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Chocolate Confectionery
Enrobed praline
Filled praline
Sustainable cocoa

BELCOLADE
MONO GINGERBREAD

Complexity level  

AW 0,82

Composition

For 180 parts of 11g

  1. Gingerbread Praliné
  2. Origins Ganache
  3. Enrobing
  1. Belcolade
  2. Recipes
  3. Mono Gingerbread
1 Gingerbread Praliné
Ingredients
  • Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace 15g
  • PatisFrance Amande Doux 215g
  • PatisFrance Pralirex Noisette 23g
  • Orange Zest 6g
  • Gingerbread Cookies 55g
  • Vanilla Pod 1pc
  • Salt 3g
Preparation
  • Melt the Belcolade Selection Blanc Extra Cacao-Trace and Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Add the PatisFrance Amande Doux and PatisFrance Pralirex Noisette.
  • Reheat to 45°C and temper to 26°C.
  • Add all other ingredients.
  • Spread a thin layer of tempered chocolate on baking paper and place a frame on top.
  • Pour the praliné into the frame to a height of 3mm and leave it to crystallize for 10 minutes in a fridge at 4°C.
2 Origins Ganache
Ingredients
  • Cream 35% 384g
  • Sorbitol 23g
  • Inverted Sugar 65g
  • Butter 63g
  • Speculoos Spices 3g
Preparation
  • Heat the cream together with the speculoos spices and sorbitol until 85°C.
  • Add the inverted sugar and pour onto the Belcolade Origins Noir Philippines 68% Cacao-Trace. Mix with a spatula.
  • When the ganache reaches 35°C, add the butter and mix with an immersion blender.
  • Place a frame on top of the gingerbread praliné to a height of 9mm.
  • Pour the ganache into the frame and leave it to crystallize for 24 hours at 16°C with a relative humidity level below 60%.
3 Enrobing
Ingredients
Preparation
  • Heat the chocolate to 45°C and temper.
  • Cut the ganache with a guitar in desired shape and enrobe with tempered Belcolade Selection Noir Intense Cacao-Trace.

Created by Jeffrey De Weyer

Experience the essence of Belcolade Origins Noir Philippines 68% Cacao-Trace with this dark chocolate made of 68% cocoa. It boasts a delightful blend of fruity notes, with dominant flavors of tropical fruits such as pineapple, banana, and passion fruit, complemented by red and dried fruits. It pairs wonderfully with a note of orange and traditional gingerbread.

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