Apple Cinnamon Caramal Ganache |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 49 |
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Sounds yummy and so innovative - makes you want to be a confectioner, eh (laughs). This along with - your there. Ingredients:
http://www.tomric.com/content.aspx title=recipe12 |
cream |
350 g heavy cream |
150 g apple juice concentrate |
2 cinnamon sticks |
caramel |
200 g sugar |
20 g water |
25 g glucose |
25 g apple juice concentrate |
200 g new world chocolate 33% (cf-2020) |
400 g new world chocolate 70% (cf-2050) |
50 g unsalted butter |
850 g new world chocolate 70% (cf-2050) |
mould i-1442 |
Directions:
1. Procedure
2. Combine cream, apple juice concentrate and cinnamon sticks in a heavy gauge stock pot and bring to heavy simmer. Cover pot tightly and allow to rest.
3. Combine sugar, water and glucose in a heavy gauge stockpot and begin to cook. Add apple juice concentrate when water and other ingredients are completely incorporated. Cook to sugar mixture to 185º C (365º F) and deglaze with cream mixture. (Be sure to remove cinnamon sticks from cream mixture prior to adding to caramel mixture.)
4. Heat caramel and cream mixture until completely smooth in texture. Pour over chocolate and blend with an immersion blender. Add butter and blend again.
5. Cast shells of bars in mould I-1442 with tempered chocolate. Fill shells with ganache. When temperature of ganache reaches 31º C (88º F), pipe into cavities. Cap bars with remaining chocolate after ganache sets completely.
6. Recipe will yield approximately 49 bars of mould I-1442 (seven moulds).
7. Color was added using New World Chocolate colored cocoa butters and an airbrush.
8. Colors used: Black Oynx (CF-3290), Crimson Red (CF-3210) and Alabaster White (CF-3260)
9. (this recipe is only for the BRAVE)
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