Gingerbread spice, 60 g

Mix some gingerbread spice into the matching Guetzli dough or into a dish, for example a Moroccan tajine, and you get an incredible variety of flavors. Cinnamon, coriander, anise, nutmeg, star anise, cloves and allspice are mixed in perfect proportions to create a truly delicious blend for all your creations. The best known is, of course, the speculaas themselves, but there are many other uses and combinations.

Gingerbread spice - application

Spice chocolates

30 praline hollow bodies or hollow balls
70 g whole cream
1-2 pinches gingerbread spice
140 g dark couverture

Boil the spice together with the cream. The spice should always be boiled first and not just added. Then pour the mixture over the couverturedrops, wait briefly and then stir slowly until there are no more pieces. Pour the ganache into a piping bag. When it has cooled down a bit, you can fill the hollow praline bodies with it and then close and decorate them with some tempered couverture.

With the powder you also give other treats the perfect spice. Roll fresh churros in a mixture of sugar and gingerbread spice or add some of the powder to an apple compote. Once it's cooked down and cooled, you can layer it with a light curd or yogurt cream and some crushed Guetzli or ladyfingers in jars. In this way you create a wonderfully wintry dessert.

Historical digression

According to current knowledge, the ancestor of the gingerbread comes from China. It is said to have its origin in "Mi-Kong", a honey bread used as a ration by Genghis Khan's army during the conquest of China in the 12th century. The recipe was then passed on by the Chinese to the Arabs, and it was only later, during the Crusades, that people living more to the west learned about it. They brought the recipe and spices to Europe. Today the small cake is a classic in Belgium, Germany, Holland, Northern France and Switzerland.