Here’s the second of this morning’s
experiments, treats. Ideas for recipes come from all sources and this one combined my love of cardamom during the holiday season, and secondly, memories of my maternal grandmother. Our birthdays were just three days apart and I think it gave us a lot in common, one being our love for all things ginger and dark chocolate. Each Christmas we’d give one another a box of chocolate ginger chocolates. To this day whenever I make anything with these two ingredients I think of her and remember what a great lady she was. With that in mind I’m dedicating this recipe to my nan Kate.
I decided to add some apricots for more taste and a little chewiness too. After some brainstorming about how to get these goodies into what looked like sticks, I pulled open a cupboard ands spotted my ice cube tray…the one used for making ice cubes that fit inside water bottles. Thin and just the right mold size.
These make 18 sticks . I just tried one and I have to say the flavors blend perfectly.
11 1/2 ounce semi sweet chocolate chunks or chips
1/4 teaspoon of ground cardamom…more or less depending on how big a fan you are…warning if you’ve never used it before it’s pungent!
1/4 cup finely diced dried apricots
3 tablespoons finely chopped crystallized ginger…more if you like the heat and you could use powdered ginger, I’d say about 1/4 teaspoon.
In a bowl, mix the cardamom, apricots and ginger together.
Melt the chocolate and pour over the apricot mixture and stir well.
Spoon the mixture into the ice cube trays…don’t worry if some overlaps.
If you don’t have a mold you could place the mixture in strips on a baking sheet that’s been lined with parchment paper.
Place in the freezer for about 30 minutes.
Let them stand at room temperature for a few minutes and then take them out of the mold.
Another treat for the stocking or take home gift or keeping in a decorative tin to give away to the person who wasn’t on your list but they’ve dropped by with something for you. Yes, it always happens.