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Soak dried cranberries in water and orange liqueur for 15 to 20 minutes. Drain and set aside. Melt chocolate and butter in the top of a double boiler over simmering water until smooth and combined, 3 to 5 minutes. When melted, add the sugar, almonds, orange zest, drained cranberries, cookie crumbs, and crystallized ginger. Stir to combine and remove from heat. Cool for a few minutes. Add the beaten egg yolks and allow the mixture to come to room temperature. Form the chocolate mixture into a log, smoothing the surface to be sure none of the filling is sticking out. Wrap the log in wax paper and refrigerate until firm. Slice and serve.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse