Choc-a-bloc with moreish creations
JEWISH CHOCOLATE recipes from around the world are collected for our delectation in Babkas, Boulous and Blintzes, by Michael Leventhal. “I spent more than six months contacting Jewish cookery writers and chefs, trying to get unique and inspiring recipes from as many different countries as possible,” he says.
“Originally, I planned to have a small booklet of just 20 recipes but I couldn’t stop myself, and eventually got to a total of 50 recipes. The collection includes mouth-watering ideas from Israel, Egypt, Turkey, Hungary, Italy, The Netherlands, America, Curacao, France and Germany among other places.
“As well as contacting contributors, I also pulled together an international band of volunteers that tested each and every recipe. There were unexpected side benefits. On one particular weekend last summer, more than ten families living locally tested a few things for the book — and then they all dropped off tasters. That was a good Sunday.
“Plus, to be sure I got the history of chocolate right I was in touch with different experts around the world. People often talk about the history of chocolate starting with the Maya and Aztec, but it begins much earlier. I’m not a food historian, but I’ve done my best to get all the facts correct.”
Judy Jackson’s recipe, below, is a delicious example from the book.
JUDY JACKSON’S CHOCOLATE MOUSSE CAKE
This is a flourless cake (suitable for gluten-free diets), writes Jackson. It is parev and easy to prepare ahead, so it is good for Shabbat and festival meals. I originally learned to make chocolate mousse from my mother, a maths graduate and meticulous cook, who came from Lisbon. This new version comes from my daughter-in-law in Israel, Karen Miller Jackson, who makes huge and fantastic meals for Shabbat.
SERVES: 8
Prep time: 25 minutes Cook time: 35-40 minutes
You can make the cake the day before and keep it in the fridge to finish it the next day. Once baked and cooled, simply refrigerate it in the tin, then add the final layer later just before serving.
INGREDIENTS
225g/8oz/1¹⁄³ cups good quality dark chocolate (60–70% cocoa solids), broken into small pieces 60ml/4 tbsp/¼ cup sunflower oil, plus extra for greasing
1 tsp vanilla extract (or omit this and use vanilla sugar)