Glace Ginger and Date Chocolate Slice

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.