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)
| Ingredients | Preparation |
|---|---|
|
200 g
margarine
200 g soft brown sugar 200 g treacle 285 ml milk 10 g bicarbonate of soda 2 eggs 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. |
| Ingredients | Preparation |
|---|---|
|
400 g
35% cream
1 cinnamon stick 1 Clove 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.
