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Chocolate and ginger squares
- RECIPE MAKES: 12
- PREP TIME: 5 minutes
- COOK TIME: 10 minutes + chilling
Method
step 1
Line a small tin with baking parchment, mix the Mevalia Biscuits with most of the ginger (save a little for decoration).
step 2
Melt the Mevalia Chocotino in a Bain Marie by placing a large bowl over a pan of boiling water, don’t let the boiling water touch the bowl and stir in the Mevalia Chocotino, until melted.
step 3
Melt the butter in a saucepan and add the Golden Syrup, mix until glossy.
step 4
Combine the butter and syrup mix with the melted Mevalia Chocotino and stir well, pour the mixture over the ginger and biscuit mix and flatten the top lightly.
step 5
Add the rest of the ginger for decoration, refrigerate for 3 hours until set.
Ingredients
- 150 g Crushed Mevalia Frollini cookies
- 70 g Finely diced, crystalized stem ginger
- 150 g Mevalia Chocotino/ Vitabite
- 50 g Melted, butter
- 50 g Golden Syrup
Table
