Image for Ishwari’s Ginger Chocolate for Anti-Inflammation

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

Ginger Chocolate
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  • CourseDessert
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Pour the chocolate (using a piping bag if desired) into the molds or on parchment paper. Add dried fruit if using.
  5. 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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