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How to Make Chocolate Covered Matzo for Passover
Photo courtesy of Compartes
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Monday marks the beginning of Passover, with it bringing loads of unleavened bread. But that doesn't mean things have to be so crummy -- or boring, for that matter. (No offense, Streit's.)
Jonathan Grahm of Comparte, who celebrates the Passover holiday with his family annually, is jazzing up his matzo this year, importing it from Israel and then coating it in their signature single-origin dark chocolate. But you'd better be serious about your purchase, because it's only available by the pound in large hunks.
If you're feeling inspired, you could take a hint from Grahm and make your own special twist on the traditional wafer, which symbolizes the wafers that Moses' Israelites had to eat after they fled their homes in Egypt so quickly that they didn't have time to bake bread.
We came across this recipe for pistachio, honey, and sea salt matzo in this month's issue of Martha Stewart Living, and can't wait to give it a try. There's also a DIY guide for how to make homemade toffee-chocolate matzo, which sounds pretty darn phenomenal.
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But if you're just feeling sort of drained and want to let someone else do the work for Passover seder and the 8 days following, we recommend calling the Brentwood-based Comepartes chocolatier and placing your order.
You can do so by ringing (310) 826-3380. (They'll also dip your matzo in single-origin Venezuelan milk chocolate if you're not a fan of the dark stuff.) You can also place your order online. The 1 lb. box goes for $35.
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