John Myers
Contents
show
Ingredients
- 75 g White couverture
- 1 tsp Ginger bread spice*
- 0,5 tsp Dried zest of orange and lemon
Instructions
- Crush the couverture and melt it in a water bath. rainbow3 had raised the justified objection that I did not point out that the melting of the couverture has to be done very slowly and at a fairly low temperature (maximum 40 degrees).
- Stir in the gingerbread spice and zest and use a small spoon to pour the mixture into the praline molds. These should only be half full.
- Then in the fridge and then .........
- * Link to spice mixes: My gingerbread spice
Nutrition
Serving: 100gCalories: 296kcalCarbohydrates: 49.5gProtein: 8.1gFat: 6.9g
