Equipment Needed:
Microwave or double boiler, chocolate molds or parchment paper, 1 or 2 piping bags (optional), spatula, thermometer (infrared is good), kitchen scale and measuring spoons
Ingredients
- 3 cups dark chocolate callets or 400g of plain chocolate bars
- ¼ tsp. cinnamon powder
- ¼ tsp. clove powder
- ¼ tsp. black pepper powder
- 1 Tbsp. ginger powder
- 1 tsp. ghee or coconut oil (optional)
- ¼ tsp. salt
- Small amount of raisins, crystallized ginger, dried orange, etc. (optional)
Servings:
Units:
Instructions
- Get all your ingredients ready. Measure/break the chocolate. Measure the spices and mix in a bowl. Put salt in a separate bowl. Melt the ghee/coconut oil, if using. Get the molds/parchment paper ready.
- Melt chocolate in the microwave (short bursts) or in a double boiler very slowly. Stir gently. Note: If you use a double boiler, be extremely careful about the water. If any amount of water gets in the chocolate, the chocolate will seize, possibly ruining the batch.
- Once half the chocolate is melted, add the spices and ghee/oil and continue to gently stir and mix. Keep measuring the temperature — it should not exceed 90-95° F. Once the temperature reaches 90-95°F, put the bowl of chocolate on the table. Add salt and mix well, gently.
- Pour the chocolate (using a piping bag if desired) into the molds or on parchment paper. Add dried fruit if using.
- Cool, unmold, and enjoy!
Recipe Notes
- 54-60% dark chocolate works best with the spices. Adjust spices
to your taste. - Molds can be made out of cereal boxes; line the inside with parchment paper.
- If the chocolate gets thick as you work, heat in the microwave/double boiler for a short time.
- Piping bags make dispensing melted chocolate into the molds easier.
- To cool the chocolates quickly, put them in the freezer.
Recipe by Ishwari Rajak.
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