Rochester Rochester Dark Ginger Drink Non Alcholic 725ml (Pack of 12)

Product Information

We soak slices of stem ginger in syrup until they're tender, then seal them in our house 70% dark for a zingy, richly satisfying bite. The perfect combination of spice and sweetness balanced by the sharp note of chocolate for a deliciously sophisticated small luxury. Gifting Packs Our lovely gifting range of biscuits and cookies are perfect way to say thank you to friends and family. Once the chocolate has set, remove the crystallised ginger sticks from the tray and pop them in a sealed container (use the baking parchment from the tray to line it).

If you prefer the taste of pure ginger that is not accompanied by rich dark chocolate, why not try our Crystalised Stem Ginger? We use only natural ingredients and traditional techniques to produce the finest chocolates you've ever tasted!Using traditional techniques, chocolate is repeatedly poured across a central ingredient, until a thick layer has been built up, followed by polishing and glazing. Not only is it a sweet treat but also offers potential health benefits, dark chocolate is known to have antioxidants and ginger is believed to contain anti-inflammatory properties. DARK CHOCOLATE COATED GINGER: Dark chocolate (62%) (Cocoa Mass*, Sugar, Cocoa Butter*, Emulsifier: Soya Lecithin, Natural Flavouring) Ginger (38%) (Stem Ginger, Sugar), Glazing Agent: Gum Arabic; Corn (Maize) Protein Dark Chocolate contains Cocoa Solids 64% minimum. If you’re in the UK, Willie’s Cacao is a good option and I suggest going for one of the Chef’s Drops containers, which you can get in the supermarket. Using your fingers, and working fairly quickly, dip half of each ginger stick in the dark chocolate.

There’s definitely a kick to these little sticks, so maybe just nibble one or two if you don’t tend to eat spicy food. The surviving White’s Chocolate House was like all, an all-male establishment, charging a penny for entrance, whilst The Cocoa Tree in Pall Mall saw Tory strategy developed over cups of chocolate. This additional cocoa butter, combined with proper tempering (the process of heating and cooling chocolate to control its structure) gives the chocolate more sheen, a ""snap"" when broken, and a smooth flavour.

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Ingredients: Dark chocolate coating (40%) (cocoa mass, sugar, cocoa butter, milk fat, emulsifier: soya lecithin; natural vanilla flavouring), wheat flour (wheat flour, Calcium Carbonate, Iron, Niacin, Thiamin), sugar, partially inverted sugar syrup, vegetable oils (palm, rapeseed, water, salt, natural flavourings), eggs, salted sweetcream butter (cream: milk; salt), ground ginger, raising agent: ammonium bicarbonate, salt. This recipe is a slightly different take on the juicy chunks of crystallised ginger that you’ll find in jars. During the summer we reserve the right to delay shipment if the weather is circa 25 degrees over a 2-3 day period to ensure your items arrive in the best possible condition. Skin warming or reddening indicates the skin surface is being supplied with more oxygen and vital nutrients for fast-acting results. id":27754025549924,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"TRP5087G.Crystalized Ginger 70% (Ginger, Sugar), Dark Chocolate 30% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecthin, Natural Vanilla Aroma). The process of crystallising stem ginger starts with a fresh young ginger root before it has become fibrous and tough, which is peeled, cut, boiled, cooked in a thick simple syrup and allowed to dry. A couverture chocolate is one that that contains a higher percentage of cocoa butter (about a third) than ‘eating’ chocolate.

Leave the chocolate until it has melted around the edges and then stir gently until all the chocolate is shiny and melted.The heat from this process creates a liquid chocolate liquor mixture of the cocoa butter and finely ground nibs, from which different chocolates are produced.