Delicious and characterful homemade ginger chocolates. No two will look the same. Super easy to make and you can use dark chocolate, milk or a mix of both. Why not make up a few gift bags for the ginger lovers in your life?
Chop the crystallised ginger into small pieces and place them at the bottom of each hole in a 24 piece round chocolate mould.
150 g crystallised ginger
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 chocolate over the ginger and fill the moulds to the top. Fill as many as you can.
Bring the pan of water back up to a near simmer. Using the same bowl, melt the milk chocolate over the pan of water.
100 g milk chocolate
Spoon the melted chocolate over the remaining ginger pieces in the moulds that have not yet been filled.
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.
Notes
If you use all dark chocolate. Melt 175g initially and then seed it with 75g once you've taken it off the heat.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.