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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)

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The Cook

hopscotch CA

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