Spiced Ginger and Brazil Brittle

A spicey little number for you which is perfect for this festive time of year, but equally as tasty at any time. You will need some of our amazing crystalised ginger for this recipe, so if you haven't got some already you'll need a few days to make that first, or substitute for fresh grated ginger that you dry with kitchen roll first.

Ingredients

130g Raw Cacao Butter
100g Raw Cacao Powder
4 tbsp Sweet Freedom
70g Brazil Nuts, roughly broken
70g Crystalised Ginger, roughly broken
1/2 tsp Cinnamon Powder
1/2 tsp Vanilla Powder
Good pinch of Himalyan Pink Salt

Method

Place a clean bowl over a saucepan of hot water (bain marie), add your cacao butter & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary
As the butter melts, add the cinnamon and vanilla powders and stir in well
Once the butter has fully melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork
Add 4 tbsp of Sweet Freedom & stir in very thoroughly
Add the brazil nuts and ginger to a suitable tray, we used am 8" round silicone tray, and spread about the tray
Pour the chocolate in to the tray, ensuring you cover the nuts and ginger fully
Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long)
Once set, break up roughly and enjoy with a cuppa or after dinner