Hazelnut Crown Ganache

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Hazelnut Crown Ganache

hazelnut crown ganache

For the Hazelnut Crown Ganache:

Ingredients

  • 150g            Cream
  • 30g              Glucose DE 36
  • 20g              Trimoline
  • 30g              Sorbitol powder
  • 265g            Mi-Amere
  • 20g              Barry Callebaut® Cocoa butter
  • 70g              American Almond® Hazelnut Butter

Directions

  1. Combine the cream and sugar. Heat to 104°F.
  2. Heat the chocolate to 95°F.
  3. Add in the butter to the chocolate.
  4. Emulsify the hazelnut crown ganache in a robot coupe.

Recipe courtesy of American Almond® – www.americanalmond.com