candied kumquats over the chocolate.

6. Let set and cool for a few hours or overnight.

7. Use a sharp knife to cut into ninths.

For the toasted coconut version:

Filling:

  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut oil, softened
  • 1 tablespoon sugar
  • 1/4 teaspoon almond extract

 

1. Mix ingredients together.

2. Spread on a baking sheet.

3. Bake for 20 minutes at 300ºF or until the edges begin to brown.

4. Mix into chocolate.

5. Spread onto two matzot using a spatula or icing knife.

6. Sprinkle the coconut-shaving garnish (recipe below) over the chocolate before the chocolate sets.

7. Use a sharp knife to cut into ninths.

For the coconut-shaving garnish:

1. Spread coconut shavings on a baking sheet.

2. Bake for 20 minutes at 300ºF or until the edges begin to brown. (Shake the pan after 10 minutes.)

Photography by Matt Armendariz, styling by Dani Fisher and food by Adam C. Pearson; portrait of Dani pigging out by Karen Spector

Why Dani Loves These Recipes

My interest in cooking began when I was a toddler, sitting on the white-and-pink tiled floor of my Grandma Joan’s San Francisco kitchen. I liked to be near her when she cooked, and in order to keep me out of her way, she gave me a pot, a potato, and wooden spoon to play with. That was all I needed; I was hooked. Although these chocolate matzah recipes certainly aren’t traditional Ashkenazi fare that grandma would have made, they are inspired by the rustic, handmade treats that always came out of her kitchen. The kumquats and toasted coconut make for a beautiful presentation — always important when entertaining for any occasion. Neither of the chocolate matzot are too sweet; the perfect light dessert after the rich, multi-course seder meal. And, perhaps most importantly for me, making these chocolate-covered matzot is way easier than actually baking, not to mention that you can make them ahead of time to lighten your seder-day load.

*If you are not hosting seder, chocolate matzot make a great hostess gift. Wrap uncut matzot up in parchment paper and tie a ribbon around the package, or put cut pieces in a tin or gift box.


matt

I had the benefit of eating these immediately after photographing them. OH MY GOSH. Please make them. Please eat them. The coconut chocolate matzah is heavenly.

Ms. Mia

Looks so beautiful and delicious! Can’t wait to try this recipe.

Moraht

At my house this is called matzah crack– for very good reason.

Pam Ladds

One of my favourite food items has always been dark chocolate covered matzo available in stores for a few weeks every year. At least it was when I lived in Philly, and New York. Now I live on the Canadian border and it is unavailable. Never thought of making it. Thank you!!!!! And now it isn’t just for Pass-over any more!!

Meitar

We, in Israel, are addicted to Nutella covered Matzah at this time of the year, and I’m sure this reciepe is even better.
P.S, I don’t want to ruin the spirit, but the calories. oh the calories..! ;(

Meitar

Oh, and for all the Matzah experimenters out there, you must try making “Matzah Brei”. It’s so simple and so delicious!

Dani Fisher

@Pam Ladds: I’m so happy to reunite you with choco-covered Maztah! Also, you can always omit the coconut or citrus portions of the recipes and just pour melted dark chocolate over salted matzah. SO simple and SO delicious.

Dani Fisher

@MEITAR: Nutella is my single, clearest memory from visiting Israel when I was 16. I was there for 6 weeks for my confirmation trip and all I can remember is smothering Nutella on EVERYTHING. (I obviously gained weight, but it was totally worth it!)

Bérangère Bouffard

Never mind the chocolate treats! What is she biting into in the last pic!?? Looks like some kind of comfy savoury food (my kind of weakness). I’ll imagine it’s creamy scrambled eggs with a bit of dijon and cheese, topped with onions or even better, leeks with a grind or two of pepper on crusty bread! :)

Yeah I could eat that.

suzanne vachon

This all over chocolate is terrific, I was so inspired, I got up and had to eat a piece of dark chocolate and it is only 11:05 am, these candied Kumquats with chocolate look absolutely divine, I will certainly keep this recipe, I might just tackle it on a Lazy Sunday.

Thank you for this yummy post,

decogirlmontreal

Dani

@BB in the pic of me I’m eating soft scrambled eggs with leeks sautéed in schmaltz (rendered chicken fat) on baguette. With salt and Black pepper of course. It’s my go-to Sunday breakfast!

Yvette ~ Muy Bueno

Love the idea of Candied Kumquats and Toasted Coconut — Oh lordy! And then of course the photography and styling are beyond gorgeous. Delicious looking post!

susan

I make matzoh bark every year-once with candied oranges. love the idea of the kumquats!

Deanna

Yum and yum! We made these two years ago, but I love the kumquat idea! Just beautiful.

mary!

just to clarify, is each recipe for just two matzot? the ingredients list says one box, but each of the variations specifies two matzot. seems like a lot of chocolate – one bag for each matzot (or am i reading that wrong, too, and it’s two bags for four (two of each version)?).

Nava

I would like to try it – but…how much (in grams) is a bag of chocolate?

Dani Fisher

@Mary: Sorry for the confusion! I used one 12 oz bag of chocolate chips for each recipe and made a total of 4 pieces of EACH kind of matzo. (We only showed 2 of each in the photos.) That said, you can use more or less chocolate on each piece for a larger yeild if you’d like.

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