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    Ginger Chocolate

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    Ginger Chocolate

    • Preparation time: 20 minutes, plus overnight setting
    • Total time: 24 hours

    Makes: 40 cubes


    • 200g unsalted butter
    • 400g dark chocolate
    • 200g stem ginger balls, quartered


    1. Line a 450g loaf tin with greaseproof paper.
    2. Melt the butter and chocolate in a pan over a bowl of simmering water over a low heat. Remove from the heat. Add the ginger, mixing well. Pour into the tin and leave to cool completely. Place in a cool place overnight to set. To serve, remove from the tin, peel off the greaseproof paper and cut into 2-3cm cubes.

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