PASSOVER (MATZA) DUBAI CHOCOLATE🍫🍫🍫
I’ve been holding back on the Dubai craze, but if you can’t beat ‘em, join ‘em! Dubai chocolate usually features crunchy shreds of kadaif, but I quick-caramelized matza with honey, then crumbled it into the creamy, salty-sweet pistachio filling. It’s a revelation! I used Souper cubes for their supreme nonstickiness, but any silicone chocolate molds will do.
Ingredients
1 ½ cups roasted salted shelled pistachios
¼ cup sugar
¼ cup olive oil
1 teaspoon vanilla extract
1 teaspoon kosher salt, plus more for seasoning the matza
2 tablespoons dairy-free spread or butter (optional)
2 matzahs
¼ cup honey
1 3/4 cups (10 ounces) semisweet chocolate chips or chopped 🍫
Instructions
In a food processor, process the pistachios, sugar, olive oil, vanilla & salt, & dairy-free butter until creamy, 5 to 6 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment; spray with cooking sprary. Brush each matza with honey on both sides and sprinkle with salt. Bake until the honey darkens and bubbles, 13-15 minutes. Cool completely, crush, and incorporate with the pistachio filling.
Melt half the chocolate in a microwave-safe bowl in 15-second increments, stirring in between, until smooth. A little at a time, begin adding the unmelted chocolate, stirring constantly until each addition is melted. Tempering the chocolate will make it shiny.
In larger chocolate bar molds or quarter-cup 10-compartment Soupercubes (which I did), use a pastry brush to completely coat the inside with chocolate. Chill until chocolate is hard, 30 to 40 minutes. Fill each chocolate mold almost to the top with filling and chill 30 minutes.
Gently microwave chocolate for 10 seconds. Pour the chocolate evenly across the top of the bars. Use an offset spatula to spread the chocolate all over the top. Chill until hard, 45 minutes. Gently unmold; they should pop right out of the molds. Chill for up to 3 weeks.