Sea Salt & Crystallized Ginger Chocolate Wafers

105

Prep Time:

Bake/Cook Time:

30m

Yield:

24 wafers

With a crisp center, dark chocolate coating and sea salt and candied ginger toppings, this treat definitely looks and tastes high-end. Imagine everyone's surprise when they learn the center is a saltine! Sea Salt & Crystallized Ginger Chocolate Wafers are one of those desserts that look much harder to make than it really is.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crystallized Ginger

1 1/2 cups, divided Imperial Sugar Extra Fine Granulated Sugar
1 1/2 cups water
1 cup peeled and sliced ginger

Wafers

24 saltine crackers
2 cups semi-sweet chocolate chips
1/2 cup chopped crystallized ginger
Flaky sea salt, to taste

Directions

To make crystallized ginger: Line baking sheet with wax paper and set a wire rack on top of that. Spray wire rack with non-stick spray.
Combine sugar and water in a large saucepan over medium-high heat. Bring to a boil and add ginger. Reduce heat to medium-low and simmer, stirring frequently, until the liquid has almost evaporated, about 20 minutes.
With a slotted spoon, transfer ginger immediately to wire rack. Let stand until dry, about 1 hour, and then roll slices in additional sugar if needed.
To make wafer: Line baking sheet or tray with wax paper or silicone mat.
Melt chocolate according to package directions. Dip saltine cracker into the melted chocolate. Using a fork flip over, gently lift out, and let excess chocolate drip off.
Carefully slide onto waxed paper lined baking sheet and sprinkle with crystallized ginger and sea salt.
Continue process until all crackers and chocolate have been used.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

Rate & Review

rdginto

Feb 19, 2015

If you don't like the flavor of ginger, you might not like this BUT the crystallized ginger with the sea salt and semi sweet chocolate ... YUMMY. I didn't have saltines and didn't want to buy a box of them so I used "club" crackers, which worked well ! I'll definitely make this again.