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Rochester Rochester Dark Ginger Drink Non Alcholic 725ml (Pack of 12)

£9.9£99Clearance
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Knock each piece against the side of the bowl a few times to shake off any excess chocolate, before placing it on the baking parchment. There’s definitely a kick to these little sticks, so maybe just nibble one or two if you don’t tend to eat spicy food.

This recipe is a slightly different take on the juicy chunks of crystallised ginger that you’ll find in jars. Our Belgian chocolate is a blended couverture from Ghana, Cote d’Ivoire and Sao Tomé, for a rich creamy texture with a lingering flavour and glossy sheen. Ingredients: Candied ginger (65%) (ginger (ginger, sugar), modified starch (potato, maize)), chocolate (35%) (cocoa solids (cocoa mass, cocoa butter), sugar, emulsifier ( SOYA lecithin), flavouring.

Boil water in your kettle and pour a few centimetres worth into your saucepan (the saucepan isn’t on the hob so pop a heatproof tray underneath it). Favourites include Milk Chocolate Crowns, Dark Chocolate Cecily (toffee flavoured butter truffle centre), Lemon and Coconut fondant and Milk Noisette Cream.

These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.With Vanilla Cream, Amandes, Brazil Nuts, Fudge Vanille, Caramel Noix, Butter Fourre, Dark Chocolate Crowns, Rose and Violet Creams and more, a beautiful chocolate banquet awaits for a very special occasion.

We carefully consider the cacao content to balance the sweetness and intensity of both chocolate and ingredient inside.

The process of crystallising stem ginger starts with a fresh young ginger root before it has become fibrous and tough, which is peeled, cut, boiled, cooked in a thick simple syrup and allowed to dry. We use top quality Chinese Stem Ginger that is hand cut and trimmed before being enrobed in thick dark chocolate. Leave the chocolate until it has melted around the edges and then stir gently until all the chocolate is shiny and melted. This artisan craft is the Critical Ingredient that makes our enrobed chocolates different and special.

Ingredients: Organic Raw Cacao Butter, Organic Raw Cacao Powder, Organic Coconut Sugar, Organic Ginger Powder (2. Google Analytics sets this cookie to calculate visitor, session and campaign data and track site usage for the site's analytics report. These little ginger mouthfuls should keep for a couple of months – if you don’t eat them before then that is! Once the chocolate has set, remove the crystallised ginger sticks from the tray and pop them in a sealed container (use the baking parchment from the tray to line it).Containing the truly luxurious spiciness of old-fashioned ginger, our biscuits are coated in a cocoa-rich dark chocolate, which gives them a refined chocolate flavour that complements the biscuit beautifully. Cocoa was used as a beverage over 2000 years ago by the Mayans, who, like the later Aztecs, used cocoa as a special occasion beverage, to reward brave warriors and as an aphrodisiac. Our products are made by hand wherever possible, we use machines to mix the dough but everything is then shaped, decanted, filled, cut and dipped by our team of talented bakers. And industrialisation made chocolate a food for the masses around this time and Chocolate Houses soon fell out of fashion.

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