Chocolate with Gingerbread Crumble
200 grams dark chocolate, 70%
20 gingerbread cookies
How many gingerbread cookies you use will depend on the size of the cookies and how much crumble you prefer in your chocolate. When it comes to the chocolate, I prefer a high quality dark chocolate with at least 70% cocoa. You can however of course use your favourite chocolate whether it's dark or milk chocolate.
Crush your cookies with a pestle into crumbles.
Finely chop your chocolate into even sized pieces and place in a heatproof bowl that fits in a saucepan.
Fill your saucepan with water and place your bowl on top. Make sure the bowl doesn't touch the water. And, make sure that no water comes into the chocolate as this can make the chocolate hard and lumpy.
Stir the chocolate frequently over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
Once the chocolate is melted, mix it with your crumble.
Place your chocolate and gingerbread crumble mix on a flat surface covered with oven paper. Flatten the mix until about 5mm thick. Set aside to cool down. Then cut your chocolate into bite-sized pieces.
It's best to keep your chocolate in a cool pantry. If you keep them in your refrigerator they will sweat. But maybe you don't need to worry as these little things tend to go quickly....