Gingerbread-spice ganache
by Paul A Young
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Ingredients
Store Cupboard
1 tbsp of black treacle, or molasses
150g of light muscovado sugar
600g of Javanese 40% milk chocolate, broken into pieces
cocoa powder
300g of milk chocolate, tempered
Dairy
300ml of double cream
Beverages
100ml of water
Spices & Dried Herbs
3 tsp ground ginger
100g of crystallised stem ginger
nutmeg
cinnamon