Gingerbread Squares

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Butter, soft 140 g 5 oz 20%
Gingergread Spice (recipe follows) 1 tsp 1 tsp <1%
Molasses 110 g 4 oz 16%
Milk chocolate, melted, tempered, at 30°C/86°F 400 g 14 oz 57%
Anise liqueur 50 g 2 oz 7%
Batch Size 700 g 25 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Turbinado sugar, for finishing as needed


  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 12 × 12 × ¼ in set on parchment paper. Allow to crystallize until firm enough to handle, about 20 minutes.
  5. Remove the frame from the butter ganache slab.
  6. Precoat one side of the slab with the tempered dark chocolate.
  7. Allow the precoat to crystallize. Then cut the slab into squares, using the 22.5-mm strings on a guitar.
  8. Dip the squares in the tempered dark chocolate.
  9. As the chocolate begins to set, use a 3-prong dipping fork to make a diagonal mark on the top of each piece and finish with several crystals of the turbinado sugar.