Cooking Instructions
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Step 1
Line a large baking tray with nonstick cooking paper or parchment paper.
Step 2
Melt half of the
70% Dark Chocolate (1 3/4 cups)
in a microwave-safe bowl in the Panasonic Microwave Oven for 30 seconds, then stir and repeat until completely melted and fluid.
Step 3
Pour the melted chocolate onto the center of the nonstick cooking paper. Use a silicone/rubber spatula or large spoon to spread into a rectangular shape until even.
Step 4
Scatter 1/3 of the total
Unsalted Almonds (1/4 cup)
over the dark chocolate layer and refrigerate for 20-25 minutes until firm.
Step 5
Melt the
30% Cacao White Chocolate (1 3/4 cups)
using the same method as for the dark chocolate and stir until completely fluid.
Step 6
Pour over the now firm dark chocolate and almond layer and spread with a clean spatula.
Step 7
Scatter ½ of the remaining almonds and ½ of the
Crystallized Ginger (2 Tbsp)
over the white chocolate. Refrigerate again for 20-25 minutes until firm.
Step 8
Melt the remaining
70% Dark Chocolate (1 3/4 cups)
until completely fluid, then pour over the white chocolate layer and spread with the spatula until the white chocolate is completely and evenly covered.
Step 9
Scatter the remaining crushed almond and
Crystallized Ginger (2 Tbsp)
over the dark chocolate layer. Sprinkle
Crushed Red Pepper Flakes (1/2 tsp)
on top.
Step 10
Refrigerate for 30 minutes to an hour until fully firm before cutting into pieces with a large knife. Store in an airtight container in the fridge and consume within 1-2 weeks. Cooking results may vary depending on microwave oven used.
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