Let me introduce you to Chocolate and Speculoos Terrine!
Speculoos are Belgian biscuits often served with your coffee here in France. They have a caramelised and spicy taste (of nutmeg, cloves, ginger and cinnamon). As you can see from the picture above, the most popular brand for this biscuit is Lotus. They are similar in taste to McVities' Ginger Nuts but not as hard texture-wise; Speculoos are crumblier.
400g of dark chocolate (60% minimum cocoa content) broken into pieces or squares
1 tablespoon of vanilla sugar (more if you have a sweeter tooth)
60g of unsalted butter
1/2 tsp of salt
1 heaped tsp of powdered ginger (or other spices)
16- 20 Speculoos biscuits
4. Cover with clingfilm. Keep in the coolest part of your fridge (usually the bottom shelf) and let it set for 5-6 hours.
Remove from the fridge 25 minutes before serving, use the edges of the baking parchment to help lift the chocolate terrine out of the tin. Cut into thin or thick slices and serve.