Instructions: Drain lychees until dry on the outside.

Cut ginger into dice and place a piece into each lychee.

Melt chocolate and copha in a double saucepan, stirring all the time. Allow mixcure to cool slightly.

Dip lychees into chocolate and lift out carefully, drawing off any excess chocolate.

Place on greaseproof paper on a baking tray and refrigerate 10 minutes or until set.

These can be made a day beforehand and make a nice ending to a dinner party.

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