For the gingerbread pralines, melt dark and milk chocolate separately in a water bath over low heat. Mix the dark chocolate with the gingerbread spice and stir the rum into the milk chocolate.
If you have suitable silicone molds, now fill all the cavities halfway with rum milk chocolate and put the mold in the refrigerator for about 30 minutes. Then fill the molds with gingerbread dark chocolate and put everything in the refrigerator for about 2 hours.
If you don’t have ramekins, let the chocolate cool slightly until it has a slightly firmer consistency, then pipe dots onto baking paper with a piping bag.
You can also place small cookie cutters on the baking paper for the gingerbread pralines and then fill them with the chocolate.
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