Crystallised Ginger Dark Chocolate Bars
| Serves: 4 | Category: Chocolate | Recipe course: Dessert | Machine: Cooking Machine | Total time (min.): 50 |
Fiery and intense, this deliciously grown-up chocolate bar is studded with crystallised ginger pieces which pair incredibly well with the smooth dark chocolate. Store in an airtight container in a cool, dark place for up to 2 months.
Ingredients
- 60g Crystallised Ginger
- 300g Dark Chocolate Callets
Tools
- Chef Patissier XL
- Silicone bar molds
Method
- Fit the Creaming Beater
- Add 220 g of chocolate into the warming bowl, fit the splashguard
- Heat until melted - 10 minutes, heat setting 4, speed Stir 3
- Scrape down the Creaming Beater
- Add the rest of chocolate
- Mix until melted – 3 minutes, speed Stir 1
- Add the next ingredient
- Mix until combined – 1 minute, speed Stir 1
- Pour the chocolate into the silicone chocolate bar moulds
- Chill in the fridge until solidified – 30 minutes
- Remove the chocolate bars from the moulds and trim any excess chocolate if necessary
- Serve