Ginger Holly
The Ginger Holly plant is toxic, but not if you recreate the shape of the plant and berries in a fantastic dessert as done by Spanish chef Jordi Farres! With ingredients such as ginger, speculaas and Callebaut's Finest Belgian Chocolate recipes N°811 and W2, this dessert is not only perfectly safe but also extremely delicious.
Recipe
Ginger biscuits
| ingredients | preparation |
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Mix together in a Robot-Coupe. |
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Add and mix well. Measure out portions on a baking tray and bake at 175°C for 14-16 minutes. |
Ginger biscuit crunch
| ingredients | preparation |
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Melt at 35°C. |
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Mix with melted cocoa butter and fill the centre of a holly mould with it. |
Holly filling
| ingredients | preparation |
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Melt butter. Add hazelnut paste and cruched ginger biscuits. |
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Pre-crystallise. |
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Mix into the pre-crystallised chocolate, then mix into the first mixture. Gently pour into the holly mould without shaking it, so the ginger biscuit crunch remains in the centre of the mould. Leave to crystallise in a refrigerator for 30 minutes and unmould. |
Dark chocolate paint
| ingredients | preparation |
|---|---|
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Melt together. |
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Melt, mix in and heat up to 35°C. Then strain and pour into a pre-heated spray gun. |
Holly berries (decoration)
| ingredients | preparation |
|---|---|
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Melt and mix together. Then pre-crystallise at 28°C. |
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Mix in, shape into holly berries using two hemispherical moulds and leave to crystallise. Then unmould. |
Finishing and assembly:
Cut out a piece of paper in the shape of the holly mould, but 0.5 cm smaller and cover the centre of the holly mould with it. Hold the paper in position and spray the edges with the dark chocolate paint. Leave the paint to crystallise, then remove the paper. Decorate with three holly berries. |