Ginger that has been Crystallised in the usual way, is boiled profusely in water with lots of refined sugar.. often with a change of water during the boiling process, so throwing away half the flavour….. also adding Refined Sugar…..just what you dont want in Raw Chocolate……Infact its best to avoid it altogether..
Recently I found a recipe to make homemade Raw Crystalised Ginger…Its really simple, if not a little time consuming.. but worth the effort..
100g Organic Ginger Root ..and
200g Organic Coconut Palm Sugar, ….(This sugar is unrefined and full of minerals, as well as being LowGI and suitable for Diabetics..)
Firstly grate the Ginger, and then squeeze out any juice, (you can add this Juice to a smoothie, so you dont waste it )..Lay the Grated Ginger on some greaseproof paper, if you use a plate or something similar..it will begin to stick as the Crystalising process starts to take place,Cover the Ginger with the Coconut Sugar and mix thoroughly, leave it somewhere warm.. preferably in the Sun. If not, a warm place in the kitchen…(cover loosely with greaseproof paper, but do not put a lid or airtight cover on it)…… Stir and shuffle it about roughly 3-4 times a day…. for 48hours..By which time the Alchemy should of taken place… It turns out alot Spicier than your average Crystalised Ginger, and is very fiery..
I added mine first batch to some Raw chocolate Bars which were really gorgeous… Next on the list is Raw Crystalised Ginger Truffles… Divine…