Chocolate-Ginger-Peanut Lipstick

A lipstick creation with chocolate and ginger

Chocolate Ginger Peanut


For 27 servings


500g Debic Cream with sugar

50 g egg, pasteurised

40 g sugar

8 g powdered gelatine

40 g water

200 g milk chocolate

40 g milk

Milk Jelly

100 g water

125 g sugar

70 g isomalt

200 g glucose syrup

200 g milk chocolate

30 g grape seed oil

15 g gelatine

75 g water

210 g neutral jelly


190 g Debic Croissant butter

180 g icing sugar

2 g salt

55 g ground almonds

100 g egg

300 g flour

50 g cocoa powder

100 g potato starch


380 g orange purée

60 g sugar

15 g pectin

150 g chopped candied ginger


400 g egg whites

360 g castor sugar

320 g egg yolks

174 g pastry flour

40 g cream powder

80 g cocoa powder


Roasted peanut pieces

Chocolate sprigs


Chocolate mousse

Mix the powdered gelatine with water and let it soak.

Beat the yolk, eggs and sugar until light and airy.

Melt the chocolate.

Boil the milk and dissolve the soaked gelatine in the milk.

Then mix with the melted chocolate.

Fold in the fluffy egg mixture first and finally the lumpy whipped cream with 8% sugar.

Milk jelly

Soak the gelatine in 75 g water.

Boil the water with the sugar, isomalt and glucose at 103°C, pour over the milk chocolate, add the gelatine mass and oil.

Mix and leave to cool.

Chocolate Sablé

Mix the Croissant butter, icing sugar, salt and almond powder into a dough.

Add the eggs and mix well.

Mix in the flour, the cacao powder and potato starch.

Knead the dough and roll out to 2 mm thick.

Then cut out with 11 x 4 cm oval cutters and bake at 170°C for 18 minutes.

Ginger confit

Mix the sugar with the pectin.

Heat the orange purée to 30°C and mix in the pectin.

Bring to the boil, mix in the diced ginger, then leave to cool.

Pipe onto strips of sponge cake and freeze.

Chocolate batter

Beat the egg whites while adding the sugar.

Then mix in the yolks and fold in the sifted cream powder, cocoa powder and flour.

Use a tray to create 1 cm thick slices.

Bake at 225°C for 12 minutes.

Remove from the baking tray and leave to cool.

Then cut strips of 2 cm wide from the batter.


Fill half of the moulds with chocolate mousse and press in a frozen ginger filling.

Top off with the mousse and smooth the moulds.

Freeze these.

Pass through 30°C milk jelly and place on the chocolate sablé.

Decorate with roasted peanut pieces and a chocolate sprig.