Chocolate ginger shards - Recipes - Food & Drink - The Independent This a simple way to make after-dinner chocolates - and easier than truffles, too. 300g good-quality dark chocolate, broken into pieces 100g crystallised stem ginger, finely chopped Put the chocolate into a bowl over a pan of simmering water for a few minutes, stirring every so often until it has melted. Stir in the stem ginger and remove from the heat. Line a tray with clingfilm and pour the chocolate mixture on and spread it out to about half a centimetre thick. Refrigerate for an hour or so, then remove from the tray and clingfilm and break into shard-like pieces.