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Lindt Chocolate gingerbread man bark
Sponsor
Ingredients
- 250 grams Lindt chocolate, chopped (70% chocolate and Milk Holiday chocolates)
- 1/2 teaspoon Gingerbread spice (store bought or homemade)
GINGERBREAD SPICE MIX
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon ground Allspice
- 1 tablespoon ground cloves
- 1 tablespoon ground nutmeg
TO GARNISH
- Crushed candy cane
- Chopped pistachio
- Dried cranberries
- Chopped roasted almonds
- Crushed hazelnuts
- Coconut
Directions
- To melt chocolate, bring a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that's just big enough to sit on top of the pot and add the chopped Lindt chocolate to the bowl. Keep the pot over low heat and stir the chocolate with a rubber spatula until silky smooth. Add ginger bread spice mix and stir.
- Pro tip: After removing your bowl from the double boiler, take a towel and wipe the bottom dry to avoid getting any water into your bowl as it will cause the chocolate to seize.
- Divide melted chocolate amongst six gingerbread molds. Sprinkle each one with desired toppings. Let rest in a cold spot on counter until chocolate has hardened. Gently remove from molds and enjoy.
- Can be wrapped in food safe cellophane and stored in a cool spot for up to a week.
