Dark Chocolate with Ginger, Cranberries and Hazelnuts

These are so easy to make and fun to assemble! They are just perfect for homemade treats to gift to family, friends, neighbours and teachers.  After making the first batch with my kids, they made them on thier own to sell in small packages at the school Christmas Craft Fair.  They were a huge hit and sold out so quickly we wish we had made more!

The variations in flavours are endless, although this combination tastes especially seasonal. Have fun experimenting and let me know what you come up with.

Chocolate is a treat but does provide nutritional benefits as well.  Dark chocolate contains flavonoids which are phytonutrients that have anti-inflammatory, anti-clotting, and antioxidant properties.  Dark chocolate varies in cocoa content and generally the higher the better, so aim for 70% or more.

 Dark Chocolate with Ginger, Cranberries and Hazelnuts

Fine quality extra dark chocolate (this one is 72%) cut into smallish squares or pieces
Hazelnuts, chopped
Candied ginger, very finely chopped
Sweetened dried cranberries, finely chopped
Fine sea salt

Heat oven to 150 degrees (on my oven, this is one of the keep warm settings). Anything over 100 will work as chocolate melts at about 90 degrees.  Put a silicone mat on a cookie tray or pan and arrange chocolate leaving about 1 inch space between each piece.  Depending on the size of the chocolate and your oven temperature it will melt quickly (mine took about 5 minutes).  Remove from oven once chocolate is melted.  Sprinkle chocolate with hazelnuts, ginger and cranberries and top with a few grains of salt.  Cool until set and chocolate is hardened, generally a couple of hours, however the freezer works in case of emergencies. Gently lift from silicone mat (you may need to lift mat up and peel them off).