Ginger Three Ways

I love chocolate (no surprise) and I love ginger. Did you know that the fresh ginger kick comes a compound called gingerol, which transforms into a sweeter compound called zingerone when heated or dried. This is why fresh and ground ginger taste so different. For this recipe I wanted to use both flavours, and achieve a combination of textures. So I used fresh ginger for a small pate de fruit cube, which I then wrapped in a water ganache flavoured with ginger powder (and since it is a water ganache, these are vegan).  The truffle has then been hand coated in dark chocolate twice to give a nice crisp shell, and decorated with a third form of ginger – stem ginger. Ginger Three Ways is our limited edition micro batch flavour for August.