70% dark chocolate
dulce de leche, manjar, or caramel
"Can someone please explain to me why, when I went to dry my hands, a piece of matzo fell out of the hand towel?"
I am not Jewish. Likewise, I don't eat flour, so this may seem an odd choice of recipe. But in spring of 2011, I had the most wonderful Passover dinner shared with people that became dear friends over the course of our study abroad program in Valparaiso, Chile. It was a night of beautiful people and beautiful food, with harmonica and piano playing, singing, talking and laughing. Traditions were shared, such as the hiding of a piece of matzo somewhere in the house to be found by a seeker-- or, in this case, by someone who arrived late and came across it unwittingly. Of all the delicious food that night-- chocolate covered pears, matzo ball soup, fish 'breaded' with ground walnuts--this is the recipe I wrote down. Truthfully it is an ingredient list, as quantity of chocolate and caramel varies depending how many pieces of matzo you cover.
Melt the chocolate in a double-boiler; one can be jury-rigged by putting the chocolate in a pyrex dish in a saucepan partly filled with water and brought to a simmer. Trader Joe's 70% Dark Chocolate worked well for this treat. Spread over the matzo using a spatula or silicon pastry brush. Dip a spoon in the caramel and drizzle over the chocolate. Top with several dashes of fresh-ground sea salt. After everything cools and sets, break the bark into large pieces using your fingertips or the tip of the spoon.