Ginger Coconut Chocolates

(*) For one plastic ice cube tray (divided into 15 rectangles).

Thinly brush the ice cube tray with oil. Melt the cooking chocolate with the coconut fat in a warm water bath and stir well. Temper the cooking chocolate (**).

For the filling, toast the coconut flakes in a dry frying pan until golden brown and cool. Mix with the ginger jam and liqueur.

Fill the rectangles of the ice cube tray halfway with cooking chocolate. place a quarter teaspoon of filling on top, then fill to the brim with cooking chocolate. Place the ice cube tray in the freezer for four to five hours. Remove, thaw for a moment, then carefully press out the rectangles and place them bottom side up on a board.

Melt the semi-sweet cooking chocolate in a warm water bath and temper (**). Fill cooking chocolate into a piping bag. Pipe cooking chocolate around the surface of the rectangles. Inject a dot in the center. Cut the ginger into small rectangles and press onto the surface of the chocolates.

The chocolates will keep for two to three weeks when cooled.

* Do not allow a drop of water to get into the cooking chocolate.

* The liquid cooking chocolate is taken out of the water bath. It is then allowed to cool while stirring until it is just before it solidifies.

* Now the cooking chocolate is repeatedly heated in a warm water bath to a little bit more than 34 degrees Celsius, and as described in the recipes.

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