Instructions

1. Finely chop the chocolate and butter, put them in a bowl, and melt it with hot water bath.
2. Heat the fresh cream and add it to the bowl prepared in Step 1. Mix well with a rubber spatula until smooth.
3. Add the squeezed ginger juice to the mixture prepare in Step 2 and mix well.
4. To prevent air from getting in, carefully pour the mixture onto a baking tray lined with plastic wrap.
5. When at room temperature, chill in the refrigerator. When firm, remove the plastic wrap, cut into appropriate sized pieces, and dust with cocoa.