Toffikomen
I’ve been trying out recipes for Passover this month, and came across Marcy Goldman’s “Trademark, Most Requested, Absolutely Magnificent Matzoh Caramel Crunch“. Given the title, it was hard to resist. It was pretty easy to make, and came out well, except that the caramel ended up quite shiny and hard–more like a toffee than a caramel. Hence, Derek dubbed the dish “Toffikomen”, a play on toffee and afikomen.
Everyone liked the dessert, but we thought it really needed a sprinkle of salt. I used milk chocolate chips, but I think I would have preferred a darker, more bittersweet chocolate, to contrast with the sweet toffee. Derek disagreed. On the other hand, Derek claimed he could taste the matzoh even through the toffee and chocolate, but I’m not sure I could.
The texture was nice and crunchy, but the matzohs didn’t look very pretty. The chocolate chips spread across the top had a matte brown appearance that was simply not attractive. I think that next time I’ll sprinkled sliced, toasted almonds on top, or coconut, or something else decorative. Derek said the dessert tasted essentially like a matzoh candy bar, so any type of candy bar ingredient would work well I’d think.
I’d like to make this for Passover, as it was tasty, but it’s not really right for a dessert after a full meal. It seems more like a snack, or something you’d have with your afternoon tea.
Rating: B
Derek: A-
Katrina said,
March 23, 2009 at 11:00 pm
Ooh, this sounds like one of Dan’s trademark desserts, except he makes it with saltine crackers, which maybe gives it the salt you thought it lacked…
captious said,
March 24, 2009 at 4:04 am
Besides saltines vs matzoh, is the recipe really exactly the same? Do Dan’s saltines look as unappetizing as my matzoh’s looked?
Vegetarian Passover 2009 « From the kitchen of a captious vegetarian said,
April 12, 2009 at 10:44 am
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