This is a treat I made after school yesterday when I had too strong of a chocolate craving to resist. It definitely did the trick!
DARK CHOCOLATE + GINGER FLATBREADS // Makes 16
Inspired by Grace Parisi at Food + Wine magazine – source: sproutedkitchen.com
6 oz. Dark Chocolate
16 Flatbread Crackers (I used the wheat thins ones)
1/4 Cup Crystallized Ginger, minced
3 Tbsp. Toasted Sesame Seeds
Break up the chocolate and melt it using a double boiler (I used a glass bowl and set it over a pot of simmering water). Make sure the water is just below the glass bowl, not touching it. Also make sure to stir it every so often until it is completely melted.
Lay out your crackers on a baking rack and cover them in the melted chocolate either by dipping it completely in the bowl or painting it on with a cooking brush (I recommend the latter option for a less messy process). Having a sheet of parchment paper under the rack will also help make for an easy clean up. Sprinkle however much you want of the candied ginger and sesame seeds on top of each cracker, add a dash of salt, and put them in the refrigerator to set. They last about two weeks in a covered container.
Feel free to embellish when it comes to toppings! Some yummy alternatives could be coconut flakes, crushed peppermint, or crushed nuts and butterscotch. White chocolate shavings would also be good.
Comment below and let me know what other creative toppings you would add!
all photos taken by Maddy Rotman