Ingredients
Gingerbread base preparation
Gingerbread Mix: 1000 g
Sugar: 300 g
Toofruit® Raspberry: 620 g
Sunflower lecithin: 420 g
Raspberry ganache
Raspberry purée: 540 g
Honey: 40 g
Glucose syrup: 55 g
Toofruit® Raspberry: 50 g
Milk chocolate couverture: 540 g
Dark chocolate couverture: 300 g
Butter: 50 g
Speculoos crunch
Butter: 120 g
Dark chocolate couverture: 120 g
Praliné: 300 g
Speculoos crumbs: 450 g
Enrobing sauce
Couverture: 600 g
Cocoa butter: 350 g
Neutral oil: 50 g
Roasted chopped hazelnuts: 150 g
Preparation
Gingerbread base preparation
Prepare the gingerbread mixture and deposit 1.6 kg into a frame mould.
Bake at 150°C for 15 to 20 minutes. Prepare two frames.
Raspberry ganache
Heat the purée with the honey and glucose. Add Toofruit® Raspberry, then emulsify using a blender.
Pour over the melted chocolate couverture and emulsify again.
Add the butter last and blend until smooth.
Speculoos crunch
Melt the chocolate couverture and the butter, then add the praline paste.
Mix and fold in the speculoos crumbs. Use immediately.
Enrobing sauce
Melt the chocolate couverture and the cocoa butter, then add the oil and the chopped hazelnuts.
Mix until homogeneous.
Assembly
Spread the ganache over the gingerbread biscuit and close with the second frame.
Pipe the speculoos crunch onto the gingerbread biscuit and coat the cake with the enrobing sauce.
