CHOCOLATE GINGER FIRESTICKS
With that time of year creeping up on us, it means its last minute gift ideas can come in handy for those times you want to give something that’s not just picked off the shelf. These fiery dark chocolate ginger sticks are an easy way to make something home-made and delicious using just 3 simple ingredients. Just one or two of these make an excellent pre and post digestive (especially in place of pudding when there isn’t that much room left in your tum!) so this recipe makes plenty extra for you and guests too. Be warned these can be very fiery depending on how strong your ginger is though - avoid too late in the evenings too as it will fire up your agni!
INGREDIENTS
400g fresh ginger (ideally long pieces)
3/4 cup maple syrup
3/4 cup water
100g 70-80% bar of dark chocolate
METHOD
Peel the ginger using the back of a teaspoon - and slice into matchsticks about ½ cm wide. You can make the lengths uniform if you like but I do a mixture between 3 cm to 6cm long.
Put the maple syrup and water into a small saucepan, mix well and then add the ginger strips and stir well to make sure that the ginger is fully covered.
Gently simmer, lid on for about an hour until the ginger is tender, stirring occasionally.
Remove the pan from the heat and pour the ginger through a sieve over a bowl - retain the syrup in a glass jar to add to porridge and puds.
Place the ginger sticks in a single layer on a baking rack with a piece of baking parchment underneath to catch any drips and allow to dry for several hours or overnight until they are dry to the touch.
Break the chocolate into smaller pieces or squares and melt all except two pieces in a glass or metal bowl over a pan of hot water – make sure the water does not touch the bottom of the bowl and do not allow the water to boil or simmer – you may have to keep removing from the heat.
When the chocolate has just melted, take the bowl off the heat and gently stir the remaining squares of chocolate to melt - this will help temper the chocolate for a shiny finish.
Line a baking sheet with fresh parchment paper and dip each ginger stick halfway (or more!) into the chocolate, allow the excess to drip off and then carefully place the stick onto the baking parchment to dry.
Repeat with the rest of the sticks allowing space between each to set. You might need to gently reheat the bowl of chocolate a little over the hot water if it starts to thicken up but don’t let it get too hot again.
Once the chocolate has set, pop the sticks into a sealed container lined with the baking paper or stack in a pretty glass jar as a gift and store somewhere dry and cool.
East by West tip: Store these chocolate ginger sticks at room temperature for a few weeks or in the fridge for a few months and longer in the freezer.
