Gingerbread Cuttable Ganache

Method

Winter warmth in every bite! This cuttable ganache hits all the right spots at Christmastime, and can also be tweaked into a bonbon recipe, or any flavour of dipped praline you prefer! 

If you haven't used a guitar cutter before, they're a brilliant piece of equipment and a must-have for any chef or chocolatier's kitchen.

How to Make Gingerbread Cuttable Ganache 

Ingredients

• 600g Callebaut Gold Chocolate; White Chocolate with Caramel
• 250g Kerrymaid Whipping Cream Alternative
• 50g Beurre de Cacao Mycryo 
• 25g Colac Speculoos Flavour Paste
• 25g Unsalted Butter
• 5 drops Ginger Spice Drops

Method

1. Place an acetate sheet into your square frame and temper your 100g of Gold chocolate, before pouring into your frame and allowing to set, 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 flavour paste and room temp butter and blitz with a hand mixer until fully incorporated.  
5. Add your Ginger Spice Drops and blend.  
6. Pour onto your previously set chocolate from step 1 and set in the fridge overnight, ready for cutting the next day.  
7. Your cuttable ganache can then be enrobed in Gold chocolate for a snappy exterior and soft center.  

With thanks to Callebaut for the inspiration for this recipe.

Enjoyed this recipe? Make it your own with your choice of chocolate and flavourings. Or try our Ruby and Lime Dipped Pralines!