Warmly and Toastily yours,
Sean Nixon
Sean has eloquently proven how our delectable traditions decorate our heritage, the ramifications of which go way beyond what we can ever fathom or foresee. Now that’s a mission I don’t want to miss!
Black & White Sweeties
Sukkos is a time I’ll go lax with my “healthy-only” rules so my kids don’t feel “deprived.” These decorative delights look so professional, no one will believe how easy it was for you to make! Do it together with your kids for a great Chol HaMoed activity that’s fun, creative and yummy.
Yields: 4 rolls
For the chocolate dough:
5½ cups plain biscuits
1 cup sugar
5tablespoons cocoa powder
2teaspoons rum extract
1½ cups water
For the coconut filling:
2cups ground coconut
2 sticks margarine (see tip)
½cup confectioners’ sugar
How to prepare:
Crush the biscuits in a food processor until fine crumbs are formed. Put the sugar, cocoa powder, rum and water in a small saucepan. Bring to a boil on medium heat while mixing constantly.
Pour the hot sauce over the biscuit crumbs. Mix well with a wooden spoon until a dough is formed.
Divide into 4 equal balls, wrap in plastic wrap and refrigerate overnight.
To prepare the coconut filling, put the coconut, margarine and confectioners’ sugar in a small bowl. Combine first with the back of a metal tablespoon, and then with your fingers until a ball is formed.
Divide into 4 equal parts, wrap in plastic wrap and refrigerate.
To prepare the Sweeties:
Line your work surface with a piece of disposable plastic tablecloth. Roll out one chocolate ball to a 3×8 inch rectangle. Roll one coconut ball on top of the chocolate rectangle so it almost covers it all.
Lift the disposable tablecloth and ease the rectangle of dough into a jelly roll. Roll back and forth between your hands to make sure it sticks well together. Remove the plastic and place the roll on a cutting surface (you might want to freeze the roll for a half hour to make it easier to slice). With a sharp knife, slice the roll into 1-inch rounds.
Place on a tray and cover well with plastic wrap. Freeze until solid, then transfer to a box and keep in the freezer until serving.
Use your imagination and try some combinations of your own.
Tip top: If you don’t like the idea of margarine, you can use white fondant for the white layer.
BTW, if anyone knows where to purchase tempeh, miso and other fermented soy products (especially in Israel), please let me know.
