Hazelnut Crunch Ganache

Idea gallery #958
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Hazelnut Crunch Ganache
Ingredients and Supplies
  • 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.

Cocoa Maracaibo Nibs-1/2 cup
Cocoa Maracaibo Nibs-1/2 cup
MW-96821
Unit: 4 oz. jar
Merckens Cocoa Lite Milk Chocolate Flavored Candy Coating
Merckens Cocoa Lite Milk Choco...
70-2100
Unit: 1 lb. bag
Invert Sugar
Invert Sugar
76-6002
Unit: 1.25 lb. tub
Full Sheet Parchment Paper Liners
Full Sheet Parchment Paper Lin...
KBR-PP1000P
Unit: 50/pkg.
Professional Candy Thermometer
Professional Candy Thermometer
80-4
Unit: 1
Scraper/Dough Cutter
Scraper/Dough Cutter
35-1372
Unit: 1