Chocolate-coated Gingerbread
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h. 20 min.
Ready in
Ingredients
for
50
- For the Dough
- 1 ⅛ cups honey
- 1 ⅛ cups cane sugar
- ⅔ cup butter
- 2 eggs
- 1 cup Almond flour
- 2 ⅔ cups all-purpose flour
- 1 tsp ground cinnamon
- 2 tsps Gingerbread spice
- 1 tsp grated lemon zest
- 1 Tbsp Cocoa
- 1 tsp potatoes
- 4 tsps Rum
- flour (for the work surface)
- ½ cup Cherry jelly
- For the Coating
- 1 ⅔ cups semi-sweet chocolate (60% cocoa, roughly chopped)
- 3 Tbsps cream (30% fat)
- sugar heart (for decoration)
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Bowl, 1 Measuring cups, 1 Tablespoon, 1 Whisk, 1 Brush, 1 Lid, 1 Tweezers, 1 Steamer basket, 1 Cutting board, 1 Slotted spatula
Preparation steps
1.
To make the dough, heat the honey, cane sugar and butter in a pan, stirring constantly, until the sugar has dissolved. Pour into a large mixing bowl and let cool.
2.
Add the eggs, almonds, flour, cinnamon, gingerbread spices, lemon zest and cocoa to the sugar mixture and knead thoroughly using the dough hook of the kitchen mixer.
3.
Mix the potash with the rum and add to the dough. Continue kneading until the dough is glossy and leaves the bowl clean. Add a little more flour if necessary.
4.
Cover the bowl with tin foil and place in the refrigerator overnight
5.
Heat the oven to 180C / 160C fan / 375C / gas 5.
6.
Roll the dough out in portions on a floured work surface to just under 1/2 inch thick and cut out heart shapes.
7.
Lay the gingerbread hearts on a cookie sheet lined with baking parchment and bake for 15-20 minutes.
8.
Carefully remove from the cookie sheet (the hearts will still be very soft), lay on a cooling rack and let cool completely.
9.
To fill the hearts, warm the jelly and push through a sieve. Slice each heart through horizontally, spread jelly on the lower half and replace the top slice.
10.
To make the coating, melt the chocolate with the cream over simmering water. Stir well, remove from the heat and let cool slightly.
11.
Using a praline fork, dip the hearts into the coating, let any excess drip off and place the hearts onto a wire rack to dry.
12.
Use any remaining chocolate to decorate the hearts (reheating if necessary) and sprinkle with sugar hearts.
