Drunken Gingerbread Ganache Squares, filled with blond chocolate, homemade gingerbread spice, molasses, liqueur and decorated with dark chocolate.
Inspiration
These Drunken Gingerbread Ganache Squares remind me of chewy, molasses and gingerbread spice-laden cookies from my childhood. We didn't really celebrate Christmas, but my grandmother always baked up a storm, most of which went to friends, family and neighbours.
Her home filled with the intoxicating aroma of freshly ground spices, brandy and rum-soaked fruit cakes, honey-glazed, clove-spiked ham, sorrel punch and all the things that make a Caribbean Christmas so special.
Chocolate Transfer Deco
Chocolate transfer sheets are my lazy go-to for prettying up chocolate. In this post, I used a cookie cutter to make the decorative toppers. For this batch, I used a stencil/chablon mat (see how-to in video below).
The mats are easy to use and saves a little time from having to cut each shape separately. Again, this way or using cutters will give a more polished finish to your decorations; but simply cutting the transfer sheet and applying it to the chocolate also works.
Flavour-Packed Ganache
I think you know by now how much I love Valrhona chocolate. I've been using them long before they became popular with bloggers and Instagrammers. I've also recently started using Republica del Cacao chocolate. Their beans and other ingredients, like milk and sugar, are sourced in Latin America, namely Ecuador and Peru and are made at the source. It is my understanding that Valrhona had a hand in the development.
I used both Valrhona and Republica del Cacao chocolate to make my Drunken Gingerbread Ganache Squares:
- Valrhona Orelys 35% blond chocolate, which imparts mellow molasses flavour from muscovado sugar, warm liquorice notes and a toasty tanned hue. This paired well with the other ingredients in this butter ganache.
- Republica del Cacao Ecuador + Peru 70% blend for enrobing and decorative plates.
The original recipe from Grewling's Chocolate & Confections, calls for milk chocolate, I reworked it with blond chocolate. I took some to work and gifted others and the feedback was awesome! A definite holiday keeper.
Ingredients
For the gingerbread spice:
- 25 grams ginger ground
- 15 grams Ceylon cinnamon freshly ground
- 5 grams nutmeg freshly ground
- 3.5 grams cloves ground
For the ganache:
- 70 grams unsalted butter room temperature
- 55 grams molasses
- 2 grams gingerbread spice homemade or store-bought
- 200 grams Orelys 35% blond chocolate tempered
- 25 grams liquorice-flavoured liqueur I used Pernod
For dipping and decorating:
- as needed Republica del Cacao 70% Peru + Ecuador tempered
- chocolate transfer sheets
- stencil optional
Instructions
Make the chocolate transfer deco:
- Place the chocolate transfer sheet (textured side up) to a clean, smooth surface and place the stencil over the sheet - secure with non-toxic tape. Add a little chocolate across one end of the stencil and use a scraper to pull the chocolate over the stencil. Allow to set, chill then remove the stencil and shapes. Set aside.If not using a stencil, secure the transfer sheet to a clean, smooth surface. Spread a thin, smooth layer of chocolate over the textured side of the transfer sheet, using an offset spatula. Lift the sheet and move to a clean area. Use a cookie cutter to cut the shapes before the chocolate sets. Place in the refrigerator to finish setting up. Remove from the fridge and separate the cut shapes from the excess chocolate. Set aside.
Make the spice:
- Add all ingredients to a jar, seal and shake well to combine.If using fresh Ceylon quills, use a coffee grinder to make a powder. Use a fine grater for the fresh nutmeg.
Make the ganache:
- Line an 10x10" frame with a silicone mat, or a pan of the same size with parchment. Spread a thin layer of tempered chocolate over the mat or parchment. Set aside.
- Add the butter, spice and molasses to a bowl and combine well with a silicone spatula.
- While stirring, slowly add the tempered chocolate to the butter mixture and combine well. Still stirring, add the liqueur and combine well. Pour the ganache into the prepared frame or pan and allow to crystallize (set).
- Once set, remove from frame or pan and cut into squares or another shape of your preference. Dip into the tempered dark chocolate and quickly top with the chocolate transfer deco.
Susan says
Hi! I’m a big fan! You’re very talented.
Where have you taken your courses?
Sue
jacquee | i sugar coat it! says
Thank you kindly, Susan. I have a full-time career unrelated to food, so I took part-time chocolate and pastry programs at a local culinary college. Once I completed those, to complement what I'd learned, I took courses with Melissa Coppel, Ramon Morato and Valrhona.