I make chocolate bonbons and in my new recipe I am trying to make a ginger ganache topped with dark chocolate. (This is the easy part).
The hard part is when you think about a new shape for it. So what I want is to put on top of each bonbon, little of crystallized ginger, where they look like sea salt flakes.
I don't know how to do it, but I saw it in a chocolate shop, long time ago where they sprinkle it on some bonbon.
I finely grated the ginger but now the weird part of how should I crystallize them. Do I just add sugar on, and leave them a few hours ?