Soulless chocolates

soulless-chocolates.txt

- 800g dark chocolate
- 200g coconut oil
- 400g fresh ginger
- 5-10g cinnamon
- 2-4g dried chili flakes
- good pinch of nutmeg
- 10g of vanilla sugar (optional)

Melt half the dark chocolate in a double boiler.
Grate the ginger and combine it with the coconut oil, the cinnamon, dried chili, nutmeg and optional sugar and heat it up.
Stir the ginger around in the coconut oil for 5 to 10 minutes to let the oil absorb the flavor.
Strain the coconut oil out of the ginger and combine it with the molten chocolate.
Spread the mixture on a baking tray or something so you have a layer of about 0.5cm and place in the fridge for 5 to 10 minutes.
Use a knife to draw lines in the mixture, about 1cm apart in both directions so you have 1x1cm squares and place the tray in the freezer.
After 30 minutes, melt 2/3 or about 250g of the remaining chocolate, once molten, take it out of the double boiler and add the remaining 100g (chopped up in tiny bits) and mix until it's all molten. This is just a trick to temper the chocolate without a thermometer.
Take the tray out of the freezer and slam it on the counter so it detaches.
Throw the individual squares in the molten chocolate 1 by 1 to coat them, fish them out with a fork and place on a tray with aluminium foil.
Place in the fridge for about 10 mins and enjoy!