Chocolate Dipped Ginger Food

CHOCOLATE-DIPPED CANDIED GINGER

Steps:

• Melt chocolate according to package directions; spoon into a small bowl. Place a sheet of wax paper on a work surface. Dip each ginger slice halfway in chocolate, scraping excess on edge of bowl. Place on wax paper. Let stand in a cool place until chocolate is set, approximately 2 hours. Gently remove from wax paper. Store, covered, in a cool dry place up to 5 days.

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

CHOCOLATE DIPPED GINGER

Steps:

• 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.

CHOCOLATE-DIPPED CHERRIES

Steps:

• Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.

CHOCOLATE-DIPPED TRIPLE-GINGER COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely., Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.

CHOCOLATE DIPPED GINGER SHORTBREAD

Steps:

• Heat oven to 350*F.
• Line an 8-inch square baking pan with foil, allowing excess foil to hang over the sides. Butter only the bottom of the pan.
• Combine flour, butter, brown sugar, ginger, cornstarch, salt in a food processor. Process for about 20 seconds, stop the machine before the mixture forms a ball.
• Press dough evenly into prepared pan. With a sharp knife score the dough making 25 squares. Prick each square two times with a fork.
• Bake 25-28 minutes, until edges are very lightly browned. Cool 10 minutes then remove from pan by lifting the foil ends.
• Cut into 25 squares using a serrated knife.
• Melt chocolate and shortening in a saucepan, stirring well. Dip cookies diagonally into the melted chocolate. Then place on waxed paper and refrigerate until firm.

DIPPED GINGERSNAPS

Steps:

• In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.