Dark chocolate and ginger is a classic pairing and this bar works really well with the 53% cocoa content, the heat of the centre of the ginger and the sweet crystallisation of the outer cubes.
You’ll find more break up bar refill packs below and in the chocolate and ingredients tab.
How to make your bar
It’s really easy to make your dark chocolate and crystallised bar. Simply melt the chocolate slowly in the microwave using the guidelines below. It’s important to melt the chocolate slowly to create the distinctive snap you get with great chocolate.
Once the chocolate has melted pour it into one side of the mould and tap the mould firmly on the table to even out the chocolate. Place the ginger pieces on top of the bar and push them in slightly so they set in the chocolate.
Leave the chocolate at room temperature for 15 minutes and then refrigerate for 45 minutes. The chocolate bar will come out of the mould easily and you can break it up and enjoy!
Belgian Dark Chocolate – Cocoa solids 53% minimum
Sugar, cocoa mass, cocoa butter, Emulsifier: soya lecithin, Flavouring: vanilla extract.
Ginger, cane sugar.
For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of nuts and milk.