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Chocolate Covered Matzo with Almonds and Sea Salt Recipe

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This recipe for Chocolate Covered Matzo with Almonds and Sea Salt, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gertrude Yaras

Category:
Category:

Ingredients:  
Ingredients:  
4 sheet egg matzos
3 ounces 60 to 70% dark chocolate
⅛ teaspoon chili powder
teaspoon sea salt
3 tablespoons unsalted almonds, finely chopped (about 1 ounces)

Directions:
Directions:
Break egg matzo into bite sized pieces, about 8 pieces per matzo. Line a baking sheet with wax paper.

Heat dark chocolate in the top of a double boiler over simmering water, stirring occasionally. Add chili powder and stir to incorporate. Remove from stove. Dip half of each matzo piece in chocolate and place on lined baking sheet. Sprinkle both sides of matzo pieces with sea salt and almonds.

Place in refrigerator for at least 1 hour to set. Store in an airtight container for up to 5 days.

 

 

 

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