Perfect for holiday gifts, these sweet and spiced gingerbread chocolate bars are delicious for the holiday's or any time of year.
100g blonde chocolateat 42c
80g gingerbread granola
20g deodorised coconut oil
8 drops sweet orange essential oil
1 tspcinnamon powderoptional
1 tsp ginger powder optional
¼ tspallspice powder
Gingerbread Blonde Filling
Blend together all ingredients until very small pieces remain of the granola. Small enough that they will pipe easily.
I use a squeeze bottle with the top cut far down so the hole is about 5-7mm diameter. In that case, the bits can be about 2-3mm. If they are too big they will get stuck in the piping bag or squeeze bottle and cause problems.
If you'd like to add some freeze dried or dried fruits to the bars, you can add those into the mould first and then continue with the instructions below.
Bring the mixture to 29c before piping into the prepared shells. Leave 1-2mm of space for capping.
Allow the filling to set in the shells at room temp, about 20 mins, before capping.
Before capping, heat the top of the mould gently with a heat gun or hair dryer to soften the chocolate shell edges. This way the chocolate cap will adhere well and prevent cracking in the seams.
After capping, allow to set about 10 mins or so before twisting the mould gently and tapping out.