Gingerbread praline
Share
Recipe components
Used Callebaut products
Gingerbread praline
Ingredients | Preparation |
---|---|
| 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. |