Cinnamon & Star Anise Ganache

Ingredients

250g Ecuador 39% Milk Chocolate (SCC1712)
Yellow Cocoa Butter (SCR500)
100g UHT Whipping Cream (SCM280P)
1/8 Cinnamon Stick
1/2 Star Anise
12.5g Glucose Syrup (SCA119)
140g Ecuador 39% Milk Chocolate (SCC1712)

Method

These warming, autumn ganache chocolates are the perfect accompaniment to a pumpkin spice latte on a chilly afternoon. With intense cocoa and sweet, creamy notes, Callebaut's Ecuador milk chocolate is a single origin Ecuadorian chocolate made from finest quality cacao beans. Paired with the sweet warmth of cinnamon and the spicy liquorice flavour of star anise, it's a real treat for the senses.

How to Make Cinnamon & Star Anise Ganache Chocolates:

Makes 48 chocolates in approx 20 minutes

We have used Cocoa Pod praline mould SMP3132 - but you can use a mould of your choice.

For the Shells

Brush warmed yellow cocoa butter into the moulds (SCR457)
Temper Ecuador 39% milk chocolate and fill the moulds
Turn out excess chocolate, tap, scrape and let cool (set) for at least 15 minutes

For the Ganache

Boil Cream
Add cinnamon, star anise and glucose, cover with clingfilm and leave to infuse
Strain
Melt milk chocolate to 32°C, add and blend
Pipe into shells
Leave to set
When set, close off with remaining Ecuador 39% Milk Chocolate

Enjoyed this recipe? Arriba also pairs perfectly with nutmeg, orange and apricot, or for another intense milk chocolate try Valrhona Jivara Lactée!

Approximate costs

£9.28

510g batch

£0.19

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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