Christmas Confection with Candied Ginger
Christmas confection with candied ginger is a recipe featuring fresh ingredients from the spices category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g marzipan base
- 30 ml rum
- 50 g powdered sugar
- 400 g dark chocolate (min. 60% cocoa)
- 150 ml whipping cream
- 40 g candied ginger
- 400 g dark couverture chocolate
- powdered sugar (for rolling)
- 50 praline shells (paper)
Instructions
-
1.
Knead the marzipan base with powdered sugar and 1 cl rum. Roll out on a powdered‑sugar‑dusted surface to about 20x24 cm, then transfer to a baking frame. Chop the chocolate. Bring the cream to a boil, remove from heat, add chopped chocolate and stir until melted. Add remaining rum. Pour the mixture onto the marzipan base in the frame and smooth. Chill and set, preferably overnight (at least 4 hours).
-
2.
Remove the confection plate from the frame, trim edges with a knife, then cut into about 50 equal cubes. Clean and dry the knife between cuts to keep the mass crisp.
-
3.
Cut ginger into small pieces. Chop, melt and temper the couverture chocolate. Thread each cube through the chocolate with a praline fork, let excess drip off, and place on a praline rack to dry. Before dipping, lay a piece of ginger on each cube. For serving, wrap the confection in praline shells.
