Chocolate Covered Matzah with Candied Kumquats & Coconut
I made this recipe a few seders back—it was a HIT. Candied kumquats add a zesty seasonal tough and the coconut version recalls a mounds bar (in the best way!). The recipe was such a hit with my crew, I shared the recipe on Design Sponge and Martha Stewart picked it up the following year.
For the Matzah
2 bags of semisweet chocolate, melted in a double boiler
1 box of salted matzah
For the Candied Kumquats
1 cup kumquats, sliced very thin
1 cup water
1 cup sugar
For the Coconut Filling & Garnish
1/2 cup unsweetened shredded coconut
1/4 cup coconut oil, softened
1 tablespoon sugar
1/4 teaspoon almond extract
A handful of shaved coconut
For the Kumquat Versions
Bring sugar and water to a boil in shallow sauté pan, stirring constantly until sugar is totally incorporated. Reduce to a simmer.
Add kumquat slices in a single layer. Cook on low heat for 40 minutes or until the whites of the fruit become translucent.
Remove and let cool on a rack.
Spread a thin layer of chocolate onto two matzot using a spatula or icing knife.
Arrange candied kumquats over the chocolate.
Let set and cool for a few hours or overnight.
Use a sharp knife to cut into ninths.
For the Coconut Version
Preheat oven to 350 degrees.
Spread coconut flakes over a baking sheet and bake for 20 minutes. Set aside.
Mix remaining ingredients together and spread on a baking sheet
Bake for 20 minutes at 300ºF or until the edges begin to brown
Use a spatula to fold gooey coconut into melted chocolate, then spread onto two matzot.
Sprinkle the coconut-shaving garnish over the chocolate before it sets, then cut into ninths.