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Passover dessert with unsweetened chocolate?

wearybashful Mar 25, 2012 03:11 PM

I live in the hinterlands and can't find sweetened dark chocolate without soy. But i do have some very good unsweetened chocolate with no added ingredients... I can't find a recipe for a Passover parve dessert that uses unsweetened chocolate, though.

  1. m
    milklady Mar 26, 2012 09:02 AM

    This is my very favorite recipe with unsweetened chocolate. I haven't been able to find any hekshered for Pesach, which is making me crazy!


    6 Replies
    1. re: milklady
      laura10952 Mar 26, 2012 11:38 AM


      Are you talking about the hard chocolate that you have to chop, just purchase the powder and you add oil and salt......Hershey site would have the conversion for powder to solid

      I like your recipe and have just e mailed it to my foody friend

      1. re: laura10952
        milklady Mar 26, 2012 05:27 PM

        Yes, I am talking about hard chocolate you need to chop. This recipe would not be the same with cocoa powder, as it relies on small bits of unsweetened chocolate, in a nut and meringue base, for its flavor and texture.

        But, I do need to keep the cocoa powder substitution in mind for Passover. Great idea.

      2. re: milklady
        wearybashful Mar 26, 2012 02:11 PM

        Thanks, milklady, that looks perfect.

        1. re: wearybashful
          milklady Mar 26, 2012 05:28 PM

          If you make it, please report back. I think i will make it using soy-free dairy-free unsweetened chocolate, at least for one seder where that exceeds their kashrut standards.

          1. re: milklady
            wearybashful Mar 27, 2012 12:32 AM

            I have Scharffenberger, which has a heksher but not for Passover... however ingredients are cacao beans and whole vanilla beans and that's all. So that's good enough for my standards.

            1. re: wearybashful
              milklady Mar 27, 2012 09:19 AM

              That is what I am planning to use as well!

      3. a
        AdinaA Mar 25, 2012 03:38 PM

        Instead of looking for specifically Passiver recipes, try looking for a flourless chocolate torte.

        separated eggs, chocolate, margarine (or butter), vanilla, a few tablespoons of cocoa powder. a pour of scotch to add kick...

        4 Replies
        1. re: AdinaA
          laura10952 Mar 25, 2012 04:39 PM

          I use dark powdered for everything!

          Since, I do not use recipes exactly as stated, I do add the powder to deep choc shakes, cheesecake batter, and even a challah!

          In the back of a cookbook or on the web, they have conversion tables for powder choc = choc bar = choc syrup.

          Use any Passover Recipe and use the conversion.

          I forgot to state - American Heart Assoc might have the conversion because i have used powder dark choc since DH is not allowed hard choc.................for sweetners I use stevia and/or agauva

          1. re: AdinaA
            masteraleph Mar 25, 2012 08:25 PM

            Or, alternatively, unrefined (virgin) coconut oil instead of the margarine or butter. There's been a lot of discussion about it recently, and the Spectrum brand is KFP with the plain OU on the label. Might give you a slight coconut flavor, but far more pleasant to work with than the terrifying 1 lb. bricks of margarine that show up for Pesach.

            EDIT: And of course, no Scotch for Pesach, either.

            1. re: masteraleph
              laura10952 Mar 25, 2012 09:14 PM

              I replace the oil or margarine with fresh applesauce or yogart, I might add a splash of oil

              Masteraleph - I thought AdinaA meant the Scotch was for us...LOL
              For a kick they have an excellent orange liquior that I used to when making Pesach Duck.
              Had to retire the recipe son had a pet duck at school.
              Kosher for Passover wines and liquior is so different then when I was a kid (decades ago)

              1. re: laura10952
                DeisCane Mar 26, 2012 08:06 AM

                How about mousse?

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