1 1/2 cups matzo farfel
1 lb. Passover semisweet chocolate, chopped
1 cup chopped toasted pecans, walnuts or skinned hazelnuts
Preheat an oven to 350 degrees F/180 degrees C.
Spread the matzo farfel on a baking sheet and bake, stirring occasionally, until lightly toasted, 10 to 15 minutes.
Line another baking sheet with waxed paper or place about 30 paper candy cups on the baking sheet.
In the top pan of a double boiler set over but not touching simmering water in the bottom pan, melt the chocolate, stirring occasionally. Pour the melted chocolate into a large bowl. Add the matzo farfel and pecans and stir until thoroughly combined. Drop the mixture by tablespoonfuls onto the prepared baking sheet or into the candy cups. Refrigerate until the clusters are set, about 45 minutes.
To serve, peel the clusters off the waxed paper and arrange on a platter, or arrange the candy cups on a platter.
Makes about 30 clusters.
Source: Judy Zeidler, Author, The Gourmet Jewish Cookbook (William Morrow and Co., Inc., 1988).
Date: March 20, 2004