Gingerbread balls, a very nice souvenir
Ingredients 120 g whipped cream 50 g hazelnuts, ground or almonds 1 ½ tsp gingerbread spice 150 g chocolate, whole milk 50 g chocolate, bittersweet For spreading: 250 g couverture, whole milk or chocolate 1 tbsp palm fat 40 g couverture, white or chocolate 1 tsp palm fat preparation continued on next page