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Gingerbread Squares
Preparation info
- Yield:
150
Squares - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Butter, soft |
Method
- By hand, mix together the butter, spice, and molasses until well combined.
- 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.
- Stream in the anise liqueur, stirring until the mixture is homogeneous.
- Spread the ganache immediately into a frame <
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