CHOC CRISP AND PRESERVED GINGER

CHOC CRISPS and PRESERVED GINGER

To make Choco Crisps

* Melt the chocolate in a bown (200 gr dard chocolate)
* Spread as thinly as possible over wax paper and and sprirnkle over with almonds (150gr toasted)
* allow to set in a cool place
* Brak into desidred uneven sizes

To make Preserved Ginger

* Blanch the ginger for 2-3 minutes in boiling water and drain (500gr fresh root ginger, peeled and sliced into 2mm slices)

* Place the ginger and sugar (700gr) in a large saucepan and cover generously with water (4-5 lt)

* Bring to the boil, then turn down heat to a very, very slow simmer. Cook until ginger is softened and syrup has thickened. This must be done slowly and over a period of 10 hours or more !!! Keep topping up with water as necessary

* Store in a sterilised jar and refrigerate

* Serve with Choc crisps, espresso and a shot of Grappa !!!