Cinnamon Ganache

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Treat yourself to something special with our Cinnamon Ganache. This delightful treat combines the rich goodness of classic ganache with the cozy warmth of aromatic cinnamon. Every bite is a delightful blend of textures and flavors, carefully crafted to take your taste buds on a wonderful journey.

Cinnamon Ganache Chocolate with a swirl pattern from a chocolatr transfer sheet

Cinnamon Chocolate Ganache Recipe

Savor the enchanting fusion of a delightful bite – a symphony of cream, chocolate, butter, and an abundance of cinnamon encased in rich chocolate, crowned with an exquisite chocolate transfer sheet.

Ingredients

1/2 cup heavy cream
2 teaspoons corn syrup
1 pound chocolate, melted
1 tablespoon invert sugar
1 tablespoon butter, softened
15 drops of cinnamon oil
candy thermometer
parchment paper
bench scraper
dipping tool
chocolate transfer sheet

Instructions

In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached. Stir in cinnamon oil.
CUT GANACHE:

Spread the mixture into a 9" x 9" pan lined with parchment paper, keeping the top as smooth as possible. Chill for several hours in the refrigerator. Remove from pan and cut into squares using a bench cutter, pizza cutter or a cut shapes using a cookie cutter. Dip into melted candy coating or melted and tempered chocolate. The squares may be kept in the refrigerator for ease of dipping. Immediately after dipping, place a chocolate transfer sheet square on the top, texture side down. Allow to set for several minutes, then peel transfer sheet off.