dipping chocolate for candied ginger
I'm trying to do interesting homemade stuff this year--what's a good recipe for a dipping chocolate for candied ginger and dried fruits that will stay pretty stable? What about mixing stuff of (say, dried cherries, apricot pieces, and ginger) and making drops that would harden?
The recipe is:
-- Choose a very good quality chocolate that you would enjoy eating. I would recommend a not-too-sweet chocolate to complement the ginger.
-- Melt it.
-- Dip in the pieces of ginger.
-- Place on a parchment paper or waxed paper covered cookie sheet until the chocolate hardens.
-- Store at cool room temperature.
Ideally, you want to "temper" the chocolate to prevent it from pouting at your recipients. Just kidding. "Tempering" it will make it nice and shiny when it hardens, as apposed to sort of streaky with separated cocoa butter. Tempering involves heating it to a certain temperature, then cooling it to a somewhat lower temperature a couple times. The exact temperatures will be in any good cookbook that discusses chocolate and chocolate making.
While you're at it, please candy some lemon and tangerine peels and dip them, too. I don't care for candied ginger.