Alastair Hendy's Ginger, Chilli and Fennel Chocolate Squares
Over a year ago
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Ingredients
- 250g dark chocolate, minimum 70 per cent
- Cocoa solids
- 30g butter, softened
- 3 tsp golden syrup
- 2 tbsp double cream
- 3 tsp finely chopped stem ginger in syrup, drained
- 3 tsp lightly crushed fennel seeds
- 1 tsp chilli flakes, optional
Accompaniment
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Method
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1
Gently melt the chocolate in a heatproof bowl set over a pan containing a little simmering water and stir in the remaining ingredients.
Pour on to a tray lined with greaseproof paper (we used a swiss roll tin, 36cm x 25cm x 2cm). Smooth the top and refrigerate until set, at least 3 hours.
Cut into neat After Eight-like squares or break into shards the size you wish.
Makes about 36.
Chef's Tips
The chilli is optional, so feel free to leave it out if you are not fond of heat.
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