Ginger Chocolates

For the ginger chocolates, chop the candied ginger. Coarsely chop 200 g of dark chocolate and the milk chocolate. Heat the cream in a pot. Add the chopped couverture, chocolate and butter and melt over a low heat – the mixture must not be heated above 50 °C. Let this ganache cool to about 28 °C, pour into a piping bag with a fine nozzle and fill the half-shell molds to just below the rim.

Allow to cool. Brush the half shells with 100 g of melted, tempered couverture and remove excess couverture with the help of a spatula. Let the chocolates cool in the refrigerator. When tapping out the chocolates, place a kitchen towel underneath.

Prepare the remaining couverture for the dipping mass or use pre-made dipping mass from a specialty store. Dip the finished, cooled chocolates into the chocolate coating using a pair of chocolate tongs, carefully wipe the coated chocolates around the edge of the bowl to avoid “feet”, and place on a wire rack to dry. Decorate the slightly dried pralines with chopped candied ginger.

Store the ginger chocolates in a cool, dark place and consume within 2 weeks.

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