Fruit and Cinnamon Ganache Recipe

Yield: 45 pieces, depending on size.

fruit-and-cinnamon-ganache-recipe.jpg

Ingredients

Heavy cream:

180g

Glucose:

20g

Invert sugar or honey:

20g

Zest of 1 orange:

20g

Lemon juice:

20g

Cinnamon powder:

1.5g

Bulk dark chocolate:

200g

Bulk milk chocolate:

50g

Directions

  • Bring the cream, glucose, invert sugar (or honey), zest, lemon juice and cinnamon powder to a boil.
  • Allow to infuse until a temperature of approximately 95°F.
  • Strain the cream over the tempered dark and milk chocolates. Mix well. It is best to use a hand blender to fully emulsify the ganache.
  • Use a piping bag to pipe the ganache into the pre molded chocolate cups.
  • Close the cups with dark chocolate.