Chocolate Wafers with Ginger, Fennel & Sea Salt

By ldelmas

Dark chocolate with high cacao content is lower in sugar and higher in antioxidants than milk chocolate. For this ingenious snack, Grace Parisi coats wafer-thin crispbreads in dark chocolate so they seem like candy bars, studded with flaky Maldon sea salt, chewy crystallized ginger, and candied fennel seeds

Ingredients

• Ingredients:
• 1-1/2 tsp fennel seeds
• 1/4 tsp sugar
• 7 oz bittersweet chocolate (70-75% cacao) chopped
• 16 wafer-thin crispbreads, such as Finn Crisp (1-1/2-inch x 3-inch)
• 2 Tbsp minced crystallized ginger
• Maldon sea salt

Preparation

Step 1

Line a baking sheet with parchment paper. In a small skillet, toast the fennel seeds over moderate heat until fragrant, about two minutes. Add the sugar and cook, stirring frequently, until the sugar is melted and coats the seeds—about 15 seconds. Scrape the candied fennel seeds onto a plate and let cool. Crumble any clumps to separate the seeds.

Put the chocolate into a microwave-safe bowl and microwave in 30-second bursts until almost melted. Stir the chocolate until completely melted and an instant-read thermometer inserted in it registers 90°F.

Working quickly, dip a crispbread in the chocolate and use an offset spatula to spread the chocolate in a very thin layer so it coats the crispbread completely. Transfer to the prepared baking sheet and sprinkle with some of the fennel seeds, ginger, and sea salt. Repeat with the remaining crispbreads, chocolate, and toppings. Refrigerate the chocolate-covered crispbreads until just set, about 5 minutes, then serve.

Make ahead: The chocolate-covered crispbreads can be stored in an airtight container at room temperature for up to 5 days.