This is easy to make and is a great end to a large meal when you still wants sweets but not anything too heavy. The fennel and ginger help digest.
1 1/2 teaspoons fennel seeds
1/4 teaspoon sugar
7 ounces bittersweet chocolate (70 to 75 percent cacao), chopped
16 wafer-thin crispbreads or rice crackers
2 tablespoons minced crystallized ginger
Line a baking sheet with parchment paper. In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes. Add the sugar and cook, stirring frequently, until the 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.
In a double boiling pot slowly melt chocolate.
Working very quickly, dip a crispbread or rice crackers in the chocolate and use an offset spatula to spread the chocolate in a very thin layer so it completely coats the crispbread or rice cracker. 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.
The chocolate-covered crispbreads can be stored in an airtight container at room temperature for up to 5 days.