By Victoria Brenneman
Photo By D. Lucas Landis
Be creative with what you add to the chocolate. If you dehydrated strawberries this summer, add those to the chocolate. Any assortment of dried fruit and nuts would make a lovely gift.
30–45 ounces of fair-trade dark chocolate
1 orange, dehydrated
1-inch knob of ginger
⅛ – ¼ cup English walnuts, broken in medium pieces
Preheat oven to 200°∆F. Slice an orange onto a baking sheet. Bake for 2 hours, turning occasionally so the orange does not brown. Set aside to cool. Melt half of the chocolate in a double broiler. Pour into a new 8- by 11-inch pan. Grate half of the ginger onto the chocolate, making sure to distribute it evenly. Frozen local ginger would be perfect and would grate easily. Chop and evenly distribute all of the walnuts into the chocolate. Melt the last of the chocolate in the double broiler. Pour into pan. Grate the last half of the ginger into the chocolate. Arrange the orange slices onto the top of the chocolate. Refrigerate until hard.
Wrap with a bow and attach a small hammer as a gift for the holidays!