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Kinderriegel Rezept zum Nachmachen
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
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Fir cone chocolates with gingerbread filling

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Christmas gingerbread chocolates

You can't have Christmas without gingerbread, I'm sure we can all agree on that, right? But who says it always has to be the classic gingerbread? How about fine, delicious chocolates that taste just like gingerbread? Because we thought that everything that tastes like gingerbread also falls into the gingerbread category, we created this delicious gingerbread ganache. We filled these beautiful, Christmassy pine cone shells with the ganache and then glued them together, showing you how quick and easy it is to make these delicious chocolates at home!

Most important key data

Quantity: 22 pieces

Difficulty level: Easy

Shelf life: 1 month

Gingerbread ganache

Whole cream70 g
Milk couverture140 g
Glucose10 g
Butter5 g
Sorbitol5
Gingerbread spice1 g

Gingerbread ganache

Boil the full cream together with the glucose, sorbitol and butter in a small pan. Make sure that the mixture boils briefly so that it is hot enough and stir constantly so that it does not burn!

Then add the boiled mixture to the milk couverture in a large bowl. Make sure that the couverture is well covered and leave the bowl to stand for 1-2 minutes.

After the short waiting time, the couverture should have melted a little. Now you can mix everything together well with a whisk. Stir until all the couverture drops have dissolved and you have a nice, smooth ganache.

Now add the gingerbread spice and mix everything thoroughly again.

Fill the finished ganache into a piping bag, seal the end with a clip and leave the filling to cool in the fridge for approx. 10-15 minutes.

As soon as the ganache has cooled, you can fill your praline shells with it.

Unlike praline shells that are not assembled, you now need to fill these shells with the ganache as much as possible. Leave the filled shells to dry at room temperature for several hours. This will cause the ganache to set slightly and form a light skin.

Finally, glue the two halves together.

To do this, simply brush the edges with a little tempered couverture or cake icing and press the two shells together.

The sweet pine cones make an excellent gift! Of course, you can also eat them yourself!

Storage and shelf life

The finished gingerbread pralines will keep for approx. 1 month at room temperature.

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Nutrition declaration per 100 g

Energy value in kJ: 1839 kJ | Energy value in kcal: 442 kcal | Fat: 29 g, of which saturates: 17 g | Carbohydrates: 40 g, of which sugars: 37 g | Protein: 6 g | Salt: 0.14 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Pralines, Winter & Christmas

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