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Israeli Chocolate Spread

By: 
Deborah R. Prinz
Israeli Chocolate Spread

Chocolate spread permeates Israeli meals and experiences as it is eaten for breakfast, served on bread at teatime, toted in a lunch bag, and packed in army supply kits. The original version from the Tzena, the period of food scarcity in Israel between 1949 and 1959, would have used margarine.

This spread is great to serve on toast, with fruit, or in a sandwich.

Ingredients: 
1 cup unsalted butter
1 cup sugar
3 large pasteurized eggs (in-shell pasteurized eggs may be used safely without cooking)
1 teaspoon vanilla extract
5-6 heaping tablespoons unsweetened cocoa powder
Directions: 
  • Cut the butter into small pieces and put in a blender.
  • Add the sugar, eggs, and vanilla, and blend well.
  • Add the cocoa powder and blend well again. Put in a container and refrigerate. 

Reprinted with permission from On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (2nd Edition) by Rabbi Deborah R. Prinz.

Rabbi Deborah R. Prinz speaks about chocolate and Jews around the world. The newly released 2nd Edition of her book, On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, (Jewish Lights) contains 25 historical and contemporary recipes. The book is used in adult study, classroom settings, book clubs and chocolate tastings. She blogs at The Forward, The Huffington Post and onthechocolatetrail.org