Use this set to make delicious, fresh Dominosteine layered chocolates with ease. It contains gingerbread mix for the base, leaf gelatine and marzipan for the filling, dark chocolate couverture for coating and a dipping fork. Clear block-bottom bags are included for giving away or storing the finished Dominosteine. You need only apricot jam, honey and a little water for the recipe. A detailed recipe card is included.
The second image shows all items included in the set.
Exact contents of the set, including product details:
Gingerbread mix 300g
White leaf gelatine 50g
Lubeca dark chocolate callets 400g
Prepared marzipan 0.25kg
Two-pronged dipping fork
Medium block-bottom bags, 20 pieces
Recipe leaflet
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
Ingredients (for approx. 30 pieces)
For the gingerbread:
300g gingerbread mix
90g honey*
50ml water*
For the jelly layer:
4 sheets of gelatine
250g smooth apricot jam*
For the marzipan layer:
250g prepared marzipan
A little icing sugar*
For coating:
400g dark chocolate couverture
*These items are also required and are not included.
Warm the honey and 50ml water to approx. 45°C; any honey crystals must be fully dissolved. Knead with 200g of the gingerbread mix until smooth. Add the remaining mix and knead for approx. 4 minutes. Cover and leave to rest at room temperature for 24 hours. Knead the dough again briefly, then roll it out thinly to a maximum thickness of 3mm. Bake in a preheated oven at 190200°C using top and bottom heat for approx. 1015 minutes, then allow to cool. The gingerbread will now be very hard. Wrap it in a damp tea towel and leave in the refrigerator for approx. 1 day to soften.
Select an approx. 18x18cm baking frame or casserole dish and trim the gingerbread to fit. Line the tin with foil and place the gingerbread inside. For the jelly layer, soak the gelatine leaves in cold water for approx. 1020 minutes. Warm the jam in a saucepan and set aside. Remove the gelatine from the water, squeeze it thoroughly and stir it into the warm jam. Pour the mixture over the gingerbread, allow it to cool briefly at room temperature, then leave it to set in the refrigerator overnight.
The next day, briefly knead the marzipan and roll it out on a work surface dusted with icing sugar. Remove the other two layers from the tin and foil. Place the marzipan over the jelly and trim off the excess. Cut the square into pieces measuring approx. 2.5x2.5cm. Place each piece on the dipping fork, coat with tempered couverture and allow to set. The Dominosteine taste best after approx. 12 days, once the gingerbread has softened and the flavours have blended perfectly.
The second image shows all items included in the set.
Exact contents of the set, including product details:
Gingerbread mix 300g
White leaf gelatine 50g
Lubeca dark chocolate callets 400g
Prepared marzipan 0.25kg
Two-pronged dipping fork
Medium block-bottom bags, 20 pieces
Recipe leaflet
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
Ingredients (for approx. 30 pieces)
For the gingerbread:
300g gingerbread mix
90g honey*
50ml water*
For the jelly layer:
4 sheets of gelatine
250g smooth apricot jam*
For the marzipan layer:
250g prepared marzipan
A little icing sugar*
For coating:
400g dark chocolate couverture
*These items are also required and are not included.
Preparation
Warm the honey and 50ml water to approx. 45°C; any honey crystals must be fully dissolved. Knead with 200g of the gingerbread mix until smooth. Add the remaining mix and knead for approx. 4 minutes. Cover and leave to rest at room temperature for 24 hours. Knead the dough again briefly, then roll it out thinly to a maximum thickness of 3mm. Bake in a preheated oven at 190200°C using top and bottom heat for approx. 1015 minutes, then allow to cool. The gingerbread will now be very hard. Wrap it in a damp tea towel and leave in the refrigerator for approx. 1 day to soften.
Select an approx. 18x18cm baking frame or casserole dish and trim the gingerbread to fit. Line the tin with foil and place the gingerbread inside. For the jelly layer, soak the gelatine leaves in cold water for approx. 1020 minutes. Warm the jam in a saucepan and set aside. Remove the gelatine from the water, squeeze it thoroughly and stir it into the warm jam. Pour the mixture over the gingerbread, allow it to cool briefly at room temperature, then leave it to set in the refrigerator overnight.
The next day, briefly knead the marzipan and roll it out on a work surface dusted with icing sugar. Remove the other two layers from the tin and foil. Place the marzipan over the jelly and trim off the excess. Cut the square into pieces measuring approx. 2.5x2.5cm. Place each piece on the dipping fork, coat with tempered couverture and allow to set. The Dominosteine taste best after approx. 12 days, once the gingerbread has softened and the flavours have blended perfectly.
Zutaten: see single items
Food company:
Cake-Masters
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