Callebaut Gold Gingerbread Crowns

Gold Gingerbread Crowns

These small gingerbread cakes dressed in ganache is an indulgent treat that can be enjoyed all year round. These glistening desserts are bursting with flavour with hints of festive spice. It’s a perfect individual offering.

Gold Gingerbread

Makes 6 Crowns

%	Quantity (g)	Ingredient	Instructions
16.64%	90	butter	Melt the butter, sugar, treacle and gold chocolate together.
16.64%	90	Demerara sugar
16.64%	90	black treacle	Sieve the dry ingredients and add to the melted mix.
9.24%	50	Callebaut Gold Chocolate
25.88%	140	flour	Add the egg and milk and mix
0.74%	4	ginger	Pour into a mould or baking tin.
0.37%	2	cinnamon	Bake at 150⁰c for approx 10 mins, or springy to touch.
0.74%	4	bicarbonate of soda	Leave to cool completely before glazing
0.18%	1	egg
12.94%	70	semi-skimmed milk
100.00%	541

Golden Glaze

%	Quantity (g)	Ingredient	Instructions
47.24%	300	Callebaut Gold Chocolate	Bring the cream and glucose to the boil then pour over the gold chocolate.
28.35%	180	Whipping Cream	Mix well to a smooth ganache and then add the butter
16.54%	105	Butter	Mix well to a smooth consistency
7.87%	50	Glucose
100.00%	635

Gold Mousse

%	Quantity (g)	Ingredient	Instructions
36.97%	200	Callebaut Gold Chocolate	Melt the gold chocolate and whipping cream together. Set aside to cool to 35c
9.24%	50	Whipping Cream	Whip the remaining cream until it is just holding its shape.
46.21%	250	Semi-whipped Cream	When the ganache is at 35c fold through the cream, one third at a time until it is well mixed and smooth
92.42%	500

Assembly:

Place the gingerbread sponges onto a wire rack over a tray. Pour the glaze slowly and evenly over the top of each sponge to get an even coverage

Remove the sponges from the wire rack and allow to cool before decorating with gold mousse

Finish decorating with crispearls and caramel blossoms

Any remaining gold ganache glaze can be cooled and used as extra decoration or used for other applications

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