for 25 pieces

250 g	dark chocolate, finely chopped
100 g	coconut flakes
50 g	candied ginger, finely chopped
¼ tsp	bourbon vanilla powder

How it's done

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Add the coconut flakes, ginger and vanilla, mix well. Using two teaspoons, shape the mixture into approx. 25 mounds, place on a sheet of baking paper, chill for approx. 20 mins.

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