Gingerbread Butter Ganache
Jordan Michelle Falco
These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.
This ganache firms up, a bit like fudge. It is meant to be dipped in coating chocolate. The directions may seem confusing, but it's really as simple as letting the ganache firm up, coating one side in dipping chocolate, cutting, then dipping again.
5 ozbutter, soft
1 Tbspgingerbread spice
14 ozmilk chocolate, melted, tempered
2 ozanise liqueur
as neededdipping chocolate
as neededturbinado sugar, for finising
GINGERBREAD SPICE (MIX THE FOLLOWING TOGEATHER)
2 ozground ginger
1/4 ozgound cloves
How to Make Gingerbread Butter Ganache
- By hand, with rubber gloves, mix togeather the butter, spice and molasses until well combined.
- Stream the milk chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to from in the butter mixture.
- Stream in the liqueur, stirring until the mixture is homogenous.
- Spread into a 12"x12"x1/4" frame or mould on parchment paper. Allow to crystalize until fim enough to handel, about 20 minutes.
- Remove the frame from the butter hanache slab.
- Spread the dark chocolate on one side of the slab to pre-coat.
- Allow the precoat to crystalize, and ten cut the slab into squares.
- Dip the squares in the dark chocolate. As the chocolate begins to set, place several crystals of turbinado sugar on top of each piece.