Pine cone chocolates with gingerbread filling

Name: Pine cone chocolates with gingerbread filling
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 22
Cuisine: Switzerland
Ingredients: 70 g whipping cream; 140 g milk couverture; 10 g glucose; 5 g butter; 5 g sorbitol; 1 g gingerbread spice

Festive gingerbread chocolates

Christmas without gingerbread just isn’t the same – I’m sure we can all agree on that, can’t we? But who says it always has to be the classic gingerbread? How about some fine, delicious chocolates that simply taste of gingerbread? Because we reckoned that anything that tastes of gingerbread falls into the gingerbread category, we’ve created this delicious gingerbread ganache. To make them, we filled these really lovely, Christmassy pine cone shells with the ganache and then stuck them together. We’ll show you how quick and easy it is to make these delicious chocolates at home!

Key figures

Quantity: 22 pieces

Difficulty: Easy

Shelflife: 1 month

Gingerbread ganache

Double cream		70 g
milk couverture		140 g
Glucose		10 g
Butter		5 g
Sorbitol		5
gingerbread spice		1 g

Praline shell pine cone milk chocolate

Ready-to-ship quantity: 0

CHF16.50

Lindt couverture milk 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.90

Gingerbread spice, 60 g

Ready-to-ship quantity: more than 20 pieces

CHF8.90

Gingerbread ganache

Bring the double cream to the boil in a small pan together with theglucose,sorbitoland butter. Make sure the mixture comes to a brief boil so that it is hot enough, and stir constantly to prevent it from burning!

Then add the boiled mixture to the milk couverture in a large bowl. Make sure the couverture is well covered and leave the bowl to stand for 1–2 minutes.

After this short wait, the couverture should have melted slightly. Now you can use a whisk to mix everything together thoroughly. Whisk until all the couverture pieces have dissolved and you have a lovely, smooth ganache.

Now add the gingerbread spice and mix everything together thoroughly once more.

Spoon the finished ganache into a piping bag, secure the end with a clip and leave the filling to cool in the fridge for about 10–15 minutes.

Once the ganache has cooled, you can fill your praline shells with it.

Unlike praline shells that aren’t joined together, you’ll need to fill these shells as fully as possible with the ganache. Leave the filled shells to dry at room temperature for several hours. This allows the ganache to set slightly and form a thin skin.

Finally, stick the two halves together.

To do this, simply brush the edges with a little tempered couverture or cake glaze and press the two shells together.

These sweet pine cones make an excellent gift! And, of course, they’re perfect for enjoying yourself too!