Given this fact you should always read the product label and not rely solely on the information provided on web listings. At first, the fiery, spicy, crystallised Chinese ginger stays locked away inside the 60% dark chocolate. Our crystallised stem ginger is then enrobed by artisan chocolatiers using a luxurious 56% dark Belgian chocolate to create a wonderful combination of zesty, warming fruit with the bitter sweetness of dark chocolate, ideal to simultaneously cleanse and delight the palate.

For the true ginger lovers, we also have crystallised ginger in the larger 150g pack and "slivers" of crystallised ginger which taste amazing! With Vanilla Cream, Amandes, Enrobed Ginger, Romano, Noisette Cream, Truffle Cafe, Framboise, Dark Chocolate Crowns, Rose and Violet Creams and more, a beautiful chocolate banquet awaits for a very special occasion. Warning:Packed in a factory that also packs cereals containing gluten, nuts, peanuts, sesame and products that contain sulphur dioxide/ sulphites. This artisan craft is the Critical Ingredient that makes our enrobed chocolates different and special.The East India Company did trade in cocoa, paying 2 shillings in tax per pound of cocoa imported by 1760, the equivalent to one day’s wages, for these beguiling cargoes of cocoa from far off lands, but in truth was more engaged in tea than chocolate. These little ginger mouthfuls should keep for a couple of months – if you don’t eat them before then that is! The surviving White’s Chocolate House was like all, an all-male establishment, charging a penny for entrance, whilst The Cocoa Tree in Pall Mall saw Tory strategy developed over cups of chocolate. Ingredients: Dark chocolate coating (40%) (cocoa mass, sugar, cocoa butter, milk fat, emulsifier: soya lecithin; natural vanilla flavouring), wheat flour (wheat flour, Calcium Carbonate, Iron, Niacin, Thiamin), sugar, partially inverted sugar syrup, vegetable oils (palm, rapeseed, water, salt, natural flavourings), eggs, salted sweetcream butter (cream: milk; salt), ground ginger, raising agent: ammonium bicarbonate, salt. All our products are made to the highest standards in our modern bakery, using the methods handed down through four generations of the Grandma Wild’s family.

Put the sugar, honey and water into a small saucepan, mix well and bring to a gentle simmer on a hob. These are a very nice treat to make over a chilled out afternoon at home on the weekend as you’ll then have some gingery mouthfuls for dessert. Using your fingers, and working fairly quickly, dip half of each ginger stick in the dark chocolate. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Packed with the richest flavour, our sumptuous ginger chocolate coated treats contain the very highest quality hand-selected Chinese stem ginger.Sweet, delicious and a treat to be savoured and given as a prized gift, chocolate is an A-list treat. Remove the tray from the oven, sprinkle over the remaining 5g of coconut sugar and put the ginger back on the baking rack to cool. Boil water in your kettle and pour a few centimetres worth into your saucepan (the saucepan isn’t on the hob so pop a heatproof tray underneath it). If the chocolate doesn’t completely melt, pop the saucepan on the hob to heat the water a little and pop the bowl briefly back over it again. Brown Sugar, Unsalted Butter ( milk), Cane Molasses (9%), wheat Flour, spelt Flour (10%), Whole milk, Buttermilk (9%) ( milk), egg, Sultanas (Sunflower Oil), Crystallised Ginger (5%), Ground Ginger (0.

A succulent combination of tender stem ginger sticks, carefully preserved and hand-enrobed in fine Belgian dark chocolate.

Using traditional techniques, chocolate is repeatedly poured across a central ingredient, until a thick layer has been built up, followed by polishing and glazing. Our dark chocolate ginger we take deliciously tangy ginger pieces and smother them in indulgent smooth dark chocolate to create a beautiful contrasting flavour combination as you chew. Favourites include Milk Chocolate Crowns, Dark Chocolate Cecily (toffee flavoured butter truffle centre), Lemon and Coconut fondant and Milk Noisette Cream. Leave the chocolate until it has melted around the edges and then stir gently until all the chocolate is shiny and melted. The heat from this process creates a liquid chocolate liquor mixture of the cocoa butter and finely ground nibs, from which different chocolates are produced.