An Unwitting Chocolate-Covered Matzo Face-Off

April 27, 2016

There's chocolate-covered matzo and then there's chocolate-plastered matzo, with a thick-as-fudge top layer that snaps when you try to break off one reasonably-sized piece... and then another... and another.

(There's also chocolate-covered matzo adorned with toffee or hazelnuts or sprinkles, but I consider myself a C.C.M. purist.)

Two editors, two pieces of chocolate-covered affliction bread.

Every year I make chocolate-covered matzo, and every year I forget just how much chocolate goes on top of it. For 4 to 6 pieces of matzo, my recipe (which is actually my mom's recipe), calls for an entire pound of milk chocolate and an entire pound of semisweet. (Plus 12 tablespoons of butter and 3/4 cup sugar.)

There's matzo under there somewhere... Fill a sheet pan with matzo. Break up the whole pieces to cover the entire tray. Bring a lot of butter and sugar to a boil on the stove, then pour it over the matzo. Put in a hot oven for 3 minutes, then sprinkle a ridiculous amount of chopped dark and milk chocolate over top. Wait a few minutes, spread out the oozy chocolate with a spoon, then freeze for as long as you can handle.

But since I trust the recipe (and my mom), I use that absurd amount of chocolate anyway, saying a little prayer that it will all melt down. And it always does.

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When editor Ali Slagle, who is not Jewish and does not observe Passover but who does have a whole Food52 collection called "Matzo"!), went to recreate it, she did not have the same faith in the truckload of chocolate called for in the ingredient list.

She doubled the amount of matzo, butter, and sugar, but kept the amount of chocolate the same. This was the result, as positioned to the left of my own:

Ali's matzo (left) versus my matzo (right).

Ali's was still addictive, and nothing I would turn away, but the chocolate layer was much thinner, more of a smear than a slather. The entire confection was flimsier, too—without a solid layer of chocolate, the C.C.M. melts a bit faster when outside of the fridge (and your office is warm); it gets a little soggier.

(You'll remember, maybe, that Ali and I have baked the same desserts in the past—that time was a draw; this time, she admitted that my dessert was superior.)

Thin chocolate (left) versus massively thick chocolate (right).

So add 2 pounds of chocolate to 6 sheets of matzo and don't gape at the ratio. You only eat chocolate-covered matzo once a year, so why not do it right? (Just kidding—you eat it more than once a year, but you should still do it right every time!!)

See what other Food52 readers are saying.

  • Henry Jampel
    Henry Jampel
  • witloof
  • amysarah
  • Kristen Miglore
    Kristen Miglore
  • Sarah Jampel
    Sarah Jampel
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


Henry J. May 2, 2016
My administrative assistant, who is not Jewish, looks forward every year to the chocolate covered matzo that I bring here from home. Alas, this year she will have to settle (belatedly) for CCM from Whole Foods
witloof April 28, 2016
I remember making a matzo 7 layer cake for a long ago seder that called for dipping the matzo in Manischewitz, then layering it with chocolate frosting. I can't recall how the frosting was made, because confectioner's sugar isn't kosher for Passover. It was weird, but good.

That matzo crack recipe, originally by Marcy Goldman, I think, is amazingly delicious.
amysarah April 27, 2016
Since matzoh is pretty bland (meaning standard supermarket brands, not some new fangled artisanal variety,) it's mostly a vehicle for chocolate delivery. I'd err on the side of more is more here. However, I think this is the gold standard (great with pecans instead of almonds too):
Sarah J. April 27, 2016
I was VERY skeptical of the artisanal matzo, too, but after eating it all week, I must say I'm a "convert" (oops). It tastes very good. I'd eat it all year round.
Kristen M. April 27, 2016
Ate both, loved both. I think the extra chocolate helps balance the buttery sugar-crusted side. Point goes to Risa Jampel.