Spiced Chocolate Recipe – Cardamom, Fennel & Ghee Delight

Last Updated on 4 months by Neha Deshmukh

Spiced Chocolate Recipe – Cardamom, Fennel & Ghee Delight

Hey everyone! I’m so excited to share this recipe with you. It’s a little different, a little special, and honestly, completely addictive. I first stumbled upon a version of this while travelling through Rajasthan, and I’ve been tweaking it ever since to get it just right. It’s a beautiful blend of warming Indian spices with rich chocolate – trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t your average chocolate treat. We’re taking things up a notch with fragrant cardamom, subtly sweet fennel, and a touch of ghee for a melt-in-your-mouth texture. It’s surprisingly easy to make, requires minimal cooking time, and is a fantastic way to impress your friends and family with something a little different. Plus, the spices offer a lovely warmth that’s perfect any time of year.

Ingredients

Here’s what you’ll need to create this spiced chocolate magic:

• 1 cup chocolate chips (about 170g)
• 1 tablespoon ghee (about 15ml)
• 5 cardamom pods (seeds only)
• 2 whole cloves
• 1 teaspoon fennel seeds
• 1 teaspoon cinnamon powder
• ¼ teaspoon sea salt

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chocolate.

Cardamom: Sourcing & Freshness

Cardamom is key here. Try to use green cardamom pods, and if possible, buy them whole and grind the seeds yourself. The flavour is so much more vibrant that way! I usually get mine from the local Indian grocery store.

Ghee: Traditional Uses & Substitutes

Ghee is clarified butter, and it adds a beautiful richness and nutty flavour. It’s a staple in Indian cooking for a reason! If you don’t have ghee, you can substitute with unsalted butter, but the flavour won’t be quite the same.

Fennel Seeds: Regional Variations & Flavor Profile

Fennel seeds might seem a little unusual in chocolate, but trust me! They add a subtle anise-like sweetness that complements the other spices beautifully. In some parts of India, fennel is used in sweet dishes all the time.

Chocolate Chips: Quality & Type Recommendations

I prefer using good quality dark chocolate chips (around 60-70% cacao) for a richer flavour. But milk chocolate works well too, if you prefer a sweeter treat. Feel free to experiment!

Cinnamon: Varieties & Aroma

I like to use Ceylon cinnamon (also known as “true cinnamon”) for its delicate flavour. Cassia cinnamon is also fine, but it has a stronger, more pungent aroma.

Sea Salt: Enhancing Sweetness

Don’t skip the sea salt! It really balances the sweetness of the chocolate and enhances all the other flavours.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

First, grind those cardamom seeds, fennel seeds, and cloves into a fine powder. A coffee grinder works perfectly for this.

Next, melt the ghee in a double boiler. If you don’t have a double boiler, don’t worry – I’ll cover that in the FAQs! Add the ground spices, cinnamon, and sea salt to the melted ghee, stirring until everything is nicely combined. The aroma at this stage is amazing.

Now, add the chocolate chips and stir continuously until they’re fully melted and smooth. Patience is key here – you want everything to be perfectly blended.

Once the chocolate is smooth, pour the mixture into silicone molds or a parchment-lined tray. I love using little silicone shapes, but a simple square or rectangle works just as well.

Pop it in the fridge for about an hour, or until the chocolate is set.

Finally, remove the chocolates from the molds (or break into pieces if you used a tray) and enjoy!

Expert Tips

• Don’t overheat the chocolate! It can seize up and become grainy. Low and slow is the way to go.
• If you want a really smooth finish, you can temper the chocolate. But honestly, for this recipe, it’s not essential.
• A pinch of cayenne pepper can add a lovely little kick!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

Vegan Spiced Chocolate

Use vegan chocolate chips and coconut oil instead of ghee. It’s just as delicious! My friend, Priya, swears by this version.

Gluten-Free Spiced Chocolate

This recipe is naturally gluten-free, so no changes needed! Just double-check your chocolate chips to ensure they’re made in a gluten-free facility if you’re particularly sensitive.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the cloves to 1.
• Medium: Stick to the original recipe.
• Hot: Add a pinch of cayenne pepper or a tiny bit of chilli powder.

Festival Adaptations (Diwali, Holi)

During Diwali, I love to gift these chocolates in little boxes. For Holi, I sometimes add a sprinkle of edible glitter for a festive touch!

Serving Suggestions

These spiced chocolates are perfect on their own, with a cup of chai, or as part of a dessert platter. They also make a lovely homemade gift.

Storage Instructions

Store the chocolates in an airtight container in a cool, dry place for up to 2 weeks. If it’s really warm, you might want to keep them in the fridge.

FAQs

Let’s answer some common questions!

What is the best type of chocolate to use for this recipe?

Good quality dark chocolate (60-70% cacao) is my go-to, but milk chocolate works too!

Can I make this recipe without a double boiler?

Yes! You can create a makeshift double boiler by placing a heatproof bowl over a saucepan of simmering water. Just make sure the bottom of the bowl doesn’t touch the water.

How can I adjust the sweetness of the chocolate?

Use a different type of chocolate chip (e.g., semi-sweet, milk chocolate) or add a teaspoon of honey or maple syrup to the melted mixture.

What are the health benefits of using ghee in this recipe?

Ghee is rich in vitamins and healthy fats. It’s also believed to be easier to digest than butter.

Can I substitute the fennel seeds with another spice?

You could try anise seeds, but the flavour won’t be quite the same. Fennel really adds a unique touch.

How long will these chocolates stay fresh?

Stored properly in an airtight container, they’ll stay fresh for up to 2 weeks.