Glace Ginger and Date Chocolate Slice on plate
Share Button

Glace Ginger and Date Chocolate Slice

Prep Time:15-20 mins

Cook Time:30 mins

Serves:Serves

Ingredients

  • The quantities of ingredients fill a large 30 x 20cm slice dish.
  • 120 g (approx 1/2 cup) Equagold Glaze Ginger. (Crystallised ginger is not recommended).
  • 185 g (1 cup) approx 25 pitted dates, sliced into 3 pieces
  • 1/3 cup Equagold Vanilla sugar
  • 125 g butter, roughly chopped
  • 2 teaspoons, Equagold Vanilla extract
  • 3 cups of cornflakes
  • 250 g (2 cups) Equagold Belgian style Couverture (70% chocolate)
  • 2 Tablespoons, Kremelta vegetable shortening
  • Non-stick cooking paper

Method

Into a medium sized pot place ginger and sliced dates (kitchen scissors work well for this). Add sugar, butter, vanilla extract and simmer for 5 minutes stirring until the mix forms into a thick syrup. Remove pot from heat. Place the cornflakes into a large bowl and roughly crush with your hands-twice only. Spoon into the mix and gently stir until well combined. Line a 30 x 20cm slice dish with kitchen paper, add the mix and with a spatula, spread mix evenly into each corner of the dish. Refrigerate for 30 minutes. Place chocolate buttons and kremelta into the top-pot of a double-boiler, add water in the base (make sure the water does not touch the base of the top). On a low heat, stir constantly until the chocolate and Kremelta are melted and starts to attain a lovely gloss. Pour evenly over ginger slice, refrigerate until chocolate has set (approx 30 minutes). Remove from dish, remove paper and slice. Place into an air tight container (fills a 2 litre ice-cream container) lining each layer with kitchen paper. Cover and store in the freezer.

Gail Todd

Food-Writer

The above recipe has been tested using Equagold ‘s fine quality products. Substituting ingredients with other brands may not yield the same results.

Tags:

Related Posts