Ingredients:

• 1 can (20 ounces or 565 gm) – whole peeled lychees
• 2 ounces (60 gm) – preserved candied Ginger or candied Cherries
• 6 ounces (170 gm) – semi sweet baking chocolate (6 squares)
• 1 tbsp (15 ml) – vegetable shortening

Method:

1. Drain lychees, spread round side up between several layers of paper towelling.
2. Let stand until dry, about 1 hour.
3. Cut ginger or cherries into slivers or tiny pieces.
4. Carefully stuff the ginger or cherries inside the cavities of the lychees.
5. Combine chocolate and shortening in a small sauce-pan or in top of a double boiler over boiling water.
6. Cook over low heat, stirring constantly.
7. When chocolate melts, remove from the heat and cool slightly.
8. Dip each stuffed lychee in the melted chocolate, coating them completely.
9. Carefully lift the lychees out of the chocolate and place round side up on wax paper.
10. When finished dipping the lychees drizzle remaining chocolate over them and make nice patterns.
11. Refrigerate until cold.