February 13, 2017
This a recipe made by Sarah Donnelly for our AIMC Berkeley Intro to Herbs class, where students create and share a medicinal recipe. These delicious chocolates treat wind-cold disorders and are also act as a tonic and detox. Enjoy!
Medicinal Ingredients and function in the body:
Ginger – Warming to the Lungs, Spleen and Stomach; releases exterior; indicated for coughing, wheezing, nausea.
Chocolate – Bitter – Anti inflammatory; dries dampness and phlegm
Lemon & Honey – Muscle/pain reliever
Honey – Tonifies
Gelatin – Eases joint pain
Candied Ginger Topper:
Slice ginger thinly, cover with 2C of water. Boil 10 minutes or until ginger has softened. Drain, and return 1/4C water to the cooked ginger, stirring in agave nectar to cover. Simmer for 20-30 minutes, or until all water has been absorbed and the nectar starts to form balls. Transfer to a glass container to cool.
Note: amount of ginger is not specified because you can never have too much candied ginger lying around
1/2C lemon juice
1/16th-1/8th teaspoon cayenne pepper
dash of powdered ginger
4-5T of gelatin
Mix all ingredients except gelatin in a nonstick pot and bring to a light boil. Add gelatin SLOWLY, whisking furiously to avoid clumping. If it clumps, pour mixture through a strainer before before transferring to molds. Let set for 2-3 hours. Pop fillings out of the molds and let freeze for 20m before covering in chocolate.
1/3C dark chocolate
1/3C semisweet chocolate
1/2T coconut oil
Melt over a double boiler or in a microwave until melted. Cover each piece of gelatin in the chocolate and place on parchment paper in the refrigerator to set. Garnish with candied ginger.