Milk Chocolate French Toast Truffle

Ingredients

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Bulk Milk Chocolate:

1350g

Heavy Cream:

225g

Pure Maple Syrup:

445g

Glucose Syrup:

85g

Cinnamon:

40g

Directions

  1. Prepare desired mould with milk chocolate.
  2. Add glucose syrup and heavy cream to a pot and heat. Slowly stir while it heats to a boil; reduce to simmer.
  3. Remove from heat and let it stand for about 1 minute.
  4. Add milk chocolate to a food processor and pour the warm mixture over the chocolate. Blend until emulsified.
  5. Once the temperature cools to about 85°F, pipe the ganache into the prepared moulds.
  6. Once set, back fill moulds with more milk chocolate; enjoy!