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.
- Prep time 15 minutes
- Total time 1 hour
Ingredients
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.)
Makes about 18 pieces.
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
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 3.0
