As anyone who has read my fiction will know, I like a little bit of decadence in my life. I like men with a sweet exterior and a hot interior and even the most vanilla of relationships needs a little bit of the heat and spice sometimes!
The same goes when I want something sweet to eat. Chocolate is definitely my flavour of choice, but alas, I am not permitted to eat the rich, creamy milk chocolate anymore. This is both a medical and a personal choice. Medical because of the demon cholesterol. Personal because nowadays a lot of milk chocolate products contain palm oil, which is a product responsible for unacceptable amounts of deforestation along with the unfair exploitation of laborers in developing countries.
Hence my need to find a way to enjoy my favourite food whilst keeping my doctor and my conscience happy.
The above photo is it!
I call this recipe Sexy Decadence because that’s exactly what it amounts to. I use locally grown naked ginger and 70% Cacao dark (noir) chocolate to create it. It’s very simple, too.
1/2 block of Lindt Chocolate Noir (70% Cacao)
1/2 Pack Bundaberg Naked (non chyrstalised) ginger.
Using a double boiler, gently melt half a block of dark chocolate. Drop pieces of ginger into melted chocolate and stir to coat.
Place coated ginger pieces onto a cookie tray lined with baking paper and allow to set.
Voila! You have delicious, home-made candy that is sweet with a little bit of spice. Sexy Decadence!
Any left over chocolate after coating can be made into ‘squiggles’ on baking paper and served with vanilla ice cream.