Devoted readers may remember that in the early days of spring I prepared gingered honey. Quite inadvertently, I stumbled upon something finer still.
Accidental candied ginger! Ah, the honey infused the ginger just as ardently as the ginger infused the honey, and sugared it over, without syrups, completely raw. Oh, the gorgeous stuff!
Naturally one must introduce honeyed ginger to dark chocolate. My loved ones are now wondering why I didn’t share (blushes) and so I must hurry to make another very large batch. I should think it will be ready for winter, will you try this too? A wide-mouth mason jar should be about right for extracting the ginger, and the honey left is an excellent medicinal. Now, do check back soon, as I have something else gingery and rather exciting to show you.
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