Gingerbread

Gingerbread Caramel

1. Pour the water into a saucepan, followed by the granulated sugar and glucose
2. Bring the sugar-water mixture to a boil. Brush the edges of the saucepan to dissolve any sugar that hardens during the boil.
3. In a separate saucepan, combine heavy cream and spices. Blend with a hand mixer to eliminate any spice clumps. Warm to 40°C (104°F).
4. When the sugar mixture reaches a rich caramel tone (>160°C or 320°F—adjust based on desired caramel flavor), remove it from heat
5. Gradually add the warmed cream (in 3–4 portions) while whisking continuously. Be cautious of steam during this process
6. Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming
7. Pipe the caramel when it reaches room temperature

Gingerbread Ganache

1. Pour cream in a small saucepan. Add all sugars. Warm to 40°C (104°F).
2. Melt the milk chocolate to 40°C (113°F).
3. Combine the cream mixture, spices, and chocolate in a mixing container.
4. Blend with an immersion blender for at least 2 minutes to create a smooth emulsion.
5. Pipe the ganache at 29°C (84°F).

Gingerbread Crisp

1. Melt milk chocolate, cocoa butter, ghee, and coconut oil.
2. Crush gingerbread cookies into fine crumbs
3. Reduce sea salt flakes if large by crumbling with your fingers or in a mortar.
4. Combine the chocolate-fat mixture with cookie crumbs and salt.
5. Temper the mixture
6. Pipe the crisp filling, let crystallize and cap the bonbons.