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

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