Gingerbread Dark Chocolate with Candied Ginger

November 19, 2013

in Other Desserts

Vegan Gingerbread Dark Chocolate with Crystallized Candied Ginger // Pickles & Honey

Over the weekend, Aaron and I did something very nerdy: we went to the Boston International Antiquarian Book Fair. Not sure what that is? I didn’t know what to expect either, so I checked their website beforehand and learned that it’s an “annual event focused on exhibits and sales of rare, collectible, and antiquarian books, manuscripts, autographs, maps, and literary ephemera.” See? Nerdy.

I love books, but this was more Aaron’s thing. He got all giddy over how the books were bound, the history behind them, and the typography and I, well…I got most excited about a signed first edition copy of The Velveteen Rabbit…for $30,000. Seriously.

As we were leaving the book fair in search of dinner, I commented that I couldn’t imagine spending tens of thousands of dollars on books that you can’t actually hold or read or enjoy, unless you enjoy looking at them from afar behind a glass case. I do understand dropping a lot of money on art, for example, if it’s a piece you’re going to appreciate and feel inspired or moved by day after day. Luckily, Aaron and I are generally on the same page in that we tend to value experiences and relationships over most material purchases, so I wasn’t worried about coming home from the fair with a book we couldn’t read.

We ended up at the Whole Foods down the street to pick up dinner (per usual), and as we made our way to the salad and hot bars at the back of the store, I meandered over to the local produce, the fancy kombuchas and juices, the holiday candles…and Aaron had an epiphany and said, “Oh, so Whole Foods is your museum.” Yes, I suppose it is. I have little tolerance for spending hours at MoMA, but drop me off at a health-minded grocery store and I can wander around all day. It’s one of my sources of recipe inspiration, too.

Vegan Gingerbread Dark Chocolate with Crystallized Candied Ginger // Pickles & Honey

Take todays recipe for chocolate. As I was looking at the Whole Foods’ holiday display the way one might look at fine art, I found a bar of gingerbread milk chocolate. Non-vegan-ness aside, I’ve never been a fan of milk chocolate, and I knew what had to be done.

Vegan Gingerbread Dark Chocolate with Crystallized Candied Ginger // Pickles & HoneyVegan Gingerbread Dark Chocolate with Crystallized Candied Ginger // Pickles & HoneyHomemade Gingerbread Dark Chocolate with Crystallized Candied Ginger. The chocolate at the store didn’t have candied ginger, but I hope you’ll agree, it makes sense. I love candied ginger and Aaron thinks it tastes like medicine, so…more for me!

Candied Ginger

I used my Dark Chocolate Vanilla Maple Almond Butter Cups as the starting point for this more seasonal spiced chocolate. Sidenote: If you haven’t made homemade almond butter cups yet, you must.  I think that recipe is one of my best, and I’m proud to say that this one ranks right up there too. I hope you enjoy it as much as we do!

Vegan Gingerbread Dark Chocolate with Crystallized Candied Ginger // Pickles & Honey

Gingerbread Dark Chocolate with Crystallized Candied Ginger
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 chocolates
 
Rich dark chocolate that's spiced for the holidays and topped with crystallized candied ginger. Perhaps the most luxurious, festive chocolate to ever pass your lips. Who needs gingerbread cookies anyway?
Ingredients
  • 140 grams raw cacao butter
  • ¾ cup raw cacao powder, sifted
  • ½ cup + 2 tablespoons coconut sugar, ground into powdered sugar
  • 1 tablespoon molasses
  • ¼ + ⅛ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon ground clove
  • crystallized candied ginger for garnish
Instructions
  1. Line a muffin tin with 12 silicone baking cups and set it aside.
  2. Add the cacao butter to a medium saucepan and melt it over the lowest heat setting.
  3. While the cacao butter is melting, whisk together the cacao powder, powdered coconut sugar, cinnamon, ginger, nutmeg, sea salt, and clove in a separate bowl.
  4. Once the cacao butter has melted, whisk in the dry ingredients and molasses until well-combined, making sure the coconut sugar has had a chance to dissolve completely.
  5. Turn off the stove and spoon approximately 1½ tablespoons of the chocolate into each muffin tin.
  6. Place the muffin pan in the freezer for 5-7 minutes to allow the chocolate to firm up slightly.
  7. Garnish each of the chocolates with a few pieces of sliced and/or diced candied ginger and return the pan to the freezer for 15-20 minutes, or until the chocolate is completely solid.
  8. Pop the chocolates out of the silicone muffin liners, transfer them to a container, and store them in the fridge.

 

Also, reason number 54,237 why I should never own a $30,000 signed copy of The Velveteen Rabbit? In making these chocolates, I managed to get it all up and down my sleeves, my pants, and on my hands and face (quality control, obviously). Chocolate-covered-first-edition-Velveteen-Rabbit is probably one of the few times chocolate doesn’t make something better. And that’s why they use glass cases.

xo
Amanda

{ 20 comments… read them below or add one }

Caitlin November 19, 2013 at 1:15 pm

what a delicious idea!
i love aaron’s astute observation of whole foods being your museum. i’m actually obsessed with modern art and could wander around the moma for hours. that’s my museum, for sure :)
Caitlin recently posted…From the Weekend | Autumn Clean-up

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Abby @ The Frosted Vegan November 19, 2013 at 1:32 pm

I am so with you on this!! I can’t stand really long sports events (like my boyfriend loves) but I could be in Whole Foods or Trader Joe’s for FOREVER!

