John Myers
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Chocolate Coating for Gingerbread
The perfect chocolate coating for gingerbread recipe with a picture and simple step-by-step instructions.
Chocolate coating:
- 40 g Chocolate chips, dark
- 20 g Clarified butter
- 1 tbsp Cocoa powder slightly de-oiled
- 1 tsp Chocolate flavored cooking pudding powder
- 1 tsp Powdered sugar
- 1 tsp Stevia Rebaudiana 1.10, powdered sugar substitute
- 1 tsp Ground cinnamon
- 6 drops Rum flavor oil [baking ingredient]
- 2 tbsp Milk 1.5% to stir, if necessary more of it if necessary
- 2 Msp Baking powder
1. Milch und Pulver verrühren
- First, mix the milk, baking powder, powdered sugar and pudding powder together until cold and smooth. The amount of milk can of course be adjusted if necessary.
2. Im Wasserbad
- Slowly dissolve the mixed milk with the clarified butter and chocolate at low heat and then slowly stir the remaining ingredients into the dissolved mass. The now finished hot chocolate mass must now be processed promptly.
3. Heisser Schokoladenüberzug
- Each baked cookie can now be dipped into the mass and should then cool on baking paper so that the glaze can harden. You can also fill the mass in a pastry bag and make chocolate decorations a little finer. If necessary, stir the mass with multiple amounts while hot.
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