1 C star anise-infused cold water, divided
3, 1/4-ounce envelopes unflavored gelatin
2 C organic raw sugar
1/3 C organic maple syrup
1/3 C hazelnut syrup
1/4 t pink Himalaya salt
1 t ground ginger
Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar and unsweetened cocoa over the oiled sides of the pan.
Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes.
Once they are set, cut them, roll them in more powdered sugar and unsweetened cocoa. Then dip one side in melted semi-sweet chocolate.