Chocolate Gingerbread

Ingredients

• 50 g Heavy cream (whole cream 30% fat)
• 2 tablespoons Spice blend for gingerbread (cinnamon, ginger, clove, nutmeg)
• 100 g Candied orange diced (candied orange decor, diced)
• 1 sachet Baking powder (11 g)
• 260 g Type 45 flour (all-purpose flour)
• 200 g Dark chocolate (70% cocoa, broken into pieces)
• 60 g Unsalted butter (at room temperature)
• 200 g Acacia or wildflower honey (creamy beekeeper honey)
• 200 ml Whole milk (at room temperature)

Instructions

1. Heat honey and milk

   In a saucepan, pour the honey and milk. Heat over medium heat, stirring constantly, without letting it boil.

   Time: PT5M

2. Incorporate cream, spices and chocolate

   Add the heavy cream, the gingerbread spice blend and the dark chocolate pieces. Mix until the chocolate is completely melted.

   Time: PT5M

3. Infusion

   Remove the saucepan from the heat, cover and let it warm in infusion for 15 minutes.

   Time: PT15M

4. Add the butter

   Stir in the unsalted butter into the warm mixture and mix until it melts completely.

   Time: PT2M

5. Sift flour and baking powder

   Sift the Type 45 flour with the baking powder into a bowl. Gradually incorporate this dry mixture into the liquid mixture, stirring gently at first then more vigorously to avoid lumps.

   Time: PT5M

6. Add the candied orange

   Add the diced candied orange and mix gently to distribute evenly.

   Time: PT2M

7. Butter the pan

   Generously butter the 25 × 8 cm loaf pan with unsalted butter, making sure to coat all corners.

   Time: PT2M

8. Pour the batter

   Pour the batter into the buttered pan, smoothing the top with a spatula.

   Time: PT1M

9. Baking

   Place the pan in a preheated oven at 170 °C and bake for about 1 hour, monitoring the bake and testing with a knife tip that should come out clean.

   Time: PT1H

   Temperature: 170°C

10. Cooling

    Remove the bread from the oven, unmold onto a rack and let cool completely (about 15 minutes).

    Time: PT15M

11. 24 h rest

    Wrap the cooled bread in cling film and let rest 24 h at room temperature for flavors to develop.

    Time: PT24H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Heavy cream: whole milk, 20% cream
• Instead of Spice blend for gingerbread: homemade spice blend
• Instead of Candied orange diced: homemade candied orange zest
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Type 45 flour: all-purpose flour
• Instead of Dark chocolate: milk chocolate, couverture chocolate
• Instead of Unsalted butter: margarine, neutral oil
• Instead of Acacia or wildflower honey: maple syrup, agave syrup
• Instead of Whole milk: semi-skimmed milk, almond milk

Equipment Needed

• Saucepan
• Whisk or spatula
• Mixing bowl
• Sieve
• 25 × 8 cm loaf pan
• Oven
• Cooling rack
• Fine‑pointed knife
• Cling film
• Kitchen scale

Critical Steps — Do Not Skip

• Heat honey and milk
• Infusion
• Sift flour and baking powder
• Butter the pan
• Baking

Chef Tips from the Video

• Use a quality honey for a creamy texture.
• Melt the chocolate over low heat to avoid burning.
• Add a pinch of salt to enhance the chocolate flavor.
• Use fresh spices for a more intense aroma.

Troubleshooting

Storage

Refrigerator: Store the bread wrapped in cling film, in the refrigerator, up to 4 days.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: At room temperature, the bread keeps for 1 day, but it is best to refrigerate after opening.

Make-Ahead Tips

• Prepare the bread the day before and let it rest 24 h to intensify the aromas.
• The bread freezes very well; thaw at room temperature before serving.