Lindt Chocolate Gingerbread House

A delectable and festive table decoration, fit for every Christmas celebration.

30 minutes
Difficile

Ingrédients

  • 400g Lindt DESSERT Premium Dark, melted and tempered* 100g Gingerbread, chopped finely 40-50g Honey roasted macadamias, chopped finely ; 1Tsp Gingerbread or Speculoos spice ; Little extra chocolate to build
  • 200g Pure icing sugar, sieved ; 40g Egg white ; Few drops of lemon juice ; Festive Lindt chocolates to decorate

Méthode

Etape 1.

Best
Best make the icing in advance by combining all ingredients in the bowl of your electric mixer and with a whisk attachment, whisk at full speed for 5 minutes until light and fluffy.

Etape 2.

Cover
Cover surface with a damp cloth and place in the fridge.

Etape 3.

For the Chocolate House
For the Chocolate House gently melt and temper* the chocolate.

Etape 4.

Finely
Finely chop the gingerbread and macadamia nuts and place in a bowl.

Etape 5.

Add
Add the spice and stir to evenly distribute all ingredients.

Etape 6.

Stir
Stir in the tempered chocolate and mix until all the inclusions are well coated with chocolate.

Etape 7.

Place
Place mixture onto a large sheet of baking paper and spread thinly (about 4 mm) to a size of around 60x30 cm.

Etape 8.

Allow to set slightly
Allow to set slightly but don’t allow the chocolate to get too firm.

Etape 9.

Using
Using the cut out templates cut the panels.Then place in the fridge to set fully.

Etape 10.

To assemble
To assemble fill a piping bag with some extra chocolate that has been slightly thickened with a few drops of water. This will make building easier.

Etape 11.

Start by
Start by attaching a front/back panel onto a roof as that will be easier.

Etape 12.

Continue
Continue with the remaining panels and place on the base.

Etape 13.

Using the off cuts
Using the off cuts, create a chimney and a fence.

Etape 14.

Using a piping bag
Using a piping bag, pipe icing on the house to create icicles.

Etape 15.

*Tempering chocolate
*Tempering chocolate ensures the chocolate setting with a firm snap and sheen. For information on tempering visit here

Etape 16.

Have a Merry Christmas
Have a Merry Christmas

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