Bright Ginger Chocolate Clusters (Printable Version)
Zesty crystallized ginger and nuts coated in dark chocolate for a sweet, crunchy bite.
# What You'll Need:
→ Ginger & Nuts
01 - 3.5 oz crystallized ginger, finely chopped
02 - 3.5 oz roasted almonds, coarsely chopped
03 - 1.75 oz roasted cashews, coarsely chopped
→ Chocolate Coating
04 - 7 oz dark chocolate (minimum 60% cocoa), chopped
05 - 1 tbsp coconut oil (optional, for shine and smoothness)
# How To Make:
01 - Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, combine the crystallized ginger, roasted almonds, and roasted cashews.
03 - Using a heatproof bowl set over simmering water, melt the dark chocolate with coconut oil, stirring continuously until smooth.
04 - Pour the melted chocolate over the ginger and nut mixture and stir thoroughly until all pieces are evenly coated.
05 - Spoon heaping teaspoons of the coated mixture onto the prepared baking sheet, spacing them slightly apart.
06 - Allow clusters to set at room temperature or refrigerate for 30 minutes until firm.
07 - Place clusters in an airtight container and store at a cool room temperature for up to 2 weeks.
# Expert Advice:
01 -
- They come together in under 20 minutes, which means you can gift-wrap them before dinner.
- The ginger bite cuts through the chocolate richness in a way that feels sophisticated but effortless.
- One cluster feels indulgent enough to satisfy a sweet craving without derailing your whole evening.
02 -
- Crystallized ginger from different brands varies wildly in moisture and sweetness, so taste yours first and adjust expectations accordingly.
- Melting chocolate over water is slower than you'd think, but it's the difference between glossy clusters and grainy disappointment—patience is your real secret ingredient here.
03 -
- If your chocolate does seize (becomes thick and grainy), don't panic—add a tiny bit of coconut oil or butter and heat gently, stirring constantly, and it'll usually come back to life.
- For the shiniest, most professional-looking clusters, add that optional coconut oil without fail and ensure your chocolate is completely smooth before coating.