Gold Gingerbread Crowns
These small gingerbread cakes dressed in ganache is an indulgent treat that can be enjoyed all year round. These glistening desserts are bursting with flavour with hints of festive spice. It’s a perfect individual offering.
These small gingerbread cakes dressed in ganache is an indulgent treat that can be enjoyed all year round. These glistening desserts are bursting with flavour with hints of festive spice. It’s a perfect individual offering.
Containing: 4 Components

Gold Gingerbread

Ingredients: Gold Gingerbread

  • 90 g
    butter
  • 90 g
    demerara sugar
  • 90 g
    black treacle
  • 50 g
    Callebaut Gold
  • 140 g
    flour
  • 4 g
    fresh ginger
  • 2 g
    ground cinnamon
  • 4 g
    bicarbonate of soda
  • 1 piece(s)
    Egg
  • 70 g
    semi-skimmed milk

Preparation: Gold Gingerbread

Melt the butter, sugar, treacle and gold chocolate together. Sieve the dry ingredients and add to the melted mix. Add the egg and milk and mix . Pour into a mould or baking tin. Bake at 150⁰c for approx 10 mins, or springy to touch. Leave to cool completely before glazing.

Golden Glaze

Ingredients: Golden Glaze

  • 300 g
    Callebaut Gold
  • 180 g
    whipping cream
  • 105 g
    butter
  • 50 g
    glucose

Preparation: Golden Glaze

Bring the cream and glucose to the boil then pour over the gold chocolate. Mix well to a smooth ganache and then add the butter. Mix well to a smooth consistency.

Gold Mousse

Ingredients: Gold Mousse

  • 200 g
    Callebaut Gold
  • 50 g
    whipping cream
  • 250 g
    semi-whipped cream

Preparation: Gold Mousse

Melt the gold chocolate and whipping cream together. Set aside to cool to 35c. Whip the remaining cream until it is just holding its shape. When the ganache is at 35c fold through the cream, one third at a time until it is well mixed and smooth.

Assembling

Place the gingerbread sponges onto a wire rack over a tray. Pour the glaze slowly and evenly over the top of each sponge to get an even coverage. Remove the sponges from the wire rack and allow to cool before decorating with gold mousse. Finish decorating  with crispearls and caramel blossoms. Any remaining gold ganache glaze can be cooled and used as extra decoration or used for other applications.

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