Boil cream, glucose and cinnamon together.
Crumble the gingerbread. Pour the boiling mixture over the gingerbread and milk chocolate and mix thoroughly.
Once the previous ganache has cooled down to 35°C, homogenize with the immersion blender.
Pour the ganache into a frame and leave to crystallize.
Cover the bottom of the ganache with a thin layer of the tempered dark chocolate to prevent sticking. Cut into pieces of 2cm2.
Dip the praline cubes into milk chocolate. Leave to set on parchment paper.
Immediately sprinkle the pralines with cinnamon powder. Press a piece of plastic sheet or guitar sheet on the surface of the praline. Leave to crystallize completely before removing the pieces of plastic sheet.