Chocolate Wafers with Ginger, Fennel and Sea Salt

  • 1-1/2 tsp fennel seeds
  • 1/4 tsp sugar
  • 7 ounces bittersweet chocolate (70 to 75 percent cacao), chopped
  • 16 wafer-thin crispbreads, such as Finn Crisp (1-1/2-by-3 inches)
  • 2 T minced crystallized ginger
  • Maldon sea salt

Line a baking sheet with parchment paper. In a small skillet, toast fennel seeds over moderate heat until fragrant, about 2 minutes. Add sugar and cook, stirring frequently, until sugar is melted and coats the seeds, about 15 seconds. Scrape the candied fennel seeds onto a plate and let cool. Crumble any clumps to separate the seeds.

Put the chocolate into a microwave-safe bowl and microwave in 30-second bursts until almost melted. Stir chocolate until completely melted and an instant-read thermometer inserted in it registers 90°F.

Working very quickly, dip a crispbread in the chocolate and use an offset spatula to spread the chocolate in a very thin layer so it completely coats the crispbread. Transfer to the prepared baking sheet and sprinkle with some of the fennel seeds, ginger and sea salt. Repeat with the remaining crispbreads, chocolate and toppings. Refrigerate the chocolate-covered crispbreads until just set, about 5 minutes, then serve.