Melt the chocolate
with the butter au bain marie or in the microwave. Roll the peels through
the chocolate and take them out with a fork, and put on a cool plate
to dry.
Serve after dinner
with a cup of espresso and a glass of orange
liqueur, or in the afternoon with Earl Grey tea.
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Put the ginger into
a microwave bowl and add 7 dl water. Heat 25 minutes on 500-700 watt.
Pour off the water and put on fresh water. Repeat the process for 40
minutes. Let it stand for 10 minutes, pour off the water but save it
this time. Pour on new water, let it stand for 15 minutes, throw away
this water. In the meantime, take 2 dl of the ginger-water you saved,
heat, add the sugar, and boil until syrup. Put the ginger into glass
jars and add the hot syrup.
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