Drkchocclemging

Dark Chocolate with Clementine and Gingerbread

INGREDIENTS

  • 20g (0.7oz) – Chaucer Clementine 1-4mm
  • 20g (0.7oz) – Chaucer Gingerbread Crumb
  • 500g (17.63oz) - 72% Dark Chocolate - Tempered – (100g (3.5oz) needed per recipe volume),

OTHER INGREDIENT SUGGESTIONS

Why not try replacing Clementine for Lime or Lemon for a citrus twist.

Fruit:

Strawberry

Raspberry

Blueberry

Blackberry

Cranberry

Sour Cherry

Orange

Lime

Lemon

Baked:

Waffle

METHOD

  • 1 Prepare the 500g (17.63oz) of dark chocolate by melting and tempering the chocolate ready to work with
  • 2 Prepare the moulds by polishing each cavity thoroughly. Sprinkle the clementine fragments across the bottom of the mould. Sprinkle the gingerbread granules on top of the clementine fragments
  • 3 Top the clementine and gingerbread layer with the prepared, tempered dark chocolate, filling the mould
  • 4 Gently tap the mould to bring any air bubbles to the surface. Allow the chocolate to form crystals on the top before putting in the fridge to fully set for about 30 minutes before tapping the chocolates out of the moulds.

Notes:

* Recipe volumes are on the basis of a 155mmx75mmx9mm mould.

* Moulds with flat segments are preferable to showcase the ingredients on the front face of the bar.

BENEFITS OF USING CHAUCER PRODUCTS

  • Both ingredients offer a crispy texture which melts in the mouth
  • Ease of use and long ambient shelf life
  • Ingredients contain no additional water which makes adding to recipes simple and effective
  • No artificial colours or additives
  • Less waste
  • No knives required
  • Small quantities – big impact – low density therefore low inclusion %
  • Holds shape

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