SANTA’S GINGERBREAD

Fragrant, real, Christmas Gingerbread is a must-have sweet for Christmas. Honey, oranges, milk chocolate, jam, and hot, aromatic spices appeal to everyone. A mix of chocolate stars is perfect for decoration.

VideoRecipePhoto

Used products and decorations

DELTA

Code 33959

Red falling star chocolate decoration for festive desserts

FALLING STAR RED

Code 33819

COCOA EXTRA DARK

Code 22/24GT781

CHOCOLATE MILK 34%

Code CHL35XXC3

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Recipe

Gingerbread spice

Ingredients:

240 gHoney

30 gCane sugar

120 gButter

2Eggs

300 gPlain flour

8 gBaking Soda

15 g Cocoa Powder Extra Dark Barima Artisanal (code 22/24GT781)

15 gGingerbread spice

Preparation:

Worm up honey, cane sugar and butter to obtain smooth texture. Then cool it down. Sieve plain flour, baking soda, cocoa powder and gingerbread spice and mix it with eggs and honey mixture. Roll out the dough (5 mm thickness). Bake at 175°C for 15 - 20 min.

Spread plum jam between two layers of gingerbread cake.

CHOCOLATE TOPPING

Ingredients:

700 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)

200 gVegetable oil

Preparation:

Melt the chocolate and mix it with vegetable oil.

Decorations

Finish the cake with chocolate decorations Barbara Decor:

Sirius (code 33820),
Alfa (code 33821),
Delta (code 33959),
Gamma (code 33823),
Falling Star (code 33819)
and Orange slices Barima Artisanal (code 6162),