Chocolate ginger bites
- 125g hazelnuts (without shells)
- 75g crystallised ginger
- 200g Chosen by you Dark Chocolate (50% cocoa solids)
Pre-heat the oven to 190C/170C Fan/Gas 5. Put the hazelnuts on a baking tray and cook in the oven for 5 minutes. Use kitchen roll to rub off the papery skins. Leave to cool.
Once cold, roughly chop the nuts, plus the ginger.
Break the chocolate into squares and put in a heatproof bowl. Melt over a pan of simmering water, stirring occasionally – make sure the base of the bowl doesn’t touch the water.
Remove the bowl from the pan and stir in 100g of the nuts and all the ginger.
Line another baking tray. Arrange heaped teaspoons of the chocolate mixture on the paper, leaving a gap between each. Sprinkle the chocolate bites with the rest of the nuts. Leave to set, then lift off the paper. Store in an airtight container for up to 7 days.