"Red Hot" Cinnamon Bonbon

[pringle007]

I checked out two new(er) local chocolatiers for the first time this week, and one gals work was very impressive. I tried a dark chocolate piece that had a very smooth, creamy filling of a dark chocolate ganache that had a nice taste of cinnamon. What got me was that the ganache taste like a "red hot" cinnamon candy and not your typical cinnamon chocolate. I would think that grinding the candies and using them in the ganache would leave the texture gritty, but aside from that, Im not sure how she got the taste - and heat - so spot on. Any idea how this was accomplished or does anyone have a similar recipe?

[RobertM]

I would think she probably used Cinnamon Oil in lieu of grinding up the candies -

[Tri2Cook]

You don't have to grind the candies, you can dissolve them in the liquid and sieve out any pieces that don't melt. I've never used them for a ganache but they definitely dissolve in liquid.

[Kerry Beal]

I'm betting it's the cinnamon oil too. I made a very similar ganache a few years back. I used about 15 drops of cinnamon oil to 200 grams of white chocolate.

[lebowits]

I'm betting it's the cinnamon oil too. I made a very similar ganache a few years back. I used about 15 drops of cinnamon oil to 200 grams of white chocolate.

I made cinnamon "meltaway" bon bons for Valentines Day this year using cinnamon oil. It's nice to be able to control the amount of "heat" you want in your ganache.

[pringle007]

Thanks gang. I'll look around and grab some cinnamon oil and start toying with a ganache!

By the way, a Cinnamon Melt-away sounds awesome!!

Edited March 29, 2010 by pringle007 (log)