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Adapted from The Children’s Jewish Holiday Kitchen by Joan Nathan (Schocken, 2000).

Ingredients:
6 ounces bittersweet chocolate, kosher for Passover
2 tablespoons water
1 sheet of matzo, cut into 6 rectangles

Equipment:
Double boiler
Tongs (optional)
Wax paper
Baking sheet

1. Adult helper or Sous-chef-in-training: Melt the chocolate with water over warm water in the double boiler.

2. Lil’ Line Cook or Sous-chef-in-training: Using tongs or your fingers, dip the matzo in the hot melted chocolate. Place it on wax paper on a baking sheet. Let it harden for a few minutes in the refrigerator before serving.

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