Butter, soft 70 gm Gingerbread Spices ½ tsp Molasses 55 gm Milk chocolate 200gm Dark Chocolate for pre coating and dipping A/R Turbinado sugar for finishing A/R 200 X 200 mm frame Ingredients Method Feuilletine mixture Milk chocolate 121gm Cocoa butter 30gm Praline paste 150gm Feuilletine 97gm Coating, white White chocolate 75gm Cocoa butter 75gm Coating, dark Dark chocolate 55% 25gm Coco butter 25gm 1. Melt the Milk chocolate over baine- marie and combine with praline paste and melted cocoa butter. 2. Mix in the feuilletine, spread the batch into 200 x 200 mm frame placed on parchment paper. Allow it to set. 3. Pre coat one side of the slab with mixture of white chocolate and melted cocoa butter and allow it to set. 4. Spread 1/8’’ layer of the same mix on top of the slab. Using a paper cone, immediately filigree thin parallel lines of dark chocolate and cocoa butter mixture. 5. Working quickly before the chocolate sets, run a paring knife back and forth, perpendicular to the filigree, to create a a feathered pattern. 6. Let it set for few minutes and cut into squares on guitar. MARBLED PRALINE FEUILLETINE FRAME Ingredients Method 1. By hand , mix together the butter, spice and molasses until well combined 2. Stream the tempered milk chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to form in the butter mixture 3. Spread into 12x12 cm. allow to crystallize until firm enough to handle, about 20 minute. 4. Remove the frame the butter slab ganache 5. Precoat one side of the slab with tempered chocolate 6. Allow the precoat to crystallize. Then cut the slab into squares. 7. Dip the squares in the tempered dark chocolate. 8. As the chocolate begins to set, use 3-prong dipping fork to make a diagonal mark on the top of each piece and finish with several crystals of the turbinado sugar, GINGERBREAD SQUARES 23
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