Ginger Chocolate Recipe - Kosher 

Servings: 8
Yield: 16 small squares
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Medium
Cooking Vessel: Double boiler or heatproof bowl over saucepan

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Ingredients

• 200g (7 oz) kosher-certified dark chocolate (70% cocoa)

• 1 tsp kosher-certified fresh grated ginger (or ½ tsp powdered ginger)

• 1 tsp kosher-certified coconut oil (optional, for shine and smoothness)

• 2 tsp finely chopped crystallized ginger (ensure kosher certification)

• ½ tsp kosher-certified sea salt (optional, enhances flavor)

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Instructions

1. Prepare the double boiler: Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan, making sure it does not touch the water.

2. Melt the chocolate: Add the dark chocolate and coconut oil to the bowl. Stir occasionally until smooth and fully melted.

3. Add ginger: Stir in the fresh or powdered ginger until evenly distributed.

4. Pour chocolate: Line a small baking tray or mold with parchment paper. Pour the melted chocolate mixture into the tray, spreading evenly.

5. Top with crystallized ginger: Sprinkle chopped crystallized ginger and a pinch of sea salt on top for added texture and flavor.

6. Chill: Place the tray in the refrigerator for at least 1 hour or until fully set.

7. Cut and serve: Once set, remove from the tray and cut into small squares. Store in an airtight container in a cool place.

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Nutritional Information (per square, 16 pieces)

• Calories: 95 kcal

• Fat: 6g

• Saturated Fat: 3.5g

• Carbohydrates: 10g

• Sugar: 8g

• Protein: 1g

• Fiber: 1.5g

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Dietary Adaptations

• Vegan: Use kosher-certified vegan chocolate.

• Low-sugar: Use sugar-free chocolate or adjust crystallized ginger to taste.

• Nut-free: Naturally nut-free; ensure chocolate does not contain traces of nuts.

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Tips & Troubleshooting

• Chocolate seizing: If chocolate becomes grainy, add a tiny bit of coconut oil and gently stir over low heat.

• Ginger flavor: Adjust the amount of fresh or powdered ginger to control the spiciness.

• Mold use: Silicone molds make it easier to remove chocolate squares.

• Storage: Avoid warm areas; chocolate can bloom if exposed to fluctuating temperatures.

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Serving Suggestions

• Pair with herbal teas like chamomile or mint.

• Use as a garnish for kosher desserts such as chocolate mousse or fruit tarts.

• Include in a kosher dessert platter for holidays or special occasions.

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Notes

• Ginger adds warmth and a slight spice that complements the bitterness of dark chocolate.

• Combining fresh and crystallized ginger gives layered flavor and a pleasant texture contrast.

• Kosher certification for all chocolate and ginger products is essential for maintaining kosher standards.

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