Chocolate Dipped Ginger
Approx 24 pieces

½ cup VE Belgian Chocolate, melted
24 pieces VE Crystallized Ginger

1. Line a baking sheet with parchment paper.
2. Brush away an excess sugar from ginger.
3. Dip each piece of VE Crystallized Ginger half way into melted VE Belgian Chocolate.
4. Place on prepared baking sheet and let harden at room temperature for 1 hour.

Belgian Chocolate Fondue
Yields approximately 2 cups (500 ml)

1 cup (250 ml) whipping cream
1 cup (250 ml) VE Belgian Chocolate, any kind
½ tsp (2.5 ml) VE Vanilla Extract
Optional - 2 Tbsp (30 ml) liqueur, any kind

1. Bring cream to a boil in a saucepan. Remove from heat.
2. Add VE Belgian Chocolate and stir until melted. Stir in VE Vanilla Extract and liqueur, if desired.
3. Pour into a serving bowl and keep warm. Serve with a selection of fruit, toasted pound cake and bite-sized cookies.

Per 1/4 cup (60 ml): Calories 270, Fat 20 g (Saturated 12 g, Trans 0 g), Cholesterol 40 mg, Sodium 15 mg, Carbohydrates 18 g (Fibre 2 g, Sugars 14 g), Protein 3 g.