Cinnamon Stacks

Preparation info

  • Difficulty


  • Yield:

    120 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 190 g 7 oz 26%
Glucose syrup 60 g 2 oz 9%
Cinnamon, ground 2 tsp 2 tsp <1%
Vanilla bean, split and scraped 1 bean 1 bean
Milk chocolate, unmelted, tempered, chopped 490 g 17 oz 65%
Ganache Batch Size 740 g 26 oz 100%
Marzipan 150 g 5 oz
Dark chocolate, melted, tempered, thinned, for dipping (see Note) as needed


  1. Combine the cream, glucose syrup, and ground cinnamon with the vanilla bean and its seeds in a saucepan. Bring to a boil and stir to disperse the cinnamon. Remove from the heat, cover, and let steep for 5 minutes.
  2. Pour the hot cream mixture over the chopped milk chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  5. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.
  6. While the ganache is crystallizing, roll the marzipan into a square approximately 25 × 25 cm × 1.5 mm / 10 × 10 × 1/16 in. After rolling, trim the edges to make them straight.
  7. Precoat one side of the marzipan with the tempered, thinned dark chocolate. Allow to set.
  8. Turn the precoated marzipan over so that the chocolate-coated side is on the bottom. Cut the marzipan into 1-cm/½-in strips.
  9. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
  10. Using a pastry bag fitted with a no. 3 round tip, pipe two cylinders of ganache along each marzipan strip. Top with one more cylinder resting on the bottom two to form a pyramid if seen in cross section. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
  11. Cut the strips crosswise, using the 30-mm strings on a guitar.
  12. Using a 3-prong dipping fork, dip the centers into the tempered dark chocolate that has been thinned enough to allow the definition of the shapes to show through. Because the chocolate has been thinned, it may be necessary to slide each piece forward on the tray immediately after dipping to avoid the formation of feet.