Cinnamon & Star Anise Ganache

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 Arriba milk chocolate is a single origin Ecuadorian chocolate made from finest quality Forastero 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 mould SMP8026 - but you can use a mould of your choice 

1. Brush warmed yellow cocoa butter into the moulds (SCR457) 
2. Temper Arriba milk chocolate and fill the moulds
3. Turn out excess chocolate, tap, scrape and let cool (set) for at least 15 minutes

For the Ganache 

1. Boil Cream 
2. Add cinnamon, star anise and glucose, cover with clingfilm and leave to infuse 
3. Strain 
4. Melt milk chocolate to 32°C, add and blend 
5. Pipe into shells
6. Leave to set 
7. When set, close off with remaining Arriba Milk Chocolate 

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