A Passover specialty based on New York City chef Francois Payard's recipe.
5 large pieces matzoh, or 20 3" x 3" matzoh crackers
1 cup sugar
1 1/2 tbsp water
1/3 cup dairy-free whipping cream
6 tbsp margarine
15 oz bittersweet chocolate
Step 1: Put the sugar and water into a small, heavy saucepan over medium-high heat and do not stir it. Let the mixture sit until the edges start to colour and then stir to dissolve the sugar.
Step 2: Cook over medium-high heat, stirring occasionally, until the sugar has melted and the mixture turns a deep amber colour. Add the cream and margarine and stir. Transfer to a bowl. Let cool 1 1/2 hours, stirring occasionally, until the caramel thickens.
Step 1: Break each matzoh sheet in half as evenly as possible. Halve each piece again to make four 3" squares, roughly. Match up similar sizes and break off pieces of matzoh so the squares are the same size.
Step 2: Cover a cookie sheet with waxed paper. Place half of the matzoh squares on top. Place a matching square next to each of the matzoh squares to serve as its cover.
Step 3: Divide the caramel among the 10 matzohs. The caramel will spread by itself, but use a knife, if necessary, to spread the caramel to completely cover the matzoh square. Cover the caramel with a matching matzoh square to make a sandwich. Repeat with the other squares.
Step 4: Place the sandwiches in the fridge for 30 minutes to firm up. Slide the waxed paper and matzoh sandwiches off the cookie sheet onto the counter.
Step 5: Line the cookie sheet with a new piece of waxed paper. Break the chocolate into pieces and melt them, either over a double boiler or in the microwave oven as follows: heat the chocolate for 1 minute and stir, heat for another 45 seconds and stir, and then heat for 30 seconds more. Continue to heat and stir, in 15 second increments if needed, until all of the chocolate is melted.
Step 6: First, dip all four sides of each matzoh sandwich, where you can see the caramel, and then use a pastry brush to spread the chocolate on both matzoh sides, covering all exposed matzoh with chocolate, choosing one side to cover perfectly. The pastry brush also makes nice lines in the chocolate.
Step 7: Place the dipped sandwiches on the waxed paper with the prettier side facing up. Put the sandwiches in the fridge for 30 minutes to set. Refrigerate for up to one week or freeze for up to three months.
See more recipes from The Holiday Kosher Baker.
Reprinted with permission from The Holiday Kosher Baker (2013, Sterling).