Pesach (Passover) preparation begins on April 5, 2012. It is the time to begin clearing your homes of chametz, or leavened products derived from wheat, barley, oat, spelt or rye. As of the fifth seasonal hour, 11:45 am EDST, you are fobidden to eat chametz. So what can you eat during the 8 days of Pesach that can be made with out flour or yeast? No Worries–Kosher bakers, such as Paula Shoyer, author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy, have learned to work around these restrictions and still present mouth watering meals for entertaining, and snacks to get through the week. For more recipes order your copy of The Kosher Baker .
Marble Chocolate Matzoh
Serves 12
1/3 cup slivered almonds
10 ounces parve dark bittersweet chocolate, chopped or broken into 1-inch pieces
1/3 cup parve white chocolate chips
3 large or 4 small pieces of matzoh
Preheat the oven to 325°F. Line a jelly roll pan with parchment. Spread the almonds on the pan and toast for 15 minutes, stirring the nuts after 10 minutes. When the almonds are toasted, remove the pan from the oven and slide the parchment off the cookie sheet.
While the nuts are toasting, melt the dark chocolate in one heatproof bowl and the white chocolate in another. You can do this either on the stovetop or in the microwave. If you use the microwave method, be especially careful with the white chocolate chips so they do not burn.
When the almonds are toasted, use a large knife to roughly chop them into pieces about 1/3 of their original size. Mix the nuts into the melted dark chocolate.
Line 1 large or 2 smaller cookie sheets with waxed paper and place the matzohs on top of the waxed paper. Spread the dark chocolate and nut mixture all over the matzoh slices to cover them entirely on one side with the chocolate.
Drop clumps of the melted white chocolate randomly on top of the dark chocolate. Use a toothpick to swirl the chocolates to create a marble effect. Place in the refrigerator to set for 1 hour and then break into pieces to serve. Store in the refrigerator for six days or freeze for up to three months.
Marble Chocolate MatzohServes 12
1/3 cup slivered almonds
10 ounces parve dark bittersweet chocolate, chopped or broken into 1-inch pieces
1/3 cup parve white chocolate chips
3 large or 4 small pieces of matzoh
Preheat the oven to 325°F. Line a jelly roll pan with parchment. Spread the almonds on the pan and toast for 15 minutes, stirring the nuts after 10 minutes. When the almonds are toasted, remove the pan from the oven and slide the parchment off the cookie sheet.
While the nuts are toasting, melt the dark chocolate in one heatproof bowl and the white chocolate in another. You can do this either on the stovetop or in the microwave. If you use the microwave method, be especially careful with the white chocolate chips so they do not burn.
When the almonds are toasted, use a large knife to roughly chop them into pieces about 1/3 of their original size. Mix the nuts into the melted dark chocolate.
Line 1 large or 2 smaller cookie sheets with waxed paper and place the matzohs on top of the waxed paper. Spread the dark chocolate and nut mixture all over the matzoh slices to cover them entirely on one side with the chocolate.
Drop clumps of the melted white chocolate randomly on top of the dark chocolate. Use a toothpick to swirl the chocolates to create a marble effect. Place in the refrigerator to set for 1 hour and then break into pieces to serve. Store in the refrigerator for six days or freeze for up to three months.
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