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Rochester Rochester Dark Ginger Drink Non Alcholic 725ml (Pack of 12)

£9.9£99Clearance
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Half cover the pan with lid and bring the mixture back to a gentle simmer and cook for 50-60 minutes so that the ginger has softened. Beautifully chewy, it is a must have for ginger lovers and is a lovely after dinner treat when entertaining. raw cacao mass, crystallised ginger (30%: ginger, cane sugar), coconut blossom sugar, cacao butter, cacao powder. With Vanilla Cream, Amandes, Brazil Nuts, Fudge Vanille, Caramel Noix, Butter Fourre, Dark Chocolate Crowns, Rose and Violet Creams and more, a beautiful chocolate banquet awaits for a very special occasion. Favourites include Milk Chocolate Crowns, Dark Chocolate Cecily (toffee flavoured butter truffle centre), Lemon and Coconut fondant and Milk Noisette Cream.

Once the chocolate has set, remove the crystallised ginger sticks from the tray and pop them in a sealed container (use the baking parchment from the tray to line it).Ingredients: Dark chocolate coating (40%) (cocoa mass, sugar, cocoa butter, milk fat, emulsifier: soya lecithin; natural vanilla flavouring), wheat flour (wheat flour, Calcium Carbonate, Iron, Niacin, Thiamin), sugar, partially inverted sugar syrup, vegetable oils (palm, rapeseed, water, salt, natural flavourings), eggs, salted sweetcream butter (cream: milk; salt), ground ginger, raising agent: ammonium bicarbonate, salt. Crystalized Ginger 70% (Ginger, Sugar), Dark Chocolate 30% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecthin, Natural Vanilla Aroma). Remove the tray from the oven, sprinkle over the remaining 5g of coconut sugar and put the ginger back on the baking rack to cool. Cocoa was used as a beverage over 2000 years ago by the Mayans, who, like the later Aztecs, used cocoa as a special occasion beverage, to reward brave warriors and as an aphrodisiac. Put the sugar, honey and water into a small saucepan, mix well and bring to a gentle simmer on a hob.

It was all things to all people: to some, as with the Aztecs, it was the viagra of the day; to others including Samuel Pepys, a hangover cure.

If the chocolate doesn’t completely melt, pop the saucepan on the hob to heat the water a little and pop the bowl briefly back over it again. DARK CHOCOLATE COATED GINGER: Dark chocolate (62%) (Cocoa Mass*, Sugar, Cocoa Butter*, Emulsifier: Soya Lecithin, Natural Flavouring) Ginger (38%) (Stem Ginger, Sugar), Glazing Agent: Gum Arabic; Corn (Maize) Protein Dark Chocolate contains Cocoa Solids 64% minimum. Our crystallised stem ginger is then enrobed by artisan chocolatiers using a luxurious 56% dark Belgian chocolate to create a wonderful combination of zesty, warming fruit with the bitter sweetness of dark chocolate, ideal to simultaneously cleanse and delight the palate.

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