Method
1. Drain lychees, allow to stand one hour on absorbent paper, or until lychees are dry on outside. Pat occasionally with the paper to make sure they are quite dry
2. Wash any syrup from the ginger and then cut into thin slivers
3. Carefully stuff each lychee with ginger, being careful not to split the lychee. put the chocolate and vegetable shortening in the top of a double saucepan. Stir over simmering water until the chocolate has melted. (If you are very careful this melting process can be done in a microwave - but heat only for a minute at a time and then check). Allow to cool slightly
4. Dip lychees into chocolate, carefully lift out with a fork. Tap fork lightly on side of saucepan to drain excess chocolate. put on an oven tray lined with greased greaseproof paper. Refrigerate until set. Drizzle remaining chocolate decoratively over top of each lychee. Keep refrigerated.

Makes approximately 20

Be wary of friends that find out you are serving these as a finishing touch to a dinner party - they (the chocolates) are likely to disappear long before the time you intend to serve them!!

Thanks to
Kathryn Campbell from the United Kingdom for submitting this Chocolate Ginger Lychees recipe.

Added on 17 March 2008.