Callebaut Dark Chocolate Strong 70-30-38NV


Clean and peel and cut into thin slices. Blanche 3 times in boiling water and then cook in syrup for 3 hours at 80°C. Leave to drain for one hour and roll in coarser granulated sugar.

Pre-crystallise the chocolate.

Dip half of each slice of ginger into this and leave to harden in the fridge.

Formulation courtesy of Callebaut