- 200 GRAM SUGARED CITRUS PEEL
- 100 GRAM DARK CHOCOLATE
- 2 TBSP BUTTER
- 500 GRAM GINGER ROOT, peeled and cut in cubes
- 250 GRAM SUGAR
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.Serving suggestion:
Serve after dinner with a cup of espresso and a glass of orange liquor, or in the afternoon with Earl Grey tea.
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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