Another flavour of matzoh crunch coming at you today. We were gifted a box of round matzoh, and I wanted to create something special with them.
After the caramel coating, I topped these with a layer of bittersweet chocolate and a swirl of white chocolate.
I topped that with these gorgeous slivered green pistachios, crumbled freeze dried raspberries and tart dried cherries. A sprinkling of flaky sea salt balanced out all the flavours. This is a beautiful and sophisticated flavour profile sure to please.
This sweet & salty matzoh crunch is delicious and utterly addictive, as my husband and chief recipe taster discovered this week.
Montreal baker and cookbook author Marcy Goldman is the originator of Matzoh Crunch. The recipe is published in her first cookbook, “A Treasury of Jewish Holiday Baking”. Matzoh crunch is essentially a layer of matzoh covered in brown sugar-butter caramel and topped with a blanket of melted dark chocolate.
This is my adaptation of her recipe. I have elevated matzoh crunch to the next level, by sprinkling on salted toasted almonds, Passover pretzel thins and toasted coconut flakes. I used a total of 4 different kinds of chocolate for this over the top confection. A base of milk chocolate, and then decorative swirls of white, blonde and bittersweet chocolate. It’s fancy AF.
Watch the video to see how it all comes together.
As with anything you bake, if you start with top quality ingredients, you will yield a better outcome. Most recipes I have seen for matzoh crunch call for melted chocolate chips as the top layer. The problem is that chocolate chips are not formulated to melt smoothly. They contain less cocoa butter so that they hold their shape. This is great for chocolate chip cookies, but not so great when you want a velvety smooth coating. So start with a good quality chocolate that is meant for melting. I love Valrhona. I order it online from Vanilla Food Company.
Blonde chocolate, is a more recent addition to the chocolate family. It is essentially caramelized white chocolate. You could make your own, or buy Valrhona’s which is marketed under “Dulcey“. This is not a Valrhona sponsored post, I just really love their chocolate!
No matter how many Passover desserts I set out at the end of the Seder meal, the Marbled Matzoh Crunch is always the first to disappear. Which isn’t surprising when you consider that it’s basically caramel and chocolate coated matzoh. I mean, what’s not to like.
Last year, because of the Pandemic, I had to mail my Passover desserts to all the family members we usually gather with. I sent Raspberry Coconut Macaroons, Triple Coconut Macaroons, Robin’s Egg Macarons and Marbled Matzoh Crunch. Looks like we’re doing a Zoom Seder again this year, but I just couldn’t muster the enthsiasm to bake hundreds of treats for mailing this year. I think we all have Covid fatigue. I’m praying that next year we will all be able to be together again.
Watch the magic in action.
Feel free to customize the matzoh crunch to suit your family. All dark chocolate and a shower of coarsely chopped salted roasted almond is delicious. Dried cherries and chopped pistachios on white chocolate is also a delicious combo. Make it your own.
Montreal baker and cookbook author Marcy Goldman is the originator of Matzoh Crunch. The recipe is published in her first cookbook, “A Treasury of Jewish Holiday Baking”. Matzoh crunch is essentially a layer of matzoh covered in brown sugar-butter caramel and topped with a blanket of melted dark chocolate.
This is my adaptation of her recipe. I have elevated matzoh crunch to the next level, by piping a decorative topping of white, milk and blonde chocolate. It looks fancy but it’s quite simple to do.
As with anything you bake, if you start with top quality ingredients, you will yield a better outcome. Most recipes I have seen for matzoh crunch call for melted chocolate chips as the top layer. The problem is that chocolate chips are not formulated to melt smoothly. They contain less cocoa butter so that they hold their shape. This is great for chocolate chip cookies, but not so great when you want a velvety smooth coating. So start with a good quality chocolate that is meant for melting. I love Valrhona. I order it online from Vanilla Food Company.
Blonde chocolate, is a more recent addition to the chocolate family. It is essentially caramelized white chocolate. You could make your own, or buy Valrhona’s which is marketed under “Dulcey“. This is not a Valrhona sponsored post, I just really love their chocolate!
Marbled Matzoh Crunch is my spin on Marcy Goldman’s “Caramel Matzoh Buttercrunch”, from her classic book, A Treasury of Jewish Holiday Baking.
Making Matzoh Crunch, on the surface, looks like a fairly simple process.
But, there are a few details you need to pay careful attention to, so that it comes out perfectly.
Make sure you line the baking sheet with foil and then lay a sheet of parchment on top of that. If you use only parchment paper, you will be scrubbing baked on caramel off the pan. If you use only foil, you will have a very hard time peeling the hardened matzoh crunch off of the foil.
Do not use chocolate chips. Buy good quality bittersweet or semi sweet chocolate and chop it up, or buy couverture chocolate callets. Chocolate chips have less cocoa butter in them so they keep their shape during baking, making them more difficult to melt and they have less flavor than bars or callets.
Use real white chocolate. Many products out there that look like white chocolate, especially chips, contain very little, if any, cocoa butter.They will not melt into a smooth liquid, like real white chocolate.
When cutting your matzoh to fit into the baking sheet, cut along the dotted lines the matzoh has, not across them. It will cut into straight pieces.
When cooking the butter and brown sugar, you will get to a point where the butter will separate from the brown sugar and look like an oily mess. Keep stirring and it will come together and thicken and bubble. That’s when it’s ready to pour onto the matzoh.
Do not omit the step where you sprinkle the wet chocolate with the sea salt. Chocolate and caramel are sweet. You need the salt.
Once the chocolate is set, remove it from the fridge and let it sit for about 30 minutes before cutting it into pieces. If you cut it cold, right from the fridge, the chocolate layer will separate from the caramel covered matzoh. If you wait until the chocolate softens a bit, it will stay sogether with the caramel. A very sharp knife is essential. For an alternate version, use milk chocolate and chopped toasted almonds. Also very delicious.
