Hazelnut Ganache Crowns

For the Hazelnut Ganache Crowns:

Ingredients Preparation
  • 150g
    cream
  • 30g
    Glucose DE 36
  • 20g
    trimoline
  • 30g
    sorbitol powder
  • 265g
    Mi-Amere
  • 20g
    Barry Callebaut® Cocoa Butter
  • 70g
    American Almond hazelnut butter
  1. Combine the cream and sugar and heat to 104°F.
  2. Heat the chocolate to 86°F.
  3. Add the American Almond® hazelnut butter to the chocolate.
  4. Emulsify the hazelnut ganache in a robot coupe.
  5. Pipe the hazelnut ganache crowns onto a pan.
  6. Garnish with our American Almond® whole hazelnuts and enjoy!

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528