Sunday, December 26, 2010

Chocolate Matzoh Crunch w/Scharffen Berger



Matzoh Crunch is something I normally make only during passover, but had a craving urge last week to make it for a party. It is super easy, totally fool-proof and always a hit! You can make it days in advance and store it in the freezer right up until serving.
I've been making JennyP's Matzoh Crunch Recipe for years using apparently a very average (second-rate to many, I just learned) Nestle. (Alas, how lame and ignorant I've been...) Last week, under the tutelage of dear Angie, chocolate connoisseur-snob, I made Matzoh Crunch with gourmet Scharffen Berger bars. WOW! I instantly tasted the difference. Never going back to mere Nestle ever again. Ever! Scharffen Berger rocks.
MATZOH CRUNCH w/Scharffen Berger

5-6 sheets of salted matzoh
1 cup salted butter
1 cup light brown sugar
14 oz high quality semisweet chocolate (Scharffen Berger!), chopped up into morsel-size bits

(1) First, set your oven to Bake at 350 degrees.
(2) Grease a 1" deep baking sheet with a stick of butter. Line it evenly with one layer of matzoh cracker. Break off and fill in all the gaps.
(3) In a saucepan, cook the butter and sugar over medium to high heat stirring constantly as the sugar dissolves into the butter. Let it boil for 2-3 more minutes, still stirring.
(4) Pour the buttersugar mixture evenly over the lined mazoh. It doesn't need to cover every corner. (It will creep and even out in the hot oven.)
(5) Put the tray into oven for 7-10 minutes. Do not let the sugar-butter burn.
(6) During this time, if you haven't chopped up the chocolate yet, do so.
(7) Take the baking sheet out of the oven. Immediately, while hot, sprinkle the chocolate evenly over the entire surface. Let sit for 3-5 min at room temp. Chocolate will soften.
(8) Before the chocolate completely cools/hardens, spread the chocolate with a spatula.
(9) Immediately take the tray to the fridge or freezer for hardening. Use a knife to break off the Matzoh Crunch into small pieces. Serve immediately or store in the freezer until serving. 

Which matzoh? I like Streit's Lightly Salted Matzos. They are crunchier and slightly thinner than Manischewitz's matzoh.
First, set your oven to Bake at 350 degrees. Use a stick of butter to grease a 1" deep baking sheet. Line the baking sheet evenly with one layer of matzoh cracker. Break off pieces of matzoh and fill in all the gaps. (Oops, forgot to take pic of crackers lined on baking sheet.)In a saucepan, add 1 cup of butter.And 1 cup of brown sugar. I'm using light brown sugar.Stir the mixture with the heat on medium to high, until everything melts and begins to boil.Let it boil and bring down the heat, stirring, for another 2 minutes.Pour the mixture over the entire surface of the matzoh covered baking sheet.Don't worry much about complete total coverage because the mixture will creep evenly to cover all of the matzoh when it heats up when you put it in the oven. Put the baking sheet into the oven for 7-10 minutes (at 350).During this time, if you haven't done so, chop up your gourmet chocolate. This fine slab of Scharffen Berger does not come in chocolate chip morsels.Start chopping/slicing it as if it were a bunch of scallions.Each slab is 9 oz, so I used one bar plus a third.
Beautiful!After 7-10 min, take the baking sheet out of the oven. It should look like this.
Beautiful bubbly toffee. Gorgeous and golden.Immediately, while the everything is still super hot, sprinkle the chopped chocolate evenly over the entire surface of the toffee-covered matzoh.And let it sit there, at room temperature, for 3-5 minutes. Yes, leave it right there on the counter. The chocolate will soften for spreading.
Melty heavenly goodness.When the chocolate is soft, take a spatula and spread it evenly, covering the entire surface.
Yum! YUM!!Take the sheet to a fridge or freezer. Since it was 20 degrees outside, I put mine out on the deck. When everything hardens, after about 10 minutes, break it up into small pieces.Use a knife to pop the matzoh off the baking sheet and break off pieces with your hands.
Pile it up. Irregular and irresistible.Omg, the Scharffen Berger chocolate is so rich and decadent. Matzoh crunch, toffee, dark chocolate - SO GOOD.Everyone will love it. It will be all the rage!What are my boys reading while snacking on the best Matzoh Crunch ever? As of late, the Pokemon guides and Pokedex passages are now recited like scripture.
And we are now obsessed with backgammon. Michael breaks out some sweet freezes to Black Eyed Peas :)
xoxo

3 comments:

  1. Lisa - these look amazing! Nice pics too....

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  2. Lisa, I love reading your blog! I love the step-by-step and all the fab photos. Where did you get the good chocolate? Jenny

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  3. Thanks! You can get Scharffen Berger at any Whole Foods or specialty grocer, like Liberty Heights Fresh.

    Jenny, thinking of you this holiday.Miss you and I love your holiday card...looking at it right now. We say the Mi Sheberach prayer for you each shabbat. All our love to you, Paul and your family.

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