4 large cardamom pods black shelled ( 1 tablespoon of seeds)
8 ounces quality chocolate dark coarsely chopped (Do not use chocolate chips)
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's 3 tablespoons of cinnamon bark bits)
4 servings sea salt for sprinkling, optional, see cook's note*
2 tablespoons coconut oil
0.3 cup cardamom pods green shelled ( 2 tablespoons of seeds)
0.5 teaspoon ground ginger for sprinkling
4 servings kosher salt
4 servings whipped cream for serving
Equipment
bowl
sauce pan
ladle
double boiler
Directions
Fill a small saucepan a third of the way with water. Bring the water to a boil, then reduce to a low simmer.
Place a glass bowl over the top of the saucepan, to create a double boiler, make sure the water does not touch the bottom of the bowl.
Add the chocolate, coconut oil and a pinch of salt. Stir until the chocolate has melted and mixture is smooth and silky.
Off the heat, add the ginger and garam masala. Stir until well combined. Allow to cool slightly and then ladle a little over a scoop of ice cream.
Sprinkle lightly with coarse sea salt, if using and ginger. Wait about 30 seconds for the chocolate to harden and then enjoy!
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
