Hazelnut Cinnamon Ganache

Name: Hazelnut Cinnamon Ganache
Ingredients: 1 teaspoon (1.5 g) ground cinnamon; Milk chocolate, tempered; 1 tablespoon (15 ml) glucose or light corn syrup; 1 tablespoon (15 ml) glucose or light corn syrup; Milk chocolate, tempered; 4 ounces (115 g) milk chocolate, chopped; 7 ounces (200 g) Gianduja, cut into small pieces; 3 ounces (85 g) sweet dark chocolate, chopped; ½ cup (120 ml) heavy cream; 1½ ounces (40 g) unsweetened chocolate, chopped; 7 ounces (200 g) milk chocolate, chopped

Preparation info

96
candies, approximately 1½ inches square

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

As is true of most candies in this chapter, these are quick and easy to prepare. What sets them apart from the usual ganache-type candies is that they comprise two layers, which gives them an interesting appearance and great flavor.

Ingredients

Gianduja Layer

4 ounces (115 g) milk chocolate, chopped
7 ounces (

Chocolate
Vegetarian
Gluten-free

Method

Combine the ingredients for the gianduja layer in a bowl. Melt together over a bain-marie, stirring from time to time. Heat the mixture to 120°F (49°C) and temper to 82°F (28°C).
Line a flat, even sheet pan or sheet of corrugated cardboard with baking paper. Arrange 4 candy-molding bars, ¾ inch (2 cm) thick, on the lined sheet to make a rectangle measuring 9 ×