Hazelnut-cocoa gingerbread with orange

Annette Klingelhöfer is fascinated by the stories behind the pastry ingredients. She travels the world to get to know the people who supply flour, milk, cheese, but also vanilla and cocoa beans. It's all about picking the best and sharing the passion. Her Hazelnut-Cocoa Gingerbread with Orange, for instance, is full of ingredients with a rich story behind it, such as our Single Origin Madagascar chocolate. 

Recipe

Hazelnut-cocoa ginger bread

ingredients preparation
  • 1750g
    honey
  • 1500g
    flour
  • 750g
    Muscavado sugar
  • 180g
    NIBS-S502
  • 180g
    NAN-CR-HA3714
  • 120zest
    orange(s)
  • 20g
    baking powder
  • 50g
    cinnamon powder
  • 15g
    dried cloves
  • 10g
    star anise
  • 30g
    cardamom
  • 10g
    salt

Mix together and knead into a dough. Leave to rest in a cool enviroment for several weeks.

  • 30g
    natron

Add and knead agin. Roll out and cut into pieces of ginger bread. Bake at 180 degrees for 15 minutes. 

  • Q.S.

Soak gingerbread in the orange extract 

Orange jelly

ingredients preparation
  • 32g
    pectin
  • 640g
    caster sugar
  • 600g
    orange juice
  • 240g
    glucose
  • Q.S.
    cinnamon powder
  • Q.S.
    dried cloves
  • Q.S.
    star anise
  • Q.S.
    finely chopped lemon zest

Heat together at 106 degrees. Pour into frame and leave to cool. Cut into small pieces. 

Hazelnut-orange ganache

ingredients preparation
  • 1350g
    cream
  • 115g
  • 300g
    orange juice
  • 900g
  • Q.S.
    cinnamon powder
  • Q.S.
    dried cloves
  • Q.S.
    star anise
  • 300g
    PRA
  • 2beans(s)
    vanilla bean

Mix together and heat up to 40 degrees. 

  • 3400g
    CHD-Q67MAD

Melt at 35 degrees

  • 675g
    butter

Add to Robot-Coupe along with all other ingredients and emulsify. 

Leave to crystallise in a fridge overnight.

Finishing and assembly:

Arrange a piece of orange jelly on top of the ginger bread pieces and pipe a bit of hazelnut-orange ganache in top. Enrobe the whole with dark chocolate and decorate to taste.