Yield: 12 ounces
|8 ounces||Basic fondant-separate recipe|
|1½ teaspoon||Syrup from a jar of stem ginger|
|7 ounces||Plain chocolate|
|¼ ounce||Vegetable fat|
|Crystallized ginger, to decorate|
Knead the fondant until pliable, gradually working in the ginger syrup. Roll out to ½" thick on a board lightly dusted with icing sugar. Cut out shapes, using the same cutter each time. Leave to dry on parchment. When the centers are thoroughly dry, break the chocolate into a bowl and melt it over a pan of hot water. Add a little fat if necessary to achieve a dipping consistency. Using a dipping ring, dip the ginger creams one at a time in the chocolate to give them a generous coating. Place on parchment. Before the chocolate dries, place a tiny sliver of crystallized ginger in the center of each one. Leave to dry.
Source: Harrods Book of Chocolate and Other Edible Gifts by Gil Edden ISBN: 1-85627-579-5 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 01-12-95