Gingerbread Cuttable Ganache

Method

This cuttable ganache hits all the right spots at Christmas, and can also be tweaked into a bonbon recipe! 

1. First, lay out and acetate sheet into your square frame and temper your 100g of Gold chocolate, before setting into your frame, ready for the ganache to be poured over.
2. Weigh out your 500g of Gold chocolate and Mycryo in a heatproof bowl, then warm until your mixture just begins to melt.
3. Heat your whipping cream alternative to 80C, pouring over your gold chocolate and Mycryo, mixing thoroughly until the ingredients are fully incorporated.
4. Into your ganache, weigh out your Speculoos paste and room temp butter and blitz with a hand mixer until fully incorporated.
5. Add your spice drops and mix.
6. Pour over your previously set chocolate from step 1 and set in the fridge overnight, ready for cutting the next day.

A cuttable ganache can then be enrobed in chocolate for a snappy exterior and soft center.

With thanks to Callebaut for the inspiration of this recipe.