8 ounces Milk chocolate couverture, finely chopped
5 ounces Bittersweet couverture chocolate, finely chopped
9 fluid ounces Heavy cream
1/2 ounce Ceylon cinnamon sticks, crushed
3 ounces Glucose or corn syrup
3 pounds Milk chocolate couverture, tempered, for coating molds
Yield: 56 Candies
1. Combine the chopped milk and bittersweet couverture in a large bowl. Set aside.
2. Bring the heavy cream and cinnamon to a boil. Remove from the heat, cover with plastic film and infuse for 20 minutes.
3. Strain and discard the cinnamon. Add the glucose or corn syrup and bring back to a boil.
4. Remove from the heat and add the cream to the chopped chocolate in 5 increments, stirring after each addition with a rubber spatula to form an emulsion.
5. Let the cinnamon ganache cool to 70°F (21°C).
6. Coat the molds using tempered bittersweet couverture chocolate and give the first cooling.
7. Fill the molds with the ganache to within 1/16 inch (2 millimeters) of the top. When ganache has set sufficiently, cover with tempered couverture to seal. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
5 ounces Bittersweet couverture chocolate, finely chopped
9 fluid ounces Heavy cream
1/2 ounce Ceylon cinnamon sticks, crushed
3 ounces Glucose or corn syrup
3 pounds Milk chocolate couverture, tempered, for coating molds
Yield: 56 Candies
1. Combine the chopped milk and bittersweet couverture in a large bowl. Set aside.
2. Bring the heavy cream and cinnamon to a boil. Remove from the heat, cover with plastic film and infuse for 20 minutes.
3. Strain and discard the cinnamon. Add the glucose or corn syrup and bring back to a boil.
4. Remove from the heat and add the cream to the chopped chocolate in 5 increments, stirring after each addition with a rubber spatula to form an emulsion.
5. Let the cinnamon ganache cool to 70°F (21°C).
6. Coat the molds using tempered bittersweet couverture chocolate and give the first cooling.
7. Fill the molds with the ganache to within 1/16 inch (2 millimeters) of the top. When ganache has set sufficiently, cover with tempered couverture to seal. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
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