8 oz basic fondant-separate recipe
1 1/2 teaspoon syrup from a jar of stem ginger
7 oz plain chocolate
1/4 oz vegetable fat
1 crystallized ginger, to decorate
Knead the fondant until pliable, gradually working in the ginger syrup. Roll out to 1/2" thick on a board lightly dusted with icing sugar. Cut out shapes, using the same cutter each time. Leave to dry on parchment. When the centers are thoroughly dry, break the chocolate into a bowl and melt it over a pan of hot water. Add a little fat if necessary to achieve a dipping consistency. Using a dipping ring, dip the ginger creams one at a time in the chocolate to give them a generous coating. Place on parchment. Before the chocolate dries, place a tiny sliver of crystallized ginger in the center of each one. Leave to dry.
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