What makes a house a home? In the case of a gingerbread house, it’s about sugar and spice, of course, but it’s the personal touches that make it special. Just like you would lovingly decorate your own living spaces, each culinary construction project is an opportunity to bring your unique aesthetic to life. I’ve always relished the idea of making a gingerbread house for the holidays but rarely went through with it. Daunted by the process, it seems too difficult or time-consuming at a glance.

This year, I committed to pushing through that mental barrier to make myself a genuine gingerbread home at last. Seeing as I finally got my first home in real life this year, it’s only fitting to make a suitable tribute. Naturally, incorporating a few unconventional ingredients, my entry is anything but standard.

Choco-Rooms

Rich Dutch-processed cocoa creates the characteristic dark panels on my edible abode as a stark departure from the mahogany brown of conventional cookies. This in itself is nothing new, however; you’ll find a recipe for “cocoa-nut gingerbread” cookies printed in the 1845 cookbook, Modern Cookery, In All Its Branches, and no doubt earlier versions if you keep digging. What these early bakers didn’t think to include is the ultimate all-purpose flavor enhancer, otherwise known as Sugimoto shiitake powder.

Mushrooms are sprouting out in all sorts of foods and drinks, from coffee to cakes, owing to their nutritional prowess and, in the case of shiitake’s abundant free glutamate, ability to amplify existing flavors to even greater resonance. No, it won’t make your sweets taste mushroomy, as proven by my shiitake vanilla ice cream. You won’t know it’s there, per say, but once you taste the difference, you will know if it’s missing.

Building Up The Gingerbread House Legacy

Long before pumpkins found their spice, gingerbread was the defacto flavor of the holiday season. As the spice trade flourished in the Middle Ages, ginger became more accessible, paving the way for the evolution of gingerbread into a dessert worthy of celebration. By the 15th century, gingerbread had made its way to Europe, where it began to take on new forms. In Germany, it was often molded into intricate shapes for festivals and fairs. This was also the era when the famed Nuremberg gingerbread, known as “Lebkuchen,” gained popularity, featuring a complex blend of spices and nuts.

However, it was the story of Hansel and Gretel that truly solidified gingerbread’s place in the holiday canon. The Brothers Grimm’s fairy tale, published in the early 19th century, painted a picture of an enchanted house made entirely of gingerbread and candy, capturing the imaginations of children and adults alike. Inspired by this tale, gingerbread houses began to emerge as a holiday tradition, continuing into the modern era, where families would gather to create their own edible cottages adorned with sweets.

Iced Out

Skip the conventional royal icing mortar in favor of pure melted chocolate to build a better home. Aside from the obvious flavor benefits, it’s much easier to work with, piping out smoothly or spreading on thick, and sets up very quickly in a reasonably cool kitchen. If you need to speed things along, just set your pieces in the fridge for a few minutes, and they’ll be good to go. I wanted to keep mine simple, sticking with only dark chocolate for all my embellishments, but you can go all-out with vegan white chocolate, colored sanding sugar, candies, fresh herbs, and any other edible decor your heart desires. It’s your house after all; raise the roof!

Build It Better

Based on my fool-proof Gingerbread Cut-Out Cookies recipe, this formula has already stood the test of time. After 13 years and untold adaptations, it simply never fails. The dough is sturdy, easy to roll out thinly without cracking, and barely spreads while baking. You could absolutely make classic gingerbread people and call it a day, no house required. These cookies make for excellent gifts or additions to any holiday party.

A house isn’t built overnight, and neither is a gingerbread house. Well, yes, while it’s possible for the early risers and truly ambitious, I find it much more enjoyable (and less stressful) to bake the pieces one day, apply basic decorations and piping once completely cooled, and assemble them the next. For more construction advice, see my previous post about best gingerbread house building practices.

Chocolate gingerbread, enhanced by the subtle umami undercurrent of shiitake powder, could be the next big thing for seasonal sweets. Rich dark chocolate and the warm spice of gingerbread, elevated by the depth of umami from shiitake powder, is the unlikely combination I personally can’t get enough of. Go ahead; embrace the holiday season with an eye towards nostalgia but an appetite for something new. In this sweet home, all are welcome.

Yield: Yield Varies Based on the Cookie Cutter

Chocolate Gingerbread House

Print

Spice up your gingerbread this year with dark chocolate and the umami powers of shiitake! Richer and more flavorful than mere spice cookies, these easy cut-outs will make for the sweetest holiday season yet.

Prep Time 2 hours

Cook Time 15 minutes

Additional Time 2 hours

Total Time 4 hours 15 minutes

Ingredients

Chocolate Gingerbread Cookies:

• 3 Cups All Purpose Flour
• 1/2 Cup Dutch-Process Cocoa Powder
• 2 Tablespoons Shiitake Powder
• 1 Tablespoon Ground Ginger
• 2 Teaspoons Ground Cinnamon
• 1/2 Teaspoons Ground Allspice
• 1/2 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Black Pepper
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Baking Soda
• 1/4 Cup Vegan Butter
• 1/2 Cup Granulated Sugar
• 1/2 Cup Molasses
• 1 Tablespoon Plain Non-Dairy Milk

Assembly:

• 12 Ounces (2 Cups) Dark Chocolate Chips, Divided
• Sprinkles or Candies (Optional)

Instructions

1. Preheat your oven to 300 degrees.
   
   
2. In a large bowl, whisk together the flour, cocoa, shiitake powder, spices, baking soda, and salt. Set aside
   
   
3. Meanwhile, combine the vegan butter, sugar, and molasses in a small saucepan over low heat. Cook the mixture and stir gently over low heat, just until the butter has melted and the sugar is completely dissolved.
   
   
4. Pour the hot liquid into the bowl of dry ingredients, immediately followed by the non-dairy milk, and mix well. It will be very thick and somewhat difficult to mix, but give it all you’ve got and don’t waste time—it will become harder as it cools.
   
   
5. Turn out the dough onto a lightly floured surface, press it into a ball, and cut it in half. Working with half at a time, roll it out to about an 1/8th of an inch in thickness. Cut it into your desired shapes and transfer the cookies over to a baking sheet lined with parchment paper.
   
   
6. Bake until the dough is set and no longer shiny; 12 - 15 minutes, depending on the size of your shapes. Let the cookies sit for a minute on the baking sheet before moving them over to a wire rack to cool.
   
   
7. Once fully cooled, place half of the chocolate in a microwave safe bowl and heat for 60 seconds. Stir thoroughly, until completely smooth. Heat at additional intervals of 15 seconds if needed. Transfer the chocolate to a piping bag and pipe out any patterns you'd like on the sides and roof. Add sprinkles or candies if desired. Let stand in a cool place or in the fridge to fully set.
   
   
8. To assemble the gingerbread house, melt the remaining chocolate and transfer to a new piping bag. Begin the assembly by placing the gingerbread base on a serving plate, then pipe a thick line of chocolate along the edges, on the inside of where the walls will sit. Stand the wall pieces upright, pressing them into the icing and holding each for a few seconds until they start to set. Use more chocolate at the joints between walls. If needed use canned vegetables or beans on the opposite sides to keep the walls vertical. Let stand until completely solidified.
   
   
9. Once the walls are secured, which should take about 15-20 minutes, pipe chocolate along the top edges of the walls to attach the roof pieces, ensuring they meet at the peak. Fill any voids with more chocolate. Allow the structure to dry completely, storing it in the fridge for best results.
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• Japanese Dried Shiitake DONKO, 25-42mm, 70g
• Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 177Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 51mgCarbohydrates: 29gFiber: 2gSugar: 17gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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