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-
-
-
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4spoon(s)
ground cinnamon
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1/3spoon(s)
Ginger, ground
1/5spoon(s)
ground white pepper
1/5spoon(s)
ground cardamom
1/5spoon(s)
ground coriander seeds
1/5spoon(s)
ground anise seeds
1/5spoon(s)
grated nutmeg
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1. Chop Henna 41% Milk Chocolate in a food processor.
2. In a sauce pan, combine the cream, water, inverted sugar, spices, butter and glucose.
3. Heat up to 82°C (180°F).
4. Pour warm liquids over chopped chocolate.
5. Cover and steep for two minutes.
6. Mix for 60 seconds.
7. Open lid and scrape down sides.
8. Stir to control the temperature - it should not exceed 37°C-38°C (98°F-100°F).
9. If needed, mix for 15 second intervals to finish blending ingredients.
10. Take temperature of the ganache. It should not exceed 37°C-38°C (98°F-100°F).
11. Pour in a prepared ganache frame, mold or silicone molds.
12. Set overnight and cut to size with wire cutter.
13. Enrobe with tempered chocolate.
14. Decorate with a Mona Lisa Gingerbread Man chocolate decoration.
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