• 1/2 cup heavy cream
• 2 teaspoons corn syrup
• 1 pound chocolate, melted
• 1 tablespoon invert sugar
• 1 tablespoon butter, softened
• 2/3 cup filbert paste
• 1/4 cup cocoa nibs
• candy thermometer
• parchment paper
• bench scraper
• dipping tool

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 2/3 cup filbert paste and 1/4 cup cocoa nibs.
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, sprinkle with cocoa nibs.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.