Chai Ginger Bark

Chai Ginger Bark IMAGE Image by: Chai Ginger Bark IMAGE Author: Canadian Living

Fragrant chai tea spices are mixed with creamy milk chocolate and swirled with rich dark chocolate in this ginger-studded treat. The key to achieving a velvety-smooth texture and maximum flavour is finely grinding the preground spices in a spice grinder.

  • Portion size 18 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon aniseed
  • 1/4 teaspoon ground ginger
  • pinch ground cloves
  • 300 g good-quality dark chocolate (about 10 1/2 oz) chopped
  • 300 g good-quality milk chocolate (about 10 1/2 oz) chopped
  • 1/2 cup chopped crystallized ginger

Method

In spice grinder, pulse together cinnamon, cardamom, aniseed, ginger and cloves until finely ground.

In separate heatproof bowls set over saucepans of hot (not boiling) water, melt dark chocolate and milk chocolate. Stir cinnamon mixture into milk chocolate until well combined.

Scrape dark chocolate into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle with half of the crystallized ginger. Spoon milk chocolate mixture over top; using butter knife, gently swirl to create marble effect. Sprinkle with remaining crystallized ginger. Refrigerate until firm, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 5 days.)

Nutritional facts per piece: about

  • Fibre 2 g
  • Sodium 18 mg
  • Sugars 19 g
  • Protein 2 g
  • Calories 199.0
  • Total fat 12 g
  • Potassium 284 mg
  • Cholesterol 5 mg
  • Saturated fat 7 g
  • Total carbohydrate 23 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chai Ginger Bark

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