Ginger Pralines

Ingredients

• 50 g ginger (in syrup)
• 1 jar ginger jam (225 g)
• 56 whole milk chocolate half shells (oval)
• 150 g whole milk couverture

Instructions

1. 1.

   Drain the ginger pieces and set aside about one‑quarter for garnish; finely chop the remaining ginger and mix with the ginger jam in a bowl. Leave uncovered overnight.

2. 2.

   Transfer the ginger mixture into a piping bag (with a small nozzle) and fill the chocolate half shells almost to the rim. Let rest for 15 minutes.

3. 3.

   Melt the chopped couverture over a bain‑marie and allow it to cool slightly. Fill a second piping bag with the melted chocolate and seal the prepared praline shells. Let the chocolate set a bit, then cut the reserved ginger into small pieces and decorate the pralines. Store in a cool place.