ginger crunch chocolate with cranberries
Chop the couverture into regularly-sized small drops. In the food mixer bowl, mix the creamed butter with the sugars. Add the remaining ingredients. Leave the whole to rest at room temperature for 2 hours. Roll out to 0.3 cm thickness and freeze. Cut out discs 3 cm in diameter. Bake while still frozen on a Silpat mesh at 180ºC for about 8-10 minutes. Leave to cool on absorbent kitchen towel.
chocolate outer layer
Cut the cranberries into quarters. Place the cranberry pieces on a 4 cm round Silpat. Next, randomly arrange pieces of silver leaf. Cover the bases of the mould with tempered Guaranda couverture. Place the biscuit on top of the couverture and press down until the walls of the mould are covered with couverture. Leave to crystallize and remove from the mould.