John Myers
Ginger Chocolates
The perfect ginger chocolates recipe with a picture and simple step-by-step instructions.
- 150 g Dark chocolate couverture
- 15 piece Ginger pickled in sugar solution or candied ginger
- 10 g Coconut oil
- Chop the couvertures and melt them together with the coconut oil over the water bath.
- When the couverture has melted, fill 15 silicone praline molds, slightly less than half full, with it. Carefully tap the mold several times on the work surface so that no air bubbles appear. Then put a piece of ginger on the chocolate for each praline, fill the molds with the rest of the couverture and knock them back on the work surface.
- Carefully place the molds in the refrigerator and let them set. Preferably overnight. Then remove them from the molds, eat them straight away or store in a cool place.
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