- 6 oz. old-fashioned gingersnaps (about 25 small cookies)
- 1 stick unsalted butter
- 7 oz. dark chocolate (70% cocoa solids), broken into pieces
- 1 tablespoon superfine sugar
- 2 tablespoons golden syrup or corn syrup
- 1⁄3 cup chopped crystalized ginger
- 7 oz. dark chocolate, chopped
- 2 oz. semi-sweet chocolate, chopped
1 Crush the cookies into small pieces. The easiest way to do this is to put them in a polythene bag and bash with a rolling pin, but not too much as you do want pieces not crumbs.
2 Put the butter, dark chocolate, sugar, and syrup in a large heavy-based saucepan and set over low heat. Let melt, stirring continuously.
3 Take off the heat, add the crushed cookies and ginger and mix well until everything is coated in the chocolate mixture. Pour the mixture into an 11 x 7-inch jelly roll pan or a 9-inch square brownie pan, lined with foil, and transfer to the fridge to set.
4 To make the topping, seed temper the dark chocolate. Pour the chocolate over the chilled mixture, spreading it over the surface with a metal spatula. Return to the fridge to set before decorating.
5 To decorate, melt the semi-sweet chocolate in a heatproof bowl set over a saucepan of barely simmering water. When just melted remove the bowl from the heat. Dip the tines of a fork into the melted chocolate and holding it above the pan, move it backwards and forwards to drizzle the chocolate in a random pattern over the top of the bars. Return to the fridge to set the semi-sweet chocolate and then cut into bars with a hot serrated knife.
Note: The bars will keep stored in an airtight container in the fridge for up to 3 weeks.
Makes 12 bars or 24 mini bites.
Variation: To make Original Marbled Bars, simply follow the main recipe above, replacing the ginger cookies with graham crackers, or similar, and using 1-1⁄4 cup raisins or a mixture of any chopped dried fruits and nuts instead of the crystalized ginger. To top, follow the main recipe.
BUY THIS BOOK
Excerpted from Chococo Chocolate Cookbook, Copyright © 2011 by Claire Burnet. Photography Copyright © 2011 by Jonathan Gregson. Excerpted by permission of Ryland Peters & Small. All rights reserved.