Ginger, hazelnut and orange chocolate

Babiche Martens

My mother used to make what she called "home-made chocolate" when we were children. I have had a play with the idea today and opted for good quality dark chocolate paired with flavours of ginger, hazelnuts and orange. This is a simple recipe to make and you could add whatever flavours you fancy. It is also fantastic to make up to two weeks in advance as long as it is stored well. Use a hot knife to cut into your desired size and shape; make at least a day in advance.

Ingredients

400 g	Dark chocolate, at least 60% cocoa solids (Main)
200 ml	Cream
1	Orange, zested, plus a little extra to garnish
60 g	Roasted hazelnuts, roughly chopped
2 ½ Tbsp	Crystallised ginger, finely chopped
2	Eggs, separated and yolks only
1 sprinkle	Flaky sea salt, to garnish

Directions

1. Line a 15cm square tin with baking paper.
2. Roughly chop the chocolate and put into a bowl over a saucepan of simmering water. Stir occasionally until melted then set aside.
3. Bring the cream to a boil and add to the chocolate with the orange zest, hazelnuts and 1 Tbsp of the ginger, stir and set aside.
4. Place the egg yolks into a bowl over a saucepan of simmering water. Add 40ml of hot water and whisk for two minutes.
5. Transfer to the bowl of an electric mixer.
6. Fold in the chocolate and whisk for three minutes or until room temperature.
7. Spoon into the tin, scatter with the extra ginger, orange zest and flaky salt.
8. Chill overnight then cut into desired size squares with a hot knife.