Promised the recipe, so here it is. Not feeling particularly inspired to write today, but for some reason usually that’s when the recipes I like the most sort of just…materialize. Blame this brain.
I’ll shell out for quality dark chocolate any day, but for white chocolate, I couldn’t care less. So if the thought of tempering chocolate makes your gut sink, use white vanilla candy melts. I won’t judge, I’ll even applaud you, because pragmatic people are my people.
Rocha Pear and Japanese Candied Ginger White Chocolate Bars – makes 3 bars
- 340 g white chocolate callets or candy melts (Amazon marks these up an insane amount, if there’s a Michaels around you, or even a Bulk Barn, that’s your better bet)
- 30 g bag of freeze-dried Rocha pear slices
- 30 g crystallized ginger, brunoised (or just diced as finely as your mental health allows)
- Place 3 silicone molds on a large baking sheet.
- Temper the chocolate if you’re using the callets, or just melt the candy melts according to package instructions.
- Pour the chocolate into the molds and gently tap the baking sheet against the counter until the chocolate is even and smooth.
- Top with the freeze-dried pear slices and ginger, pressing them in slightly so they stick. If you find the chocolate hardening too quickly as you work, use a blow drier on LOW wind speed to warm up the surface.
- Let cool completely until the chocolate is completely set.
- Wrap in crumpled parchment paper and tie up with some cotton or flax string.
coco et cocoa 