Ginger crunch

Products

Ginger biscuit

Ingredients Preparation
  • 230g
    softened butter
  • 150g
    Opal
  • 200g
    raw sugar
  • 75g
    sugar
  • 270g
    weak flour
  • 6g
    bicarbonate of soda
  • 3g
    salt
  • 30g
    crystallized ginger
  • 10g
    powdered ginger

Place all ingredients except for the white chocolate in the mixer bowl.
Using the blade, mix everything together carefully at medium speed.
Add the melted white chocolate to the bowl.
Mix and leave to rest for a few minutes.
Spread to a thickness of 0.2 cm between two sheets of baking paper.
Freeze.
Cut out using a 2.5 cm dough cutter.
Preheat the oven to 165ÂșC.
Bake for about 20 minutes in a round Silpat mould to keep its shape.

White chocolate

Ingredients Preparation
  • 250g
  • 10g
    powdered yoghurt
  • 0,5g
    white food colouring
  • Q.S.
    lime

Mix the white chocolate with the while food colouring and temper.
Add the powdered yoghurt.
Grate some lime zest into a silicon mould, then fill with white chocolate before covering with the ginger crunch mixture.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528