Gingerbread and Spiced Milk Chocolate Ganache (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)
200 g soft brown sugar
200 g treacle
285 ml milk
10 g bicarbonate of soda
300 g plain flour
30 g ground ginger
5 g ground cinnamon
30 g crystalised stem ginger
Place the sugar, margarine and treacle into a sauce pan and warm till the sugar dissolves.
Warm the milk and add in the bicarbonate of soda and mix the two together.
Beat in the eggs.
Sieve all of the dry ingredients together and fold through the wet mix. Fold in the crystallised ginger.
Pipe the mix into flexipan moulds and bake at 150°C until the cake mix springs back when gently pressed.
1 cinnamon stick
Pinch ground nutmeg
400 g milk chocolate Callebaut Origine Java
Bring the cream to the boil and spices to the boil allow infuse and then passing.
Reheat the cream, then pour over the chocolate and emulsify.
Allow to cool to 28°C and then aerate.
Cut a V into the top of the gingerbread and pipe in the spiced ganache.
Finishing and presentation
Pipe pre-crystalised chocolate on to demerera sugar (you can pre-colour the sugar with gold powder) and allow to set.