Good to go
High profit
Long shelflife
Timeless Classics
Quick & easy (production)
No food waste

Rediscover a holiday classic through a modern chocolate confection. This revisited turrón combines a creamy Van Leer Ivora white chocolate filling studded with spiced gingerbread, a layer of almond paste and a crunchy hazelnut-feuilletine gianduja-style layer, all encased in a Van Leer Kenosha milk chocolate shell. Shaped as a playful gingerbread man, it delivers a harmonious balance of creamy, crunchy and aromatic textures. Easy to produce and with a 6-month shelf life, this festive filled tablet offers strong visual appeal and an elevated tasting experience for chocolatiers, pastry shops and holiday collections.

Level:: Easy
Makes:: 6
Shelf life:: 6 months
Conservation:: 16C

4.6 oz

Brown sugar
7.2 oz

Sugar
4.1 oz

Butter
0.2 oz

Baking powder
1.1 oz

Molasses
0.1 oz

Ginger
0.1 oz

Cinnamon
4.1 oz

Eggs
0.5 oz

Egg whites
1.2 lb

All purpose flour

Mix the sugars, butter, molasses and baking powder.
Gradually add the eggs and egg whites.
Sift the flour with the spices and mix everything together.
Spread on a tray and let cool.
Create a crumble effect by rubbing the dough through a fine mesh sieve.
Bake at 165°C for 20-25 minutes.
Let cool and store in a dry place.

Tools

Scale
Palette knife
Silpat
Mixer
Wire Rack
Oven
Baking sheet

0.7 oz

Van Leer Ivora 29% White Chocolate
1.9 oz

Coconut oil

Crystallize the Ivora white chocolate.
Add the melted and tempered coconut oil.
Mix well.

Tools

Scale
Bowl (s)
Spatula

7.1 oz

Van Leer Kenosha 32% Milk Chococolate
1.6 oz

Cacao Barry Pure Paste - 100% Hazelnuts - paste - 5kg bucket
1.4 oz

Cacao Barry Inclusion - Pailleté Feuilletine™ EF - pieces of crispy Brittany crepe - 2.5kg bag
0.1 oz

Salt

Mix the crystallized chocolate with all the ingredients together.

Tools

Scale
Bowl (s)
Spatula

Pour a thin layer of Ivora fondant into theSilikomart Ginger T mold
previously molded in milk chocolate.
Place pieces of gingerbread in the mixture.
Pour another thin layer of Ivora fondant over the gingerbread.
Cut out almond paste rolled to 3mm, shaped to the mold, and
place on the Ivora fondant.
Pipe a thin layer of praline onto the almond paste.
Let crystallize.
Close the mold with crystallized Van Leer Kenosha milk chocolate 33%.
Cool and unmold.
Use crystallized and colored white chocolate to decorate your Silikomart Ginger T.
For the eyes, use crystallized dark and white chocolate.