Yes, friends, you read that right. We’re having a chocolate Seder this year. Ruckus and I are all about the offbeat Seder plates. Check out last year’s sushi Seder here.
I didn’t totally come up with the chocolate Seder idea by myself. Our local synagogue hosted one last year. Alas, we were unable to make it, and I can only guess what different chocolates they subbed in for everything. So, while I didn’t come up with the idea, all the subs listed below I came up with on my own based on my understanding of what each piece of food should reflect throughout the Seder.
For the maror, or bitter
herbs, we’re keeping it simple with semi-sweet chocolate to keep in tradition
with the bitter flavors.
The chazeret is
represented by spicy chocolate. This was the closest thing I could think of to
something like, say horseradish.
We went full on hazelnut
spread for the charoset. It’s sweet and delicious, and very mortor-like in
I feel pretty clever
about our karpas sub: sea salt dark chocolate. You get the bitter herbs dipped
in saltwater effect without actually dipping your chocolate in saltwater.
The zeroa, or lamb shank,
is represented here with a white chocolate bone piped by yours truly.
And finally, the roasted
egg is represented here with a white chocolate-covered candies orange.
I made all my chocolate pieces at home by melting down the different chocolate chips, spooning out tablespoons onto parchment, and topping them accordingly. If you don’t have the time, I believe you can buy all these chocolate flavors at the grocery store.