GINGER CHOCOLATES.
Cut up in fine pieces ½ pound of ginger and knead it in 6 pounds of No. 1 dipping cream to a stiff paste, then roll them out in little balls, and then flatten them out with the forefinger; when done dip in chocolate.
Cut up in fine pieces ½ pound of ginger and knead it in 6 pounds of No. 1 dipping cream to a stiff paste, then roll them out in little balls, and then flatten them out with the forefinger; when done dip in chocolate.