Chocolate gingerbread (without peanut butter)

Chop the chocolate (60 g) and melt it until it reaches a liquid state (in a water bath).

Mix the melted chocolate and the egg (100 g) until smooth.

Add the whey protein isolate (10 g), xanthan gum (1 g), vanillin (0.5 g), salt (0.5 g), and sweetener to taste.

If using chocolate with less than 95% cocoa content, the dough may turn out softer. In this case, add 1–2 g of protein or almond flour, gradually kneading.

Knead the dough thoroughly until it reaches a dense, uniform consistency.

Pipe the gingerbread onto a baking sheet lined with parchment paper or a silicone mat.

Bake at 170–180°C for 25–30 minutes.

Transfer the finished gingerbread to a rack and let it cool completely.