Crystallized Ginger Chocolates

Name: Crystallized Ginger Chocolates
Ingredients: 200 ml/7 fl oz/scant 1 cup double (heavy) cream; 100 ml/3½ fl oz/scant ½ cup liquid glucose or golden (light corn) syrup; 100 ml/3½ fl oz/scant ½ cup liquid glucose or golden (light corn) syrup; 50 g/2 oz fresh root ginger, chopped; 300 g/11 oz dark (bittersweet) chocolate (70% cocoa solids), chopped; 300 g/11 oz dark (bittersweet) chocolate (70% cocoa solids), chopped; 100 g/3¾ oz/scant ½ cup unsalted butter, softened, plus extra for greasing; 50 g/2 oz candied ginger; 400 g/14 oz dark chocolate (61-64% cocoa solids), tempered; 400 g/14 oz dark chocolate (61-64% cocoa solids), tempered

Preparation info

Makes about
50

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Ginger and dark chocolate complement each other very well, creating a grown-up flavour combination that is deep and complex. Fresh root ginger is added to the ganache in this recipe, giving it a fiery taste, while candied ginger adds a sweet yet peppery note and a contrast in texture.

Ingredients

200 ml/7 fl oz/scant 1 cup double (heavy) cream
100

Dessert
Vegetarian
Gluten-free

Method

Grease a 20cm/8in square cake tin (pan), then line with clear film (plastic wrap). Line a baking sheet with baking parchment.
Place the cream, liquid glucose or golden syrup and fresh ginger in a small pan. Heat gently and bring to just under the boil, stirring well, then remove from the heat. Cover and leave to steep for 15 minutes.

Energy 57kcal/240kJ; Protein 1g; Carbohydrate 6g, of which sugars 5g; Fat 4g, of which saturates 2g; Cholesterol 5mg; Calcium 4mg; Fibre 0g; Sodium 5mg