Peter Greweling

Gingerbread Squares

Preparation info
  • Yield:

    150

    Squares
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Butter, soft 140

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. Stream in the anise liqueur, stirring until the mixture is homogeneous.
  4. Spread the ganache immediately into a frame <