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
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
Also in Recipes
Spooky Halloween Raw Chocolate Fondue
Its gruesome and ghastly, it's spooky and sinister.... A twisted treat for the kids of all ages, its our Raw Chocolate Halloween Fondue!
Raw Chocolate Mousse
This recipe came about when we had a friend round for an impromptu meal one Sunday and a spur-of-the-moment dessert was needed and our mate Derek gave it the thumbs up!
Follow
Sign up to get the latest news, exclusive offers and rewards
© 2017 Elements for Life.
All Rights Reserved
