Gingerbread Chocolate

Goodbye Halloween, hello Christmas!

Bursting with Christmassy spices and a super indulgent caramel, these are the perfect home made gift! All of the equipment used to make these can be bought from either Lakeland or Amazon! 


For the chocolate shells: 
  • 600g finest Belgian chocolate buttons (I buy mine off Amazon) 
For the filling: 
  • 100g unsalted butter
  • 1/2tsp cinnamon
  • 1/2 nutmeg grated 
  • 1 teaspoon ground ginger 
  • 50g molasses 
  • 50g light muscovado sugar 
  • 100ml double cream 

  • piping bags 
  • chocolate scraper 
  • pallet knife 
  • thermospatula or spoon
  • chocolate makers slab
  • chocolate mould 


  1. Bring a saucepan of water to a slight simmer and then place a glass bowl containing the chocolate buttons over the top; ensuring the bottom of the bowl does not come into contact with the water. Place your thermospatula or spoon into the bowl and leave to melt. 
  2. Allow the chocolate to melt slowly, occasionally stirring. Keep an eye on the temperature until it reaches 55C. 
  3. Once it has reached the desired temperature, remove from the heat and pour 2 thirds onto your chocolate makers slab. Return the bowl containing the last 3rd back to the saucepan. 
  4. Continue to measure the temperature of the chocolate whilst scraping it out with your pallet knife followed by scraping it back in with your chocolate scraper. Once the chocolate reaches 27C, it is now at crystallising temperature. 
  5. Using your scraper, scrape the chocolate from the board back into the bowl containing the last third. Mix this and continue to take the temperature until it reaches a working temperature of 28-29C. 
  6. Before using, wipe out the moulds of your chocolate mould using a microfibre cloth to make the finished chocolates extra shiny! Fill the mould full to the brim and scrape off the excess chocolate with your scraper. 
  7. Tap the mould three to four times firmly on the counter to release any bubbles. Now flip the mould over your bowl of chocolate to release any loose chocolate. 
  8. While inverted, scrape the excess chocolate from the mould. 
  9. Now place the lined mould upside down on a sheet of baking paper and leave for 15 minutes. 
  10. Peel off the paper and place into the fridge for 15 minutes. Now make your filling...
For the filling: 
  1. In a medium saucepan, place all of the ingredients apart from the cream. Melt together and then let simmer for 5 minutes. 
  2. Remove from the heat and add the cream carefully, whisking until fully incorporated. 
  3. Allow the caramel to cool until filling your shells. 
  1. Place the caramel in a piping bag without putting a hole in the end just yet. 
  2. Take the set shells out of the fridge and then cut a small hole in the end of the piping bag. Squeeze caramel into each of the shells until they are full. Place these back in the fridge to set a little on the top before capping. 
  3. Using the left over chocolate from earlier, melt this down in the microwave and then poor over the top of the caramel, using your scraper to level out the chocolates. Pop back in the fridge for an additional 15 minutes to set. 
  4. Once set, remove from the fridge, flip over with slight force and all of the chocolates should pop out fairly easily! 
  5. Make a cuppa, kick your legs up and enjoy this little moment of joy! 
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