- 400g Lindt DESSERT Premium Dark, melted and tempered* 100g Gingerbread, chopped finely 40-50g Honey roasted macadamias, chopped finely ; 1Tsp Gingerbread or Speculoos spice ; Little extra chocolate to build
- 200g Pure icing sugar, sieved ; 40g Egg white ; Few drops of lemon juice ; Festive Lindt chocolates to decorate
BestBest make the icing in advance by combining all ingredients in the bowl of your electric mixer and with a whisk attachment, whisk at full speed for 5 minutes until light and fluffy.
CoverCover surface with a damp cloth and place in the fridge.
For the Chocolate HouseFor the Chocolate House gently melt and temper* the chocolate.
FinelyFinely chop the gingerbread and macadamia nuts and place in a bowl.
AddAdd the spice and stir to evenly distribute all ingredients.
StirStir in the tempered chocolate and mix until all the inclusions are well coated with chocolate.
PlacePlace mixture onto a large sheet of baking paper and spread thinly (about 4 mm) to a size of around 60x30 cm.
Allow to set slightlyAllow to set slightly but don’t allow the chocolate to get too firm.
UsingUsing the cut out templates cut the panels.Then place in the fridge to set fully.
To assembleTo assemble fill a piping bag with some extra chocolate that has been slightly thickened with a few drops of water. This will make building easier.
Start byStart by attaching a front/back panel onto a roof as that will be easier.
ContinueContinue with the remaining panels and place on the base.
Using the off cutsUsing the off cuts, create a chimney and a fence.
Using a piping bagUsing a piping bag, pipe icing on the house to create icicles.
*Tempering chocolate*Tempering chocolate ensures the chocolate setting with a firm snap and sheen. For information on tempering visit here
Have a Merry ChristmasHave a Merry Christmas
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