Chocolate-Dipped Gingerbread Triangles

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Chocolate-Dipped Gingerbread Triangles
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Health Score:
4,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in

Ingredients

for
50
Ingredients
125 grams honey
60 grams sugar
50 grams butter
250 grams Pastry flour
2 tsps ground ginger
2 tsps ground cinnamon
½ tsp Ground clove
1 ground anise seed
1 pinch salt
1 generous pinch potatoes
1 generous pinch Ammonium carbonate (ammonium carbonate)
1 Tbsp milk
50 grams candied orange
dark Couverture
white Couverture
How healthy are the main ingredients?
honeysugargingercinnamonGround clovesalt

Preparation steps

1.

Mix the honey with sugar and butter, heat and stir to dissolve the sugar, then let cool slightly. Dissolve potash and ammonium carbonate in the milk and stir into the honey mixture. Sift together the flour and the spices and combine with the honey mixture. Chop the orange peel finely and fold into the dough. Cover in plastic wrap and refrigerate overnight.

2.

The next day, place the dough in small round baking tins (10 cm diameter) (approximately 4 inches) and fill to about 1 1/2 cm (approximately 1/2 inch) high.

3.

Bake in a preheated oven at 180°C (approximately 350°F) for about 15-18 minutes. Remove from the oven and take the gingerbread out of the tins.

4.

Melt each type of chocolate in a separate bowl over a hot water bath. While still warm cut the gingerbread into 8-12 triangles and dip in melted white or dark chocolate. Let dry. Then pour the rest of the chocolate into small plastic bags, snip a tiny corner off of each and decorate the cookies with opposite-colored chocolate. Dry completely and serve.