Looking for a way to involve your children at the Shabbat table? Here is a delicious Parshah-themed dessert that your kids can create for everyone.
This week's Torah portion discusses the Jewish Holidays. From Rosh Hashana and Yom Kippur to the three Festivals of Pilgrimage, Sukkot, Pesach and Shavuot, it is a week of learning and celebration.
We will be creating a food craft representing the Holiday of Sukkot. Sukkot is the holiday in which we eat in a hut for seven days as well as take the special four species (citron, palm branch, myrtles, and willows) and bless them.
So let’s jump right in and create these adorable edible Sukkahs!
Here’s What You’ll Need:
16 Ounces non-dairy whip topping
12 Ounces good quality chocolate
¾ Cup peanut butter
Chocolate covered wafers (approximately 1”x1.75”)
Green sour belts
Let’s Get Started:
Begin with making the ganache filling. Use a double boiler or a metal bowl over a pot of water to make the ganache. Place the non-dairy whip topping, chocolate, and peanut butter into the double boiler, and turn on the fire to medium-high heat. Use a spoon and mix every few minutes, until everything is melted and thoroughly combined.
Remove the ganache from the stove. At this point the mixture may be quite runny, as ganache thickens and hardens as the mixture cools down. Place the mixture in the fridge for a half hour to an hour to speed up the thickening process.
Sound Credits: Happy Upbeat Ukulele by MaxKoMusic
Now let’s move onto the “Sukkah walls”.
To make the sukkah walls, we will need two whole wafers, and two cut wafers.
Using a sharp knife, cut the top third of the wafer off. Then repeat the same step to the second wafer. Each sukkah will require two cut walls, so if you are making multiple sukkahs, continue cutting wafers until you have cut enough wafers for your sukkahs.
Leave the small wafers for later, as we will use them to cover the ganache filling.
Now it is time to assemble the edible Sukkahs!
Line a cookie tray with a piece of parchment or wax paper.
Place the two whole wafers on opposite sides of each other, and then place the cut wafers in between them, as shown in the image below.
Take a non-sharp knife to spread a little ganache, as glue, on the ends of the cut wafers.
Next, place the cooled ganache into a ziploc bag, cut a small hole in the corner and pipe the ganache into the center of each Sukkah. Leave a little room at the top, don’t fill the sukkahs to the top with the ganache.
Next, take the scraps of small wafer cuts, peel off two layers of the wafer, and place it on top of the ganache. This will allow the “Sechach” sour belts to remain mostly dry and not get affected by the moisture of the chocolate ganache.
Now, all that is left for us to do is to create the “Sechach” (the sukkah roof made from branches or bamboo).
Rip the sour belts vertically, along the scored marks. Once you have a pile of sour belts, take a small handful and place on each sukkah.
Place the sukkahs in the fridge to finish setting.
Serve and enjoy!