2-3 Fresh Ginger
100g dark rich chocolate (over 50%)
200 gram of sugar
200 ml water
Gin to marinate (optional)
Method
Peel the ginger ( with a tea spoon) and cut up in short bite size pieces.
Blanch the ginger in boiling water for a quick boil.
Separately boil up sugar and water in a saucepan, add the ginger into the sugar syrup and boil up: repeat this method by cooling and reheating the ginger for several hours - so the ginger gets more clear.
Remove the ginger from the syrup and dry them on a paper towel, toss them in sugar and let them dry. Finally melt the chocolate in a bain marie and dip the ginger coating completely. Leave to stand on grease proof paper and then store in an airtight jar.
If you wish to infuse the ginger with gin do so for a week after boiling with sugar and before coating with chocolate!
