Homemade ginger chocolates are an idea I thought of making after being offered them just last year during the end-of-year holidays. Not being able to find them packaged, although they surely exist, I decided to make them myself. The result was quite gratifying, in fact, I liked them even more, but that’s just my opinion. If any reader decides to make them, I would be pleased to hear their feedback as well.
- Difficulty: Easy
- Cost: Medium
- Portions: 4/7
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Dried ginger without sugar can be found HERE 
- 3.5 oz Dark Chocolate (Equivalent to two squares)
- Fresh Ginger (4 thin slices)
- 3 tbsp Milk
- to taste Unsweetened Cocoa Powder
Tools
- Stovetop
- 1 Pot
- 1 Small Pan
- Freezer
Preparation
Chop the dark chocolate with a bread knife on a cutting board coarsely.
Slice three to four thin slices of ginger, peel them, and then cut into small pieces.
Fill the pot with water, less than halfway, and bring to a boil.
Pour the chocolate and ginger into the small pan and melt using a double boiler method in the pot.
When the chocolate is melted, spoon portions onto parchment paper placed on a small tray that can fit in the freezer and leave in the freezer for about twenty minutes.
Remove the tray from the freezer. With wet hands, round each spoonful of dense but still pliable chocolate and dust each one individually in a coffee cup with unsweetened cocoa powder.
You will get soft ginger chocolates that are truly unique, with the contrasting flavors of sweet dark chocolate and spicy ginger, which you can also offer and gift during the holidays.
Finally, you can gift these precious chocolates or offer them at home.
Homemade Ginger Chocolates
Homemade ginger chocolates can be stored in the refrigerator for about a week. If you love ginger, you can follow the recommended amounts or reduce them if you prefer less spiciness. This content contains one or more affiliate links.
Also, come take a peek at my social media Pinterest Instagram TwitterFacebook
