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Dessert

Israeli Chocolate Matzo Roll

A chilled no-bake chocolate roll made from matzo, butter, chocolate, coffee, and walnuts, shaped like a salami.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Red wine and chocolate share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and 36 recipes mention both. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

The recipe

Time4 to 6 hours

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

  • -- GLAZE

Directions

Prepare the matzo

  1. In a medium bowl, break matzo into pieces.

  2. Sprinkle matzo with wine and mix well.

Make the chocolate mixture

  1. Melt chocolate, sugar and coffee in top of a double boiler. Remove from heat and mix well.

  2. Beat butter until fluffy. Add melted chocolate gradually to the butter and beat well.

  3. With a wooden spoon, stir in crumbled matzo and chopped nuts.

Shape and chill

  1. Pour mixture lengthwise onto a piece of waxed paper 12 inches long.

  2. Fold paper around mixture and shape like a big salami. Secure edges of paper.

  3. Refrigerate 4 to 6 hours.

Glaze and serve

  1. Melt chocolate, butter and heavy cream or honey in top of double boiler and mix until smooth.

  2. When roll is hard enough to cut, peel off paper and put roll on serving plate.

  3. Pour glaze on top of roll and chill again until ready to slice and serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Red wine + chocolatetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together36 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Chocolate + coffeetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,497 recipes

    Shared aroma: 2,3-butanedione (buttery, creamy).

  3. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Chocolate + walnuttop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,548 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Chocolate + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together5,463 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Matzo
Provides the bulk and crumbly structure that the roll holds together around.
Semi-sweet chocolate
Supplies the main flavor and, once chilled, firms the roll into a sliceable texture.
Butter
Adds richness and fat, giving the chocolate mixture a smooth, creamy body.
Sweet red wine
Softens the matzo so it absorbs moisture and binds with the chocolate.
Sugar
Sweetens the chocolate mixture and balances its bitterness.
Walnuts
Add crunch and texture contrast to the soft chocolate and matzo.

The step that matters

Chilling until firm enough to cut. The roll must chill long enough for the butter and chocolate to set; slicing too early makes it crumble and smear. Peeling the paper only after it firms keeps its shape intact.

Flavor stand-ins for the walnut

How well each one fits the dish's main ingredients (red wine, chocolate, sugar, coffee, butter, cream):

  1. Cocoabetter flavor fit
  2. Almondabout as good a flavor fit
  3. Hazelnutabout as good a flavor fit
  4. Walnutthe original

Fit is the average pairing score against red wine, chocolate, sugar, coffee, butter, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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