2 oz. semi-sweet chocolate
1/2 oz. unsweetened chocolate
2 tbsp. unsalted butter
2 tbsp. orange-flavored liqueur
6 oz. crystallized ginger

In top of double-boiler set over hot water melt the semi-sweet chocolate, then unsweetened chocolate, and the butter; remove the pan from the heat and stir in the liqueur. Wipe as much sugar as possible from the ginger with a towel.

Pierce each piece of ginger with a wooden pick and dip it in the chocolate mixture, letting the excess drip off. Stick the wooden picks in the mesh of inverted large fine sieves or put the chocolate coated ginger on a plate lined with wax paper. chill the candies for at least 2 hours.