White Chocolate and Ginger Fudge & Festive Chocolate Bark
White Chocolate and Ginger Fudge
25g preserved ginger, chopped
1 teaspoon vanilla extract
375g icing sugar
100ml whole milk
75g butter
275g good quality white chocolate, chopped
2 tablespoons double cream
Method
Mix the icing sugar with the milk in a heavy based saucepan.
Place on a medium heat and cook to warm through.
Add the butter and, stirring constantly, bring to the boil.
Without stirring, boil for 5 minutes.
Add the cream and chocolate and remove from the heat.
Stir until the chocolate has melted and mix in the vanilla and ginger.
Spoon into a tin lined with parchment paper and cool.
Chill until set.
Cut into squares.
Festive Chocolate Bark
300g dark chocolate chopped
Assorted toppings – dried cranberries, golden or silver balls, nuts, coconut etc
Method
Place 200g of the chocolate in a heat proof bowl and place on bowl of barely simmering water (ensure the bowl doesn’t touch the water).
When chocolate has melted, turn off the heat and add a quarter of the remaining chopped chocolate.
Stir until its melted and add another quarter of the chocolate and repeat until all the remaining chocolate has been added.
Spread over a sheet of parchment paper.
Dot over the toppings and allow to set.
Break into shards.
