One "simple" truth in the kitchen: simple is always good. Easy is not a cop-out. It's just reality. I pump my fist like Tiger Woods everytime I see a food writer put "Shopping is 50% of cooking," into print. Because it's so true. Buy a few good things and something, intuitively, can come together. Even when there are just two ingredients involved. In this case, crystallized (candied) ginger I bought for the holiday's gingersnaps and dark chocolate (because, well, do I really need an explanation for this one?)...
I came home from work with about half an hour to conjure up an offering for a Slow Food Utah meeting. I keep the company of many good home cooks and professional chefs. When we get together we always eat. And we eat well. So I had to show up with something—good.
I poked my head into my small pantry and found the rest of the crystallized ginger and huge block of El Rey dark chocolate. I chucked them into my bag and made it to my friend's house a few minutes before the meeting with the intention to simply serve the things as is, a "rustic chocolate plate" if you will. But, maybe that was too lazy. I figured one step wouldn't hurt my energy level.
So as soon I got to my friend Christi's house and had a glass of cava, I chopped up the chocolate and melted the lot in a makeshift double-boiler. (Who actually owns a proper double-boiler anyway?) I gave it a stir to make it shiny and smooth and got to dipping. By the time everyone showed up with the impromptu buffet, I had dipped the last of our would-be dessert. They looked like cartoon coins in their yin-yang way. The gloss muting down to a brown-velvet by the time we got to them at the end of the meeting.
One bite = soft cooked ginger, crunchy sugar crytals, melting tangy chocolate, and the sweetest of heat at the very end. Wash it down with cava. Everything tastes good with cava.