Search Inspiration

No idea what to search for? Start browsing till you find something.

Home How To Roast Garlic With Chicken Stock

Apple Cinnamon Caramal Ganache Recipe

Ingredients

How to make it

  • Procedure
  • Combine cream, apple juice concentrate and cinnamon sticks in a heavy gauge stock pot and bring to heavy simmer. Cover pot tightly and allow to rest.
  • Combine sugar, water and glucose in a heavy gauge stockpot and begin to cook. Add apple juice concentrate when water and other ingredients are completely incorporated. Cook to sugar mixture to 185º C (365º F) and deglaze with cream mixture. (Be sure to remove cinnamon sticks from cream mixture prior to adding to caramel mixture.)
  • Heat caramel and cream mixture until completely smooth in texture. Pour over chocolate and blend with an immersion blender. Add butter and blend again.
  • Cast shells of bars in mould I-1442 with tempered chocolate. Fill shells with ganache. When temperature of ganache reaches 31º C (88º F), pipe into cavities. Cap bars with remaining chocolate after ganache sets completely.
  • Recipe will yield approximately 49 bars of mould I-1442 (seven moulds).
  • Color was added using New World Chocolate colored cocoa butters and an airbrush.
  • Colors used: Black Oynx (CF-3290), Crimson Red (CF-3210) and Alabaster White (CF-3260)
  • (this recipe is only for the BRAVE)

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

hopscotch CA

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes