Ginger in Chocolate and cocoa glass jar

A Spicier Chocolate Confection

Ginger's heat is the dominant note here — it comes through clearly under the chocolate and cocoa dusting rather than being tamed by them, making this the spiciest option among DABOV's chocolate-covered confections.

Let a piece sit at room temperature before eating; ginger's heat and aroma are both more muted straight from the fridge.

Because the ginger brings its own spice, pair it with a coffee or tea that doesn't add competing spice notes — a straightforward black tea from DABOV's tea collections works as a simple counterpoint, letting the ginger stay the focal point rather than layering spice on spice.

How spicy is this?

Noticeably — candied ginger's heat comes through clearly under the chocolate and cocoa, more than in DABOV's other chocolate-covered confections. For a milder fruit-in-chocolate option, Orange Peel in Chocolate or Plums in Chocolate are both gentler.

What does 'candied' mean?

The ginger is simmered in a sugar syrup until it softens and turns translucent, then dried — an old preservation technique that also turns the root's raw bite into a chewier, spicy-sweet candy.

Why is it packed in a jar instead of a box?

The glass jar reseals, which suits eating a piece at a time over several sittings rather than finishing the batch in one go.

How should I store it?

Twist the lid back on tight and keep the jar somewhere cool and dark rather than near a window or a warm stovetop.

What should I drink it with?

A plain black tea or a mellow, rounder coffee lets the ginger's spice stay the main flavor rather than competing with it.