Almond Cream Ganache Recipe

Yield: Approx. 80; 3cm x 2.25cm pieces.

Ingredients

Preparation

1. Pour a thin layer of tempered milk chocolate on a guitar sheet or parchment paper.
2. Immediately place a frame on top of the liquid chocolate. Let set.
3. Cut the butter into cubes and bring to room temperature.

Directions

1. Bring the cream, invert sugar and spices to a boil.
2. Let cool to approximately 95°F.
3. Mix the almond paste with the tempered milk chocolate.
4. Pour the cream on the chocolate mixture, and add the butter. To homogenize the cream, it is best to use a hand blender.
5. Immediately pour the ganache into the frame.
6. Cool for approximately 30 minutes.
7. Use a guitar cutter to cut into desired dimensions.
8. Bring the centers to room temperature before enrobing.