Apple Cinnamon Caramel Ganache

February 13, 2016

This delicious combination of chocolate, cream, apple, cinnamon and caramel creates a perfect fall flavor that will have everyone talking!


  • Heavy Cream | 350g
  • Apple Juice Concentrate | 150g
  • Cinnamon Sticks | 2
  • Sugar | 200g
  • Water | 20g
  • Glucose | 25g
  • Apple Juice Concentrate | 25g
  • Milk Chocolate | 200g
  • Dark Chocolate | 400g
  • Unsalted Butter | 50g
  • Dark Chocolate | 850g
  • Colored Cocoa Butter Alabaster White
  • Colored Cocoa Butter Blank Oynx
  • Colored Cocoa Butter Crimson Red


  1. 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.
  2. Combine sugar, water and glucose in a heavy gauge stockpot and begin to cook.
  3. Add apple juice concentrate when water and other ingredients are completely incorporated.
  4. Cook to sugar mixture to 185º C (365º F) and deglaze with above mixture. (Make sure to remove cinnamon sticks prior to adding to caramel.)
  5. Heat caramel and cream mixture until completely smooth in texture.
  6. Pour caramel sauce over chocolate and blend with an immersion blender.
  7. Add butter and blend again.
  8. Cast shells of bars with tempered chocolate.
  9. Fill shells with ganache when temperature of ganache reaches 31º C (88º F), pipe into cavities.
  10. Cap bars with remaining chocolate after ganache sets completely.


This recipe will yield approximately 49 bars of mould I-1442 (seven moulds).


Decorate using colored cocoa butters and airbrush. We recommend using colors: Blank Oynx, Crimson Red and Alabaster White.