Chocolate Dipped Ginger

"Victorian Epicure ginger is the absolute finest quality ginger that I have eaten in North America. Enjoy, this is scrumptious!"
 
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Ready In:
1hr 15mins
Ingredients:
2
Yields:
24 pieces
Serves:
24
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ingredients

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directions

  • Line baking sheet with parchment.
  • Brush off excess sugar from ginger.
  • Dip each piece of crystallized ginger into melted Victorian Epicure Belgian chocolate.
  • Place on Parchment let harden at room temperature for 1 hour.

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Reviews

  1. I couldn't agree more! Epicure makes THE best spices, dips, blends, peppers, salts, I have ever had. I don't know how I got along without them before. www.epicureselections.com Once you try, you will never go back! See for yourself, you will be happy you did.
     
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RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the&nbsp;&nbsp;one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food!&nbsp;</p>
 
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