Instructions
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1
Place the semisweet chocolate, unsweetened chocolate and butter in the top part of a double boiler over barely simmering water.
2
Cook, stirring until the ingredients have melted and the chocolate mixture is smooth and uniform.
3
Remove the top part of the pan from the heat.
4
Dip each piece of crystallized ginger in the chocolate mixture, shake off the excess and place on waxed paper or parchment paper to dry.
5
Makes 50 pieces
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