Pear and chocolate studded gingerbread

Featuring 32 % Valrhona Dulcey Blond chocolate

gingerbread

For a reason I struggle to put my thumb on, gingerbread has always had a nostalgic childhood motif attached to it. I think it’s because I have memories of my Grandmother baking tooth-breakingly crunchy ginger biscuits (that unfortunately could only be softened once dunked in a cup of her instant Ricoffy. Bless her heart.)

Or… it could be that I was brought up with bulging bookcases of classic children’s literaure and Nursery Rhymes. Remember Hansel and Gretel? Or how about, “Run, run, run as fast as you can; You can’t catch me, I’m the Gingerbread Man“?

Whatever the explanation, it’s always nice to be transported – if only by the vehicle of food, to those carefree, fairy-tale filled years. Sometimes life can be overwhelming and strange. Very strange. But chocolate cupcakes, Rice Crispie marshmallow bars and gingerbread will always be a stir of a wooden spoon away.

This recipe isn’t a traditional gingerbread, mainly because it has the addition of pears and chocolate (what!). I was given a sample of the recently launched Valrhona 32% Dulcey Blond chocolate by the generous folks at Wild Peacock and thought my gingerbread crusade was a perfect opportunity to put it to good use. Interestingly and, like most notable dishes in the food world, it was actually created by accident when a French pastry chef left white chocolate in a bain marie for 10 hours. Thus, giving it a rich, toasted shortbread, caramel butterscotch character.

chocolate

All I can say is, the flavour profile worked wonders with the pear and ginger. Try it!

Pear and chocolate studded gingerbread
2 cups flour – sieved
1/3 cup honey
1 Tbs molasses
1.5 Tbs ground ginger
1/2 tsp nutmeg
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/4 teaspoon salt
2 pears – chopped
3/4 cup chopped Valrhona Dulcey chocolate (or any chocolate of your choice)
1/4 cup coconut oil
2 large eggs – beaten

Method:
Preheat to 180°C. Grease a standard -size loaf tin. Sieve the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and salt into a large mixing bowl.

Whisk together the honey, molasses, coconut oil and eggs.Add the buttermilk

Stir the mixture slowly into the dry ingredients and combine to form a stiff but moist batter. Gently fold in the chocolate and pears.

Spoon the batter into the prepared loaf tin and bake in the middle of the oven for 40 – 45 mins. If the top starts to burn, cover with a piece of tinfoil until cooked all the way through. Test by inserting a skewer. It should come out clean.

Serve warm with salted butter or just on it’s own.

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One Comment on “Pear and chocolate studded gingerbread”

  1. Sally says:

    Hit the nail on the head. Gran’s gingernuts at teatime on the bales in the shearing shed and in the sun porch!


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