Mix the cold quince juice with the preserving sugar in a saucepan. Chop the candied ginger very finely and add. Bring everything to the boil and cook according to the instructions on the package (usually 3-4 minutes). Remove the saucepan from the heat and use the whisk to dissolve the chopped chocolate in it. It`s very quick. Pour into jars rinsed with hot water, close and turn upside down for 5 minutes.
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