Magenbrot – Chocolate Glazed Gingerbread Chunks

This week has started off so well… On Monday, me and a friend crammed in some shopping / browsing through the shops, eating (outdoors at one of the many, yummy Christmas stalls that are now installed in the city) good food and going to the movies (catching fire). Oh, and then there was Tuesday. I don’t know what happened, it’s just a gfu* – my new favorite word, it means “general fuck up”. Whenever things are not right i’ll apply it, okay? The more lady-like version than the swearing i feel like, haha. Pfff, work on, don’t question things, stop dreaming, start doing, concentrate on the good blaa.
Like Magenbrot*. Something utterly Swiss / German, that’s only available during the fun fair season (in fall). You’d get these pink paper bags filled with spongy, marvellous Magenbrot. They’re addictive little devils… And the home made version is even better, really, a lot better. These are home made – from my recipe – but not by me. Haha, bonus, I’d say, to get to shoot (and eat) stuff that tastes perfect without so much as having to lift a finger. I could get used to that. They might be ugly (sorry, Kki, mine look almost the same, haha) – thus the word “chunks” – but it’s always the insides, that count. Always remember that. Especially the next time when you get carried away and fancy someone after so much as a “hHello, my name is xyz”. Pfff.
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[fourcol_one][/fourcol_one][twocol_one]Magenbrot – Chocolate Glazed Gingerbread Chunks

Ingredients for the Gingerbread:
500 g whole weat flour
1 tbsp. baking powder
1 tsp. cinnamon
2 tbsp. chocolate powder
1/2 tsp. cloves, ground
2 pinches salt
450 g sugar
7 (or more*) dl water (*honestly, I don’t really remember the original recipe’s water amount… shame. But it worked just fine with about 7-8 dl last time I checked lol)

Ingredients for the glaze:
100 dark chocolate
20 g butter
1 dl water
2 tbsp. chocolate powder
300 g confectioners’ sugar

Preheat the oven to 180 degrees C / 360 F. Combine all dry bread ingredients in a bowl. Add water and knead to a dough. The dough should be spreadable and rather on the liquid side. Cover a baking sheet with parchment paper. Pour the dough onto the baking sheet and bake for 20 minutes. My tipp: underbake, so the chunks stay really moist. Let cool and then cut into 2x4cm large cubes.

For the glaze, melt the chocolate, butter and water on very low heat in a saucepan. Remove, whisk in chocolate powder and confectioners’ sugar and whisk until smooth and shiny. Put the magenbrot bites in a large bowl, then pour the chocolate glaze over. Combine carefully until all pieces are equally coated. Let dry on a rack. when dry, store in an airtight container (layered with parchment).

* Btw for a more in-detail step-by-step picture (!) approach see my old post on magenbrot here. [/twocol_one][fourcol_one_last][/fourcol_one_last]

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