Chocolate, Orange and Chili Matzah
The basic idea for this matzah (with the caramel-y base topped with chocolate) comes from Marcy Goldman, but this is a spicy and slightly less decadent variation. Don’t worry if it seems at first like the chocolate won’t melt—it will! If you want to make it a bit more wholesome, skip the caramel and just melt chocolate on the matzahs and sprinkle with zest and chili.
- 3 sheets of matzah
- ½ stick (4 tablespoons) butter
- ¼ cup sugar
- 5–7 ounces kosher-for-Passover dark chocolate (I like 64% cocoa), depending how thick you want the chocolate layer
- Zest of 1½ oranges, divided
- 1½ teaspoons chili powder
- Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil. Layer the baking sheet with matzah. Put on as many whole matzah sheets as will fit, then fill in the gaps with smaller pieces.
- Melt the butter and the sugar together in a small saucepan on the stovetop and bring the mixture to a boil. Pour the butter mixture evenly over the matzah, then put the baking sheet in the oven for 3 minutes so that the caramel gets nice and bubbly. In a small bowl, mix together chocolate, zest of 1 orange and chili powder. Remove matzah from the oven and evenly distribute spiced chocolate over the matzah, let it sit for a few seconds to melt and then smooth it down. Sprinkle remaining zest over the chocolate to garnish. Freeze in the pan overnight or until the chocolate is smooth and set, and then break it into pieces. Try not to eat it all at once.