Cinnamon Logs

These spicy confections remind me of sitting next to the fireplace on a cold winters night. The fact that they happen to look like fire wood helps to set the mood even more. Flavours of cinnamon, almond, and dark chocolate come together perfectly to form a warm, comforting chocolate confection.

Cinnamon Logs

Prep Time - 2hrs

Yield - +- 32 Chocolates

Cooking time - N/A

Ingredients

Cinnamon & Milk Chocolate Ganache

• 2tsp Ground Cinnamon

• 60g Glucose

• 2ml Vanilla Paste

• 190g Cream

• 490g Milk Chocolate

Additional Ingredients

• 500g Dark Chocolate - Tempered

• 300g Marzipan

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.

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

6. Once set, transfer to a piping bag fitted with a .5cm round nozzle (Wilton/PME 4 - Ateco 804)

Assembly

1. Roll out the marzipan into a 20x20cm square, trimming the sides with a sharp knife.

2. Spread a thin layer of the tempered dark chocolate on top of this marzipan and allow to set slightly.

3. Carefully cut the marzipan sheet into 1.5cm strips.

4. Pipe two rows of cinnamon ganache side by side onto each strip. This can be quite tricky so just take your time. Allow the bottom rows to set before piping one last row on top to form a pyramid shape. Allow to set.

5. Once the ganache is set, cut each strip into 3cm pieces. These will form your final chocolate size. Feel free to adjust the sizes if necessary.

6. Dip each piece in tempered dark chocolate. If your chocolate is too thick you can add a little cocoa butter to thin it out a bit.

7. Place the dipped pieces on silicone paper and dust with cinnamon before allowing to set.