Chocolate-Ginger Bread

Homemade chocolate-ginger bread is always a good idea and the perfect gift for every taste. Try it out and enjoy! This recipe is from the organic producer Rapunzel.
  • Preparation time: 25 m
  • Cooking time: 80 m


For the dough for approx. 55 pieces
  • 100 g hazelnut roasted & grounded
  • 200 g almonds roasted & grounded
  • 3 tsp. ginger bread spice
  • ¼ tsp. baking powder
  • 100 g lemon candied, mixed
  • 3 tbsp. orange juice
  • 2 tbsp. soy flour
  • 100 g sugar cane
  • 30 g date sugar
  • 1 prize Sea salt
  • lemon zest
  • 55 wafers 50 mm Ø
For the glaze
  • 150 g dark chocolate glaze melted in a water bath


  • Mix hazelnuts, almonds, ginger bread spice and baking powder together and put aside. Mix the candied lemon and orange peel together with orange juice in a blender.

  • Beat soy flour, sugar cane, date sugar, salt and lemon zest in a seperate bowl until foamy. Slowly add and fold in the candied lemon and orange mixture and the nut mixture.

  • Place baking paper on two baking trays. With a tablespoon form a small heap of the paste on each wafer (leave some space on the edges).

  • Using your fingers, form the paste to a smooth and round ginger bread. Let them rest for at least one hour. Preheat the oven to 150°C (Fan oven 140°C).

  • Bake the ginger bread for about 15-20 minutes and let them cool. Coat each ginger bread with melted chocolate glaze.

Additional information

Preparation time: approx. 25 minutes
Rest time: at least 1 hour
Baking time: approx. 15-20 minutes at 150°C


Your comments

  1. Leave a Reply

    Emilie Unkrich
    16. February 2016

    This sounds divine!