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Ginger
Callebaut Dark Chocolate Strong 70-30-38NV
Clean and peel and cut into thin slices. Blanche 3 times in boiling water and then cook in syrup for 3 hours at 80°C. Leave to drain for one hour and roll in coarser granulated sugar.
Pre-crystallise the chocolate.
Dip half of each slice of ginger into this and leave to harden in the fridge.
Formulation courtesy of Callebaut
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