684 g Van Leer Henna 41% milk chocolate CHM-WA-2062401-036
158 g heavy cream
21 g salted butter
19 g inverted sugar
67 g glucose 40 DE
27 g water
4 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground mace
1/3 tsp ground ginger
1/5 tsp ground white pepper
1/5 tsp ground cardamom
1/5 tsp ground coriander seeds
1/5 tsp ground anise seeds
1/5 tsp grated nutmeg
Chop the chocolate in a food processor.
In a sauce pan, combine the cream, water, inverted sugar, spices, butter and glucose.
Heat up to 180°F / 82.2°C.
Pour warm liquids over chopped chocolate.
Cover and steep for two minutes.
Mix for 60 seconds.
Open lid and scrape down sides.
Stir to control the temperature - it should not exceed 98°F-100°F / 36.6°C-37.7°C.
If needed, mix for 15 second intervals to finish blending ingredients.
Take temperature of the ganache. It should not exceed 98°F-100°F / 36.6°C-37.7°C.
Pour in a prepared ganache frame, mold or silicone molds.
Set overnight and cut to size with wire cutter.
Enrobe with tempered chocolate.
Decorate with a Mona Lisa Gingerbread Man chocolate decoration.
Formulations courtesy of Van Leer