Delicious and characterful homemade ginger chocolates. No two will look the same. The recipe is a super easy one. You can use dark chocolate, milk chocolate or a mix of both. Why not make up a few gift bags for the ginger lovers in your life?
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Homemade Ginger Chocolates
The first time I made these ginger chocolates, they were Christmas presents, so I wanted them to look good. As it turned out, they weren’t quite the uniform beauties I was hoping for. However, once I had a second glance, I realised they had their own charm and character. Now, this is exactly how I try to make them.
I used Chocolate by Trish for cooks to make these homemade ginger chocolates. I’ve already used her 74% dark chocolate buttons in these chestnut brownies and I was really pleased with the result. Likewise, I’ve also used her 38% milk chocolate buttons for this lemon balm ganache and was equally impressed with both the flavour and how easily they melted.
Such lovely shiny dark chocolates. These were my first ever and I was very excited. Sweet and fiery, slightly crunch pieces of crystallised ginger combined with good quality chocolate. What could be more delicious? Ginger and chocolate is one of my favourite combinations and turns out it’s popular with friends and family too.
As a milk chocolate lover, these are my favourite, but actually both are really good. These days I tend to just go with dark chocolate though. It’s easier to work with than milk and is substantially healthier too. So unless you’re really keen on milk chocolate, it might be an idea to start with dark.
Top Tips For Homemade Ginger Chocolates
These homemade ginger chocolates are probably one of the easiest chocolates you can make. But here are a few tips that might make things even easier.
Vegan Ginger Chocolates
Vegan chocolate is really easy to get hold of these days. If you’re on a dairy-free diet or a plant-based one, just use vegan certified chocolate to make these homemade ginger chocolates.
You can get chocolate moulds in any variety of forms. I find silicone ones the easiest to deal with. For these chocolates I used a 24 hole round silicone chocolate mould*.
I generally wipe a tiny amount of sunflower oil over my moulds before I use them. This makes unmoulding the chocolates a little easier and it gives them a shinier finish too.
How To Temper Chocolate
Tempering chocolate can be tricky if you only have a small amount of chocolate. It’s also a bit of an involved process. My quick and dirty method is a bit of a cheat, but it mostly gets reasonable results.
If you don’t temper chocolate, it will be bendy rather than snappy. It’s also likely to be dull and will develop a white bloom after a couple of days or so.
You’ll need to use a good quality cook’s chocolate or couverture. These have a higher cocoa butter content than normal chocolate which makes them easier to melt. Either finely chop the chocolate or make sure it’s in the form of small buttons.
Place two thirds of the chocolate in a heat proof bowl, then suspend it over a pan of nearly simmering water. Make sure steam can’t escape and that the bowl doesn’t touch the water. As soon as the chocolate has melted, give it a good stir. Remove from the heat and add the remaining chocolate. Leave for a few minutes to melt, before giving another good stir.
This is called the seeding method.
For the real deal you might want to do things a little more scientifically and use a thermometer. You’ll need a minimum of 300g of chocolate. More is always better when it comes to tempering. Basically, you heat the chocolate up to a certain temperature, then you cool it down, then heat it up again slightly. The temperatures needed for the different chocolates are as follows:
Melt until it reaches 40-45℃ (104-113℉) → cool to 27-28℃ (80-82℉) → reheat to a working temperature of 31-32℃ (88-89℉).
Melt until it reaches 32.5℃ (90℉) → cool to 27-28℃ (80-82℉) → reheat to a working temperature of no more than 30℃ (86℉).
Melt until it reaches 30.5℃ (87℉) → cool to 27℃ (80℉) → reheat to a working temperature of 28℃ (82℉).
Other Homemade Chocolate Recipes You Might Like
- Christmas chocolate bark
- Homemade chocolate brazils
- Mint chocolates
- Passionfruit caramel chocolates
- Sparkling chocolate mendiants
- Whisky truffles with dark chocolate & fresh cream
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these ginger chocolates, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more homemade gift recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Homemade Ginger Chocolates. PIN IT.
Homemade Ginger Chocolates – The Recipe
Homemade Ginger Chocolates
- 150 g crystallised ginger
- 150 g dark chocolate (I used 74% cook’s chocolate buttons)
- 100 g milk chocolate (I used 38% cook’s milk chocolate buttons)
- Chop the crystallised ginger into small pieces and place them at the bottom of each hole in a 24 piece round chocolate mould.
- Melt 110g of the dark chocolate in a bowl suspended over a pan of near simmering water.
- When melted, turn off the heat. Remove the bowl from the pan and add the remaining 40g.
- Resist the temptation to stir until these have also melted. Then stir until smooth.
- Spoon the chocolates over the ginger and fill the moulds.
- Bring the pan of water back up to a near simmer. Using the same bowl, melt the milk chocolate over the pan of water.
- Spoon the melted chocolate over the remaining ginger pieces.
- Lick out the bowl of lovely warm chocolate. Cook’s treat.
- Leave to set in a cool place, but not as cold as the fridge, for at least a couple of hours. Then turn out.
Post updated November 2021.
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