Homemade dominoes

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 1 tsp, grated cocoa powder, unsweetened
• 2 tsp, leveled gingerbread spice
• ½ tsp ammonium bicarbonate
• 200 g flour
• n. B. Salt
• 6 sheets of gelatin or 27 g ground
• 380 g apricot jam without fruit pieces
• 100 ml water
• 300 g marzipan paste
• 100 g powdered sugar, sifted
• 15 drops of rum flavoring or 1 tsp real rum
• 350 g dark chocolate
• 30 g palm fat

Instructions

Working time approx. 2 hours; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 20 minutes

classic winter chocolates with gingerbread and marzipan

For the jelly sheet, you first need to prepare the jelly. To do this, soak the gelatin in cold water. If you don’t want to use pork gelatin, you can also replace it with beef gelatin. The next step is to mix the apricot jam with the cold water until smooth. Pour 2 tablespoons of this mixture into a small bowl, cover, and refrigerate. Then heat the apricot mixture with the squeezed-out gelatin until the gelatin has dissolved. Very low heat is sufficient here. The mixture must not start to boil; this is really important. If that happens, the mixture cannot be saved, as the gelatin will ruin. Once the gelatin has dissolved, pour the mixture into a 20 x 25 cm dish lined with cling film. The mixture then needs to be refrigerated for at least five hours until it sets. I refrigerated it overnight. Once the mixture has set, remove it from the pan and return it to the refrigerator. For the gingerbread layer, beat the eggs with the sugar until the mixture appears noticeably lighter and fluffier. In another bowl, combine the flour, unsweetened cocoa powder, baking powder, salt, and gingerbread spice. This will help the ingredients distribute more evenly in the thick batter. Sift everything into the egg mixture and stir briefly. Then pour the batter into the same pan that previously held the jelly (use baking paper!). Since the mixture is very thick, you’ll need a bit of patience to spread it evenly. Once that’s done, place the batter in the oven at 170°C (340°F) for 20 minutes. After baking, the cake should cool completely. Once this is done, cut it into shape, as the crust would be far too crispy for the dominoes. Next, spread the apricot mixture, which we set aside, over the gingerbread layer and place the cold jelly layer on top. For the marzipan layer, knead the raw marzipan with the rum flavoring and powdered sugar. The marzipan can then be easily rolled out between two layers of baking paper and placed on the jelly sheet. Once the three layers are aligned, cover everything and refrigerate for an hour. After this time, prepare the chocolate coating. To do this, melt the dark chocolate with the coconut oil over a warm (not hot) water bath. Again, very gentle heat is sufficient to melt the chocolate. Don’t let it get too hot. If the chocolate gets too warm, the jelly will melt inside the dominoes. Remove the sheet from the refrigerator and carefully cut into equal-sized cubes. Using a fork and spoon, coat the dominoes with the chocolate. They will keep at room temperature for 3-4 days, or refrigerated for a week.