GINGERBREAD PRALINE

Pralines for the Christmas time, a combination of the spicy taste of gingerbread with milk and dark chocolate serve as a great confectionery to go with winter coffee.

RecipePhoto

Used products and decorations

CHOCOLATE DARK 56%

Code CHN56XX3

CHOCOLATE MILK 34%

Code CHL35XXC3

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Recipe

GINGERBREAD PRALINE

Ingredients:

200 gCream 30%

85 gHoney

15 gGingerbread spice

460 gDark Chocolate 56% - BARIMA ARTISANAL (code CHN56XX3)

80 gMilk Chocolate 34% - BARIMA ARTISANAL (code CHL35XXC3)

360 gButter

Preparation:

Boil the cream with the honey and the spice. Pour it into the chocolate and mix. Cool the mixture to 35°C, add the soft butter, and mix again. Pour the mixture into an 18 x 36cm frame and leave it in a cool place until set. Cut 2 x 3 cm rectangles using a guitar cutter and coat the pralines with the Dark Chocolate 56% - BARIMA ARTISANAL (code CHN56XX3).