Hazelnut-cocoa gingerbread with orange | Le Royal
Discover the rich flavors of Hazelnut-Cocoa Gingerbread with Orange from Le Royal. Made with Single Origin Madagascar chocolate and a touch of orange, this gingerbread is perfect for gingerbread...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Cooking tools:
- Mixing bowl
- Saucepan
- Stove
- Whisk
- Kitchen scale
- Rolling pin
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Cooling rack
- Spatula
- Instant-read thermometer
- Frame
- Robot coupe
- Food processor
- Piping bag
- Pastry brush
- Plastic wrap
- Airtight container
- Refrigerator
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1750 g honey
- 1500 g flour
- 750 g Muscavado sugar
- 180 g NIBS-S502
- 180 g NAN-CR-HA3714
- 120 zest orange(s)
- 20 g baking powder
- 50 g cinnamon powder
- 15 g dried cloves
- 10 g star anise
- 30 g cardamom
- 10 g salt
- 30 g natron
- Q.S.
- 32 g pectin
- 640 g caster sugar
- 600 g orange juice
- 240 g glucose
- Q.S. cinnamon powder
- Q.S. dried cloves
- Q.S. star anise
- Q.S. finely chopped lemon zest
- 1350 g cream
- 115 g
- 300 g orange juice
- 900 g
- 300 g PRA
- 2 beans(s) vanilla bean
- 3400 g CHD-Q67MAD
- 675 g butter
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