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Dixya @ Food, Pleasure, and Health November 19, 2013 at 2:22 pm

i wonder if i could use carob powder i picked up from whole foods instead. seriously, i will spend hours at any grocery store :)
Dixya @ Food, Pleasure, and Health recently posted…Kabocha Stuffed with Millet, Vegetables, and Apricot

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Amanda November 20, 2013 at 8:38 am

You know, I’ve never made anything with carob powder. It’s sweeter than raw cacao, right? You might need to adjust the coconut sugar. Let me know if you give it a try!

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Suzanne @ hello, veggy! November 19, 2013 at 2:27 pm

Chocolate + ginger + <3 thanks for sharing this!!
Suzanne @ hello, veggy! recently posted…100th Post Celebration!

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Helena November 19, 2013 at 4:10 pm

Wow! Looks delicious!!!
Helena recently posted…Ski Season!

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Amanda November 20, 2013 at 8:38 am

Thanks, Helena!

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caren November 19, 2013 at 9:25 pm

Amanda! Your photography is just gorgeous. Have you taken a course, or is this all self taught?

I see that you’re taking meghan’s course in the spring. I just had lunch with her yesterday. She’s awesome.

I hope you’re doing well and staying warm up there!

XO
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Amanda November 20, 2013 at 8:45 am

My very talented husband has taken over the photography (he’s self-taught). I’m more interested in the recipe creation/food styling/writing and he likes any excuse to practice his photo skills, so it’s working out well!
Yes, I’m super excited for Meghan’s Spring program! How fun that you had lunch with her! I get the impression that she’s awesome to be around too. :)
Ugh, winter. I’m not mentally prepared this year for whatever reason. Aaron and I keep talking about going somewhere warm sometime in February, which tends to be the roughest month in Boston. Enjoy your mild weather! I’m very jealous! xo

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Lisa November 19, 2013 at 10:02 pm

Looks delicious! Some of my favorite flavors all mixed together.

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Amanda November 20, 2013 at 8:48 am

Thanks, Lisa! Mine too. I think I put cinnamon, ginger, and nutmeg on everything this time of the year.

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jodye @ whole pure recipes November 21, 2013 at 4:45 pm

Gingerbread dark chocolate?! We must be sharing a brain. These bites looks just so lovely. I’ve been having trouble resisting the urge to add ginger to everything lately, and chocolate is no exception. I bet the candied ginger makes these chocolates extra special. I’ll have to try these for sure!
jodye @ whole pure recipes recently posted…Recipe ReDux – Chocolate Coconut Oatmeal Mix

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Amanda November 21, 2013 at 7:38 pm

I’m with you on the ginger-in-everything phase! I think I need to give away the rest of the candied ginger. Can’t. stop. eating. it.

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Emma November 22, 2013 at 11:55 am

Oh my! I love chocolate and ginger together! My double ginger choc chunk muffins are one of my faves.
I even bought some ginger coconut sugar a while ago which would be perfect for these treats!
P.S. Health food stores are my kind of “culture” too!
Emma recently posted…Chocolate Pumpkin & Cranberry Muffins (GF)

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Amanda November 22, 2013 at 6:34 pm

Ginger coconut sugar?! Yum!

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Katie @ Produce on Parade November 25, 2013 at 12:45 pm

Oh yum, yum, yum, yum, yum! I looooove dark chocolate with candied ginger. Green & Blacks brand chocolate has one. In fact, I just bought some on Saturday! I love candied ginger! Great recipe! :)
Katie @ Produce on Parade recently posted…Peppermint Mocha Cookie Dough Bites

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Kristy November 25, 2013 at 3:10 pm

I always spend WAY more time in Whole Foods than I think I will. My pace slows and I just want to look at everything, see what’s new, and look for samples of vegan products that they might be offering. Totally my kind of museum too. :-)

I love the idea of chocolate and ginger together! I bet those little cups are divine!
Kristy recently posted…Review: Vegan Cuts Monthly Beauty Box

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Amanda November 25, 2013 at 7:30 pm

Yes! I love the Whole Foods’ samples too. The ones near me have been featuring the Suja Elements drinks recently and they are so good!

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Ceil November 26, 2013 at 4:19 am

Hi Amanda,

I’m sorry that I haven’t been able to keep up with your blog postings
the way I’d like to…once again, you’ve “wowed” me with your creativity.
I love ginger but have never had it candied, and am not keen on choc
but would give your Gingerbread Dark Chocolate with Crystallized
Candied Ginger dessert a try. :) Keep well and have a wonderful
Thanksgiving holiday!

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Amanda November 26, 2013 at 9:20 am

No worries, Ceil! I’m sure your schedule is very hectic and you’re still adjusting to your new location. Candied ginger is delicious – I hope you’re able to give it (and my chocolate recipe, of course) a try. :)

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