From “The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy” by Paula Shoyer. Copyright © 2010, Brandeis University Press.
Makes 80 candies
21 ounces parve semisweet or bittersweet chocolate
1 teaspoon pure vanilla extract
1 1/2 cups parve whipping cream
2 tablespoons sugar
1 cup whole, shelled, raw, unsalted pistachio nuts
Place a piece of plastic wrap, about 13 inches long, on the counter and smooth out the creases. Tear off another piece of plastic the same size and place on top of the first to form a T-shape. Try hard to make sure each piece of plastic is smooth. Place the “T” of plastic inside a loaf pan and press the plastic into all the sides and corners. Wrap the hanging plastic around the outside of your pan.
Break the chocolate into pieces and melt either on the stovetop or in the microwave. Whisk in the vanilla. In a small saucepan, or in a bowl in the microwave, heat the cream and sugar until it boils. Stir the cream. Don’t worry if it is lumpy.
Add the cream to the melted chocolate in four parts, whisking vigorously after each addition until the mixture is completely smooth. Stir in the pistachio nuts. Let cool for five minutes. Pour the mixture into the prepared loaf pan and smooth the top with a silicone spatula. Cover the top with a new piece of plastic and place in the freezer for two hours or overnight.
To serve, unwrap the loaf and use a sharp knife to cut it into one-inch slices and then cut each slice into one-inch squares. Store loaf in the freezer for up to three months and slice as needed.
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