Ginger Holly | Van Houten

Name: Ginger Holly | Van Houten
Ingredients: 260 g butter cream; 120 g caster sugar; 100 g Muscavado sugar; 15 g cane molasses; 40 g fresh ginger; 5 g mix of 4 speculaas biscuits; 90 g whole egg(s); 360 g flour; 15 g baking powder; 1 spoon(s) baking powder; 170 g candied ginger; 25 g CB; Melt at 35°C.; 150 g ginger biscuits; 70 g NUN-PI-HA213; 35 g NIBS-S502; 100 g PNP; 50 g CB; 50 g ginger biscuits; 100 g W2NV; 1 g ginger oil; 2 g salt; 2 g mix of 4 speculaas biscuits; 200 g 811NV; 50 g CM-CAL; 200 g CB; Melt, mix in and heat up to 35°C. Then strain and pour into a pre-heated spray gun.; 150 g W2NV; 1/2 piece(s) Power Flowers™ red; 40 g freeze-dried strawberry slices

www.barry-callebaut.com

Create a delightful and safe dessert using toxic Ginger Holly as inspiration! This recipe by Jordi Farres combines ginger, speculaas, and Callebaut's Finest Belgian Chocolate for a delicious treat.

View Original

Share this recipe:

Ingredients

260 g butter cream
120 g caster sugar
100 g Muscavado sugar
15 g cane molasses
40 g fresh ginger
5 g mix of 4 speculaas biscuits
90 g whole egg(s)
360 g flour
15 g baking powder
1 spoon(s) baking powder
170 g candied ginger
25 g CB
Melt at 35°C.
150 g ginger biscuits
70 g NUN-PI-HA213
35 g NIBS-S502
100 g PNP
50 g CB
50 g ginger biscuits
100 g W2NV
1 g ginger oil
2 g salt
2 g mix of 4 speculaas biscuits
200 g 811NV
50 g CM-CAL
200 g CB
Melt, mix in and heat up to 35°C. Then strain and pour into a pre-heated spray gun.
150 g W2NV
1/2 piece(s) Power Flowers™ red
40 g freeze-dried strawberry slices