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Not Your Mama’s Matzoh

Covered in chocolate, these crackers are a sinful treat.


Matzoh plays an important role in the Jewish Passover seder, being broken and eaten to symbolize slavery and freedom. But the dense cracker made with just flour and water hasn’t had much mainstream culinary appeal. That is, until now.

Emeryville’s Coco Délice has coated large matzoh crackers in a thick layer of small-batch 54 percent dark Belgian chocolate, and sprinkled them with savory kosher salt and bitter cocoa nibs. It’s a deliciously rich but not too sweet indulgence.

Founder Dennis Kearney got the idea from a Jewish friend who approached him about contributing to holiday gift baskets to sell at her synagogue. Intrigued, he and his team of five got to experimenting.

“We geeked out,” Kearney says. “You can’t just use any [matzoh] cracker: We had to find some on the thicker side because chocolate is heavy. I also wanted a texture and a flavor that people wouldn’t expect, so I added the cocoa nibs.”

The ingredients are sourced locally, there are no vegetable oils or stabilizers, and they’re kosher—though the production process is not. These may not pass muster for a traditional seder, but the treat, sold in cellophane-wrapped bundles of four for $20, is great for gifts and parties.

Also check out Coco Délice’s other spring treats, including organic peanut butter–filled chocolate bunnies for Easter, and Bison Black Magic, a beer-spiked chocolate that just scored a 2014 Good Food Award.

Available through late April at the Pasta Shop in Rockridge, and online at cocodelice.com.

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