Karohemd's World

I just tried one of the Dark Stem Ginger chocolates from the Belgian choc shop in Burleigh St. The seriously strong, *fresh* ginger heat is just mellowed enough by the dark chocolate that you can eat it without your tongue being on fire. Nom Nom Nom.

I thought I put up some photos of the process. A couple of stages are missing because you have to be quick and there was no time to take pics. I need an assistant (and a nice big kitchen) to do that properly at one point.

     

( Big pics and descriptions )

As several people have asked me, here's the recipe:

2 100g bars tesco finest dark Swiss chocolate 72% (or other at least 70% choc)
6 fresh large organic free range eggs
3+ tbsp granulated sugar, to taste

Separate the eggs, beating the yolks with the sugar and the whites to stiff peaks.
Melt the chocolate in a baine-marie (or similar contraption, i.e. a heatresistant bowl over a saucepan with almost simmering water), stirring until smooth.
The next step is the only tricky bit. Stir the egg yolks into the chocolate in a constant stream very quickly so you don't end up with scrambled eggs, add a generous spoon of the egg whites and stir to loosen the mixture and then gently fold in the rest of the whites bit by bit.
Cover with clingfilm and let it set in the fridge (about 2-3 hours should do it, doing it the night before works as well).

As simple as that. :o)