Gingerbread matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Gingerbread A crowd favorite. Caramel, ganache, and a crispy layer - all with the flavor of spices used in the Swedish pepparkaka Bonbon mold Chocolate World 2295 — 13g Yield ≈ 96 bonbons · 3 molds of 32 Tools Immersion blender Components Gingerbread Caramel 150 grams5.29 oz granulated sugar 50 grams1.76 oz water 25 grams0.88 oz glucose 100 grams3.53 oz heavy cream (36%) 0.5 grams0.018 oz ground cloves 0.5 grams0.018 oz ground cinnamon 0.5 grams0.018 oz ground ginger 0.5 grams0.018 oz ground cardamom Gingerbread Ganache 200 grams7.05 oz milk chocolate 100 grams3.53 oz heavy cream (36%) 1 gram0.035 oz ground cloves 1 gram0.035 oz ground cinnamon 1 gram0.035 oz ground ginger 1 gram0.035 oz ground cardamom 18 grams0.63 oz sorbitol powder 15 grams0.53 oz invert sugar 20 grams0.71 oz glucose syrup (DE40) Gingerbread Crisp 100 grams3.53 oz milk chocolate 8 grams0.282 oz cocoa butter 25 grams0.88 oz ghee 25 grams0.88 oz deodorized coconut oil 75 grams2.65 oz gingerbread cookies 2 grams0.071 oz sea salt Instructions 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 cream you warmed earlier - it must be at 40°C (104°F) when you do this - 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 Once the caramel has cooled completely - 29°C (84°F) at most - pipe about 2 grams into each shell 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 (104°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). 6 Pipe about 4 grams of ganache into each shell 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 Pre-crystallize the mixture 6 Fill the rest of the shells (about 2 grams per shell), let crystallize and cap the bonbons. Notes

Gingerbread

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Gingerbread

A crowd favorite. Caramel, ganache, and a crispy layer - all with the flavor of spices used in the Swedish pepparkaka

Bonbon mold

Chocolate World 2295 — 13g

Yield

≈ 96 bonbons · 3 molds of 32

Tools

Immersion blender

Components

Gingerbread Caramel

150 grams5.29 oz granulated sugar

50 grams1.76 oz water

25 grams0.88 oz glucose

100 grams3.53 oz heavy cream (36%)

0.5 grams0.018 oz ground cloves

0.5 grams0.018 oz ground cinnamon

0.5 grams0.018 oz ground ginger

0.5 grams0.018 oz ground cardamom

Gingerbread Ganache

200 grams7.05 oz milk chocolate

100 grams3.53 oz heavy cream (36%)

1 gram0.035 oz ground cloves

1 gram0.035 oz ground cinnamon

1 gram0.035 oz ground ginger

1 gram0.035 oz ground cardamom

18 grams0.63 oz sorbitol powder

15 grams0.53 oz invert sugar

20 grams0.71 oz glucose syrup (DE40)

Gingerbread Crisp

100 grams3.53 oz milk chocolate

8 grams0.282 oz cocoa butter

25 grams0.88 oz ghee

25 grams0.88 oz deodorized coconut oil

75 grams2.65 oz gingerbread cookies

2 grams0.071 oz sea salt

Instructions

Gingerbread Caramel

Pour the water into a saucepan, followed by the granulated sugar and glucose

Bring the sugar-water mixture to a boil. Brush the edges of the saucepan to dissolve any sugar that hardens during the boil.

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).

When the sugar mixture reaches a rich caramel tone (>160°C or 320°F—adjust based on desired caramel flavor), remove it from heat

Gradually add the cream you warmed earlier - it must be at 40°C (104°F) when you do this - in 3–4 portions while whisking continuously. Be cautious of steam during this process

Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming

Once the caramel has cooled completely - 29°C (84°F) at most - pipe about 2 grams into each shell

Gingerbread Ganache

Pour cream in a small saucepan. Add all sugars. Warm to 40°C (104°F).

Melt the milk chocolate to 40°C (104°F).

Combine the cream mixture, spices, and chocolate in a mixing container.

Blend with an immersion blender for at least 2 minutes to create a smooth emulsion.

Pipe the ganache at 29°C (84°F).

Pipe about 4 grams of ganache into each shell

Gingerbread Crisp

Melt milk chocolate, cocoa butter, ghee, and coconut oil.

Crush gingerbread cookies into fine crumbs

Reduce sea salt flakes if large by crumbling with your fingers or in a mortar.

Combine the chocolate-fat mixture with cookie crumbs and salt.

Pre-crystallize the mixture

Fill the rest of the shells (about 2 grams per shell), let crystallize and cap the bonbons.

Notes