Posts Tagged ‘ginger chocolate’

It’s turning into a chocolate Christmas!

Despite the hot weather, I’ve been tempering bowls of chocolate daily, and little boxes and bags of wrapped goodies are starting to litter the living room (the coolest room in the house).

Above is our first attempt at a chocolate house.  Moulding the pieces was easy enough, but having enough tempered chocolate at the right temperature to glue it all together was tricky.  As was handling the pieces without them melting in our 30°C kitchen!  In the end it took both of us to assemble the finished cottage – a little rustic perhaps, and I’m not sure the roof was watertight, but it was eaten before it passed building inspection!  This was a trial run – we’re going to try to make one for Christmas day as well.  For any Aussies interested in giving this a go, the mould was only a few dollars (you need to buy two) from Roberts Confectionary online.

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Some other chocolate happenings in our kitchen include…

Ginger chocolate – crystallised Buderim ginger coated in a dark (about 65%) Belgian chocolate blend…

A dark chocolate wreath…

…and some musical notes – Big Boy plays the french horn and Small Man the trumpet, so finding a chocolate mould with both instruments on it was very exciting!

A dozen golden tickets are wrapped and waiting to be given away!

I’ve filled Turkish bowls with treats – don’t they look festive?

Our newest chocolate for the season are these little fruitcake truffles, made by blitzing fruit cake and glacé fruit in the food processor and then mixing the crumbs with melted dark chocolate and dark rum.  These were shaped into balls, then dipped in dark chocolate…

And my find of the season – treasure no less – are these French glacé orange rind strips, a new item from Harkola.  At $15 a kilo, it’s quite expensive compared to mixed peel, but massively better.  It’s also perfect for dipping into dark chocolate!

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Gillian at Some Say Cocoa – my virtual chocolate fix – blogged about ginger chocolate recently. I’m so suggestible (don’t you love that word? Alex taught it to me..), that I had to go straight out and buy ginger from the supermarket to make  my own.

Buderim Ginger make some of the finest in the world, and this is one of their newer products – a glace ginger without the added sugar coating.  It’s still sweet, but without being overly so, and a little too easy to eat straight from the packet.



I dipped a few pieces at a time into a small bowl of tempered dark chocolate, which was resting on a heat mat to keep it at  88°C.  The chocolate was a mix of Callebaut 54% and 70%, to counter the sweetness of the ginger.



Perhaps the best thing about making ginger chocolate is that not everyone likes it.  All the more for those of us who do!

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