Ginger Shortbread 

In a mixer using the paddle attachement, mix butter, Ginger HG 3-5 mm and sugar to soften. Add the whole eggs. Finish with the sieved powders and form a paste. Cool it down in the fridge. Roll out the dough at 4 mm. and cut rectangle of 10x2,5 cm. Bake 10’ at 165°c.

White chocolate filling

Melt the chocolate and add the almond paste and the oil. Cool down at 24°c. Add the Strawberry Cubes HG and coconut. Frame it and cool down to cristalize. After crystallization cut with the guitare.

Assembly

Place a white chocolate bar on a shortbread, cover with 
Strawberry Cubes HG and enrobe with milk chocolate. Decorate with coconut and Strawberry Cubes HG.