Cinnamon Ganache

This milk chocolate ganache is infused with cinnamon and vanilla to create the most comforting, spicy filling. Ideal to use in pralines and dipped or slabbed confections. I used it in my Cinnamon Logs Confections

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Cinnamon & Milk Chocolate Ganache

Prep Time - 2hrs

Yield - +- 740g

Cooking time - N/A

Ingredients

• 2tsp Ground Cinnamon

• 60g Glucose

• 2ml Vanilla Paste

• 190g Cream

• 490g Milk Chocolate

Method

1. Combine the cinnamon, glucose, vanilla, and cream in a small saucepan

2. Heat on low-medium heat and slowly bring to the boil, using a spatula to break up the cinnamon if it starts to form clumps

3. Pour this hot cream mixture over the milk chocolate, and allow to stand for 2 minutes.

4. Agitate from the centre of the bowl using a spatula until a smooth emulsion is formed. Heat for 15 second bursts if all the chocolate hasn't melted. Make sure the temperature doesn't exceed 34°C.

5. Pour into a lined tray and allow to crystallise at room temperature for about an hour.

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Notes

This is quite a stiff ganache once crystallised, which makes it perfect for piping or rolling into truffles. I you would like it slightly softer, consider decreasing the amount of chocolate in the recipe until the desired stiffness is achieved.