Crunch, crunch, crunch, who's crunching on my... Chocolate house? We show you a chocolaty alternative to the gingerbread house that will definitely be eaten. The chocolate Christmas house is not only a festive Christmas decoration, but also a delicious Christmas gift.
What you need for this:
1 sharp knife
1 piping bag
Christmas house ingredients:
6 bars of 'Rausch Plantagen Ecuador 70 %'
100 g melted chocolate 'Rausch Plantagen Ecuador 70 %' to attach
Decoration ingredients:
1 egg white (size M)
250 g powdered sugar
1teaspoon lemon juice (Add more liquid depending on the desired consistency.)
Preparation of the Christmas house:
Step 1:
Prepare all ingredients and utensils: 4 bars remain whole. 2 bars are cut to size.
Cut off one bar on the long side and one bar on the short side and cut the short side to a point to form a roof. Put the rest of the chocolate to one side. This will later become the chimney.
Step 2:
In the meantime, melt the extra chocolate over a bain-marie. Caution: The chocolate should not be hotter than 42 degrees.
Assemble 2 whole bars at a time with the cut bars using the melted chocolate to form a house.
Step 3:
The other 2 bars are attached to the chocolate house as a roof.
Step 4:
Finally, use 2 pieces of chocolate to form a chimney.
Preparation of decoration:
-
Sieve the powdered sugar.
-
Separate the egg whites and yolks.
-
Mix the egg whites and lemon juice and beat with a mixer on the lowest setting or with a whisk until almost stiff.
-
Fold the powdered sugar into the beaten egg whites one tablespoon at a time using the mixer on the lowest setting or a whisk.
-
Beat the mixture for up to 5 minutes until it is stiff.
- Pour the egg white icing into a piping bag and decorate the chocolate house as desired.
Tip:
The Christmas house can be assembled a little more quickly with ice spray.
