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Fir cone chocolates with gingerbread filling

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Pine cones with gingerbread ganache

You can't have Christmas without gingerbread, I'm sure we'd all agree on that, wouldn't we? But who says it always has to be the classic gingerbread? How about fine, delicious chocolates that only taste of gingerbread? Because we thought that everything that tastes like gingerbread also falls under the category of gingerbread, we created this delicious gingerbread ganache. We filled these beautiful Christmas pine cone shells with the ganache and glued them together to show you how quick and easy it is to make these delicious chocolates at home!

Preparation time

15 min.

Cooling time

6 h

Praline making

Ingredients:

70 g whole cream

140 g milk couverture

10 g glucose

5 g butter

5 g sorbitol

1 g gingerbread spice

This is how it works: The production

  • Boil the whole cream together with the glucose, sorbitol and butter in a small pan. Make sure the mixture really comes to the boil once, so that it is hot enough, and stir constantly so that it doesn't burn!
  • 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 the short waiting time, the couverture should already have melted a little. Now you can mix everything together well with a whisk. Stir until all the couverture drops have dissolved and you have a nice, smooth ganache.
  • Now add the gingerbread spice and mix thoroughly again.
  • Fill the finished ganache into a piping bag, seal the end with a clip and leave the filling to cool in the fridge for about 10-15 minutes.
  • As soon as the ganache has cooled, you can fill your praline shells with it.
  • Unlike praline shells, which are not assembled, you must now fill these shells with the ganache as best you can. Leave the filled shells to dry for several hours at room temperature. This will cause the ganache to set slightly and form a light skin.
  • Finally, glue the two halves together.
  • To do this, simply brush the edges with a little tempered couverture or cake icing and press the two shells together.
  • The sweet pine cones make an excellent gift! But of course they can also be eaten by themselves!

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Thank you!

Your miniSchoggi team!

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Posted in: Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Pralines, Winter & Christmas

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