Almond Cream Ganache Recipe

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

Ingredients

almond-cream-ganache.jpg

Heavy Cream:

160g

Invert Sugar:

20g

Cinnamon Powder:

0.5g

Ginger Powder:

0.5g

Cardamom Powder:

0.5g

Pure Almond Paste:

45g

Bulk Milk Chocolate:

340g

Butter:

70g

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.