Gingerbread and Lime Praline
- By Charlotte Brown
- October 28, 2025
BY ALAN EOUZAN
For a 36 x 36 cm tray, 8 mm thick
CHEF'S TIP: Dry the spices the day before in an oven in a closed container lined with absorbent paper (this allows you to extract the maximum amount of moisture and preserve all the flavors without them spreading throughout the oven).
GINGERBREAD PRALINE
INGREDIENTS:
175 g blanched almonds
175 g hazelnuts, shelled
85 g water
45 g 40DE glucose
200 g sucrose
30 g 0% milk powder
2 g salt bloom
5 g gingerbread spices
60 g Mezzo 38% chocolate
55 g cocoa butter
METHOD:
Roast the almonds and hazelnuts separately at around 145°C:
- 20 minutes for hazelnuts
- 25 minutes for almonds
Make a cooked sugar at 183°C with the water, glucose and sucrose (start cooking slowly and, once boiling, finish as quickly as possible).
When hot, pour the cooked sugar over the roasted nuts. After cooling completely, grind the mass to make the praline. Add the milk powder, salt bloom and gingerbread spices. Mix well.
Add the milk chocolate and cocoa butter.
Mix and tabulate the mass.
Pour in a 5 mm thick tray, previously lined with chocolate.
LIME GANACHE
INGREDIENTS:
50 g butter
105 g fresh lime juice
22 g sorbitol powder
13 g invert sugar
240 g Mezzo 38% chocolate
50 g Passionato 62% chocolate
5 g cocoa butter
70% dark chocolate couverture as required
METHOD:
Weigh the butter and cut into small pieces, store.
Squeeze the lemons and strain the juice into a saucepan (readjust the weight if necessary).
Add the sorbitol powder and invert sugar.
Heat the lemon juice to 75°C and make the emulsion with the chocolates (this mass should be at 34°C).
Add the butter and blend.
At 31°C, add the cocoa butter and blend again (without incorporating any air).
When the emulsion is perfect, pour over the gingerbread praline, in a 3 mm tray.
Coat with chocolate, cut to desired shape and coat with dark chocolate couverture, then decorate as desired.