Gingerbread praline

Recipe

ingredients	preparation
320g 35% cream 35g glucose 1g cinnamon powder	Boil cream, glucose and cinnamon together.
100g gingerbread 670g 826NV	Crumble the gingerbread. Pour the boiling mixture over the gingerbread and milk chocolate and mix thoroughly.
150g butter	Once the previous ganache has cooled down to 35°C, homogenize with the immersion blender.
100g C811NV	Pour the ganache into a frame and leave to crystallize. Cover the bottom of the ganache with a thin layer of the tempered dark chocolate to prevent sticking. Cut into pieces of 2cm².
200g 826NV	Dip the praline cubes into milk chocolate. Leave to set on parchment paper.
10g cinnamon powder	Immediately sprinkle the pralines with cinnamon powder. Press a piece of plastic sheet or guitar sheet on the surface of the praline. Leave to crystallize completely before removing the pieces of plastic sheet.