Homemade gingerbread is an annual tradition for many families, one you may look forward to all year long. Instead of the traditional sugar-laden royal icing and artificially-colored frostings, enjoy decorating cookies with good white chocolate and wholesome pecans. White chocolate pairs wonderfully with ginger, cinnamon and dark brown sugar and is much less sweet than royal icing. It is a combination that will win over white chocolate skeptics. Dipping cookies is also easier and faster than decorating with piped royal icing and colored frostings.melting white chocolate

For the ambitious, white chocolate can also be used to construct gingerbread houses. It attaches house pieces together and can be used to affix decorations to the house.

White chocolate scorches at a lower temperature than dark chocolate, so the Proofer’s accurate temperature control can be particularly helpful. After melting, it’s easy to temper the chocolate by stirring in a little additional “seed” chocolate. Select a good quality white chocolate for tempering. Avoid white chocolate chips, which are formulated not to melt. One of our favorite is Green & Black’s organic white chocolate with vanilla bean seeds.