Dubai Chocolate Kosher For Passover
A simple twist on the trendy Dubai chocolate, featuring dark chocolate, maple-sweetened pistachios, and toasted matzah for crunch. Rich, not too sweet, and irresistibly good — perfect for satisfying chocolate cravings with a unique Middle Eastern-inspired flavor.
Prep Time20 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: Middle Eastern
Diet: Vegetarian
Keyword: chocolate, sweet
Servings: 20 pieces
Author: Shelly
- 3 tablespoons melted ghee or butter
- 1 matzah
- ½ cup raw shelled pistachios
- ¼ cup maple syrup
- ¼ teaspoon coarse salt
- ¾ cup 72% dark chocolate chips
Preheat the oven to 375°F. Place the matzah on a baking sheet and brush with ghee. Toast until golden brown, about 5 minutes.
Meanwhile, process the pistachios with maple syrup and salt until the mixture resembles coarse sand.
Let the matzah cool, then break it into small pieces and add to the food processor. Pulse a few times until the mixture is sandy but still has some texture.
Combine the chocolate chips and remaining ghee in a small heatproof bowl and microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Spoon the melted chocolate into each mold cavity, filling halfway. Add a ¼-½ teaspoon (depending on the size of your mold) pistachio-matzah filling, pressing it down gently. Cover with the remaining chocolate and refrigerate for at least 1 hour.
Once hardened, remove from the mold and store in an airtight container in the refrigerator.