Gingerbread Chocolates are a delicious and creative use for my sweet and spiced gingerbread granola. Perfect for the holidays.
Ingredients
30g gingerbread granola roughly broken down
20g cashewsroughly chopped
2 tbsp freeze dried or dried fruit cherries, blueberries, cranberries, etc..
200g dark, milk or blonde chocolatetempered
1 tsp cinnamon powder
1 tsp ginger powder
ΒΌtspallspice powder
8 drops sweet orange essential oil
Instructions
Assembling
Prepare the mould cavities by adding a little of each texture; cashew, freeze dried or dried fruit and gingerbread granola.
Be sure that you don't add so much that it sticks out the back of the cavity. The textures should fill about half of the cavity.
Once all cavities are ready, add the spices and orange essential oil to the tempered chocolate and transfer it to a piping bag. The chocolate should be at 28-30c working temp.
Gently pipe the chocolate over the textures to keep them in place.
Once that chocolate has set, about 2-3 mins, fill the cavities the rest of the way with the chocolate and scrape the back to create a clean finish.
Set in the fridge for 3 mins and then at room temp until they release from the mould, about 20 mins or so depending on your room temp.