Recipe provided by Angela Sutton and Richard Champion
Ingredients
1 x packet Bundaberg Naked Ginger
1 x 100gm block Lindt Dark Chocolate (70% Cocoa)
Method
Melt chocolate over hot water, coat ginger in chocolate. Spread on aluminium foil and then place in the fridge.
Enjoy with a glass of Pfeiffer Classic Rutherglen Tawny.
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